Return to Content

Citrus Mango Salsa

by in Jan 2006
Citrus Mango Salsa
3 votes, 4.33 avg. rating (84% score)
Print Friendly

Total Time: 30

Yield: 3-1/2 cups


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 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

Instructions:

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

Special Winter Sale

Subscribe for 1 year and send your friend a Gift Subscription at no extra cost! That's 2 subscriptions for the price of 1. 

Just $24.00–a 67% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111