Small Batch Mango Salsa

Andrea Lo
by Andrea Lo
1 bowl
15 min

Mango salsa is the perfect addition to your dinner spread. It goes well with so many protein options -- salmon, chicken, shrimp, fish, and if you have extra after that, you can bring out some tortilla chips and use it as a dip. Leftovers can be stored in the fridge for up to 3 days, so sometimes I will even take a spoon and eat it alone as a snack! This is a small batch version of my larger recipe since I live alone and don't need to make a lot. Double or triple this recipe if making for a crowd.


Frozen mangos also work if you have those on hand in the freezer. Just set out a few minutes before to allow to defrost. Dice them up before they fully defrost and turn mushy.

Recipe details
  • 1  bowl
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  •  2 mangos
  • 1/2 avocado
  • 1/2 red pepper
  • 1/2 red onion
  • cilantro
  • salt
  • juice of 1/2-1 lime

Dice up all the veggies and add to a bowl.
Top with cilantro and salt, to taste.
Squeeze the juice of 1/2 lime.
Mix all together, and add more lime if needed.