- 2 ripe mangos peeled and diced
- 1 shallot finely chopped
- ½ bell pepper chopped
- ¼ cup fresh cilantro chopped
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 1 lime juiced, about 2 ½ teaspoons of juice
- ½ sea salt or pink salt
- ⅛ freshly ground black pepper
In a mixing bowl, combine all the ingredients.
Gently mix to combine. Serve right away or keep stored in the refrigerator for up to 5 days.
Mangos have a large pit in the center. I like to slice 4 sides off an unpeeled mango, working around the pit. Using a knife, I cut a crosshatch pattern into the fruit of each slice. The little cubes of mango are then easily scraped off with a spoon.
While the jalapeño adds a bit of spice, this salsa is not overwhelmingly spicy, thanks to the natural sweetness of the mangos. If you are still apprehensive, you can omit it or use an entire bell pepper in the recipe rather than half of one.
This recipe can also be found in my cookbook, The Vegetarian Family Cookbook, alongside other delicious vegetarian recipes.
Serving: 1serving | Calories: 140kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 252mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1662IU | Vitamin C: 63mg | Calcium: 23mg | Iron: 1mg
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