Fresh Mango Salsa
This salsa is perfect for fish tacos or with chips. Or with a spoon! Be sure to plan so the finished salsa can be refrigerated for at least 30 minutes before serving. Even better the next day.
Servings: 8 people
Calories: 55kcal
Ingredients
- 2 cups chopped mangoes, about 2 medium mangoes
- ½ cup fresh chopped pineapple, optional
- 1 cup chopped red bell pepper
- ⅔ cup chopped green onion, may substitute red onion
- ¼ cup chopped fresh cilantro
- Juice from one lime
- 4 teaspoons olive oil
- 1 medium fresh jalapeno, minced
Instructions
- Mix 2 cups mangoes, ½ cup pineapple, 1 cup pepper, ⅔ cup onion, ¼ cup cilantro, lime juice and 4 teaspoons olive oil together in large bowl.
- Add jalapeno to taste. Adding the ribs and seeds will make the salsa more hot, but even if you want this mild, add a couple ribs and at least ¼ teaspoon of the seeds. This will not add too much heat and will bring all the flavors together.
- Refrigerate for at least 30 minutes before serving to allow all ingredients to marinade together.
- Refrigerate leftovers in an airtight container for up to a week.
Nutrition
Calories: 55kcal | Carbohydrates: 9g | Fat: 2g | Sodium: 2mg | Potassium: 133mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1095IU | Vitamin C: 46.8mg | Calcium: 9mg | Iron: 0.2mg