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Mango Salsa

Mango salsa – this recipe is sweet, spicy, and just the right amount of tangy. You can use fresh mango, or frozen and decide on your spice level if you’ll be using serrano peppers or jalapeño peppers. Did you know that serrano peppers are 5 times hotter than the jalapeño pepper? Just a little tip in case you think you can handle the heat! Okay, let’s get cooking.
Prep Time15 minutes
Course: Snack
Cuisine: Mexican
Servings: 2 cups
Author: Ali

Ingredients

  • 1 cucumber
  • 2 serrano peppers (or jalapeño for a milder salsa)
  • 12 chunks of mango (I used PC brand frozen chunks)
  • 1 tablespoon of lime juice
  • salt to taste

Instructions

  • First, lay out your frozen mango chunks and let them defrost for 10-15 minutes or so while you prep the cucumber and peppers.
  • With the cucumber, deseed and then cut into tiny 1/4 inch pieces.
  • Then, deseed the peppers and dice into tiny pieces.
  • Add both the cucumber and peppers into a mixing bowl. Then, add the lime juice and salt to taste.
  • Next, cube up the mango chunks into 1/4 inch pieces and add to the bowl. Stir and add additional salt if needed. Chill and eat.