Name: Mango Salsa
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups peeled, chopped ripe mango; ½ cup finely chopped onion; ½ cup finely chopped red bell pepper; 1 fresh jalapeño pepper, seeded and finely chopped; 1 small clove garlic, crushed or minced; 1 tablespoon cider vinegar; Salt; Freshly ground black pepper

Prep-time: 20 minutes / Ready In: 20 minutes
Makes 2 cups
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We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.

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By Mary McDougall, RN, May 11, 2012

Ingredients

2 cups peeled, chopped ripe mango
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 fresh jalapeño pepper, seeded and finely chopped
1 small clove garlic, crushed or minced
1 tablespoon cider vinegar
Salt
Freshly ground black pepper

Instructions

Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.
Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.
Cover and refrigerate at least 1 hour or up to 1 week before serving.

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Susan2 years ago

I also add diced cucumber. It is soooo delicious as a salsa over Mexican dishes, but I love to eat it with a spoon as a snack when I’m having a evening craving.

Susan2 years ago

Oops, I also add fresh or frozen corn and some lime juice

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about the author

Mary McDougall, RN

Mary McDougall is a nurse and co-author of eight national bestselling books. She lectures nationwide, has created more than 2,000 health-supporting recipes, and has been caring for people with diet and lifestyle medicine for 25 years.

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