Return to Content

Citrus Mango Salsa

Citrus Mango Salsa
2 votes, 4.00 avg. rating (79% score)
by in Jan 2006
Submit a Recipe Image

Total Time: 30

Yield: 3-1/2 cups


  • 1 navel orange
  • 1 Meyer lemon (may substitute 2 limes)
  • 1 lime
  • 1 ripe mango, peeled and chopped
  • 1 red bell pepper, seeded and diced
  • 3 tablespoons finely chopped red onion
  • 1/2 jalape


Using a fine grater, zest orange, lemon, and lime (avoid the white pith), then place in a medium bowl.

Cut 1/2 inch off the top and bottom of the citrus fruits. Carefully remove the outer white pith by slicing from cut end to cut end. Using a knife, carefully remove each individual segment, leaving no pith or membrane attached. Add the fruit to the grated zest.

Add the remaining six ingredients and toss gently but thoroughly. Serve immediately or cover and refrigerate, up to 24 hours, until ready to serve.

Updated Monday, January 9th, 2006

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.