Mango Salsa

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This salsa is best when made ahead. The serrano chile adds just the right amount of warmth to offset the sweetness of the pineapple, banana, and mango.

2 2/3 cups (serving size: 2/3 cup)


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1 cup cubed peeled ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint
2 tablespoons fresh orange juice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (8-ounce) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped


Combine all ingredients in a medium bowl. Stir well; cover and refrigerate.

Created date

October 2003

Nutritional Information

Calories 79
Caloriesfromfat 4 %
Fat 0.3 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 20.4 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 2 mg
Calcium 15 mg