Fresh Mango Salsa

1. 1
   prep · ~5 min

   Dice the mangoes.

   1.Peel the mangoes with a vegetable peeler.

   2.Slice the flesh away from the pit on both sides and around the edges.

   3.Cut the mango flesh into small, even cubes about the size of a blueberry.
2. 2
   prep · ~3 min

   Dice the bell pepper and onion.

   1.Halve the red bell pepper, remove the stem and seeds, then finely dice into small pieces.

   2.Finely dice the red onion so the pieces are a similar size to the mango cubes.

   TIPFinely diced onion adds crunch without overpowering a single bite.
3. 3
   prep · ~2 min

   Mince the jalapeño and chop the cilantro.

   1.Slice the jalapeño in half lengthwise. Scrape out the seeds and white ribs with a small spoon.

   2.Finely mince the jalapeño.

   3.Roughly chop the fresh cilantro leaves.

   TIPWear gloves or wash hands immediately after handling jalapeño — avoid touching your eyes.
4. 4
   mix · ~2 min

   Combine all the ingredients.

   1.In a medium bowl, add the diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

   2.Squeeze the juice of both limes over the mixture.

   3.Sprinkle with the pinch of salt and pinch of cumin powder.

   4.Gently fold everything together with a spoon until evenly combined.
5. 5
   rest · ~10 min

   Let the salsa rest for 10 minutes.

   Cover the bowl and let it sit at room temperature for 10 minutes. This brief rest allows the mango juices to mingle with the lime and spices, deepening the flavor.

   TIPDon't skip the rest — it transforms the salsa from a simple mix into a cohesive, bright condiment.
6. 6
   serve

   Give a final stir and serve.

   Stir the salsa once more right before spooning it into a serving bowl. The juices will pool at the bottom — fold them back in to coat every piece.

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