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Cucumber Mango Salsa

Cucumber Mango Salsa
  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 18
Enjoy this savory cucumber and mango salsa served a with tortilla chips.
Updated July 6, 2010

Ingredients

  • 3 ripe medium mangoes, seeds removed, peeled and coarsely chopped
  • 1 large cucumber, peeled, seeded, coarsely chopped
  • 2 jalapeños, seeded, finely chopped
  • 1 small onion, finely chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 18 oz tortilla chips (from two 12-oz bags)

Steps

  • 1
    In medium bowl, stir together all ingredients except tortilla chips.
  • 2
    Cover; refrigerate at least 2 hours or overnight to allow flavors to blend. Serve with tortilla chips.

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Potassium
120mg
3%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
7%
Sugars
5g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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