Mango Chilli Salsa
This mango chilli salsa brings together fruity sweetness and fiery heat in an irresistible pairing. Gently softening the onions and chilli, then letting them cool, gives them a mellow, rounded character that perfectly complements the juicy mango. A squeeze of lime juice ties it all together with a fresh hit of acidity. Whether as a dip, a side or a topping, this salsa goes with almost anything.
Ingredients
- 1 red chilli
- 2 onions
- 4 tbsp oil
- 2 mangoes
- 2 tsp sugar
- 2 tbsp lime juice
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 165 kcal | 660 kcal |
| Carbohydrates | 16 g | 64 g |
| Protein | 1 g | 4 g |
| Fat | 11 g | 44 g |
| Fibre | 2 g | 8 g |
| of which sugar | 13 g | 52 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Deseed the red chilli and finely chop it. Cut the onions into fine dice.
- Heat the oil in a pan and gently soften the chilli and onions. Then leave the mixture to cool completely.
- Peel the mangoes, cut the flesh away from the stone and finely dice it.
- Stir the cooled onions and chilli together with the diced mango, sugar and lime juice, then serve.
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Nutrition facts per serving (estimate)
| Calories | 165 kcal |
|---|---|
| Carbohydrates | 16 g |
| Protein | 1 g |
| Fat | 11 g |
| Fibre | 2 g |
| of which sugar | 13 g |
Frequently asked questions
How spicy is this mango chilli salsa?
The heat is easy to adjust. If you prefer it milder, carefully remove all the seeds and white membranes from the chilli. If you like more fire, simply add a second chilli.
What goes best with mango chilli salsa?
It's fantastic with grilled meat, fish or tacos, or simply served as a dip with tortilla chips.
Can I make the salsa ahead and store it?
Yes, you can keep it covered in the fridge for up to two days. The flavour actually deepens as it sits and mingles.
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