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16 servings, 2 Tbsp. each
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This flavorful salsa can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Cut each mango in half, just clearing the long flat seed. Score the flesh into squares of desired size, being careful to cut up to, but not through, the skin. Press the skin so the cut fruit pops outward, then cut the cubes from the skin to remove.
This versatile low-fat salsa is the perfect topping for cooked fish or chicken. Or, it also makes the perfect accompaniment for baked tortilla chips.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.