Mango Salsa

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Mango Salsa
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Mango salsa is a colorful and spicy accompaniment to Black Bean Chili or baked tortilla chips.

Yields: Makes 2 cups

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1 large mango, or 5 ounces frozen mango, thawed and diced* (about 1 cup)

1 large tomato, seeded (optional) and diced

1/4 cup minced fresh cilantro

3 T freshly squeezed lime juice

1 T minced jalapeño chili, or 1/2 tsp crushed red pepper flakes

1/4 tsp salt

PER SERVING: 26 calories; 0.2 g fat; 0 g saturated fat; 5.3% calories from fat; 0 mg cholesterol; 0.4 g protein; 6.7 g carbohydrate; 4.8 g sugar; 0.9 g fiber; 77 mg sodium; 6 mg calcium; 0.1 mg iron; 13.5 mg vitamin C; 271 mcg beta-carotene; 0.5 mg vitamin E


To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit. Cut the flesh into 1/4-inch cubes. Alternatively, use the porcupine method (*see below). Place the diced mango in a medium mixing bowl.

Add all of the remaining ingredients and stir to combine. Let stand 15 minutes to allow the flavors to develop.

Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.

Additional Tips

*Slice the mango straight down on each of the flat sides keeping the knife fairly close to the flat seed. Cut a criss-cros pattern into the mango without cutting through the peel. Turn it inside out so it looks like a porcupine. Gently pull the cubes of mango off the skin. Or, make a few cuts in the skin so that it lays flat and carefully cut the cubes off of the peel using a paring knife. Cut the peel off the seed portion and carefully cut the remaining mango.

The Cancer Project

Visit The Physicians Committee website for more delicious Food For Life recipes.

The Cancer Survivor's Guide:
Foods That Help you Fight Back
is available at

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