2 cups

You'll also love this salsa served with beef, fish, shrimp, or tortilla chips.

How to Make It

Step 1

Stir together all ingredients; cover and chill at least 2 hours.

Step 2

*1 (26-ounce) jar refrigerated mango slices may be substituted.

Ratings & Reviews

Laura1980's Review

May 25, 2010
I made one batch of this recipe as written and one without the jalapeno and with only 1/8 tsp red pepper. They were both superb. This recipe makes a medium salsa that is both sweet and spicy, and the mild version was great for the kids. People who don't care for mangoes still loved the salsa, and it was the perfect compliment to Mango Macadamia Chicken. It tastes great on chips too. Tip: I had never cooked with mangoes, and I had some trouble selecting ripe ones and dicing them (cut them kinda like a pineapple). If you're not familiar with mangoes, this article may be helpful: http://homecooking.about.com/od/howtocookbasics/ss/cutmango.htm

blhill's Review

July 10, 2009
This is a great salsa recipe. It goes very well with the Macadamia Chicken and Peanut Noodle Salad. You can substitute pineapple for the mango, and it also tastes great.