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Salsa de mango para camarones

Salsa de Mango (Best Mexican Mango Salsa Recipe)

by Lola Dweck
The combination of sweet mango and spicy jalapeño in this delicious salsa de mango provides a flavorful complement to tortilla chips, fresh seafood, pork, and chicken dishes.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 8 people
Calories 43 kcal

Equipment

Ingredients
  

  • 2 mangos peeled and flesh cubed, mangos should be ripe, but still firm)
  • 3 jalapeños diced, or 2 serrano chile peppers for more spice
  • ½ small red onion diced
  • ½ bunch fresh cilantro minced
  • 3 tablespoons vinegar white distilled or red wine vinegar will work
  • 1 orange freshly squeezed
  • ½ teaspoon salt or to taste

Instructions
 

  • Chop. Dice mangoes, onion, and cilantro.
  • Mix. Mix ingredients in a bowl and then season with vinegar, orange juice, and salt. Toss once again and taste. Adjust for salt if necessary.
  • Enjoy. Cover and chill until ready to serve. While delicious when freshly made, the flavors of salsa de mango meld and deepen even more after sitting in the refrigerator for about 10-15 minutes.

A Note from Lola

HOW TO STORE

Homemade mango salsa is best enjoyed fresh, but will typically last 3-4 days in an airtight container in the refrigerator. I like storing mine in a glass dish with a lid because plastic containers tend to absorb odors.

A NOTE ON SPICE

You may remove the veins and seeds from the jalapeño or serrano chile peppers to reduce the heat level of your salsa. I leave them in though because I love the sweet and spicy combination and the mango tends to balance out the spiciness. 

Nutrition

Serving: 4tablespoonsCalories: 43kcalCarbohydrates: 10gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.1gSodium: 147mgPotassium: 134mgFiber: 1gSugar: 9gVitamin A: 626IUVitamin C: 29mgCalcium: 15mgIron: 0.1mg
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