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Gingered Mango Salsa

Zesty cilantro and ginger meet cool mint in this change-of-pace salsa. "We love it over grilled chicken, fish and pork," says Barb Fore of McAllen, Texas. "Try substituting the mango with papaya."
  • Total Time
    Prep: 15 min. + standing
  • Makes
    1-1/4 cups


  • 1 cup chopped peeled mango
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh mint
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon salt


  • In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Nutrition Facts
1/4 cup: 39 calories, 1g fat (0 saturated fat), 0 cholesterol, 120mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 0 protein.

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Average Rating:
  • Butcher2boy
    Nov 17, 2019

    This is a great salsa! I made a few changes for our tastes. I used frozen, drained mangos instead of fresh because we don't get the best mangos here. Plus I had a bag in my freezer. I did make some changes because we can't tolerate cilantro. I put in 2 TBSP of diced jalapeno peppers (from a jar) to 5 cups chopped mango, 3 TBSP parsley, skipped the mint and put in more lime juice.