Mango Salsa

By Marian Burros

Updated July 9, 2017

Total Time
5 minutes
Rating
4(154)
Comments
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This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango’s flavors, and a bit of jalapeño adds spice. Simply combine all the ingredients, and serve alongside your main for an elevated dinner.

Featured in: Lifestyle: Sunday Menu; Burritos With a Twist

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Ingredients

Yield:Enough for 4 or 5 tortillas

  • 1 large ripe mango, peeled and flesh cubed

  • ¼ jalapeno, minced

  • 2 tablespoons chopped cilantro

  • 1 teaspoon lime juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 57 calories; 2 grams fiber; 1 milligram sodium; 1 gram protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the ingredients and use as above.

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Ratings

4 out of 5
154 user ratings
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Comments

Gerry

I add 1/2 green and 1/2 red pepper, a table spoon of sweet onion, and about half of a roasted Hatch pepper, all chopped fine. Then grated lime rind, juice of half-lime, and a healthy pinch of kosher salt. Mmmm!

Cynthia

Thinking of substituting peaches now that they're in season. Any objections?

Crabrisotto

This is the best salsa (Thrill of the Grill if I'm not mistake - Chris Schleisinger). I make it all the time.

Laurie

I also add diced avocado, salt and freshly-ground black pepper, diced bell pepper and diced red onion. Delish!

M

Add minced red onion. Great side to fish dish as well.

Kile Law

I added chopped jicama. Wow, so good. It didn't change the flavor much but added texture and volume. Good quality salt makes a difference.

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