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Mango Five-Color Spring Salsa


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Rate this recipe 4/5 (1 Votes)


  • 1/2 cup mango, diced
  • 1/2 cup each green and yellow peppers, diced
  • 1/2 cup tomatoes, diced
  • 1/2 cup corn (canned or fresh)
  • 1/2 cup canned black beans, drained and rinsed
  • 4 tsp jalapeño pepper, seeded and minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup cilantro, finely chopped
  • 2 tbsp red onion, chopped
  • Juice of 1 fresh lime
  • 1.5 tsp sugar
  • 1/4 tsp salt
  • Chips, for serving


Servings 12
Preparation time 20mins
Cooking time 20mins


Step 1

Combine all ingredients and mix thoroughly. Cover and refrigerate until ready to serve. Serve with corn chips, pita wedges, or as a topping for baked fish. Refrigerate and leftovers.

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