<h1 class="pgc-h-arrow-right" data-track="1" > simple mango salad</h1>
This vibrant mango salad takes advantage of fresh ingredients from spring and summer! Sweet mango blends perfectly with spicy jalapeno pepper, passionate lime juice for a spicy sweetness. Only 8 ingredients, 20 minutes and 1 bowl are required. Let us show you how it's done!
<h1 class="pgc-h-arrow-right" data-track="7" > the origin of salsa</h1>
Salsa is believed to have originated among the Incas, Aztecs, and Mayans of Central America. Its history dates back to the 1500s, when it was used as a condiment to add flavor and spices.
In the early 1900s, salsa became popular throughout Mexico and Central America and began to be produced commercially. Many changes exist, including Salsa Roja, Cape Verde and more.
<h1 class="pgc-h-arrow-right" data-track="11" > how to make mango salsa</h1>
Making a mango salad at home is very easy!
But what is the key to optimal taste? Use fresh ripe mangoes, sweet and juicy. Our favorite varieties are Champagne Mango or Honey Mango and Tommy Atkins Mango. As luck would have it, the mango had already started to turn red or yellow, but there were no wrinkles yet. We then let them ripen in a warm, shady place until deep golden/red and fragrant.
When it's time to make salsa, all that's left to do is chop the mango, red bell pepper, jalapeno pepper, and then add a little lemon juice, a little salt, and pepper. Once stirred together, it's time to eat!
Hope you enjoy this mango salsa! It is sweet and spicy and crunchy, full of flavor!
It can be enjoyed as an appetizer, dip, side dish or condiment!
<h1 class="pgc-h-arrow-right" data-track="17" > what to eat with mango salad</h1>
Perfect for dipping your favorite fries or vegetables, or topped with tacos, burrito bowls and more!
It also pairs perfectly with our Jamaican roasted eggplant, roasted plantain and black bean vegetarian bowls, 1 can of smoked lentil vegan meat, and burrito bowls.
<h1 class="pgc-h-arrow-right" data-track="26" > simple mango salad</h1>
Deliciously crispy, eight-ingredient mango salad, perfect for dips, bowls, tacos, etc. It only takes 20 minutes and 1 bowl to make!
Preparation time: 20 minutes
Total time: 20 minutes
Serving Size: 1/2 cup
Course: Appetizers
Type of cuisine: Latin
Reservation: 3 days
<h1 class="pgc-h-arrow-right" data-track="38" > raw material</h1>
3/4 cup chopped ripe mango* (1 large mango yields about 3/4 cup)
1 cup chopped red bell pepper (1 small pepper yield ~ 1 cup)
2 tbsp chopped jalapeno pepper (1 small jalapeno yield ~ 2 tbsp)
2-3 tablespoons lime juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
<h1 class="pgc-h-arrow-right" data-track="48" > make instructions</h1>
In a small bowl, mix all the ingredients (mango, bell pepper, jalapeña, lime juice, salt and pepper) together. Taste and adjust the flavor as needed, add more salt for an overall flavor, add limes for added acidity, add jalapeno pepper for calories, and add mango for sweetness.
Pair with tortillas, burrito bowls, tacos or eat straight with a spoon!
Best eaten fresh. The remaining food will be kept in an airtight container in the refrigerator for up to 3 days.
<h1 class="pgc-h-arrow-right" data-track="53" > notes</h1>
*Be sure to use ripe and juicy fresh mangoes. Our favorite varieties are champagne mango or honey mango.
*Nutritional information is a rough estimate calculated with a smaller amount of lemon juice.
<h1 class="pgc-h-arrow-right" data-track="55" > nutrition (1 out of 4 servings).</h1>
Serving Size: 1 serving
Calories: 42
Carbohydrates: 10.3 g
Protein: 0.9 g
Fat: 0.3 g
Saturated fat: 0.1 g
Polyunsaturated fats: 0.1 g
Monounsaturated fat: 0.1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 295 mg
Potassium: 187 mg
Fiber: 1.8 g
Sugars: 8 g
Vitamin A: 1754 IU
Vitamin C: 71.8 mg
Calcium: 12.3 mg
Iron: 0.3 mg