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Trinidad Mango Salsa Recipe

Ignite your taste buds with this vibrant Trinidad Mango Salsa! A simple yet explosive Caribbean condiment, this recipe is perfect for adding a fiery kick to fish, vegetables, or your favorite chips. Made with fresh mango and a generous helping of chili (adjust to your heat preference!), this salsa is surprisingly easy to make and will keep for up to a month in the fridge. Get ready for a taste of Sunday at Moosewood, with a Caribbean twist!

Prep Time 15 mins
Cook Time 10 mins
Calories 44.3 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Trinidad Mango Salsa 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Trinidad Mango Salsa

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How to Make Trinidad Mango Salsa

  1. Peel and chop 1 large ripe mango (or substitute with 1 ripe papaya). Remove the stone or seeds.
  2. Finely chop 1-2 Scotch bonnet peppers (remove seeds and membranes for less heat), or use a milder chili to your liking.
  3. Mince 1/2 red onion.
  4. Roughly chop 1/4 cup of fresh cilantro.
  5. Juice 1 lime.
  6. In a medium bowl, combine the chopped mango (or papaya), chili peppers, red onion, cilantro, and lime juice.
  7. Stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  8. Taste and adjust seasonings as needed, adding more chili for extra heat or lime juice for more tang.
  9. Spoon the salsa into a clean jar, cover tightly, and refrigerate for at least 30 minutes to allow the flavors to meld. It will keep for up to one month.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

34g

Fat

0g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy Sauces Condiments Etc Fruit Caribbean Easy Central American Low Fat Vegan Vegetarian Salsas Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Tropical Fruit Mango Papaya 3 Steps Or Less