Mango Salsa
Prep time
Cook time
Total time
Recipe type: Sauce & Dips
Cuisine: Spanish
Serves: 4 People
  • Ripe Mango: 2
  • Red Bell Pepper: 1 small
  • Green Bell Pepper: 1 small
  • Onion: 1
  • Coriander Leaves: a few (optional)
  • Mint Leaves: a few (optional)
  • Green Chili: 1
  • Lemon Juice: 1 Tbsp.
  • Crushed Black Pepper: ¼ Tsp.
  • Dry Roasted Cumin Powder/ Bhaja Masala: ¼ Tsp. (completely optional but a Bengali twist)
  • Salt: ⅓ Tsp.
  1. Wash and cut the stem of the Mangos and dip in chilled water for an hour before cutting the Mangoes.%Mango Salsa
  2. Remove the Skeen and cut Mangoes into small cubes.
  3. Cut Onion, Red and Green Bell Peppers into small square pieces.
  4. Cut Green Chili into small pieces.
  5. Take Mangoes in a Big Bowl along with the chopped Onion, chopped Bell Peppers, chopped Green Chili and Coriander and mint leaves and mix lightly using a spoon.
  6. Now add Lemon Juice, Crushed Black Pepper, Dry Roasted Cumin powder and Salt to the Mango Salsa and mix lightly.
  7. Refrigerate the Mango Salsa for an hour and serve chilled with Nachos.
Recipe by Debjanir Rannaghar at