Mango Salsa
from kristineskitchenblog.comThis mango salsa adds a refreshing pop of flavor to anything you serve it with! We love it in fish tacos and salmon bowls, or spooned over grilled chicken, fish or pork chops.
Servings: 4 servings
Calories: 72kcal
Ingredients
- 2 large ripe mangoes diced (or 3 small mangoes, about 2 ½ cups diced)
- ½ cup diced red bell pepper
- ¼ cup finely diced red onion
- ½ jalapeño ribs and seeds removed and finely diced
- zest of ½ a lime
- juice of one lime about 2 tablespoons
- ¼ cup (loosely packed) finely chopped fresh cilantro
- ⅛ teaspoon fine sea salt
Instructions
- Combine all ingredients (mango, red bell pepper, red onion, jalapeño, lime zest, lime juice, cilantro and salt) in a medium mixing bowl. Stir gently to combine. Taste and add more salt if needed.2 large ripe mangoes, ½ cup diced red bell pepper, ¼ cup finely diced red onion, ½ jalapeño, juice of one lime, ¼ cup (loosely packed) finely chopped fresh cilantro, ⅛ teaspoon fine sea salt
- Serve immediately or chill in the refrigerator for 30 minutes to let the flavors develop. Stir again before serving.
Notes
- I like to use honey mangoes - they're extra sweet. They are on the smaller side, so I use 3 of them in this recipe.
- I don’t recommend making this mango salsa more than a few hours ahead, to keep it from getting watery. Of course, if you have leftovers they will still be tasty the next day.
Nutrition
Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 75mg | Potassium: 237mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1790IU | Vitamin C: 65mg | Calcium: 16mg | Iron: 0.3mg
