Description
- This easy mango salsa recipe combines ripe mangoes, crisp red bell pepper, red onion, cilantro, jalapeño, fresh lime juice, lime zest, and kosher salt. It is sweet, tangy, refreshing, and perfect with chips, tacos, grilled chicken, shrimp, or salmon.
Ingredients
Scale
- 3 large ripe mangoes, peeled, pitted, and diced
- 1 medium red bell pepper, seeds and membranes removed, finely diced
- ⅓ cup finely diced red onion
- ⅓ cup chopped fresh cilantro
- 1 jalapeño, seeds and membranes removed, finely diced
- Juice of 2 limes
- Zest of 1 lime
- ½ teaspoon kosher salt, plus more to taste
Instructions
Add the diced mangoes, red bell pepper, red onion, cilantro, and jalapeño to a medium mixing or serving bowl.
Squeeze the juice of two limes over the ingredients.
Add the lime zest and ½ teaspoon kosher salt.
Gently toss until all the ingredients are evenly combined.
Cover and refrigerate the salsa for approximately 25 minutes to allow the flavors to blend.
Stir gently, taste, and add more kosher salt or lime juice as needed.
Serve chilled or slightly cool with tortilla chips, tacos, grilled meats, shrimp, or fish.
Notes
- Use mangoes that are ripe and slightly soft but not mushy.
- Cut the mango and vegetables into small, similarly sized pieces for the best texture.
- For mild salsa, use half a jalapeño or omit it completely.
- For spicier salsa, leave a small amount of jalapeño membrane attached.
- When substituting regular table salt for kosher salt, begin with ¼ teaspoon and add more only after tasting.
- Store leftover salsa in an airtight container in the refrigerator for up to two to three days.
- This recipe is best served fresh and is not recommended for freezing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes, chill/rest time
- Category: Appetizer, Dip, Condiment
- Method: No-Cook
- Cuisine: Mexican-Inspired