Mango Salsa

By Marian Burros

Total Time
5 minutes
Rating
4(153)
Comments
Read comments

This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango’s flavors, and a bit of jalapeño adds spice. Simply combine all the ingredients, and serve alongside your main for an elevated dinner.

Featured in: Lifestyle: Sunday Menu; Burritos With a Twist

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Enough for 4 or 5 tortillas
  • 1large ripe mango, peeled and flesh cubed
  • ¼jalapeno, minced
  • 2tablespoons chopped cilantro
  • 1teaspoon lime juice
Ingredient Substitution Guide
Nutritional analysis per serving (4.5 servings)

56 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine the ingredients and use as above.

Ratings

4 out of 5
153 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Gerry

I add 1/2 green and 1/2 red pepper, a table spoon of sweet onion, and about half of a roasted Hatch pepper, all chopped fine. Then grated lime rind, juice of half-lime, and a healthy pinch of kosher salt. Mmmm!

Cynthia

Thinking of substituting peaches now that they're in season. Any objections?

Crabrisotto

This is the best salsa (Thrill of the Grill if I'm not mistake - Chris Schleisinger). I make it all the time.

Laurie

I also add diced avocado, salt and freshly-ground black pepper, diced bell pepper and diced red onion. Delish!

M

Add minced red onion. Great side to fish dish as well.

Kile Law

I added chopped jicama. Wow, so good. It didn't change the flavor much but added texture and volume. Good quality salt makes a difference.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.