Mango Salsa recipe

Mango Salsa

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This colorful mango salsa comes together quickly and goes perfectly with meat, fish, and especially anything grilled. It’s also great with tortilla chips.

How to Cut a Mango

How to Cut a Mango

Position the mango stem-side up with the narrow side of the fruit facing you. Cut down one side of the flat pit (the pit is wide, but only about 1/2-inch thick). Then cut down the other side.

Take one half of the mango and place it on a cutting board, skin-side down. Make cuts across the mango, about 1/2-inch wide. Don’t slice all the way through. Turn the mango 90 degrees and do the same, cutting the mango into 1/2-inch squares. Push the mango skin in, turning it inside out, so to speak, so that the squares can be easily cut off.

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Mango Salsa

  • Servings: Makes about 1 1/2 to 2 cups
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  • 2 mangos cut into 1/2-inch cubes
  • 3/4 cup finely diced red bell pepper
  • 1/4 cup finely diced purple onion
  • 1 tablespoon seeded and finely diced jalapeño pepper, or to taste
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice


Place all of the ingredients in a medium-size bowl and mix well. Let stand 5 to 10 minutes before serving.

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