Tropical Kiwi Salsa
A bright and zesty salsa that pairs the tangy sweetness of ripe kiwi with juicy mango, crisp bell pepper, and a kick of jalapeño. Fresh lime juice and cilantro tie it all together for a refreshing tropical twist. Perfect with chips, grilled fish, or tacos.
For 4 servings
- prep
Prep the tropical fruit.
1.Peel 4 ripe kiwis and dice into small, even cubes.2.Peel the mango and dice into cubes roughly the same size as the kiwi.TIPUse kiwis that are slightly soft to the touch — they are sweeter. Firm kiwis can be too sour. - prep
Prep the vegetables and herbs.
1.Finely dice 1/2 a red bell pepper and 1/4 cup red onion.2.Seed and mince the jalapeño pepper.3.Roughly chop 3 tablespoons of fresh cilantro.TIPWear gloves when handling jalapeño, and avoid touching your eyes. - mix
Combine all ingredients and toss gently.
1.Place diced kiwi, mango, bell pepper, red onion, and jalapeño in a mixing bowl.2.Pour 2 tablespoons of fresh lime juice over the mixture.3.Add a pinch of salt and the chopped cilantro.4.Fold everything together gently until evenly distributed, being careful not to mash the fruit.TIPFold gently with a rubber spatula to keep the delicate kiwi pieces intact. - rest · ~10 min
Chill the salsa before serving.
Let the salsa sit in the refrigerator for at least 10 minutes to allow the flavors to meld together before serving.
TIPThis salsa is best served fresh, but a brief chill helps the sweet and tangy notes come together. - serve
Serve chilled with your favorite dishes.
Give the salsa a final gentle stir and serve with tortilla chips, or as a topping for grilled fish, fish tacos, or coconut rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use kiwis that yield slightly to pressure for optimal sweetness without mushiness.
- 2Dice all fruit and vegetables to a uniform 1/4-inch size for the best texture in every bite.
- 3Taste the jalapeño seed strip; add a tiny bit if you want extra heat without chunky bits.
- 4Let the salsa rest for 10 minutes in the fridge so the lime juice evenly seasons every piece.
- 5For the freshest flavor, serve the salsa within 2 hours of making it.
- 6If using frozen mango, thaw and pat it dry thoroughly to avoid watering down the salsa.
Adapt it for your goals.
Extra-spicy
Add 1/2 of a habanero pepper (seeded and minced) along with the jalapeño for a fiery kick that complements the sweet fruit.
high protein bowl topperHigh-protein bowl topper
Fold in 1 cup of cooked black beans and 1 diced avocado to turn the salsa into a hearty, protein-packed salad suitable for a light lunch.
jain friendlyJain-friendly
Omit the red onion and garlic family entirely; replace the red onion with 1/4 cup finely diced jicama for crunch without using root vegetables.
low oil/fat freeLow-oil/fat-free
This salsa is naturally oil-free; simply skip any optional oil drizzles and serve as-is for a fat-free condiment perfect for weight management.
Why this is on our healthy list.
Rich in Vitamin C
Kiwi and mango are both excellent sources of vitamin C, supporting immune function and skin health.
Good Source of Dietary Fiber
The combination of kiwi and mango provides a good amount of soluble fiber, aiding digestion and promoting fullness.
Low in Calories
This fruit-based salsa is naturally low in calories and contains no added fats or sugars, making it a smart choice for weight-conscious eaters.
Antioxidant-Rich from Fresh Herbs
Cilantro is packed with antioxidants and may help support natural detoxification pathways in the body.
Frequently asked questions
It's best eaten within 4 hours; overnight, the fruit releases liquid and becomes mushy. If you must prep ahead, dice all ingredients and store separately, then combine with lime juice just before serving.
