Mango Salsa


Mango Salsa

Mango Salsa
2 Hr

Mango salsa is a refreshing surprise when you serve it with anything from fish to chicken. Why not make this fresh fruit salsa the next time you make a grilled main course, or for your next get-together?

What You'll Need

  • 1 ripe mango, pitted, peeled, and finely chopped (see Mango-Cutting Tips)
  • 1/2 medium-sized green bell pepper, finely chopped
  • 1/2 medium-sized red bell pepper, finely chopped
  • 2 teaspoons orange juice
  • 1/2 medium-sized red onion, finely chopped
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. Combine all ingredients in a large bowl; mix well.
  2. Cover and chill at least 2 hours before serving; cover and store any leftovers in the refrigerator.


Mango-Cutting Tips: Don't cut the mango in half; cut it close to the center seed, creating two half-spheres. Carefully insert a knife just under the skin then, using the knife, carefully peel off the skin. Cut each mango half into slices or cubes. Trim the remaining fruit from the pit.

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This looks great for soft corn tacos! But I just saw a salsa using watermelon and pineapple and cilantro here. I'd like to combine that recipe with the mango recipe for a super salsa and put it on spicy Cuban beef soft corn tortilla Taco! With plenty of cilantro!

My local grocery store has sells something similar from their kitchen on occasion. I love that this recipe would let me make it whenever I want!

I think I'll try it with diced fresh tomato instead of the peppers (as I don't like peppers). I had a mango salsa over a deep fried shrimp taco and it was yummy.

haven't tried yet, but cilantro would be a nice addition

Must b the red bell pepper listed?

Thanks for catching that! We've updated the instructions to now include the red bell pepper as well.

I note there's something red in the picture. Could it be an ingredient didn't get listed - perhaps either red bell pepper or tomato?


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