Yield: 8 Servings | Serving Size: 2 Tablespoons

An image od mango salsa in a bowl next to a whole mango, cilantro, and limes.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $0.44

Ingredients: 

1 mango, diced (or 1 cup thawed frozen chunks) *

1 Tablespoon diced onion (optional)

1 Tablespoon chopped fresh cilantro (optional)

1/4 teaspoon salt

2 Tablespoons lime juice

Tortilla chips

 

Directions:

  1. Wash fresh mango and cilantro (if using). 
  2. Collect, prepare, and measure all ingredients before starting to prepare the recipe.
  3. Combine all ingredients in a medium bowl (or in two bowls if you want to have some without onion).
  4. Serve with tortilla chips. 
  5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

*To cut a fresh mango:

  1. Stand it on its end, place the knife about 1/4 inch from the center (which is where the pit is), and cut from top to bottom. Repeat on the other side.
  2. Discard the center with the pit.
  3. With the peel side down, slice the flesh of the mango in parallel lines from top to bottom, about 1/2 inch apart, and then side to side to create bite-sized pieces, making sure not to cut through the peel.
  4. Then, use a spoon to scoop out the flesh. Repeat on the other half.

 

Be creative! Substitute peach, papaya, or avocado for mango. Serve as a garnish for chicken or fish.

 

Nutrition Facts: Servings: 8, Serving Size: 2 Tablespoons
Amount per serving: Calories 15, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 4g, Dietary Fiber 1g, Total Sugar 4g (Incl. 0g Added Sugars), Protein 0g

 

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