Mango Salsa

Course condiment

Cuisine American, latin american

Keyword mango

Prep Time 5

Total Time 5

Servings

Calories 51kcal

Author Emma Chapman

Equipment

Food processor

Ingredients

2 mangoes
1-2 tomatoes
½ white onion
¼ cup cilantro
2 cloves garlic
1 jalapeno
1 lime
1 teaspoon salt

Instructions

Cut up the mango, removing the skin and separating from the center.
Cut up the tomato and onion enough to fit in your food processor.
Remove the stem and seeds from the jalapeno.
In a food processor add all the ingredients including the lime juice and salt.
Chop into a chunky salsa consistency. Taste and add more salt as needed.

Notes

I usually remove all the seeds from the jalapeno before using but if you want more heat you can leave some or all the seeds in.

Some like their mango salsa more like a pico de gallo consistency (less blended) and if that’s you then I’d recommend finely chopping all the ingredients rather than using a food processor.

If you don’t have a food processor a blender will work as well.

You can ripen mangos by storing them in a paper bag in a cabinet (or some place slightly warm) for a few days if they are super green and firm when you buy them.

If you can’t find mangos try using 2-3 ripe peaches instead for peach salsa.

Nutrition