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Mango Salsa

Yield: [8 servings] / Serving Size = 2 tablespoons
Ingredients:
1 mango, diced (or 1 cup thawed frozen chunks)*
1 tablespoon diced onion (optional)
1 tablespoon chopped fresh cilantro (optional)
¼ teaspoon salt
2 tablespoons lime juice
Tortilla chips

Directions:
1. Wash fresh mango and cilantro (if using).
2. Collect, prepare, and measure all ingredients before starting to prepare the recipe.
3. Combine all ingredients in a medium bowl (or in two bowls if you want to have some without onion).
4. Serve with tortilla chips.
5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Substitute peach, papaya, or avocado for mango. Serve as a garnish for chicken or fish.

* To cut a fresh mango:

  1. Stand it on its end, place the knife about ¼ inch from the center (which is where the pit is), and cut from top to bottom. Repeat on the other side.
  2. Discard the center with the pit.
  3. With the peel side down, slice the flesh of the mango in parallel lines from top to bottom, about ½ inch apart, and then side to side to create bite-sized pieces, making sure not to cut through the peel.
  4. Then, use a spoon to scoop out the flesh. Repeat on the other half.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.


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This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.