Servings: 4-6 (Makes 3 cups) 1x
Scale
Ingredients
- 1 medium mango, small diced (1½ to 2 cups)*
- 1 avocado, peeled and diced
- ½ cup small diced red onion (½ of a small red onion)
- ½ cup finely chopped fresh cilantro
- ½ jalapeno, finely chopped, seeds and membranes removed (optional)
- Juice of 1 large or 2 small limes (3 tablespoons)
- 1 teaspoon coarse salt
Instructions
- In a medium bowl, combine the diced mango, avocado, red onion, cilantro, and jalapeno.
- Squeeze the lime juice over top and sprinkle with the salt. Use a spoon to gently combine the ingredients.
- Serve right away as a topping for grilled salmon or as a salsa to eat with chips.
- Store in an airtight container in the fridge for up to 2 days.
Notes
For help with cutting a diced mango, see step-by-step photo instructions in this post.
If not serving the salsa right away, wait to add the avocado until just before serving so it stays fresh.
Nutrition Information
- Serving Size: ⅙ of the salsa or ~½ cup
- Calories: 84
- Fat: 4 g
- (Sat Fat: 0 g)
- Sodium: 188 mg
- Carbohydrate: 13 g
- (Fiber: 3 g
- Sugar: 8 g)
- Protein: 1 g
- Cholesterol: 0 mg