Pit farm all purpose mango salsa

Contributed by Preston Maring, MD

Pit farm all purpose mango salsa

I recently wrote about Souk and Tracy on Oahu the fruits of whose labors grace 2 of the Kaiser Permanente farmers' markets on Oahu. Everything needed for a great mango salsa is right there in front of the hospital and at one of the clinics. It's great on grilled fish and chicken. I think it would be good on whole-grain toast as well.

Not having cooked with mangoes that much, it was an adventure dicing them. Turns out the pit is sort of flat and wide. I don't think you can tell the orientation of the pit by looking at the outside. I cut a little slice off of the fat end of the mango so I could stand it up and cut the peel off all the way around. I then cut it in half lengthwise and sort of pried the two halves apart exposing the wide, flat pit. From there it was easy to cut the mango into big segments and dice it.

Servings: About 4 cups


  • 3 cups diced mango — 1 1/2 to 2 big ones
  • 1/3 cup chopped fresh cilantro
  • Juice of one lime
  • 1/4 teaspoon salt
  • 1 cup diced radishes, about one bunch


  1. Toss the mango, cilantro, lime juice and salt together.  Keep cool.  
  2. Stir in the radishes just before serving.

Nutrition information (per serving)

  • Calories: 88
  • Total fat: 0 g
  • Saturated fat: 0 g
  • Trans fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 160 mg
  • Total carbohydrate: 23 g
  • Dietary fiber: 3 g
  • Protein: 1 g