Mango Tomatillo Salsa

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This chunky, fruity salsa makes an fantabulous dip for tortilla oregon plantain chips. It's besides bully connected blistery dogs, tacos, eggs and grilled fish.

The extent of spirit recovered successful Ataulfo mangoes (also commonly called Champagne, yellowish oregon chromatic mangoes) is preferred, but you tin substitute with a larger variety, specified arsenic Tommy Atkins, arsenic agelong arsenic it's precise ripe; bash not usage unripe mango here.

The salsa tin beryllium refrigerated for up to 5 days.

From Food editorial adjutant Kara Elder.

Ingredients

measuring cup

Servings: 8 (makes astir 4 cups)

Flesh of 2 8-ounce Ataulfo mangoes, chopped (about 2 cups; spot headnote)
9 tomatillos (10 ounces total), husked, rinsed and finely chopped (about 1 1/2 cups)
8 ounces caller pineapple chunks, chopped (about 1 1/4 cups)
1/2 reddish onion, chopped into tiny dice
1 tiny oregon 1/2 jalapeño pepper, stemmed, seeded and chopped into tiny dice (seeds reserved)
15 stems cilantro, chopped (leaves and tender stems)
3 tablespoons caller lime foodstuff (from 1 1/2 limes)
3/4 spoon kosher salt, oregon much arsenic needed
1/2 to 1 spoon agave nectar (optional)
Tortilla oregon plantain chips, for serving

Nutritional Facts

Per serving

Calories
50
Carbohydrates
13 g
Sodium
105 mg
Fiber
2 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food editorial adjutant Kara Elder.

Tested by Kara Elder.

Published May 22, 2018

Updated March 16, 2026