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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
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Step-By-Step Instructions:
- Determine how much jalapeno you want to use. If you prefer to remove the seeds, do so carefully. Avoid touching eyes and nose.
- Mix all ingredients.
- Serve with warm corn tortillas or grilled meats.
Nutrition facts
5 Servings
-
Serving Size
1/5 of recipe
- Amount per serving Calories 40
-
Total Fat
1g
- Saturated Fat 0.2g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 0mg
-
Total Carbohydrate
8g
- Dietary Fiber 1g
- Total Sugars 0g
- Added Sugars 0g
- Protein 1g
- Potassium 0mg
- Phosphorous 0mg
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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