Mango Salsa

Fruit salsas are always such a favorite of mine. If you love the mix of sweet and spicy like I do then this salsa is for you!


The high content of soluble fiber in mangos makes them a great food to lower the risk of cancers of the gastrointestinal tract. One small mango contains almost all of the daily value of vitamin C, which protects cells from free radical damage and also reduces the risk of cancer. The high vitamin A content in mangos promotes good eyesight, prevents night blindness and itchy eyes. They contain digestive enzymes that help break down proteins and combat acidity. Vitamin E, which is abundant in mangos, helps to boost libido. Since iron is present in mangos they are beneficial for pregnant women and individuals suffering from anemia, plus the vitamin C will enhance iron absorption. Research indicates that mangos help boost memory and concentration in children and if eaten regularly will make the complexion smooth, soft and glowing.

Red bell peppers are high in vitamins C, A, several from the B complex group of vitamins and vitamin E among others. This combination of nutrients can help wound healing, improve dental health, boost the immune system, fight free radical damage that causes aging, protects against cataracts, reduces the risk of heart attacks and strokes, improve iron absorption, prevent colds and infection, moisturizes skin, supports brain function, reduces fatigue, supports healthy skin, reduces insomnia, supports brain health and reduces birth defects.


2 ripe mangos, pitted, peeled and diced
1 small red bell pepper, seeded and chopped
1 small red onion, thinly sliced and chopped
1/4 cup parsley leaves or cilantro, chopped
1 medium clove garlic, minced
1/4 cup pineapple juice
6 T fresh lime juice
1 jalapeno pepper, seeded and minced
Salt and pepper to taste

Mix all in a medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days. Serve with tortilla chips, plantain chips, or over rice or quinoa. ©Janice Moreland

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