Mango Salsa Recipe
Mango Salsa Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I was raised in South Florida, where we enjoyed plenty of fresh tropical fruits. While this salsa is good for snacking with chips, I'll often serve it on fresh fish, which is plentiful here, too.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. + chilling

Ingredients

  • 3 medium ripe mangoes, peeled, pitted and diced
  • 1-1/2 cups diced seeded plum tomatoes
  • 1 jar (6 ounces) mango or peach baby food
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup each diced green, sweet red and yellow peppers
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons olive oil
  • 4-1/2 teaspoons chopped fresh cilantro
  • 1 tablespoon sugar
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

In a large bowl, combine the mangoes, tomatoes, baby food, chilies, peppers, lime juice, garlic, oil, cilantro, sugar, lime peel, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips. Yield: 4 cups.
Originally published as Mango Salsa in Country June/July 2005, p51

Nutritional Facts

1/4 cup: 55 calories, 1g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 3 medium ripe mangoes, peeled, pitted and diced
  • 1-1/2 cups diced seeded plum tomatoes
  • 1 jar (6 ounces) mango or peach baby food
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup each diced green, sweet red and yellow peppers
  • 2 tablespoons lime juice
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons olive oil
  • 4-1/2 teaspoons chopped fresh cilantro
  • 1 tablespoon sugar
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips
  1. In a large bowl, combine the mangoes, tomatoes, baby food, chilies, peppers, lime juice, garlic, oil, cilantro, sugar, lime peel, salt and pepper. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips. Yield: 4 cups.
Originally published as Mango Salsa in Country June/July 2005, p51

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Reviews forMango Salsa

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MY REVIEW
j_akins User ID: 6378216 67290
Reviewed May. 14, 2012

"I modified this recipe a bit (a habit of mine) & it turned out awesome. I added a can of pineapple tidbits (big can), a big can of mild green, diced chiles and 2 green onions, diced. No babies here so I made my own mango baby food and used that, instead of store bought.I also used diced green, red, yellow and orange peppers (not quite 1/4 cup of each). It made a huge batch, so I gave some to my neighbors. It turned out very good. I sliced, and cooked, some sweet italian sausage links to serve with the salsa. Yummy!  "

MY REVIEW
sunsack User ID: 6020675 133905
Reviewed Aug. 19, 2011

"We love this recipe in our home, and look forward to making it every summer. It is so refreshing. It is always a HIT at any get together."

MY REVIEW
deajoh User ID: 2238135 207377
Reviewed Jun. 6, 2011

"I make my mango salso without baby food, bell peppers, olive oil, sugar, or lime peel. I just use mango (and/or peach), tomato, jalepeno pepper, garlic (or powder), onion, cilantro, and fresh lime juice."

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