tex_mexEasyveganvegetariangluten freedairy free

Mango Salsa

Name: Mango Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 2 pcs mango (large, ripe but firm, peeled and diced); 1 pcs red bell pepper (medium, seeded and finely diced); 0.5 pcs red onion (small, finely diced); 1 pcs jalapeño (medium, seeded and minced); 0.25 cup cilantro (fresh, roughly chopped); 2 tbsp lime juice (freshly squeezed); 1 pinch salt

RATING

4.6/5(112)

TASTE SCORE

8/10

A bright, juicy salsa that balances sweet ripe mango with zesty lime, crisp red onion, and a gentle kick of jalapeño. Fresh cilantro ties it all together for a vibrant topping that works on grilled fish, tacos, or simply scooped with chips. Ready in 15 minutes, no cooking required.

PREP

15m

COOK

SERVES

1 CUP

72 cal

SERVINGS

INGREDIENTS

For 4 servings

2 pcsmango · large, ripe but firm, peeled and diced1 pcsred bell pepper · medium, seeded and finely diced½ pcsred onion · small, finely diced1 pcsjalapeño · medium, seeded and minced¼ cupcilantro · fresh, roughly chopped2 tbsplime juice · freshly squeezed1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 6%

Carbs18g · 100%

Fat0g · 0%

Fiber2g

Sugar15g

Saturated fat0g

Cholesterol0mg

Sodium39mg

Potassium219mg

Phosphorus23mg

How we calculate →

METHOD · 4 STEPS

prep · ~10 min
Prep all the produce.
1.Peel the mangoes, slice the flesh away from the pit, and cut into small, even dice.
2.Halve the jalapeño lengthwise, scrape out the seeds and white membrane, then mince finely.
3.Finely dice the red bell pepper and red onion into pieces roughly the same size as the mango.
4.Roughly chop the cilantro leaves. Juice the lime until you have 2 tablespoons.
TIPChoose mangoes that are ripe but still firm — they should give slightly when pressed but not feel mushy.
mix · ~2 min
Combine and toss the salsa.
1.Place the diced mango in a medium mixing bowl.
2.Add the bell pepper, red onion, jalapeño, and cilantro.
3.Pour the fresh lime juice over the top and sprinkle with salt.
4.Gently fold everything together with a spoon until evenly combined.
TIPFold gently — stirring too vigorously breaks down the mango and makes the salsa mushy.
rest · ~10 min
Let the flavors meld.
Cover the bowl and let the salsa sit at room temperature for 10 minutes. This lets the lime juice and salt draw out the mango's juices and marry all the flavors together.
TIPIf making ahead, refrigerate but bring back to room temp before serving for the brightest flavor.
serve
Give a final stir and serve.
Stir the salsa once more, taste and adjust salt or lime if needed, then transfer to a serving bowl. Serve with tortilla chips, over grilled fish, or alongside tacos.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Select mangoes that yield slightly when pressed but still hold their shape for clean dice.
2
Keep all diced pieces roughly the same size for a balanced bite every time.
3
Remove all white membrane from the jalapeño for a mild heat that doesn't overpower the mango.
4
Let the salsa rest at room temperature for 10 minutes so the lime and salt can draw out the mango's juice.
5
If making ahead, hold the cilantro and fold it in just before serving to keep it bright green.
6
Serve chilled salsa within 2 days—beyond that the mango softens and loses its texture.

RECIPE VARIATIONS