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Mango Salsa|mycolombianrecipes.com

Mango Salsa Recipe

Erica Dinho
5 from 2 votes
Prep Time 15 mins
Total Time 15 mins
Course Appetizer
Cuisine International
Servings 4 servings
Calories 87 kcal


  • 1 can 15 ounce diced mangoes, drained
  • 1 jar of your favorite chunky salsa
  • 1 can 15 ounce black beans, rinsed and drained
  • 1 can 15 ounce corn, rinsed and drained
  • 1 ripe avocado diced
  • Juice of 1 lime
  • ¼ cup or to taste finely chopped cilantro
  • Salt and pepper to taste


  • Combine the mangoes, jarred salsa, beans, corn, avocado, lime and cilantro in a medium bowl and toss gently. Add a touch of salt and pepper, to taste.
  • Serve immediately or refrigerate for an hour to blend the flavors. Serve at room temperature with corn chips.


*I used canned mango for this recipe, but feel free to use fresh mangoes instead.
*This salsa will be delicious on top of grilled chicken or fish.
*You can keep this salsa in an airtight container in the fridge up to 1 week.


Calories: 87kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 250mgFiber: 3gSugar: 0.4gVitamin A: 142IUVitamin C: 5mgCalcium: 7mgIron: 0.3mg
Keyword mango salsa, mango salsa recipe
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