Mango Salsa

Rebecca Blumer

Mango Salsa is sweet, tangy, chunky, and fresh, with ripe mango, lime, jalapeño, and crisp vegetables in every scoop. It is ready in 15 minutes and perfect for chips, tacos, or grilled meals.

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Prep Time 15

Total Time 15

Course Appetizer, Salsa

Cuisine Mexican

Servings cups

Calories 68 kcal

Equipment

Serving bowl
large spoon

Ingredients

▢ 3 ripe mangos diced
▢ 1 medium red bell pepper chopped
▢ ½ cup chopped red onion
▢ ¼ cup packed fresh cilantro leaves chopped
▢ 1 jalapeño seeded and minced
▢ 1 large lime juiced (about ¼ cup lime juice)
▢ ⅛ to ¼ teaspoon salt to taste

Instructions

I start by adding the diced mango, chopped bell pepper, red onion, cilantro, and minced jalapeño to a serving bowl, then I pour the lime juice over the top.

Right away, the bowl looks colorful and glossy. I like seeing the lime hit the mango first because it gives the fruit that fresh, bright look and starts pulling all the flavors together.
Then I stir everything with a large spoon until the ingredients are evenly mixed, add salt to taste, and give it one more gentle stir. If I have a few extra minutes, I let it rest for at least 10 minutes before serving.

That short rest makes a real difference. The salsa gets a little juicier, the colors deepen, and the flavor tastes more blended and rounded instead of sharp and separate.

Notes

Ingredient Tip: Choose ripe mangos that smell sweet and floral but still feel a little firm. Very soft mangos taste good, but they can collapse after dicing and stirring.

Texture Tip: Dice everything fairly small and close in size so each scoop gets sweet mango, crunch, and a little heat.

Flavor Tip: Fresh lime juice gives the salsa a brighter flavor, and a short rest helps the mixture taste juicier and more blended.

Variation: For a warmer, zestier flavor, stir in 1 teaspoon of finely minced fresh ginger right before serving.

Heat Tip: For mild salsa, remove the jalapeño seeds and white membranes before mincing. For more heat, leave in a little of the inner membrane.

Storage: This salsa is best on day 1 for the chunkiest texture. It keeps for a couple of days in the refrigerator in a covered container, but it will soften and release more juice over time.

Watery Salsa Fix: If the salsa gets watery, drain off a little excess liquid or stir gently right before serving. Starting with ripe but still firm mango helps prevent this.

Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 68kcalCarbohydrates: 17gProtein: 1gSodium: 49mgPotassium: 222mgFiber: 2gSugar: 14gVitamin A: 1260IUVitamin C: 46mgCalcium: 16mg

Keyword dip recipe, fresh mango, Mango Salsa, no-cook recipe