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5
from 1 vote
Mango Salsa
This is fantastic served with tortilla chips, but it’s also wonderful as a topping for fish and chicken!
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Appetizer, Condiments
Cuisine:
American
Keyword:
mango salsa
Servings:
6
Calories:
38
kcal
Author:
Jennifer Farley
Ingredients
2
cups
diced mango
(approximately 1 large)
1
cup
diced red onion
(approximately 1/2 medium)
1/2
English cucumber,
peeled, seeded and diced
1
jalapeño or serrano pepper,
seeded and finely diced
1/4
cup
coarsely chopped cilantro
Juice from 1 lime
1
teaspoon
kosher salt
Ground black pepper to taste
Optional: tortilla chips for serving
US Customary
-
Metric
Instructions
In a large bowl, combine the mango, red onion, cucumber, jalapeño, cilantro, lime juice, and salt and pepper.
Adjust seasonings to taste if desired.
Serve with tortilla chips, or as an accompaniment over fish or chicken.
Salsa will keep in the refrigerator, covered, for up to 1 week, though it tastes best within 3-4 days.
Nutrition
Calories:
38
kcal
|
Carbohydrates:
9
g
|
Sodium:
389
mg
|
Potassium:
129
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
690
IU
|
Vitamin C:
23.8
mg
|
Calcium:
10
mg
|
Iron:
0.2
mg