Mango Salsa

Mango Salsa | The Tish Kitchen | Food & Lifestyle Blogger

Mango Salsa | The Tish Kitchen | Food & Lifestyle Blogger

Sometimes it's all about hanging with friends, having a summer cocktail and nibbles. That doesn't have to throw you off your healthy food regimen.

Can't have chips? Me neither, but I'm not going hungry. Cut up some crisp veggies for dipping with the cool, satisfying flavor wallop of my Mango Salsa.

Hate peeling Mangoes? Swap them out for Peaches. Double the batch and bring it along to the beach, that barbecue you were worried about, or out to your backyard.

Minutes to make and the most popular condiment on the table, my Mango Salsa is full of flavor and goes with most dishes. A bowl of this is nice on a hot summer day. 

This isn’t too spicy but can have as much kick as you can handle. Don’t like spice? No Jalapeno Pepper. Just add some extra Bell Pepper in its place. 

I use granulated Garlic instead of fresh cloves as it dissolves better into the Salsa. If you don’t mind eating a piece, or two, of garlic, then please mince up some fresh.

Bonus? NO OIL in this recipe. Less fat, and it's the perfect choice for the picnic table. 

I cannot stand Cilantro, but it doesn’t mean you can’t use it instead of Parsley.  To each their own.

Enjoy your Salsa!


  • 1 chopped Mango
  • 1 chopped Bell Pepper (I like Red or Yellow)
  • 1 chopped Jalapeno Pepper (optional if you dislike heat)
  • 2 tablespoons Red Onion
  • ½ teaspoon Granulated Garlic
  • 2 tablespoons chopped Parsley or Cilantro 
  • Juice of a Lime
  • Salt and Pepper to taste.


  1. Add the following to a mixing bowl. 
  2. Stir to combine. 
  3. Chill for an hour if you have the time. If you don’t, shoot for thirty minutes. 

Serving Suggestions

I love this with grilled chicken, pork or fish. It’s refreshing and cool!

It works well with barbecued shrimp, and particularly on a fish taco.

Simply served with chips (if you can eat those) or with crudité such as carrot sticks, celery, bell peppers or cucumber rounds. 

This recipe makes a double batch easily and will last for the week in your refrigerator. 

I have substituted Peaches for the Mango and it tastes just as delicious. 

If your Lime is a bit dry, don’t be afraid to add the juice of two.