mango-salsa

  • Prep Time:20 min

  • Cook Time:

  • Serving Size: 1/2 cup

  • Serves: 6

Ingredients

2 large ripe mangoes
1 small cucumber
2 medium green onions
1 medium jalapeño pepper
2 medium limes
½ teaspoon salt
Pinch of cayenne pepper
Optional:
1 medium bell pepper
¼ cup fresh cilantro

Steps

  1. Rinse mangoes, cucumber, green onions, jalapeño pepper, limes, and bell pepper, if using.
  2. Peel mangoes. Cut mango flesh from the pits.
  3. Cut cucumber in half lengthwise. Remove seeds. If using bell pepper, cut in half lengthwise. Remove stems and seeds.
  4. Dice mangoes, cucumber, and bell pepper, if using. Finely chop green onions.
  5. Cut jalapeño pepper in half lengthwise. Remove stems and seeds, and chop the pepper.
  6. If using, rinse and chop cilantro.
  7. Cut limes in half. Squeeze juice from each half into a medium bowl. Discard seeds.
  8. Add mangoes, cucumber, green onions, and jalapeño to bowl with juice. If using, add bell pepper and cilantro. Mix well.
  9. Cover and refrigerate for at least one hour before serving.

Nutrition Facts
Serving Size 1/2 cup(213g) 6 servings per container
Amount per serving
Calories 90
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 200mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 17g
Includes 0g Added Sugars 0%
Protein 2g
Vitamin D 0mcg 0%
Calcium 29mg 2%
Iron 1mg 6%
Potassium 274mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe also has:

Vitamin C: 79% Daily Value

*Adapted from a Share Our Strength’s Cooking Matters recipe

UF/IFAS Extension Family Nutrition Program. UF/IFAS Extension Family Nutrition Program Website. Mango Salsa. Recipe source: *Adapted from a Share Our Strength’s Cooking Matters recipe. Available at familynutritionprogram.org. Access date: 09-05-2024.