This refreshing Low-Fat Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes pairs beautifully with the bright acidity of roasted tomatillos, while ancho chiles add a gentle, earthy heat. Roasted garlic cloves lend a mellow depth, and fresh cilantro provides a fragrant finish. This salsa is ideal for serving with tortilla chips, tacos, or grilled fish. It’s a healthy, flavorful addition to any meal, offering a burst of summer freshness without the heavy fats. Easy to make with simple ingredients, it improves as it chills, allowing the flavors to meld together harmoniously.
Low-Fat Mango Tomatillo Salsa
Description
This refreshing Low-Fat Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes pairs beautifully with the bright acidity of roasted tomatillos, while ancho chiles add a gentle, earthy heat. Roasted garlic cloves lend a mellow depth, and fresh cilantro provides a fragrant finish. This salsa is ideal for serving with tortilla chips, tacos, or grilled fish. It&# 226;ÂÂs a healthy, flavorful addition to any meal, offering a burst of summer freshness without the heavy fats. Easy to make with simple ingredients, it improves as it chills, allowing the flavors to meld together harmoniously.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC). Place the ancho chiles and garlic cloves on a baking sheet.
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Roast the chiles and garlic in the oven for about 10-15 minutes, or until the chiles are puffed and fragrant and the garlic is soft and golden.
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Remove the chiles and garlic from the oven. Let them cool slightly. Peel the skins off the garlic cloves.
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If desired, remove the stems and seeds from the roasted ancho chiles for a milder heat, or leave them in for more spice. Roughly chop the chiles.
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Peel the husks off the tomatillos and rinse them under cold water to remove the sticky residue. Dice the tomatillos.
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Peel and dice the mangoes. Peel and finely dice the white onion.
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In a large bowl, combine the diced mangoes, tomatillos, and onion.
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Add the roasted and chopped ancho chiles and the softened roasted garlic cloves to the bowl.
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Squeeze the juice of 2 limes over the mixture and add 1 tablespoon of vinegar.
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Wash and finely chop the cilantro leaves and stems. Add to the bowl.
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Stir all ingredients together until well combined. Taste and adjust seasoning with salt if needed.
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Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 319.2kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 1.3g7%
- Cholesterol 51.0mg17%
- Sodium 1020.8mg43%
- Total Carbohydrate 51.2g18%
- Dietary Fiber 4.9g20%
- Sugars 22.5g
- Protein 20.8g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, let the salsa chill in the refrigerator for a few hours before serving. This allows the acidity of the lime and vinegar to balance the sweetness of the mango.
If you prefer a smoother salsa, you can pulse the ingredients in a food processor instead of chopping them by hand.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop over time.
Adjust the heat level by removing the seeds and veins from the ancho chiles for a milder taste, or leaving them in for more spice.
