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Mango Salsa Recipe
Fresh and colorful, this homemade Mango Salsa is sure to be a hit, whether on taco night or on top of fish and chicken!
Prep Time
20 mins
Total Time
20 mins
Servings: 8 servings
Calories: 38 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- ½ green pepper seeded and diced
- 2 jalapeños seeded and diced
- ½ red onion diced
- 1 Mango diced
- 3 Tablespoons pomegranate arils seeds
- 2 roma tomatoes diced
- ¾ teaspoon kosher salt
- pinch black pepper
- 3 teaspoons snipped fresh cilantro
- 1 lime juiced
Instructions
- Dice all the fruit and vegetables into small pieces.
- Combine with salt, pepper, cilantro and lime juice.
- Refrigerate until ready to serve, or enjoy immediately.
Cup of Yum
Notes
- What goes well with Mango Salsa? My family loves this as a snack or appetizer served with corn tortilla chips. It's also delicious added to Mexican inspired salads, fish tacos and burritos.
- How do you make this spicier? To make this spicier, you could leave a few of the seeds in from the jalapenos. To reduce the level of spice, use less jalapeno or substitute with a less spicy pepper.
- Can salsa be made with frozen or jarred mango? I don't recommend it. Fresh mango is the key flavor here and both frozen and canned mango will be much less firm and make the salsa watery.
Nutrition Information
Calories
38kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Sodium
120mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 38
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 120mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.