Mango Salsa
Healthy and boldly flavorful, this Mango Salsa recipe is a sure hit every time you serve it. It's festively colorful, wonderfully textured, and tastes irresistible. It can easily be made ahead of time.
Servings: 12
Ingredients
- 1 large mango, or 2 medium, just-ripe, peeled and cubed
- 1 can black beans, 15 oz, seasoned, lightly rinsed and drained
- 1 cup sweet corn kernels
- 1 medium red bell pepper, seeded and chopped
- ½ cup lime juice, freshly squeezed
- ¼ cup chopped onion
- ¼ cup chopped fresh cilantro
- 1 tsp garlic powder
- 1 tsp ground cumin
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- In a bowl, gently fold together all ingredients. If needed, adjust salt and pepper amounts to taste. If using, gently fold in 1 tsp honey at a time, to taste.
- Cover tightly and chill until ready to serve (flavor gets better with a few hours' worth of time; can also be made the night before.)
- Serve with your favorite variety of chips.
Notes
- Always use just-ripe mangoes for your salsa. They should be firm but give slightly when pressed, and have a sweet aroma at the stem end.
- If your mangoes aren't sweet enough, gently fold in 1 tsp honey at a time, to taste.
- Freshly squeezed lime juice is a must for this salsa. It adds a bright, tangy flavor that complements the sweetness of the mango and corn.
- Don't skimp on the fresh cilantro and onion. They add a pop of fresh, zesty flavor that ties the whole salsa together.
- Chill your salsa for a few hours before serving. This allows the flavors to meld together and gives you a more delicious salsa.
- It goes especially well with this easy mahi mahi recipe or our lemon basil salmon recipe!
Nutrition (per serving)
Serving: 1g | Calories: 60kcal | Carbohydrates: 12g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 311mg | Potassium: 203mg | Fiber: 3g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 24mg | Calcium: 20mg | Iron: 1mg