Ingredients
- 2 Mango Large, ripe
- 1 Cucumber Small
- 2 Green Onions Medium
- 1 Jalapeño Pepper Medium
- 2 Limes Medium
- ½ teaspoon Salt
- 1 pinch Cayenne Pepper
- 1 Bell Pepper Optional
- ¼ cup Cilantro Optional; fresh
Equipment
- Medium Bowl
Instructions
- Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper (if using).
- Peel mangoes. Cut mango flesh from the pits.
- Cut cucumber in half lengthwise. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.
- Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.
- Cut jalapeño pepper in half lengthwise. Remove stems and seeds and dice.
- If using, rinse and chop cilantro.
- Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
- Add mangoes, cucumber, green onions, jalapeño, salt, and cayenne pepper to bowl with juice. If using, add bell pepper and cilantro. Mix well.
- For best flavor, cover and refrigerate for at least one hour before serving.
Video
Notes
- Mangoes usually feel a little softer when ripe. If mangoes are not in season or not in your store, use canned peaches or pineapple, packed in juice. Drain before using.
- Serve salsa as a dip with corn tortilla chips. Or, use as a topping for fresh fish or pork, black bean soup, or tacos.
Nutrition
Nutrition Facts
Mango Salsa
Amount per Serving
Calories
56
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
197
mg
9
%
Potassium
224
mg
6
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
1
g
2
%
Vitamin A
866
IU
17
%
Vitamin C
37
mg
45
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bell Pepper, Cayenne Pepper, Cilantro, Cucumber, Green Onion, Green Onions, Jalapeño Pepper, Lime, Mango, Salsa