Mango and Tomato Salsa

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.

Yield: Makes 5 cups
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 50
  • Calories from fat: 2%
  • Protein: 1.7g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 11g
  • Fiber: 2.1g
  • Sodium: 199mg
  • Cholesterol: 0.0mg


  • 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


  1. Mix first 9 ingredients together. Serve with tortilla chips or spoon over chicken.
  2. Note: Nutritional analysis is per 1/2-cup serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mango and Tomato Salsa Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy