This amazing zero-point WW Mango Salsa will definitely steal the spotlight wherever you serve it! Its vibrant colors make it look incredibly enticing, and its flavor is even more delightful with sweet and juicy mango, fresh bell peppers, sharp red onion, zesty jalapeño, and lime juice. This refreshing salsa tastes amazing with plain tortilla chips, on top of nachos, or as a garnish for grilled meat.
I can’t get enough of it! And since it’s made with whole ingredients, I know that I’m supplying my body with nutrients while enjoying it, specifically fiber, potassium, and iron from the fruit and veggies. It’s also easy to make. Everything is hand-chopped into chunky pieces, so you don’t need to worry about breaking out the blender or food processor.
This easy mango salsa recipe has a tropical flavor, perfect for warmer weather when you want to kick back, relax, and enjoy a refreshing, succulent snack or appetizer. Whether you serve it with chips or alongside one of your favorite dishes, one thing’s for sure – once you take a bite, you’ll be hooked!
Why You Should Try This Recipe
- Made with fresh, whole ingredients. The best thing about making homemade salsa is that you know exactly what goes into it! This recipe is full of nutritional ingredients and contains no preservatives.
- Much better than store-bought! Again, it has the freshest ingredients. So, of course, it is going to be the best salsa ever. You can adjust its taste to your liking and even add extra ingredients if you prefer!
- You can serve it in so many ways. Although it’s delicious with just plain tortilla chips, you can also put this salsa on tacos, serve it with seafood, or even load it on top of grilled chicken.
Recipe Overview
- Serving Size: 1/3 cup
- Number of Servings: 8
- Time to Prep: 20 minutes
- WW Points Per Recipe: Zero WW points ( Click here to view the recipe in the WW app. WW login is required)
Ingredients in Zero-Point Mango Salsa
- 2 Medium mangoes, large diced
- 1 Jalapeno, small diced
- 1 medium or (¾ of a large) Green bell pepper (or other color), small diced
- ¼ large Red onion, small diced
- Fresh Lime juice (start with juice of ½ lime, add the other half to taste)
- 1 – 2 tbsp Parsley or cilantro, finely chopped
- To taste Salt
Instructions for making Mango Salsa
- Chop each ingredient as needed.
2. Combine everything except the lime juice and salt in a bowl.
3. Start with the juice from ½ lime and gently mix it into the other ingredients. Sprinkle in some salt and give it a taste test to see if you need more lime or salt.
4. Serve immediately or refrigerate and enjoy within 1-2 days. The lime juice may cause the salsa to become more liquid over time, so it’s best to eat it sooner rather than later!
Variations and Substitutions
- Mango Salsa with Avocado: Dice one avocado into pieces and fold it into the salsa last. Be careful not to overmix, as it will make it mushy.
- Mango Salsa with Tomatoes: You can also include tomatoes if you wish! I suggest using Roma tomatoes since they have less water content. Chop them into pieces about the size of the bell pepper.
- Using Frozen Mango Chunks: Transfer frozen mango chunks from the freezer to the refrigerator the night before making the recipe so they can thaw. I suggest leaving them in a strainer with a bowl underneath to catch the juice drippings. Cover them, too, until you use them in the recipe.
- Mango Salsa with Cucumbers: Fresh cucumber is an excellent addition to this salsa! You don’t need much of it, maybe just ½ of a medium-sized cucumber chopped into cubes.
- Citrus Type: Lemon juice also works just fine instead of lime!
Tips and Tricks for the Best Making Mango Salsa
- This salsa is best the same day (or the day after) you make it because the mango will soften in the lime juice over time. So, I don’t suggest making it too far in advance.
- Make sure to use ripe mangoes for the best texture possible. However, they shouldn’t be so ripe that they are mushy. Aim for the middle ground! If you squeeze the whole mango, it should be mostly firm with a little give.
- Cut the mango pieces larger than the other ingredients. They are the primary ingredient, after all! And their chunky texture is the best part.
- However, If you want a smoother salsa, you can run it through a food processor.
Related Recipes
Pork Tenderloin with Pineapple Salsa
Mango Salsa
Ingredients
- 2 Medium mangoes, large diced
- 1 Jalapeno, small diced
- 1 medium (or ¾ of a large) Green bell pepper, small diced
- ¼ large Red onion, small diced
- Fresh Lime juice, start with juice of ½ lime; add the other half to taste
- 1 – 2 tbsp Parsley or cilantro, finely chopped
- To taste Salt
Instructions
- Chop each ingredient as needed. Combine everything except the lime juice and salt in a bowl.
- Start with the juice from ½ lime and gently mix it into the other ingredients. Sprinkle in some salt and give it a taste test to see if you need more lime or salt.
- Serve immediately or refrigerate and enjoy within 1-2 days. The lime juice may cause the salsa to become more liquid over time, so it’s best to eat it sooner rather than later!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
