Mango Salsa

bowl of mango salsa

Serves 8

Fruits and Vegetables: ½ cup per serving


2 ripe mangoes, peeled, pitted and coarsley chopped

1 small red bell pepper, seeded and coarsely chopped

1 small red onion, minced

¾ cup fresh cilantro, chopped

1 medium garlic clove, minced

¼ cup 100% pineapple juice

6 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped


  1. Wash and prepare fruit, vegetables, and herbs.
  2. Combine all ingredients in a bowl and gently mix.
  3. Serve as a salsa dip with baked tortilla chips.


  • Serve with baked tortilla chips or whole-wheat crackers.

Nutrition Facts

Serving size: about ½ cup; Calories: 45; Carbohydrates:11 g, Fiber: 1 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 0 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see