Turn up the flavour dial with this sensational Fresh Mango Salsa! Tangy, spicy, and irresistibly delicious, it’s the ultimate partner for chicken, fish, or nachos. Featuring a vibrant ensemble of cucumber, bell pepper, jalapeno, cilantro, and lime—it’s a fiesta for your tastebuds!
Oh, where do I even start? So, when I got the call from The Morning Show Canada about launching my fourth series, “Shahzadi’s Thrill of the Grill,” I was like, “Pinch me!” Not only do I get to show you, as your neighbourhood dietitian, that healthy eating is totally doable, fun, and downright delicious, but I also get to collaborate with some of the most brilliant and kindest folks in the TV biz. Talk about a dream gig, right?
Now, let’s talk about fresh salsa – it’s a celebration of summer in a bowl! Refreshing, versatile, and crave-worthy, I never have my grilled chicken or fish without adding a generous helping of this over the top.
And speaking of outdoor grilling, why not whip up my Mason Jar Salad with Raspberry Dressing? They’re refreshing, nutritious and packed with flavour. And after you’ve had your fill of grilled goodies, don’t forget to grab some nachos topped with some leftover salsa (if there is any!) for the ultimate Netflix session – it’s the perfect accompaniment to your favourite shows!
Nutrition highlights
Get ready to elevate your Summer Recipes with this easy and healthy salsa, brimming with nutrients. Here’s the lowdown:
- Rich in vitamin C, courtesy of the mangoes.
- High in dietary fibre, thanks to ingredients like cucumber, bell pepper, and red onion.
- Provides a boost of antioxidants from the combination of jalapeno, cilantro, and lime juice.
Ingredients
Seven main ingredients are all that’s needed to create this recipe for mango salsa. I find it quite therapeutic to cut all the fruit into tiny pieces – it’s like creating a colourful mosaic of flavour.
- Fresh sweet ripe mangoes. I adore the Mexican Haden variety as it’s perfect for this recipe.
- Red bell pepper
- English cucumber
- Red onion
- Jalapeno (deseeded)
- Fresh cilantro leaves
- Red chilli powder (hot)
- and sea salt
How to make it
Start by preparing your ingredients. Peel and dice the fresh sweet ripe mangoes into small cubes, making sure not to dice them too small to avoid mushiness, especially with ripe mangoes. Also, be cautious not to cut too close to the mango stone, as Haden mangoes tend to get fibrous in that area, resulting in less clean cuts. Next, finely chop the red bell pepper, English cucumber, red onion, and jalapeno (be sure to deseed it for a milder flavour). Finally, roughly chop the fresh cilantro leaves.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
Food safe storage
While it’s absolutely divine right after you make it, I get that sometimes you need to prep in advance. So, here’s the trick: stash all those delicious ingredients separately in the fridge until you’re ready to get your salsa on. Then, when the time comes, just mix it all up for that fresh, zesty flavour explosion.
If you give this recipe a go, share your thoughts with a star rating and a quick review down below! Your feedback keeps my culinary journey going strong! Plus, if you’re on Instagram, tag me @DesiliciousRD in your creations. It truly warms my heart to see your delicious renditions!
Fresh Mango Salsa For Chicken, Fish or Nachos
Turn up the flavour dial with this sensational Fresh Mango Salsa! Tangy, spicy, and irresistibly delicious, it’s the ultimate partner for chicken, fish, or nachos. Featuring a vibrant ensemble of cucumber, bell pepper, jalapeno, cilantro, and lime—it’s a fiesta for your tastebuds!
Servings 6 servings
Calories 55kcal
Cost $15
Ingredients
- 2 mangoes extra large, Haden variety, ripe, peeled and diced into small pieces
- 1 bell pepper medium, red, diced into very small pieces
- ¼ cucumber English cucumber, cut into very small pieces
- ½ red onion small, finely chopped
- 1 jalapeno medium, deseeded, finely chopped
- ⅓ cup cilantro fresh, washed, leaves only
- ¼ cup lime juice freshly squeezed
- ¼ tsp chilli powder red, hot
- ⅛ tsp salt sea salt
Instructions
-
In a large mixing bowl, combine the diced mangoes, chopped red bell pepper, cucumber, red onion, jalapeno, cilantro, lime juice, chilli powder and salt. Gently toss all the ingredients together until well combined.
-
Enjoy as a topping for grilled chicken, fish, or alongside nachos.
Video
Notes
Food safe storage
- While it’s absolutely divine right after you make it, I get that sometimes you need to prep in advance. So, here’s the trick: stash all those delicious ingredients separately in the fridge until you’re ready to get your salsa on. Then, when the time comes, just mix it all up for that fresh, zesty flavour explosion.
Tip for success
- When peeling and dicing the fresh sweet mangoes into small cubes, make sure not to dice them too small to avoid mushiness, especially with ripe mangoes. Also, be cautious not to cut too close to the mango stone, as Haden mangoes tend to get fibrous in that area, resulting in less clean cuts.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 53mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1492IU | Vitamin C: 58mg | Calcium: 15mg | Iron: 0.3mg
Ingredients
- 2 mangoes extra large, Haden variety, ripe, peeled and diced into small pieces
- 1 bell pepper medium, red, diced into very small pieces
- ¼ cucumber English cucumber, cut into very small pieces
- ½ red onion small, finely chopped
- 1 jalapeno medium, deseeded, finely chopped
- ⅓ cup cilantro fresh, washed, leaves only
- ¼ cup lime juice freshly squeezed
- ¼ tsp chilli powder red, hot
- ⅛ tsp salt sea salt
Instructions
-
In a large mixing bowl, combine the diced mangoes, chopped red bell pepper, cucumber, red onion, jalapeno, cilantro, lime juice, chilli powder and salt. Gently toss all the ingredients together until well combined.
-
Enjoy as a topping for grilled chicken, fish, or alongside nachos.
Video
Notes
Food safe storage
- While it’s absolutely divine right after you make it, I get that sometimes you need to prep in advance. So, here’s the trick: stash all those delicious ingredients separately in the fridge until you’re ready to get your salsa on. Then, when the time comes, just mix it all up for that fresh, zesty flavour explosion.
Tip for success
- When peeling and dicing the fresh sweet mangoes into small cubes, make sure not to dice them too small to avoid mushiness, especially with ripe mangoes. Also, be cautious not to cut too close to the mango stone, as Haden mangoes tend to get fibrous in that area, resulting in less clean cuts.
The post Fresh Mango Salsa For Chicken, Fish or Nachos appeared first on Shahzadi Devje, Desi~licious RD.