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Mango Salsa
This light and fresh Mango Salsa recipe is the perfect summer side dish. Serve as a dip with tortilla chips or a topping for chicken or fish tacos.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Diet:
Low Fat,
Vegan
Servings:
4
people
Calories:
137
kcal
Author:
Dannii Martin
Ingredients
2
Large mangoes (about 250g/9oz each)
diced
1
Red bell pepper
diced
8
tablespoon
Fresh coriander (cilantro)
1
Lime
(juice only)
10
slices
Pickled jalapenos
diced
0.5
Red onion
diced
0.5
teaspoon
Sea salt
Instructions
Dice the mango and pepper, finely chop the coriander, jalapeño and red onion and put into a bowl.
Juice the lime and add to the mango mixture with the salt and stir. Put in the fridge until ready to use.
Notes
Make sure you only make this with really ripe mangoes. Unripe mangoes just won't give you a very nice salsa.
Chop everything the same size, so you have a nice even salsa.
If you don't like a spicy salsa, then you can leave out the jalapeno, or just remove the seeds from it, as that is where all the heat comes from.
Add more flavour to this salsa by cooking the mango first to bring out the sweetness.
Nutrition
Serving:
1
portion
|
Calories:
137
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
4639
mg
|
Potassium:
776
mg
|
Fiber:
10
g
|
Sugar:
22
g
|
Vitamin A:
6525
IU
|
Vitamin C:
108
mg
|
Calcium:
80
mg
|
Iron:
5
mg