Mango Salsa

This mango salsa is so fresh! Make sure you get a good ripe mango for best taste.  It’s great over salad, with chips and my favorite is tucked away in a fish taco. Yum! I like to spice it up with an entire jalapeno but you may want to try it with 1/2 of one first.

Trying serving this Mango Salsa with my Chipotle Fish Tacos. A delicious combination!

Mango Salsa

This is a very versatile salsa. It's good on its own, over salad as a dressing, and my favorite way as an accent to fish tacos.  Fresh is the word!

Weight Watchers Points: 0 Smart Points

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Refrigeration time 30 min to an hour 30 minutes mins

Total Time 45 minutes mins

Servings 3 cups

Calories 72 kcal

Ingredients

  

1x2x3x

• 1 ripe mango sometimes if I can't find one, I use frozen mango
• 1/2 cucumber peeled if desired diced
• 2 c. cherry tomatoes cut in quarters
• 1/4 c. jicama cubed optional but adds a nice crunch
• 1/4 c. red onion finely diced
• 2 garlic cloves finely diced
• 2 basil leaves finely chopped
• 1/2 jalapeno finely diced
• 1/4 c. cilantro finely chopped
• 1 lime juiced
• salt and pepper to taste

Instructions

 

• Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 min, an hour works best. Serve with tacos, as a salsa, as a dressing over greens. This salsa keeps 1-3 days in the refrigerator.

Nutrition

Serving: 0.5cCalories: 72kcalCarbohydrates: 17.5gProtein: 1.8gFat: 0.4gSaturated Fat: 0.1gSodium: 589.5mgFiber: 4.1gSugar: 9.7gVitamin A: 55.2IUVitamin C: 39mg

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