Mango Salsa Recipe
Mango salsa is a delicious party snack or topping for fish, shrimp, and any kind of tacos. This recipe shows you how to make mango salsa with avocado and cucumber!
Servings: 8 ½-cup servings
Calories: 46kcal
Equipment
Ingredients
- 1 large Mango peeled and diced
- ½ large Avocado peeled and diced
- ½ large Cucumber peeled, seeded, and diced
- ½ large Red Bell Pepper seeded and diced
- ¼ large Red Onion diced
- 1 Jalapeno or Serrano Pepper seeded and diced
- ¼ cup Fresh Cilantro finely chopped
- 2 cloves Garlic minced
- 1 Lime halved
- Sea Salt to taste
- Black Pepper to taste
Instructions
- Place MANGO, AVOCADO, CUCUMBER, BELL PEPPER, RED ONION, CILANTRO, JALAPENO, and GARLIC in a mixing bowl.
- Cover and refrigerate until ready to serve.
- To serve, squeeze FRESH LIME over chilled ingredients and gently toss to combine.
- To store, refrigerate mango salsa in an airtight container up to 2 days, or more at your discretion.
Video
Notes
- Select ripe mangoes. Always test mango ripeness by feel, not by color. A ripe mango has a slight give when gently squeezed and a fruity aroma.
- Use ripe avocados. Select dark green or nearly black avocado. Just like a ripe mango, a ripe avocado should yield to pressure when gently pressed.
- Time-saver. Look for pre-cut mangoes, onions, and bell pepper in your produce section.
- Add avocados right before serving. This prevents them browning or getting smashed in the process.
- When to add lime juice. Since lime juice macerates and breaks down produce, I prefer to add it to mango salsa no more than 1 day ahead to preserve the semi-firm texture of the produce. Add the lime a few days ahead for a saucy salsa.
- Check out the recipe variations too!
Nutrition
Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin A: 585IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 1mg