*AMAZING* Fresh Mango Salsa Recipe

I made a Fresh Mango Salsa Recipe to shake up taco night. Ripe mangoes, diced red onion, minced jalapeño, chopped cilantro and fresh lime juice join optional honey and olive oil. Read on to learn why these ingredients work so well together and which dishes and occasions they suit best.

I didn’t expect to be this obsessed with a salsa, but this AMAZING Fresh Mango Salsa Recipe is straight up addictive. It’s bright, sweet and a little rude in the best way.

I toss 3 ripe mangoes peeled pitted and diced (about 2 to 2 1/2 cups) with 1/2 medium red onion finely chopped (about 1/3 cup), a jalapeno seeded and minced for heat, a good handful of 1/4 to 1/3 cup fresh cilantro chopped and the juice of 1 lime about 2 tablespoons. Sometimes I stir in 1/2 red bell pepper finely diced and a splash of 1 tablespoon extra virgin olive oil if I want color and gloss.

A quick hit of 1/2 teaspoon kosher salt pulls it together. I’ve tried a Smooth Mango Salsa and even an Avocado Mango Salsa Recipe, but this fresh mango salsa recipe is the one I reach for when I want to level up tacos, fish or just snack straight from the bowl.

Trust me you wont regret it.

Why I Like this Recipe

1) I like how the sweet mango and the jalapeno heat play together, it hits both sides of my taste buds at once.
2) I like that it is fast and easy to throw together so I can make it after work and still eat something fresh.
3) I like how flexible it is I can toss it on tacos, grilled fish, or just eat it with chips and it always works.
4) I like that it feels light and healthy but still satisfying, and I can tweak the salt, lime or honey so it’s exactly how I want it.

Ingredients

• Mangoes: Sweet juicy fruit, high in vitamin C and fiber, mostly carbs, adds tropical sweetness.
• Red onion: Sharp bite, low calories, has antioxidants and some fiber, adds savory crunch.
• Jalapeno: Brings heat, contains capsaicin that may boost metabolism, adds peppery zip.
• Red bell pepper: Sweet crunchy, vitamin A and C, low cal, bright color and texture.
• Cilantro: Fresh herb, vitamin K, adds herbal brightness and lifts heavy flavors.
• Lime juice: Tart acid, vitamin C, balances sweetness and stops browning, zippy tang.
• Olive oil: Optional fat, adds silkiness, small healthy fats and richer mouthfeel.
• Honey or agave: Adds natural sweetness, extra carbs, use if mangoes arent sweet enough.
• Salt and pepper: Enhances flavors, salt brings out sweetness, pepper adds subtle bite.
• Garlic: Optional pungent boost, small amount adds savory depth and antioxidants too.

Ingredient Quantities

• • 3 ripe mangoes peeled pitted and diced (about 2 to 2 1/2 cups)

• • 1/2 medium red onion finely chopped (about 1/3 cup)

• • 1 jalapeno seeded and minced optional but great for heat

• • 1/2 red bell pepper finely diced optional for color and crunch

• • 1/4 to 1/3 cup fresh cilantro chopped

• • Juice of 1 lime about 2 tablespoons

• • 1 tablespoon extra virgin olive oil optional

• • 1/2 teaspoon kosher salt more to taste

• • 1/4 teaspoon freshly ground black pepper

• • 1 teaspoon honey or agave optional if mangoes arent sweet enough

• • 1 clove garlic minced optional

How to Make this

1. Peel, pit and dice 3 ripe mangoes into about 2 to 2 1/2 cups of uniform pieces so they hold up and dont turn to mush.

2. Finely chop 1/2 medium red onion (about 1/3 cup), seed and mince 1 jalapeno (leave some seeds if you want more heat), finely dice 1/2 red bell pepper if using, mince 1 clove garlic if using, and chop 1/4 to 1/3 cup fresh cilantro.

3. Put the mango, red onion, jalapeno, red bell pepper, garlic and cilantro in a medium bowl.

4. Squeeze the juice of 1 lime (about 2 tbsp) over the mix, add 1 tbsp extra virgin olive oil if you want a silky finish, then sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

5. Add 1 tsp honey or agave only if the mangoes arent sweet enough; gently toss everything together with a spatula or wooden spoon so you dont mash the mango.

6. Taste and adjust: more salt brings out sweetness, extra lime brightens it, more jalapeno ups the heat.

7. Let the salsa sit 10 to 15 minutes at room temp so the flavors meld; you can chill it for 30 minutes if you prefer a colder salsa but dont leave it too long or the mango softens.

8. Serve with chips, on tacos, burritos, enchiladas or with grilled fish; drizzle a little extra lime or olive oil just before serving if you want.

9. Store leftovers in an airtight container in the fridge for up to 3 days, stir before serving; note the texture and heat change over time so its best the first day.

Equipment Needed

1. Chef’s knife (sharp, about 8 inch)
2. Paring knife
3. Cutting board (stable)
4. Medium mixing bowl
5. Spatula or wooden spoon (for gentle tossing)
6. Measuring spoons (1 tbsp, 1/2 tsp)
7. Citrus juicer or reamer (or just a fork)
8. Small bowl or ramekin (for honey/agave or minced garlic)
9. Tasting spoon
10. Airtight container for storage
11. Serving bowl or platter and a serving spoon

FAQ

*AMAZING* Fresh Mango Salsa Recipe Substitutions and Variations

• Mangoes – ripe peaches or nectarines work great in season, or use canned mango chunks drained if fresh ones are hard to find.
• Red onion – swap for shallot for a milder sweeter bite, or use green onions for a fresher lighter onion note.
• Jalapeno – use serrano for more heat, or a small poblano for milder smoky flavor, or a pinch of red pepper flakes if you dont have fresh chiles.
• Cilantro – if you dont like cilantro use flat leaf parsley or chopped fresh basil or mint for a different bright herbal twist.
• Lime juice – lemon juice is the closest stand in, or try orange juice for a sweeter rounder flavor if you want less tang.

Pro Tips

1) Pick mangoes that give a little when you squeeze them, not mushy though, and let them ripen at room temp if theyre still firm. If you need them ready fast, put them in a paper bag with a banana or apple for a day, but chill them a bit before serving so the salsa feels fresh.

2) Soak the chopped red onion in cold water for 5 to 10 minutes, drain and pat dry. It cuts the bite without making the salsa watery, and you wont get that sharp onion aftertaste that steals the mangos flavor.

3) Dice the mango into uniform, slightly firm pieces and toss gently with a spatula, dont mash. If you notice extra juice building up, spoon off a little before serving so chips dont get soggy; save the juice for a dressing or to splash on fish later.

4) Balance the heat and brightness by adding jalapeno and lime in small increments, taste as you go. A pinch more salt will make the mango taste sweeter, and add cilantro last minute so it stays bright. If youre adding avocado, fold it in right before serving so it doesnt turn brown.