Mango Salsa
This sweet and tangy salsa pairs perfectly with grilled or baked fish or chicken. The recipe doubles easily if making for a crowd.
- Yield
- 8 Servings
- Serving size
- 2 Tablespoons, 1/8 of recipe
- Rating
- 3.62 of 5 (13 ratings)
Food groups
- Fruit: 1/4 cups
Ingredients
- 1 mango, peeled, pitted, and diced (or 1 cup thawed frozen chunks)
- 1 tablespoon red onion, diced
- fresh cilantro (1 tablespoon, optional)
- 1/4 teaspoon salt
- 2 tablespoons lime juice (bottled or fresh)
Directions
- Wash hands with soap and water.
- Combine all ingredients in a bowl.
- Serve with baked tortilla chips.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 17.19 |
| Total Fat | 0.1 g |
| Saturated Fat | 0.02 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 4.37 g |
| Dietary Fiber | 0.46 g |
| Total Sugars | 3.73 g |
| Added Sugars included | 0 g |
| Protein | 0.24 g |
| Calcium | 4 mg |
| Potassium | 51 mg |
| Sodium | 74.12 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 5 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 14 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 11 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 12 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 2 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University and University of California at Davis
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/mango-salsa. Federal works are public domain in the United States.