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James Carrier Photo by: James Carrier

Mango Salsa

You can make this salsa up to 4 hours ahead; cover and chill.

Sunset JUNE 2002

  • Yield: Makes about 4 cups

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 3%
  • Protein: 0.6g
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Sodium: 76mg
  • Cholesterol: 0.0mg
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Mango Salsa recipe

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