Mango Salsa
User Reviews
5.0
6 reviews
Excellent
Mango Salsa
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This refreshing Mango Salsa recipe has juicy mangos, strawberries, avocado, and black beans! Serve it as an appetizer with tortilla chips or add it to tacos, salad, chicken, seafood, and more!
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Ingredients
Salsa
- 3-4 large mangos diced
- 1 cup finely diced strawberries
- 1 avocado diced
- 1 small red bell pepper diced
- 1 Jalapeno pepper seeded and diced
- 1 cup black beans drained and rinsed. See notes.
- ¼ cup diced red onion
- 3 tablespoons roughly chopped cilantro
Dressing
- ¼ cup lime juice
- 1 tablespoons red wine vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon EACH: cumin, chili powder, garlic powder, dried basil, pepper
Instructions
- Combine the dressing ingredients in a small bowl and refrigerate until ready to use.
- Use a vegetable peeler to gently remove the skin from the mango. Slice around the pit to remove the flesh. It’s okay if your slices aren’t perfect.
- Finely dice the mango and transfer to a paper towel lined plate while you prepare the remaining salsa ingredients.
- Combine the salsa ingredients in a large bowl and pour the dressing on top. Use a silicone spatula to gently toss to combine.
- If possible, chill for 1 hour prior to serving, then toss once more before serving with tortilla chips. You can also serve this with tacos, chicken, beef, pork, salmon, shrimp, and more!
Notes
- Pro Tips
- Storage
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Black beans typically come in 15 oz. cans, which is about 1.5 cups after they're drained and rinsed. I usually only use 1 cup for this recipe as I find that's the right ratio.
- Mangos: Be sure to use ripe mangos for this recipe, hard/firm mangos aren't ripe yet. Look for slightly softened mangos, (but not too soft/mushy). Ripe mangos also smell sweet.
- Using Frozen Mangos: I recommend using fresh mangos for this recipe as frozen mangos won't hold up as well and give off more liquid. If you decide to use frozen, let them thaw and pat them dry prior to using.
- Cutting/Slicing: Here are visuals on how to cut a mango.
- Be sure to dice everything finely so that multiple ingredients can easily fit on a chip.
- Add-on Options include blueberries, corn, tomatoes, and pineapples.
- Make-Ahead: This recipe can prepared 1 day ahead of time, however I recommend dicing the avocados and adding the dressing just before serving.
- This recipe is best if served fresh, but you can store any leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
200mg
(8%)
Potassium
551mg
(16%)
Fiber
8g
(32%)
Sugar
20g
(40%)
Vitamin A
1835IU
(37%)
Vitamin C
87mg
(97%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 200mg | 8% |
| Potassium | 551mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 1835IU | 37% |
| Vitamin C | 87mg | 97% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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