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Kalyn's Kitchen

Mango Salsa with Red Bell Pepper

Mango Salsa with Red Bell Pepper would be delicious over grilled chicken, fish, or pork and this is surprisingly low in carbs! You can make the salsa with or without Peperoncini and cilantro, or use less mango and more red pepper if you want a version that’s even lower in carbs.

PIN Mango Salsa with Red Bell Pepper to try it later!

Mango Salsa with Red Bell Pepper finished salsa in bowl

Now that I’ve become infatuated with those big jars of spicy Peperoncini, it’s no surprise that I’m thinking of new ways to use them. On a whim I decided to try adding some Peperoncini when I made mango salsa, and the flavor combination of mango, red bell pepper, Peperoncini, and cilantro made a great salsa. But I know that some of those are strongly-flavored ingredients that might not be everyone’s cup of tea.

So please adjust this Mango Salsa with Red Bell Pepper to your own taste! 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 this was surprisingly low in carbs with only one mango for 8 servings, but if you’d prefer a salsa with even less carbs, just use more red pepper and less mango. No matter how you vary the basic ingredients, the spicy lime dressing will make this your favorite mango salsa recipe!

I served this Mango Salsa with Red Bell Pepper (with the optional Peperoncini and cilantro included) over Roasted Fish at a lunch for my dad and my sister-in-law Amy and it was enjoyed by all!


Mango Salsa with Red Bell Pepper process shots collage

How to Make Mango Salsa with Red Bell Pepper:

(Scroll down for complete recipe including nutritional information.)

  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, 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 Meal:

Mango Salsa with Red Bell Pepper would be very tasty served with something like Grilled Lime and Chile Chicken, Creole-Seasoned and Pan-Fried Pork Cutlets, or even Baked Tofu.

More Mango Recipes to Try:

Low-Sugar Mango Sorbet from Kalyn’s Kitchen
Fish Tacos with Mango Salsa from Love and Olive Oil
Black Bean Salad with Mango, Avocado, and Mint from Kalyn’s Kitchen

Mango Salsa with Red Bell Pepper finished salsa in bowl

Mango Salsa with Red Bell Pepper

Yield 8 servings
Prep Time 25 minutes
Total Time 25 minutes

Make this Mango Salsa with Red Bell Pepper 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:

8

Serving Size:

1

Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 140mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Mango Salsa with Red Bell Pepper served over fish, chicken, or pork would be approved for phase 2 or 3 of the original South Beach Diet. 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 1/4 cup, this could be enjoyed on a low-carb diet, or you could make an even lower-carb version by using more peppers and less mango.

Find More Recipes Like This One:
Use Sauce Recipes to 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.

Pinterest image of Mango Salsa with Red Bell Pepper

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    24 Comments on “Mango Salsa with Red Bell Pepper”

  1. Kalyn, this looks delicious! I am always looking for clever ways to use pepperoncini other than the ubiquitous Greek salad. We love mango salsa, and I can just imagine how the pepperoncini are the perfect foil to mangoes. I can't wait to serve this, hopefully with some grilled chicken!

  2. This is delicious! I served it with tilapia, as you suggested, together with a big side of steamed asparagus, and we loved it! Thanks, Kalyn. JD

  3. Made this over the weekend as a side dish to grilled chicken. the entire family loved it – even the picky 13 year old! We ate half and I saved half for a latenight snack. It was twice as good after it sat in teh fridge a few hours.

  4. I'm quite fond of pepperoncini too. I have to say that I've never thought to put it into a salsa. What a fabulous idea. We had tilapia tacos last night for dinner & this would have made a lovely addition to the tacos!