Mango Salsa Recipe

Written by
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Chelsie Kenyon
Updated 10/10/19
Mango Salsa
Prep: 15 mins
Cook: 0 mins
Refrigerate: 8 hrs
Total: 8 hrs 15 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
42 Calories
0g Fat
10g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 42
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 6%
Protein 2g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

An unusual twist on an old favorite. Tomatoes and cilantro form the base and little bits of sweet mango round out this unique salsa.

Ingredients

  • 1 cup tomatoes (ripe seeded, coarsely chopped)
  • 1 cup mango (diced)
  • 1/2 cup cilantro (finely diced)
  • 1/2 cup onion (red, finely diced)
  • 1 tsp garlic powder
  • 1/2 teaspoon salt (use more if needed)
  • 1/2 teaspoon black pepper
  • 1 chili pepper (serrano, seeded and veins removed, finely diced)

Steps to Make It

  1. Gather the ingredients.

  2. Mix all ingredients and refrigerate overnight to enhance flavors.

  3. Serve with tortilla chips or on top of carnitas.