Skip to main content
Family of four plays at the beach with coastline in background

Mango summer salsa

June 20, 2016 | UCI Health
Mango salsa

Whip up a bowl of this delicious salsa to go with your favorite fish and chicken dishes.

Mary Jean Christian, UCI Health diabetes program coordinator, calls this her “go-to” dish to add flavor to lean grilled meat and seafood.

It’s also good for dressing up cottage cheese or as a dip with baked tortilla chips.

Make it as hot or mild as you like by adjusting the jalapeno peppers. For a smoky twist, substitute the jalapeno peppers with canned chopped chipotle peppers in adobo sauce and omit the chopped mint leaves.

Mango Salsa

Servings: 9


  • 2 cups fresh pineapple, chopped
  • 1 cup fresh papaya, chopped
  • 1 cup fresh mango, chopped
  • ½ cup jicama, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh mint leaves, chopped
  • Juice of one lime


Mix all the ingredients together and refrigerate 1 hour to develop flavors before serving.

Serve over grilled chicken, fish or turkey burgers.

The salsa will keep in the refrigerator for a week.

Nutritional Information

Per 3-ounce serving

  • 40 calories
  • 11 grams carbohydrate
  • 0 grams fat
  • 1 gram protein

Related Stories