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Photo: Iain Bagwell Photo by: Photo: Iain Bagwell

Mango and Tomato Salsa

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.

Sunset AUGUST 2011

  • Yield: Makes 5 cups
  • Total:20 Minutes


  • 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


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

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

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

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Mango and Tomato Salsa recipe