Mango 5 Color Spring Salsa Recipes

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MANGO 5 COLOR SPRING SALSA

Number Of Ingredients 14



Mango 5 Color Spring Salsa image

Steps:

  • Combine all ingredients except the chips and mix thoroughly.
  • Cover and refrigerate until ready to serve.
  • Serve with corn chips or as a topping for fish.

1/2 cup Mango, diced
1/2 cup Green bell pepper, diced
1/2 cup Yellow bell pepper, diced
1/2 cup Tomatoes, diced
1/2 cup Corn
1/2 cup Black beans, drained and rinsed
4 teaspoons Jalapeno pepper, seeded and minced
1/3 cup Apple cider vinegar
1/4 cup Cilantro, chopped
2 tablespoons Red onion, chopped
1 Lime juice
1 1/2 teaspoons Sugar
1/4 teaspoon Salt
1 Chips

MANGO FIVE-COLOR SPRING SALSA RECIPE - (4/5)

Provided by á-159368

Number Of Ingredients 13



Mango Five-Color Spring Salsa Recipe - (4/5) image

Steps:

  • Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve. Serve with corn chips, pita wedges, or as a topping for baked fish. Refrigerate and leftovers.

1/2 cup mango, diced
1/2 cup each green and yellow peppers, diced
1/2 cup tomatoes, diced
1/2 cup corn (canned or fresh)
1/2 cup canned black beans, drained and rinsed
4 tsp jalapeño pepper, seeded and minced
1/2 cup apple cider vinegar
1/4 cup cilantro, finely chopped
2 tbsp red onion, chopped
Juice of 1 fresh lime
1.5 tsp sugar
1/4 tsp salt
Chips, for serving

ABSOLUTE BEST MANGO SALSA

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do!

Provided by Elle Woods Can Cook

Categories     Mango

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Absolute Best Mango Salsa image

Steps:

  • Mix first six ingredients together in large bowl.
  • Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
  • Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
  • Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

Nutrition Facts : Calories 74.4, Fat 3.3, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 12.2, Fiber 1.9, Sugar 9.6, Protein 0.8

2 cups chopped mangoes (about 2 medium mangoes)
1 cup chopped red bell pepper
2/3 cup chopped green onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil
1 medium fresh jalapeno, minced

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