Description
This is a delicious mango salsa recipe combining mangoes and vegetables and can be added to meat or fish for a fantastic meal year-round. Throw it on top of a salad and you have a no-cook cool Summer dinner.
Ingredients
- For a single batch
- ½ cup red onion
- ½ cup tomatoes
- 1 cup red, orange or yellow peppers
- 1/4 cup jalapeno peppers
- ½ cup of cilantro
- 1 cup mango
- Lime juice
- Salt
- ½ cup avocado, optional
Instructions
- Chop by hand all the ingredients except the mango and avocado. Mix together.
- Then add your chopped avocados, mangos and salt. Mix together with your pepper mixture, being careful not to overmix because the avocados can bruise easily, and the mango can get mushy.
- Then squeeze a little lime juice over the top and lightly mix
Notes
NET CARBS: 6.9 per serving
Nutrition facts include ½ cup of chopped avocado.
One of the most important things while making Homemade Mango Salsa is trying to get your mangos at the perfect ripeness for the perfect flavor. If they are too ripe, store them in your refrigerator. If they aren’t ripe enough, store them in a paper bag to speed up the process.
Don’t overmix because the more you mix, the mushier your mangos will become.
Store any leftovers in the refrigerator for about 5 days. Or store in your freezer for up to 3 months. Wrap well to protect it from freezer burn.
- Prep Time: 15 Minutes
- Category: Sauce/Dip
- Cuisine: Mexican