Mango Salsa

“I remember during high school, in Sra. Fabrin’s Spanish class, someone made a Mango Salsa for a class project. A couple years later I went looking for a recipe close to that one, and this one comes very close! Works well both as a dip and spooned over fish or chicken.” – April Ferre

Mango Salsa

Course: Appetizer
Cuisine: Mexican


  • 1 Mango Diced
  • 1/2 Red Bell Pepper Medium Diced
  • 1/2 Yellow Bell Pepper Medium Diced
  • 1/3 Large Cucumber Small Diced
  • 1/4 Large Red Onion Chopped
  • 1/4 Cup Cilantro Chopped
  • 2 Tablespoons Lime Juice
  • 1/8 Teaspoon Salt


  • Combine all ingredients and refrigerate overnight to allow flavors to blend.

2002 Recipe – April Ferre