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Brighten up your summer with this irresistible zero-point Weight Watchers Mango Salsa that’s sure to be the star of any gathering! With its vibrant mix of sweet mango, crisp bell peppers, sharp red onion, zesty jalapeño, and tangy lime juice, this salsa offers a refreshing twist that’s both nutritious and delicious. It’s incredibly easy to prepare with just hand-chopping, no blender or food processor required. Perfect with tortilla chips, atop nachos, or as a zesty garnish for grilled meats, this salsa delivers a burst of tropical flavor that will keep you coming back for more. Dive into this fresh, homemade treat that’s not only better than store-bought but also packed with fiber, potassium, and iron.
Ingredients in Zero-Point Mango Salsa
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- 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
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Brighten up your meals with these instructions for making Mango Salsa. Combine juicy mangoes with fresh herbs, crisp vegetables, and a hint of lime for a vibrant, sweet-and-spicy salsa that’s perfect for topping grilled meats or enjoying with tortilla chips.
Chop Ingredients:
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Chop each ingredient as needed.
Combine Ingredients:
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In a bowl, combine everything except the lime juice and salt.
Add Lime Juice and Salt:
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Start with the juice from ½ lime and gently mix it into the other ingredients. Sprinkle in some salt and taste to adjust the lime and salt to your preference.
Serve or Store:
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Serve immediately or refrigerate and enjoy within 1-2 days. Note that 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
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Mango Salsa Variations
With Avocado: Dice one avocado into pieces and gently fold it into the salsa last. Avoid overmixing to prevent the avocado from becoming mushy.
With Tomatoes: Add Roma tomatoes for a lower water content. Chop them into pieces about the size of the bell pepper.
Using Frozen Mango Chunks: Thaw frozen mango chunks in the refrigerator overnight. Place them in a strainer with a bowl underneath to catch the juice and cover them until use.
With Cucumbers: Add ½ of a medium-sized cucumber, chopped into cubes, for a refreshing touch.
Citrus Type: Lemon juice can be used instead of lime juice for a different citrus flavor.
Tips and Tricks for the Best Making Mango Salsa
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Tips for Mango Salsa
Best Fresh: Enjoy the salsa the same day or the next day, as the mango will soften in the lime juice over time. Avoid making it too far in advance.
Mango Ripeness: Use ripe mangoes with a firm texture and a slight give when squeezed. Avoid overly mushy mangoes for the best texture.
Chunky Texture: Cut mango pieces larger than other ingredients to maintain their chunky texture, which is a key feature of the salsa.
Smooth Salsa: For a smoother consistency, blend the salsa in a food processor.
