Mango Salsa

Mango Salsa

6 Reviews
From the EatingWell Kitchen

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 ripe mango, diced (1 1/2 cups)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chopped fresh cilantro


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  • Ready In

  1. Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.
  • To cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

Nutrition information

  • Serving size: about 1/3 cup
  • Per serving: 43 calories; 0 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 29 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 690 IU vitamin A; 26 mg vitamin C; 10 mg calcium; 0 mg iron; 1 mg sodium; 129 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

Reviews 6

June 18, 2011
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By: nk.chiemelu
Simple yet delicious This was so easy to throw together. I definitely recommend letting it sit refrigerated for at least an hour before serving. You really need to let the flavors blend together. Pros: Takes 10 minutes Cons: None
December 05, 2010
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By: EatingWell User
I loved the combination of the tilapia with the mango. Tasted like a restaurant quality meal. Will definitely make again.
August 27, 2010
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By: EatingWell User
Love the combination of flavours! Awesome!
April 21, 2010
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By: Jen
This salsa is delcious and refreshing! Perfect topping on the beer-battered taco recipe. Feel like it would be great served over a tilapia recepie as well. Thumbs up.
April 05, 2010
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By: joanna.mccay
This salsa is delicious and goes so well with the beer-battered tilapia recipe (which is also amazing). I like to add 2 or 3x as much cilantro. I use brown rice vinegar, which i love but i think a regular vinegar would work fine too.
January 15, 2010
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By: EatingWell User
I made this without the vinegar because I didn't have that specific kind & it was really good! I wonder how good it is with the vinegar...? I might rinse the onions the next time before adding them.

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