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Mango Salsa

Mango salsa with vibrant mango chunks, bright green cilantro, and fresh lime juice—finished with a 30-minute chill for better flavor meld. A quick Mexican condiment with juicy, diced fruit and a gentle jalapeño kick.
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Prep Time 10 minutes
chilling 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 ripe mangoes Peeled and finely diced.
  • 0.5 red onion Finely diced.
  • 1 jalapeño Minced (remove seeds for less heat).
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt
  • 1 pinch black pepper Season to taste.

Method
 

Make the mango salsa
  1. Combine diced mango, red onion, minced jalapeño, and chopped cilantro in a medium bowl.
  2. Add fresh lime juice, salt, and black pepper.
  3. Stir gently to combine, being careful not to crush the mango chunks.
Rest and serve
  1. Let the salsa rest for at least 30 minutes in the refrigerator to allow flavors to meld.
  2. Stir again before serving and taste to adjust seasonings if needed.
  3. Store in an airtight container in the refrigerator for up to two days.

Notes

Pro tip: dice the mango into small, even pieces so every bite gets mango, onion, cilantro, and lime. For best texture, keep covered and chill in a bowl or container; refrigerate up to 2 days and do not freeze for best results. For a lower-heat option, remove the jalapeño seeds and ribs before mincing.