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Mango Salsa

Mango salsa with vibrant mango chunks, bright green cilantro, and lime juice—mixed gently to keep the fruit intact. Rested in the refrigerator for 30 minutes so the flavors meld for a fresh Mexican condiment.
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Prep Time 10 minutes
rest 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Condiment
Cuisine: Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

Mango salsa ingredients
  • 2 ripe mangoes Peeled and finely diced.
  • 0.5 red onion Finely diced.
  • 1 jalapeño Minced (adjust to taste for heat).
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt
  • 1 pinch black pepper Pinch of black pepper.

Method
 

Mix the salsa
  1. Combine the diced mango, red onion, minced jalapeño, and chopped cilantro in a medium bowl.
  2. Add the fresh lime juice, salt, and black pepper.
  3. Stir gently to combine, being careful not to crush the mango chunks, until the ingredients look evenly distributed with mango chunks still intact.
Rest and serve
  1. Let the salsa rest for at least 30 minutes in the refrigerator so the colors look slightly more unified and the juices lightly coat the fruit.
  2. Stir again before serving and taste to adjust seasonings if needed.
  3. Serve chilled or at cool room temperature, with mango chunks still visible and glossy from the lime juice.
Storage
  1. Store in an airtight container in the refrigerator for up to two days, keeping the salsa cold and the mango texture fresh.

Notes

Pro tip: dice the mango fairly small for even flavor in every bite while stirring gently keeps the chunks juicy. Refrigerate in an airtight container up to 2 days; the salsa is best fresh and not recommended for freezing. For a lower-heat version, use 0 jalapeño or remove the jalapeño seeds before mincing.