Mango Salsa with Red Bell Pepper
When I got a box of mangos in the mail, this Mango Salsa with Red Bell Pepper was a tasty way to use them! Use Sauce Recipes to find more like this one.
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:
Tips for Mango Lovers
More Mango Recipe Love:
Low-Sugar and Whole Wheat Mango Walnut Muffins from Kalyn’s Kitchen
Mango, Bacon, and Feta Salad from Bron Marshall
Mango Peperoncini Salsa from Kalyn’s Kitchen
Napa Cabbage, Herb, and Mango Salad from A Veggie Venture
Mango Salad with Hearts of Palm from Kalyn’s Kitchen
Coco Mango Soup from What’s For Lunch Honey?
Make it a Meal:
Mango Salsa with Red Bell Pepper
This Mango Salsa with Red Bell Pepper is a tasty way to use fresh mangos!
- 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 sauce and salt in small bowl, whisk together, and mix into salsa.
- Add chopped cilantro and stir until combined.
Recipe adapted from one from the National Mango Board.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Mango Salsa with Red Bell Pepper is a great dish for phase two or three of the South Beach Diet, but it would be too high in carbs for a low-carb diet. You could make a more carb-conscious salsa by using less mango and more peppers.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.