Taste Green

Tropical Salsa




The salsa below is a good complement to poultry, pork, or fish as well as raw veggies when used as a dip. Once considered exotic, mangoes are now found in most supermarkets. The cilantro provides a complementary spark to the mellow flavor of the mango.

MAKES: 1½ Cups


  • 1/2 cup finely-chopped red onion

  • 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small

  • 2 Tbsp. fresh lime juice, or to taste

  • 1/2 cup finely-minced fresh cilantro leaves

  • 1-2 Tbsp. rice vinegar, or to taste


  • Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.

  • In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

  • Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

  • Salsa can be used as a side dish or condiment for fish, pork, or poultry, or as a dip. If used as a dip, purée in a blender until smooth.

  • Salsa may be served immediately or stored, covered, in the refrigerator 2 to 3 days. Bring chilled salsa to room temperature before serving.

   Nutritional Information
  (Per Serving)

  • 26 calories

  • 0 g. total fat (0 g. saturated fat)

  • 7 g. carbohydrate

  • Less than 1 g. protein

  • 1 g. dietary fiber

  • 2 mg. sodium.

Contributed by The American Institute for Cancer Research (AICR)