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Mango Salsa with Red Bell Pepper

I recently received an e-mail from the National Mango Board about a promotion designed to get people to think about mangos. They offered to send me a “Cinco de Mango” kit, and since I love mangos but rarely cook with them I thought it would be fun to see the recipes they recommended. So that’s how I came to be writing about mangos for Weekend Herb Blogging, where this week the host is the lovely Glenna from A Fridge Full of Food. Today I’ll tell you a little about mangos and how to make this amazing mango salsa (with cilantro, did I mention the cilantro?) Tomorrow I’ll be back to show you the Grilled Lime and Chile Chicken that went perfectly with the salsa.

Mangos are the tropical fruit of the mango tree. There are six main types of mangos, and they’ve been grown in the U.S. for more than a century, but the mango’s origin is Southeast Asia and India, where the fruit was grown by Buddhist monks. Some Buddhists today still consider mangos to be a sacred fruit. Mangos are very nutritious, being a good source of vitamins C and A, as well as dietary fiber, potassium, and vitamin K. Mangos are also low in calories and fat, and contain antioxidants.

If you’re not that familiar with mangos, here’s help on using them:
How to Pick a Ripe Mango from CookThink
How to Cut a Mango from Simply Recipes
How to Choose and Prepare a Mango from Coconut and Lime
OXO Mango Splitter from CookThink

Mango Salsa with Red Bell Pepper
(Makes about 1 1/2 cups, recipe adapted from this one from the National Mango Board.)

1 mango, diced small
1/2 large red bell pepper, diced small
1/4 cup diced red onion, diced small
2-3 T finely chopped cilantro
2 T fresh lime juice
2 T extra-virgin olive oil
1 tsp. ground cumin (or less if you don’t like cumin that much)
1/2 tsp. green Tabasco sauce or your favorite hot sauce (more or less to taste)
pinch sea salt

Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, whisk together, and mix into salsa. Add chopped cilantro and stir until combined.

South Beach Suggestions:
Salsa like this is phase two or three for the South Beach diet, since fruit isn’t allowed on phase one. This salsa would taste great with Chicken Fajitas in the Crockpot or Grilled Fusion Chicken. I’ll add a link tomorrow to show you what I served it with.

More Mango Love:
(Recipes from other blogs may not be South Beach Diet friendly, check ingredients)
A whole collection of mango recipes from Jihva for Mangos hosted by Mahanandi
Mango, Bacon, and Feta Salad from Bron Marshall
Napa Cabbage, Herb, and Mango Salad from A Veggie Venture
Coco Mango Soup from What’s For Lunch Honey?
Mango Salsa with Avocado from Hedonia
Grilled Salmon with Avocado and Mango Salsa from Beyond Salmon
Mango and Sticky Rice from Morsels and Musings
Grilled Corn, Mango, and Avocado Salsa from Pinch My Salt
Cucumber, Mango, and Jicama with Chile and Lime from Fresh Approach Cooking

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23 comments on “Mango Salsa with Red Bell Pepper”

  1. A beautifully colorful dish, Kalyn. Mangoes are one of the best tropical fruits on the planet. Happy 2nd Blog Birthday!

  2. That is a very pretty salsa!! And I am sure it is tasty too. I love mango salsa!

  3. Oh looks good, can’t wait to see what you pair it with. It is totally mango week with this recipe and the recipe on Coconut and Lime’s website.

  4. That looks amazing! I have a couple of mangoes lurking in the fridge. This may be going on the menu.

    And cilantro! How can that not be good!

  5. I/m embarrassed to admit I’ve never eaten mango.
    But your salad looks is so colorful and sounds so good I may try….now, if I can only find them.

  6. aren’t you lucky 🙂

    I’ve only had jar made mango salsa, never fresh. im sure the fresh fruit makes a huge difference.

  7. I lived in Israel for a year during college and ate one every day. My favorite application: mango pancakes. Just chop ’em up and mix into the batter like you would any fruit or berry. Yum-e! Sadly, I developed a mango allergy during my 20s and now they are verboten. (Did you know mango skin contains a mild form of poison ivy? Ever have poison ivy on the roof of your mouth? Yeah. Not so much fun.)

  8. Looks great, Kalyn! You know? I wonder if foodies are (unconsciously)on the same ingredient schedule? I buy asparagus, there are posts on asparagus. Artichoke? Posts on those, too. Then, I got home from the market today with 2 Ataulfo Mangoes and here is your post! This is fabulous! I love when timing works out. Thanks for the recipe!

  9. How come I don’t get such cool packets? ;-( LOL! Kalyn I am so making this on the weekend. We’ve been invited to 2 BBQ parties and I will be taking this along with me. I could hug you for this. I will – HUG!!

  10. Susan, thanks. I can tell I need to eat mangos more often.

    Maria, thanks, me too!

    Katerina, loved the way Rachel at C&L cut up the mango.

    Erika, I admit, the cilantro caught my eye when I read the recipe.

    Katie, my favorite way to eat them if Sticky Rice with Mango (Thai dessert, and so NOT South Beach Diet friendly, but delicious.) But for a healthy recipe, this was just fantastic.

    Doug, never had the jarred type. This was so easy to make, but sometimes the mangos aren’t good at all here.

    AlwaysWrite, sorry to hear about the allergy. What a shame.

    Chris, I call that food blog synchronicity. It’s real!

    Meeta, I think you’ll like it. Thanks for the hug! I’ve had a rough week so I could use one.

  11. Kalyn, the chicken with mango salsa looks absolutely fabulous. I like the idea of marinating them individually in plastic bags. Will try that next time. Also, congratulations on 2nd anniversary of your blog. Cheers to many wonderful years ahead!

  12. I love mangoes! Happy 2nd blog b’day! So glad you’re here!


  13. I’m trying this with the chicken tonight! Thanks so much- it looks gorgeous!

  14. Wow. Just Wow! So beautiful. It’s like eating art, the colors are so vivid.

  15. Happy 2nd blog birthday Kalyn, and what a delicious dish!! I love mangoes and combined them with avocado. Yours is a colourful alternative. I have to try it. And thanks for the informative story and all these links. 🙂

  16. That looks so fresh and healthy. Shame I don’t like mango!

  17. I used to sit and watch my neighbor Deborah sit in the window, smoke cigarettes and eat mango, scraping the last bits out with her teeth. I couldn’t stand them then. But at some point, I started eating them and then I started loving them, and now I can’t eat too many of them. I’ve had lots of bad mango salsa but this looks tasty. Thanks Kalyn.

  18. I normally wouldn’t cook with mangoes either (they taste great just on their own), but I love the colours of your salsa. Very tasty looking 🙂

  19. what a colorful dish and it sounds very good indeed.

  20. Hi Kalyn, just had to get back here and let you and everyone else here know just how delicious this is … er … was! I made this for a BBQ party on Monday. It was such a hit! Everyone was asking me about the recipe. We had it with grilled fish, chicken and beef – it went well with each. Kalyn thanks for the perfect salsa. A keeper!

  21. This was wonderful! I had it with the Grilled Lime Chicken – very delicious combination!

  22. Meeta and Patty, thanks to both of you for letting me know you liked it!

  23. Hello

    great blog its look amazing, i like mangoes too very much and i like mango cakes, mango shakes and mongo ice creams, mango is the fruit of heaven mangoes are very delicious no one can tell the taste of a mango, i want to try this recipe its look so tasety, recommend to all make this recipe and enjoy the taste of mango.

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