Mango salsa
15 min · 1 g protein · 34 cals / serving
Juicy ripe mango, crisp cucumber and red pepper, sharp red onion, jalapeño and a big handful of cilantro, all tossed in lime juice and salt. Sweet, sour, spicy and crunchy in one spoonful, and the quickest way to brighten up fish, chicken or tacos.
Ingredients
- 2 medium mango, ripe but firm, peeled and diced small
- 1/2 cucumber, seeded and diced small
- 1 small red bell pepper, diced small
- 1/2 small red onion, finely diced
- 1 jalapeño, seeded and minced
- a large handful fresh cilantro, chopped
- 2 1/2 tbsp lime juice, about 2 limes
- 1/4 tsp salt
Steps
- Put the mango, cucumber, red pepper, onion, jalapeño and cilantro in a bowl.
- Add the lime juice and salt, toss gently and leave 10 minutes for the juices to mingle. Taste for salt and lime. Best the same day; keeps 2 days in the fridge.
Good to know
What do I serve it with?
Grilled fish, shrimp and fish tacos, jerk or grilled chicken, and pork tenderloin. It is also good spooned over a black bean and rice bowl.
How do I pick a mango?
One that gives slightly when pressed and smells sweet at the stem end. Too soft and it turns mushy when diced; frozen mango chunks thawed and drained work in a pinch.
Can't fill you up alone — pair it with protein.
Per
- Calories
- 42
- Protein
- (7%)
- 1 g
- Fat
- (5%)
- <1 g
- Carbohydrates
- (87%)
- 10 g
- of which sugar
- 8 g
- Fiber
- 1 g
- Sodium
- 123 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 269 kcal goes into the pot and 639 g of ingredients comes out as about 640 g of food: 42 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.