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5-Minute Zesty Mango Salsa

March 14, 2014

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Mangoes are an incredible fruit rich in flavor and nutrients. Native to South Asia, this super fruit can help lower cholesterol, improve skin complexion, and protect against breast, leukemia, colon, and prostate cancers. Plus, they’re loaded with vitamins A and C to help jumpstart the immune system, and can serve as a natural remedy for heatstroke! Of course mangoes are wonderful on their own, but they can also add zest and tang to many exquisite dishes.

One of my favorite ways to use mangoes is in salsa. You can add mango salsa to grilled salmon, drizzled it over fish tacos, or serve it with corn chips for an easy spring treat. It’s ideal for easy weekend dinners on the patio, Monday nights when you need it to feel like Saturday night, or really any time you’re craving a fresh, colorful injection of flavor into a standard meal. This easy mango salsa packs a serious nutritional punch, incorporating lime, which reduces inflammation caused by allergies and protects against rheumatoid arthritis; ginger, which is a natural antihistamine; and avocados, a protein-rich superfood. Plus, it takes just 5 minutes to make!

Zesty Mango Salsa


1 tsp salt

1 tsp pepper

1 tbsp white wine vinegar

2 tbsp olive oil

1 lime, freshly squeezed

2 tsp ground ginger

1 large or 2 small mangoes, diced

1 or 2 avocados, diced

1 red onion, diced

1 tomato, diced

1/4-1/2 jalapeno or serrano chile, julienned with seeds

1/4 cup mint leaves, thinly sliced


1. In a small mixing bowl, whisk together salt, pepper, vinegar, olive oil, mint leaves, lime juice, and ginger.2. Place mangoes, avocados, red onion, and tomato into a large serving dish or mixing bowl.3. Pour the vinaigrette over the fruits and vegetables and toss to evenly distribute.4. Add chiles according to the level of hotness desired, and garnish with mint leaves.

There are so many ways to enjoy mango salsa. We love to pair ours with southwest fish tacos, using the the leftovers for a healthy salad dressing the next day! Just sprinkle over a salad of fresh baby spinach, kale, and arugula!

How do you eat your mango salsa?