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Mango and Tomato Salsa

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How to Make Mango and Tomato Salsa

This homemade salsa made from fresh produce is more nutritious and lower in sodium than the canned salsa you find at the store. Serve it over tacos, quesadillas or grilled chicken!


5servings


1/5 of recipe

Print Recipe >

Step-By-Step Instructions:

  1. Determine how much jalapeno you want to use. If you prefer to remove the seeds, do so carefully. Avoid touching eyes and nose.
  2. Mix all ingredients.
  3. Serve with warm corn tortillas or grilled meats.
Veggie Rich
Low Carb
Mexican/Southwestern
Appetizers
No Cook
Salad Dressings & Condiments
Sauces
Sides
Snacks
Vegetarian
Gluten-Free
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Nutrition facts

5 Servings



  • Serving Size

    1/5 of recipe


  • Amount per serving



    Calories





    40

  • % Daily value*

  • Total Fat
    1g

    1%

    • Saturated Fat
      0.2g

      1%

  • Cholesterol
    0mg

    0%

  • Sodium
    0mg

    0%

  • Total Carbohydrate
    8g

    3%

    • Dietary Fiber
      1g

      4%

  • Protein
    1g

Ingredients

jalapeño pepper (or 1/2, chopped)
1

tomato(es) (chopped)
1 cup

mango (chopped)
1 cup

white onion (chopped)
1/4 cup

cilantro (chopped)
1/2 cup

olive oil
1 tsp

lime juice
1 tsp

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