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Wooden bowl of delicious fresh mango salsa with a half a a mango slice and green onion on the side.
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5 from 4 votes

Easy Mango Salsa

Easy Mango Salsa recipe is a little bit spicy, sweet, sour and savory. The perfect topping for fish, chicken or even tortilla chips.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Thai
Keyword: Appetizers/ Snacks, mango, salsa
Servings: 4
Calories: 75kcal
Author: Healthy World Cuisine

Ingredients

  • 2 mangoes chopped
  • 2 green onions chopped (green part only)
  • 1/3 cup red bell pepper chopped
  • 1-2 tbsp jalapeño chopped finely
  • 2 tbsp orange juice juice of 1/2 fresh orange
  • 2 tbsp lime juice
  • salt and white pepper to taste (hold salt for paleo diet)

Instructions

  • Add chopped mangos, green onions, red bell peppers, jalapeno, orange juice, lime juice and salt and white pepper to taste. Stir.Enjoy!
  • Store in a sealed container in the refrigerator for up to 3 days or frozen up to 2 months.
  • If you like your salsa more spicy add more jalapeño. If you like your salsa mild, add less jalapeño or leave it out all together.

Notes

Scroll up to the post above for the step by step photos on how to chop a mango.
Mangoes have a pit inside. Therefore, the first line of business is the cut on both side of the pit as close as you can all the way through. Now, you will have 2 meaty mango halves and one with the pit. Take one of the mango meaty halves and hold it in your non-dominant hand. With your dominant knife skilled hands make a slices into the flesh (about 5 slices) but not all the way through the skin downward. Then, turn your mango 180 degrees and cut the other way about 5 slices.
The number of slices you make into the mango is determined by how big you want your mango cubes to be.
Larger cubes = less slices
Smaller cubes = more slices
Next, you take your mango half that has the cuts in it and with your hands push from the skin side upward so that the cubes of the mango are exposed. Now, you can either use a knife to cut away the mango cubes or use a spoon and scoop out the mango cubes. Both ways work well. It just depends on what way you prefer or feel more comfortable.
The last part of the mango chopping process is the remove the skin from around the pit portion of the mango. You can then cut off the mango flesh and cut into cubes or maybe that is the portion that is for the chef.

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 243mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1626IU | Vitamin C: 66mg | Calcium: 16mg | Iron: 1mg