Mango Salsa
Treat yourself to this easy Mango Salsa with tortilla chips on a hot summer day! It’s a refreshing dip made with fresh fruits and veggies, black beans for protein, and lime juice for a zesty bite.
Servings: 4 - 6
Calories: 199kcal
Equipment
Ingredients
- 3 ripe mangos, peeled, pitted, and diced
- 1 small red onion, finely diced
- 1 small red or green bell pepper, finely diced
- 1 can of black beans, drained and rinsed (optional)
- ⅓ cup of cilantro, minced
- 1 lime, juice and zest, or more to taste
- 1 jalapeno, minced (optional)
- Salt and pepper to taste
- 1 avocado, diced (optional)
Instructions
- Add the mango, onion, bell pepper, beans (if using), cilantro, juice and zest of one lime, jalapeno (if using), and pinch of salt and pepper. Mix well and taste. Add more lime juice, salt, or pepper as needed to taste.
- Add the avocado and gently mix (if using).
- Serve immediately or store it in the refrigerator until ready to serve.
Notes
- How to dice mangoes: First, slice off each end of the mango. Cut it in half lengthwise, then slice the flesh on each half crosswise, being careful not to cut through the peel, to get a checkerboard pattern. Gently peel back the skin and push the mango cubes to release them from the peel.
- Hold the avocado: If you don’t plan on serving the salsa right away, hold off on adding the avocado until it’s time to eat. Avocados can turn brown quickly and while it doesn’t affect their flavor, you don’t want brownish avocado chunks in your salsa!
- Slice everything uniformly: Consistently sliced fruits and veggies help you get a little bit of everything in each bite and will help with flavor distribution.
Nutrition
Calories: 199kcal | Carbohydrates: 27g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 424mg | Potassium: 677mg | Fiber: 12g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 34mg | Calcium: 58mg | Iron: 3mg
