Mango Salsa
Fresh mangoes provide the salsa's naturally sweet tropical flavor.Red onion adds color and a crisp savory bite.Jalapeño brings adjustable heat to every spoonful.Fresh cilantro contributes a bright herbal aroma.Lime juice balances the sweetness with refreshing acidity.The finished salsa is perfect with chips, tacos, seafood, and grilled meats.
Ingredients
For the Mango Salsa
- 2 large ripe mangoes, peeled and diced
- ½ small red onion, finely diced
- 1 small jalapeño, seeded and finely chopped
- ½ cup fresh cilantro, chopped
- 1 medium tomato, diced, optional
- 1 small avocado, diced, optional
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Optional Additions
- ¼ cup diced red bell pepper
- ¼ cup fresh sweet corn
- 1 tablespoon finely chopped mint
- Pinch of chili flakes
- 1 teaspoon honey, if the mango is not very sweet
Instructions
- Peel the mangoes and cut the flesh away from the pits. Dice the mango into small, even pieces.Avoid cutting the mango too small because it can become mushy when mixed.
- Finely dice the red onion and jalapeño. If using tomato or red bell pepper, dice them into similar-sized pieces.For a milder salsa, remove the seeds and inner membranes from the jalapeño.
- Wash the cilantro thoroughly, pat it dry, and chop it finely.
- Add the diced mango, red onion, jalapeño, cilantro, and optional tomato and avocado to a large bowl.
- Drizzle the fresh lime juice over the mixture.Add lime zest, salt, and black pepper.
- Use a large spoon to gently mix everything together.If using avocado, be particularly careful not to mash the pieces.
- Taste the salsa and adjust the seasoning.Add more lime juice for acidity, jalapeño for heat, or a little honey if your mangoes aren't naturally sweet enough.
- For the best flavor, allow the salsa to rest in the refrigerator for approximately 15–20 minutes before serving.Serve chilled or slightly cool with tortilla chips, tacos, grilled seafood, or chicken.
Notes
- Choose ripe mangoes: They should be sweet and fragrant but still firm enough to dice.
- Don't overmix: Gentle tossing keeps the mango pieces intact.
- Adjust jalapeño: Use more or less depending on your preferred spice level.
- Use fresh lime juice: It provides much better flavor than bottled juice.
- Add avocado last: This minimizes bruising and helps maintain its shape.
- Taste before serving: Mango sweetness and lime acidity can vary.
- Let the flavors develop: A short resting period improves the overall taste.
- Serve fresh: The texture is best on the day it is prepared.