Crunchy Chayote & Mango Salsa
This vibrant Crunchy Chayote & Mango Salsa offers a delightful sweet and savory balance with an unexpected, refreshing crunch from finely diced chayote. It's a perfect light and zesty accompaniment to grilled fish, chicken, or as a fresh dip.
For 6 servings
Prepare the mango: Carefully peel the ripe mango, cut the flesh away from the pit, and dice it into small, uniform 1/4-inch pieces. Place the diced mango in a medium mixing bowl.
Prepare the chayote: Peel the chayote squash. You may notice a sticky sap; rinse your hands and the chayote under cold water if this occurs. Halve the chayote, scoop out the soft inner core and seeds, then finely dice the flesh into 1/4-inch pieces, similar in size to the mango. Add to the bowl with the mango.
Prepare the aromatics: Finely dice the red onion into very small pieces. If using, halve the jalapeño, remove the seeds and white membrane for less heat, then finely mince. Add both to the bowl.
Combine ingredients: Add the chopped fresh cilantro to the bowl with the diced fruits and vegetables.
Dress the salsa: Pour the fresh lime juice over the mixture. Start with the juice of one lime (about 1.5 tbsp) and add more if desired after tasting. Season with sea salt and freshly ground black pepper.
Gently toss: Using a spoon or spatula, gently fold all the ingredients together until well combined, being careful not to mash the mango.
Taste and adjust: Taste the salsa and adjust the seasoning as needed. You might want more lime juice for tang, more salt to brighten flavors, or a pinch more jalapeño for extra heat.
Rest for flavors to meld: Cover the bowl and let the salsa sit in the refrigerator for at least 15-20 minutes. This allows the flavors to marry and deepen.
Serve chilled: Serve the Crunchy Chayote & Mango Salsa chilled as a topping for grilled fish or chicken, with tortilla chips, or alongside tacos and burritos.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Chayote Prep Tip: Chayote can release a sticky sap when peeled. To minimize this, peel it under running water or lightly oil your hands before peeling.
- 2Mango Ripeness: Choose a mango that gives slightly when gently squeezed and has a fragrant, fruity aroma near the stem. Avoid overly soft or bruised mangoes.
- 3Adjusting Spice: For more heat, leave some seeds and membrane in the jalapeño, or add a pinch of cayenne pepper. For less heat, omit the jalapeño entirely or use a milder bell pepper.
- 4Serving Versatility: This salsa is fantastic with grilled shrimp, pork, or even as a vibrant addition to a grain bowl or green salad.
Adapt it for your goals.
Tropical Twist
Add 1/2 cup of finely diced fresh pineapple or peach for an even sweeter, more tropical flavor profile.
Herb SwapHerb Swap
Replace half of the cilantro with fresh mint or parsley for a different aromatic note that complements the fruit.
Smoky HeatSmoky Heat
Incorporate 1/4 teaspoon of smoked paprika or a tiny pinch of chipotle powder for a subtle smoky depth and a different kind of warmth.
Why this is on our healthy list.
Rich in Fiber
Chayote is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Vitamin C Boost
Mangoes and lime juice are packed with Vitamin C, a powerful antioxidant that supports immune function and skin health.
Hydrating & Low Calorie
Both chayote and mango have high water content, making this salsa hydrating and refreshing, while remaining naturally low in calories.
Frequently asked questions
This salsa is best enjoyed fresh within 1-2 days. The chayote will retain its crunch, and the mango will stay vibrant. After that, the textures may soften, though it will still be edible for up to 3-4 days.
