Mango and Tomato Salsa

Mango and Tomato Salsa Recipe
Photo: Iain Bagwell
This more substantial twist on traditional salsa works as an appetizer with tortilla chips or as a topping for grilled chicken or shrimp.

CAMP TIP: Cut and cube the mango at home and stash it in your cooler.

Makes 5 cups


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1 1/2 cups cubed ripe mango
2 ripe medium tomatoes, chopped
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
1 jalapeño chile, minced
1 cup drained and rinsed canned black beans
2 tablespoons lime juice
1 to 2 tsp. sugar
1 teaspoon kosher salt
Tortilla chips and/or grilled chicken


Total: 20 Minutes

Mix first 9 ingredients together. Serve with tortilla chips or spoon over chicken.

Note: Nutritional analysis is per 1/2-cup serving.

Created date

July 2011

Nutritional Information

Calories 50
Caloriesfromfat 2 %
Protein 1.7 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 11 g
Fiber 2.1 g
Sodium 199 mg
Cholesterol 0.0 mg