Description
This Mango Salsa is a refreshing mix of ripe mangoes, crunchy vegetables, and zesty lime juice, perfect for dipping or as a topping. Its vibrant flavors add a tropical twist to any meal!
Ingredients
Scale
- 2 ripe mangoes, peeled, pitted, and diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Select the Mangoes: Choose ripe mangoes that are slightly soft to the touch and have a sweet aroma.
- Peel and Dice the Mangoes: Peel the mangoes, cut the flesh away from the pit, and dice into 1/2-inch cubes.
- Chop the Vegetables:
- Finely chop the red onion (optional: soak in cold water for 10 minutes).
- Dice the red bell pepper into small pieces.
- Mince the jalapeño after removing the seeds (use gloves to avoid irritation).
- Chop the Cilantro: Rinse and coarsely chop the cilantro.
- Combine the Ingredients: In a large mixing bowl, add the diced mangoes, chopped red onion, diced red bell pepper, minced jalapeño, and chopped cilantro.
- Add Lime Juice and Olive Oil: Squeeze the juice of two limes over the mixture and drizzle in the olive oil.
- Season the Salsa: Add salt and black pepper to taste, starting with about 1/2 teaspoon of salt.
- Toss Gently: Use a spatula to gently mix the ingredients without mashing the mangoes.
- Chill the Salsa: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and Adjust: After chilling, taste and adjust lime juice, salt, or pepper as needed.
- Choose Your Serving Dish: Serve in a colorful bowl or mason jar.
- Pair with Your Favorite Dishes: Enjoy with tortilla chips, on tacos, with grilled meats, or as a salad topping.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- If youre not a fan of cilantro, you can omit it or substitute with parsley.
- This salsa is best enjoyed fresh but can be stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes