Mango Salsa

Mango SalsaRecipe
James Carrier
You can make this salsa up to 4 hours ahead; cover and chill.
Makes about 4 cups


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2 firm-ripe mangoes (about 1 lb. each)
3/4 cup diced red onion
1 fresh hot red chili, rinsed, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon salt


1. Peel mangoes. Slice fruit off pits and cut into 1/4-inch chunks; discard pits.

2. In a bowl, combine mangoes, onion, chili, cilantro, lime juice, and salt; mix gently.

Created date

March 2004

Nutritional Information

Calories 54
Caloriesfromfat 3 %
Protein 0.6 g
Fat 0.2 g
Satfat 0.1 g
Carbohydrate 14 g
Fiber 1 g
Sodium 76 mg
Cholesterol 0.0 mg