Mango Salsa
by Tarla Dalal
Make the most of mangoes when they are in season, because it is undoubtedly the King of Fruits and continues to prove its mettle year in and year out!
This year, make sure you relish this tongue-tickling Mango Salsa too. Made of Alphonso mangoes, a few crispy veggies, chillies and herbs, this salsa brings together a gamut of sweet, sour and spicy flavours to entice your taste buds.
It has a nice chunky mouth-feel too. Serve it at summer parties with nice and crispy nacho chips!
You can also try other salsa recipes like Herbed Jowar Strips with Spicy Orange Salsa or Mexican Salsa .
Mango Salsa recipe - How to make Mango Salsa
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
1 cup chopped alphonso mangoes
1 1/2 tbsp finely chopped spring onions whites and greens
2 tbsp finely chopped capsicum
1/2 tsp finely chopped green chillies
1/4 tsp dried oregano
3/4 tsp lemon juice
salt to taste
For Serving
nacho chips
- Method
- Put the mangoes in a deep bowl and mash it lightly using a potato masher.
- Add all the remaining ingredients and mix very well.
- Refrigerate for atleast 1 hour and serve chilled with nacho chips.
Like mango salsa
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What is mango salsa made off?
- What is mango salsa made off? Indian mango salsa is made from 1 cup chopped alphonso mangoes, 1 1/2 tbsp finely chopped spring onions whites and greens, 2 tbsp finely chopped capsicum, 1/2 tsp finely chopped green chillies, 1/4 tsp dried oregano, 3/4 tsp lemon juice and salt to taste.
What does mango salsa go with ?
- What does mango salsa go with ? I love to have my mango salsa when mangoes are in season in India. Mango salsa goes very well with nacho chips.
Benefits of mango
Making Indian mango salsa
- In a deep glass bowl put 1 cup chopped alphonso mangoes.
- Mash it lightly using a potato masher.
- Add 1 1/2 tbsp finely chopped spring onions whites and greens.
- Add 2 tbsp finely chopped capsicum.
- Add 1/2 tsp finely chopped green chillies.
- Add 1/4 tsp dried oregano.
- Add 3/4 tsp lemon juice.
- Add salt to taste.
- Mix well.
- Refrigerate for atleast 1 hour.
- Serve chilled with nacho chips.
| Energy | 8 cal |
| Protein | 0.1 g |
| Carbohydrates | 1.9 g |
| Fiber | 0.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 287 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 5.6 mg |
| Folic Acid | 0.4 mcg |
| Calcium | 2.4 mg |
| Iron | 0.2 mg |
| Magnesium | 27.5 mg |
| Phosphorus | 2.6 mg |
| Sodium | 2.7 mg |
| Potassium | 28 mg |
| Zinc | 0 mg |
I was preparing Fajitas when I felt the need to add a Dip to go with the starters (chips). The recipe is very good and easy to follow. it tastes great as well !! I would like to add that we can also add Jalepaneo to up the spice level
A refreshing take on the traditional salsa recipe. Mango adds a zing to the recipe and makes it even more delightful.
True flavour of each ingredient can be experienced with each bite. Tastes amazing with tortilla chips
Tangy,crispy and fresh taste...loved the tart taste of the celery with sweet ripe mangoes.
Mangoes have their own sweetness and when combines with tomatoes and celery you get an added tangy taste. The chilli flakes lends a nice spice element. Easy to make and its a Mango Salsa!!!
Beautiful idea of making a mango salsa! its unique and dazzles the mouth!