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Mango Salsa Recipe (5-Minute)

Cathy @ msinthecountry.com
An easy mango salsa recipe made with frozen mango, a mini sweet pepper, and lime juice. Ready in 5 minutes with a small food chopper.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Side Dish
Cuisine Mexican-Inspired
Servings 4 servings

Equipment

  • Small food chopper
  • Glass bowl with a lid

Ingredients
  

  • 1 cup frozen mango thawed
  • 1 mini sweet pepper
  • 1 small tomato optional
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • Pinch of sea salt
  • Lime juice
  • Chopped cilantro optional
  • Tiny pinch of chili powder or ground red cayenne optional

Instructions
 

  • The night before, place the frozen mango in a glass bowl with a lid and let it thaw in the fridge.
  • Cut the top off the mini sweet pepper, cut it lengthwise into quarters, and scrape out the seeds.
  • Add the pepper to the chopper and pulse a few times to break it down.
  • Add the thawed mango, tomato (if using), onion powder, garlic powder, sea salt, and lime juice. Blend until it reaches the consistency you like.
  • Pour the salsa back into the bowl the mango thawed in.
  • Stir in the chopped cilantro and a sprinkle of cayenne or chili pepper, if using.
  • Serve right away, or cover and refrigerate.

Notes

  • No fresh tomato? Use canned diced tomatoes and read the ingredient list first. I avoid citric acid, so I use fresh.
  • Make it chunkier or smoother. Pulse less for chunky salsa and more for smooth.
  • Make it more filling. Top with diced avocado.
  • Prep ahead. Keep pre-juiced lime juice and pre-chopped cilantro in glass containers so this takes even less effort.