Mango Red Pepper Salsa (with Peperoncini)

This Mango Salsa recipe (with Red Pepper and Peperoncini) would be delicious to spoon over grilled chicken, fish, or pork! And you can make the mango salsa with or without Peperoncini peppers and cilantro, or use less mango and more red pepper if you want a version that’s lower in carbs.

PIN Mango Red Pepper Salsa (with Peperoncini) to try it later!

This Mango Red Pepper Salsa (with Peperoncini) is a recipe you can adjust to your own taste! Now that I’m infatuated with those big jars of spicy Peperoncini from Costco, I’m thinking of new ways to use them. And when I decided to try adding Peperoncini to this Mango Salsa, the flavor combination of mango, red bell pepper, Peperoncini, and cilantro was such a winner for me!

But I know that some of those are strongly-flavored ingredients that might not be everyone’s cup of tea, so adjust the recipe however you prefer. Add the spicy Peperoncini if you’re a fan like I am. Skip the chopped cilantro if you’re one of those people who don’t like that flavor. And use more or less lime juice, Green Tabasco Sauce, and cumin to taste. No matter how you vary the basic ingredients, I bet the spicy lime dressing will make this your favorite mango salsa recipe!

I served my version of Mango Salsa that you see in these photos over roasted fish and it was enjoyed by all!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• diced mango
• diced red bell pepper
• finely diced Sliced Peperoncini Peppers (affiliate link)(optional)
• sliced green onion
• chopped cilantro (optional)
• fresh-squeezed lime juice, I used my fresh-frozen lime juice
• ground cumin (affiliate link)
• Green Tabasco Sauce (affiliate link), or other hot sauce
• extra-virgin olive oil
• salt, I used sea salt

How low in carbs is this Mango Salsa recipe?

This recipes only uses one mango to make six servings of salsa, for 7 net carbs per serving. If you’d prefer a salsa with even fewer carbs, just use more red pepper and even less mango.

What are Peperoncini Peppers?

Peperoncini Peppers are sweet mild chili peppers used in Italian or Greek cuisines, and they’re usually sold pickled in a jar. And just look for Sliced Peperoncini Peppers (affiliate link) if you want to make this salad easier to make!

Who else loves Peperoncini Peppers?

I’ve discovered these spicy peppers can be spelled Peperoncini or Pepperoncini, so I’ve used both spellings on the website depending on what was on the bottle I’m using. You can use Favorite Pepperoncini Salad Recipes to see all my salads using them if you’re a big fan like I am!

How to make Mango Red Pepper Salsa (with Peperoncini):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Mangos have a flat center seed, so start by cutting away the “cheeks” of the mango. (The piece in the middle is the seed, which still has some mango flesh around the edges.) 
2. Peel the mango cheeks and cut off flesh around the seed, then dice the mango into pieces.
3. Chop the red bell pepper and slice the green onion. and add to mango. 
4. Cut ends off a few Peperoncini peppers, drain them in a colander, and remove seeds, then dice up enough Peperoncini to make 1/4 cup (or more if you like it spicy.) If you can find Sliced Peperoncini Peppers (affiliate link), that makes this step a bit easier.
5. Stir together the lime juice, ground cumin (affiliate link), and a dash of Green Tabasco Sauce (affiliate link) or your favorite hot sauce, then whisk in the olive oil.
6. Stir together the mango and red bell pepper.
7. Stir sliced green onion and chopped cilantro into the mango mixture.
8. Stir the dressing mixture into the salsa (I like wet salsa, so if you prefer it more dry you might not want all the dressing.)
9. Mango Salsa can be chilled or served right away. This will keep in the fridge for a few days.

Make it a Low-Carb Meal:

The Mango Red Pepper Salsa would be very tasty served with any of these low-carb main dishes:

• Grilled Fusion Chicken
• Air Fryer Pork Loin Roast
• Grilled Boneless Pork Chops
• Marinated Chicken Thighs
• Grilled Shrimp Skewers

More Salsa Recipes to Try:

• Blueberry Salsa
• Trina’s Cranberry Salsa
• Fresh Tomatillo Salsa

Continue to Content

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Yield: 4 servings

Mango Red Pepper Salsa with Peperoncini

Prep Time 25 minutes

Total Time 25 minutes

Make this Mango Red Pepper Salsa with Peperoncini with or without Peperoncini and chopped cilantro, whichever you prefer.

Ingredients

• 1 cup diced mango pieces about 1/2 inch square
• 1/2 cup diced red bell pepper pieces about 1/2 inch square
• 1/4 cup finely diced Peperoncini peppers (optional)
• 1/4 cup thinly sliced green onion
• 1/2 cup chopped cilantro (optional)
• 4 T freshly-squeezed lime juice
• 1 tsp. ground cumin
• hot sauce to taste (see notes)
• 2 T extra-virgin olive oil
• salt, to taste (I used sea salt)

Instructions

1. Mangos have a flat center seed, so start by cutting away the "cheeks" of the mango. I used Ataulfo mangos for this recipe, but any ripe mango will work.
2. Peel the mango cheeks and peel and cut off the flesh around the seed, then dice the mango into pieces about 1/2 inch square.
3. Chop the red bell pepper and slice the green onion. and add to mango.
4. Cut ends off a few Peperoncini peppers, drain them in a colander, and remove seeds, then dice up enough Peperoncini to make 1/4 cup (or more if you like it spicy.) If you can find Sliced Peperoncini Peppers (affiliate link), that makes this step a bit easier.
5. Stir together the lime juice, ground cumin, and a dash of Green Tabasco Sauce (affiliate link) or your favorite hot sauce, then whisk in the olive oil.
6. Stir together the mango and red bell pepper.
7. Stir sliced green onion and chopped cilantro into the mango mixture.
8. Stir the dressing mixture into the salsa (I like wet salsa, so if you prefer it more dry you might not want all the dressing.)
9. Mango Salsa can be chilled or served right away. This will keep in the fridge for a few days.

Notes

Nutritional information based on 1/4 cup serving size.

I used Green Tabasco Sauce (affiliate link) but use any hot sauce you prefer.

Recipe created by Kalyn.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 72Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 167mgCarbohydrates 8gFiber 1gSugar 5gProtein 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Making your own fruit salsa is a good way to avoid the added sugar or high-fructose corn syrup that’s often added to commercial fruit salsas. If you stick to the serving size of about 1/4 cup, Mango Salsa this could be enjoyed as a treat on a low-carb diet, or you could make an even lower-carb version by using more peppers and less mango. And this salsa served over fish, chicken, or pork would be approved for phase 2 or 3 of the original South Beach Diet.

Find More Recipes Like This One:
Use Sauce Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for mango salsa with red pepper was first posted in 2010. It was updated with more information in 2025.

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