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Mango Salsa with Red Bell Pepper would be delicious over grilled chicken, fish, or pork and this is surprisingly low in carbs! 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!

What ingredients do you need for this recipe?

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. Look for Sliced Peperoncini Peppers (affiliate link) if you want to make this salad easier to make! Check out Spicy Low-Carb Salads with Peperoncini if you’re a big Peperoncini fan like I am!

Mango Salsa with Red Bell Pepper process shots collage

How to make this mango salsa:

(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 (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 Meal:

Mango Salsa with Red Bell Pepper would be very tasty served with something like Grilled Fusion Chicken,  Creole-Seasoned Pork 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 and Avocado from Kalyn’s Kitchen

Mango Salsa with Red Bell Pepper finished salsa in bowl
Yield: 8 servings

Mango Salsa with Red Bell Pepper

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.

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© Kalyn Denny
Category: Sauces
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 Diet Type Index 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.

Historical Notes for this Recipe:
This recipe was first posted in 2010. It was updated with more information in 2021.

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