Ingredients
Scale
Main Ingredients:
- 2 large ripe mangoes, peeled and diced (about 2 cups)
- 1 medium red bell pepper, diced
- ½ cup red onion, finely diced
- ½ cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (adjust to taste)
- ¼ cup fresh lime juice (about 2-3 limes)
- 1 teaspoon honey (optional but recommended)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
Optional Add-Ins:
- ½ cup diced cucumber
- 1 diced avocado (add just before serving)
- 1 clove garlic, minced
- ¼ teaspoon cumin
Instructions
- Prepare the mango: This is the trickiest part! Stand the mango on its end. Using a sharp knife, slice down along one side of the flat pit, getting as close to the pit as possible. Repeat on the other side. You’ll have two “cheeks.” Score the flesh in a crosshatch pattern without cutting through the skin, then turn inside out and slice the cubes off. Peel any remaining fruit from around the pit. Dice into ½-inch pieces. You should have about 2 cups.
- Dice the vegetables: Dice the red bell pepper into pieces similar in size to the mango (about ½ inch). Finely dice the red onion—you want smaller pieces since raw onion is pungent. Mince the jalapeño very finely, removing seeds and membranes if you prefer less heat. Remember to wash your hands after handling jalapeño!
- Chop cilantro: Roughly chop the cilantro leaves and tender stems. Discard any thick, tough stems. Don’t chop it too finely—you want to see visible cilantro pieces.
- Combine ingredients: In a large mixing bowl, gently combine the diced mango, red bell pepper, red onion, cilantro, and jalapeño. Toss gently to distribute evenly.
- Make the dressing: In a small bowl or measuring cup, whisk together the fresh lime juice, honey (if using), salt, and black pepper. Stir until honey dissolves and salt is incorporated.
- Dress the salsa: Pour the lime mixture over the mango mixture. Gently fold everything together until well combined and all ingredients are coated with the lime dressing. Be gentle to keep the mango pieces intact.
- Taste and adjust: This is important! Taste your salsa and adjust seasonings. Need more lime? Add it. Want more heat? Add more jalapeño or a pinch of cayenne. Not sweet enough? Add a bit more honey. Too sweet? Add more lime juice. Perfect? Great!
- Chill (recommended): While you can serve immediately, the salsa tastes even better after chilling for 30 minutes to 2 hours. This allows flavors to meld and develop. Cover and refrigerate until ready to serve.
- Serve: Give the salsa a gentle stir before serving (some liquid will settle at the bottom). Serve with tortilla chips, or use as a topping for fish, chicken, tacos, or salads. Enjoy!
Notes
- Mango ripeness matters: Use ripe but firm mangoes. Overripe mangoes turn mushy; underripe ones are too tart and hard to cut.
- Adjust heat: Start with half a jalapeño if sensitive to heat. You can always add more!
- Make it chunky or fine: Dice ingredients larger for chunky salsa, smaller for finer texture.
- Add avocado last: If using avocado, add it just before serving to prevent browning.
- Fresh lime juice only: Bottled lime juice tastes flat and bitter. Always use fresh!
- Cilantro alternatives: Can’t stand cilantro? Use parsley or simply omit.
- Best when fresh: This salsa is best eaten within 24-48 hours. The mango softens over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup
- Calories: 45
- Sugar: 9g
- Sodium: 150mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg