Description
A quick, vibrant, and easy-to-make mango salsa that balances sweet, spicy, and tangy flavors. Perfect for tacos, grilled meats, or eating with chips.
Ingredients
Scale
- 2 medium ripe mangoes (peeled and diced into 1/2-inch cubes)
- 1/2 small red onion (finely diced)
- 2–3 fresh limes (juiced, approx. 1/2 cup)
- 1 medium jalapeño pepper (minced, seeds removed for mild heat)
- 1/2 cup fresh cilantro (chopped)
- 1/2 teaspoon kosher salt
- 1/4 cup red bell pepper (diced, optional)
Instructions
- Wash mangoes and slice off the cheeks from both sides of the pit. Score the flesh in a cross-hatch pattern, invert the skin to push cubes out, and slice them off. Chop into 1/2-inch pieces.
- Peel the red onion, trim ends, cut in half, and dice finely into 1/2-inch cubes.
- Slice the jalapeño in half lengthwise and scrape out seeds and white membranes. Mince finely.
- Rinse cilantro, pat dry, remove thick stems, and chop leaves and thin stems finely.
- In a medium bowl, combine diced mango, onion, jalapeño, and cilantro.
- Squeeze lime juice over the mixture and add salt. Toss gently until well combined.
- Taste and adjust with more lime or salt if needed. Let sit for 10 minutes to allow flavors to meld before serving.
Notes
For less heat, remove all seeds and membranes from the jalapeño. If the salsa is too runny, add more diced onion or bell pepper. Store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving for best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 45
- Sugar: 9
- Sodium: 110
- Fat: 0.2
- Carbohydrates: 11
- Fiber: 1.5
- Protein: 0.5
Keywords: mango salsa, taco topping, quick recipe, summer salsa, gluten-free, vegan, healthy sides