Every family has those snacks that the whole family loves and will gobble down in no time. One of those snacks for our family is chips and salsa. Everybody loves it. And we eat it. A LOT.
Typically, when I’m busy, I use store bought salsa. However, everyone’s favorite is when I’ve got enough time to make some amazing, fresh salsa. There is nothing like it.
Recently, I decided to go in a different direction than your typical tomato-based salsa. I whipped up this mango salsa and it was total perfection. It’s fresh, light, sweet, and savory and I couldn’t get enough! It’s the perfect summer poolside indulgence and my kids and I ended up finishing the whole bowl in one sitting!
The mango salsa itself is a great snack since it’s just full of fruits and veggies. But be careful about those chips! Deep fried tortilla chips are great with salsa and taste great but they’re not great for the Points budget!
Just because this salsa goes well with chips doesn’t mean that it can’t be used for other things either. It’s going to be a great topper for fish, chicken, and even salads. The bright and fresh flavors of summer are perfect in this amazing salsa.
A great alternative to the high fat and high calorie corn chips would be to make your own low carb tortilla chips. Use your favorite low carb tortilla and lightly mist it with a little oil. Season with salt and a light spritz of fresh lime, then cut into 6 or 8 wedges. Place on a parchment paper lined baking sheet and bake for 4-5 minutes at 400 degrees F. Be sure to keep an eye on them, or they could easily burn. Store in an airtight container and enjoy with your mango salsa!
How to Choose, Peel and Slice a Mango
Mango is a delicious fruit with green and reddish skin and bright yellow flesh that should be juicy, sweet, and tender. You’ll want a mango that is heavier than others and is firm but gives a little when you gently squeeze it – just like a peach. When it’s ripe, you should be able to smell the mango, but it won’t change color.
Try to use the mangoes quickly, but you can store them in the fridge for up to 5 days. Let a not quite ripe mango sit on the counter for 1-2 days.
Peel the mango from top to bottom with a regular peeler. Place the mango on a cutting board and slice it almost in half along the longest side.
The pit is long and narrow, sitting in the middle, so you’ll need to slice a little off to one side to avoid it. Continue to slice around the pit until most of the flesh is removed.
Trim any remaining flesh from the pit of the mango. (Alternatively, you can just eat the remainder of the mango off the pit as a reward for making dinner.) Thinly slice and chop the mango and enjoy!
Mango Salsa Recipe
- 1 large mango - (peeled and diced)
- ½ a red onion - (finely chopped)
- 1 cup red bell pepper - (chopped)
- 1 small jalapeno pepper - (seeded and chopped)
- 2 clove of garlic - (minced)
- Juice of 1 lime
- Salt to taste
- Combine all ingredients, and season as desired with salt.
Can you use frozen mango in the salsa recipe? I love the Baja Sol peach mango salsa
I haven’t tried it, but I personally wouldn’t recommend it. Frozen fruit can tend to be mushy when it defrosts, so this would affect the texture of your salsa, making it soft and soupy.