Mango Salsa
Fresh Mango Salsa is perfect for summer and so easy to make - just chop, dice, and toss! Serve with chips or your favorite protein for dinner.
Servings: 8
Ingredients
- 2 cups mango diced
- 1 cup avocado diced
- 1 cup red bell pepper diced
- ½ cup red onion diced
- ¼ cup cilantro chopped
- 2 tablespoons jalapeno pepper minced
- 1-2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
Instructions
- In a large bowl, combine all ingredients and carefully toss until fully incorporated.
- Serve with chips, chicken or fish.
Notes
- Try to dice the mangoes into small even pieces for easier eating with chips and incorporation with the other ingredients. Keep all of the ingredients roughly the same size.
- Make ahead up to 24 hours - It's even better the next day.
- Store leftover salsa in an airtight container in the fridge and it will keep fresh for up to 4 days, but it will become juicier as it sits. Drain extra liquid or serve with a slotted spoon.
Nutrition
Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 149mg | Potassium: 229mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1132IU | Vitamin C: 47mg | Calcium: 12mg | Iron: 1mg
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