Apricot Mango Salsa
This Apricot Mango Salsa brings together juicy mangos, ripe apricots, and a touch of jalapeño heat for a vibrant, sweet and spicy mix. It’s quick to prep and perfect for spooning over tacos, serving with chips, or topping toasted sourdough with melty brie. Fresh herbs and summer fruit give it a bright, seasonal flavor that elevates any dish.
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Servings:
Ingredients
- 2 medium ripe mangos diced small, pitted, skin removed, (about 1 ½ cups)
- 2 medium ripe apricots diced small, pitted
- 1 medium jalapeño chopped fine, (add more or less to taste)
- ¼ medium red onion chopped fine
- ¼ Cup cilantro chopped fine
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place all ingredients in medium bowl and stir to blend.
Notes
- Using a mini prep to chop jalapeno, red onion, and cilantro makes for easy prep.
- This is delicious served with tortilla chips or as a topping on fish or chicken tacos
- To turn this into a toast, top sourdough bread slices with brie and toast. Then, top with the salsa. (In smaller sizes, this is great appetizer.)
Nutrition
Serving: 0.25recipe | Calories: 114kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Sodium: 102mg | Potassium: 351mg | Fiber: 3g | Sugar: 25g
Calories: 114kcal