Ingredients
Fruits and Vegetables
- 3 large ripe mangoes, peeled and diced (about 3 cups)
- 1 red bell pepper, diced small
- 1 jalapeño, seeded and finely diced (leave some seeds for heat, optional)
- ½ small red onion, finely diced
- ½ cup fresh cilantro, chopped
Seasonings
- Juice of 2 limes (about 4 tablespoons)
- ½ teaspoon kosher salt (adjust to taste)
Instructions
- Prepare the mangoes: Peel the mangoes and dice them into small cubes. Place the diced mangoes into a large mixing bowl to serve as the base of the salsa.
- Chop the vegetables: Dice the red bell pepper, jalapeño (seeded or with some seeds for extra heat), and finely dice the red onion. Add all these finely chopped vegetables to the bowl with the mangoes.
- Add herbs and seasonings: Stir in the chopped cilantro, fresh lime juice, and kosher salt into the bowl with the mango and vegetables. Gently toss all the ingredients together to combine the flavors evenly.
- Adjust seasoning: Taste the salsa and add more lime juice or salt if necessary to suit your flavor preference.
- Chill the salsa: Refrigerate the mango salsa for 15–30 minutes to allow the flavors to meld and develop fully before serving.
- Serve: Enjoy the salsa chilled as a dip with tortilla chips or use it as a fresh topping for tacos, salads, nachos, or grilled vegetables.
Notes
- Leaving some jalapeño seeds adds more heat; adjust according to your spice preference.
- For extra zest, you can add a little finely chopped fresh jalapeño or a splash of hot sauce.
- Chilling the salsa before serving enhances the flavor by blending the ingredients well.
- This salsa is best consumed fresh but can be stored in an airtight container in the fridge for up to 2 days.
- Use ripe mangoes for the perfect balance of sweetness and juiciness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Salad, Side Dish, Snack
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
