Mango-Strawberry Salsa Recipe

Pittman & Davis

Eating healthy and staying fit is easier said than done. Imagine how easy it is to just open a bag of chips or order fast food over the counter compared to preparing your own dishes at home.

But did you know that not all healthy food takes a long time to prepare? For example, making salsa is easy. Prepare it one time, and it can last you a few days. By eating salsa paired with whole-grain tortilla chips or other alternatives you can increase your vegetable intake while curtailing the sodium, calories, and fat you eat. Also, depending on the ingredients you use, you can add more vitamins A and C that can help with collagen production in your body, resulting in lustrous skin and a boosted immune system.

The Savory History of Salsa

Salsa can be traced back to the Incas, Mayans, and Aztecs. Salsa, which is a combination of chilies, tomatoes, and other spices like ground squash, was consumed regularly by the Aztecs as they paired it with wild game, fish, and shellfish. Between 1519 and 1521 the Spanish discovered tomatoes while exploring Mexico, and adopted the traditional uses for tomatoes, including salsa.

How to make Mango-Strawberry Salsa

Prep Time: 20 mins

Yields: 3 cups


  • 2 cups diced strawberries (about 1 pint)
  • 1 large ripe mango, peeled, pitted and diced
  • 1/4 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 2 teaspoons seeded and finely chopped fresh jalapeño
  • 2 teaspoons honey
  • Dash salt to taste


  • In a large mixing bowl, combine strawberries, mango, bell pepper, onion, cilantro, jalapeño and honey, and mix gently. Add salt to taste. Store in the refrigerator or serve at room temperature with seafood, pork, tacos or tortilla chips.
  • Store in a tightly sealed container in the refrigerator for up to 2 days.

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