Snack · Side
Fresh Mango Salsa
Sweet mango with red pepper, onion, cilantro and lime. Scoop with chips or spoon over tacos, chicken or fish.
⏱ 15 min (15 min prep)
🍽 Serves 6 · about 1/2 cup
make aheadquick
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Salsa
- 2 Mango, peeled and diced
- ½ Red bell pepper, diced
- ¼ Red onion, finely diced
- 1 Jalapeño pepper, seeded and minced
- ⅓ cup Fresh cilantro, chopped
- 2 Lime, juiced
- ¼ tsp Table salt
To serve
- 6 oz Tortilla chips (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: cutting board, mixing bowl.
- Rinse the mangoes, pepper and cilantro. Wear gloves or wash your hands well after seeding the jalapeño.
- Combine the mango, bell pepper, onion, jalapeño and cilantro in a bowl.
- Stir in the lime juice and salt. Let it sit 10 minutes for the flavors to mix, then taste and add more salt or lime if needed.
Make aheadKeeps 2 days in the fridge, covered.
🧒 With kidsFor a mild salsa, leave out the jalapeño and let grown-ups add hot sauce.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.