Mango Salsa



Serving size

1/4 cup
30 Minutes

This recipe can easily be multiplied and keeps well, refrigerated, for about 3 days if tightly covered.

Mango Salsa


1 1/2 cup pieces Mangos, raw
1 tsp. Chili powder
2 Tbsp. Coriander (cilantro) leaves, raw
1 Tbsp. Red bell peppers (diced)
1 Tbsp. Green bell peppers (diced)


Peel the mango and cut into small chunks.

Process the mango carefully in short pulses in a food processor until it is the size of a small dice. (This can also be done chopping with a knife.)

Add the chili powder, cilantro ,and 1/2 of each the red and green bell pepper. Pulse again, but only until the pepper is blended in.

Remove from the processor and fold in the remaining diced red and green bell pepper.

Chill well.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Another example of using ingredients that activate complementary taste buds. Sweet, spicy, savory – this is the perfect complement to southwestern or Caribbean food.

I think that this recipe is a good example of using what you have in the house to make a great recipe. My brother called me to tell me that he and his young daughters had made this with cantaloupe. Since then, I have tried pineapple and honeydew. Yum to all.

"I love fruit, when it is expensive."

Sir Arthur Wing Pinero, 19th century dramatist