Mango Salsa
Mango salsa is a fruit salsa recipe used as a topping for grilled tofu, a chip dip, or a perfect topping for vegan ice cream. Fresh and sassy, this mango salsa recipe will make your taste buds dance.
Servings: 8 servings
Calories: 65kcal
Ingredients
- 1 mango diced
- 1 avocado diced
- ½ red bell pepper diced
- ¼ cup red onion diced
- ½ orange bell pepper diced
- ½ yellow bell pepper diced
- 1 jalapeno seeds and vein removed, diced
- ½ cup fresh cilantro chopped
- 2 Tablespoons lime juice
- 2 teaspoons cumin
Instructions
- Dice the mango and vegetables uniform.
- Add lime juice, cumin, and cilantro.
- Cover and place in the refrigerator until ready to serve.
Video
Notes
- For most mangos, the first ripening stage involves getting nice and soft—think the same feel as a ripe avocado. Color: The mango will go from green to some shade of yellow/orange. The mango doesn't have to be entirely orange but should have primarily orange or yellow spots.
- If a mango gives slightly when squeezed, it is ripe and ready to eat. Mango will also emit a somewhat sweet and fragrant aroma from its stem as it becomes riper. Mangoes will ripen naturally if kept at room temperature for a few days.
- Once ripe, mangos should be moved to the refrigerator, slowing the ripening process. Whole, ripe mangos may be stored in the fridge for up to five days.
- Mango skin is edible and packed with vitamins, fiber, and antioxidants. However, though it may offer health benefits, it has an unpleasant taste, may preserve pesticide residues, and contains compounds that may cause allergic reactions.
- To ripen a mango quickly, leave it in a brown paper bag, roll it shut, and store it on your kitchen counter. Mangoes (like avocados) release ethylene, an odorless gas that speeds up ripening.
Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 4mg | Potassium: 235mg | Fiber: 3g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 48mg | Calcium: 14mg | Iron: 1mg