THE BEST MANGO SALSA Recipe

I can’t wait to share my Fresh Mango Salsa, a five-ingredient, five-minute mix of juicy mangoes, lime juice, red onion, jalapeño and cilantro that will make you curious about new ways to use mango.

I’ve been chasing the perfect mango salsa and finally landed on one that stops me mid bite. It sings from ripe mangoes peeled and diced and a sharp red onion, but what really hooks you is how unexpectedly bright and messy it feels.

It takes five ingredients and five minutes, yet tastes like some trade secret my neighbor stole. I keep making it, because every batch teases a flavor twist I can’t quite place.

Try it under the Fresh Mango Salsa Recipe name and see how fast you’ll start sneaking spoonfuls when no ones watching.

Ingredients

• Mangoes bring juicy sweetness, vitamin C, fiber, low fat, natural sugars.
• Red onion adds sharp bite antioxidants, quercetin, subtle sweetness when softened.
• Jalapeño gives green heat, capsaicin boosts metabolism tiny vitamin C boost.
• Cilantro brightens with herbaceous citrus notes antioxidants low calorie adds freshness.
• Lime juice adds tanginess, vitamin C, balances sweetness, helps aromas pop.
• Mangoes provide beta carotene skin friendly vitamin A.
• Red onion brings color contrast and a crunchy texture to every bite.
• Jalapeño seeds hold most heat, remove seeds for milder salsa.
• And cilantro stems carry flavor too, chop them fine for even taste.

Ingredient Quantities

• 3 large ripe mangoes peeled and diced (about 3 cups)
• 1/3 cup finely diced red onion (about half a small red onion)
• 1 medium jalapeño pepper seeded and finely chopped (use more if you like heat)
• 1/4 cup fresh cilantro chopped
• Juice of 1 lime (about 2 tablespoons)

How to Make this

1. Peel and dice 3 large ripe mangoes into roughly 1/2 inch cubes (about 3 cups); easiest way is to cut the cheeks off, score the flesh, then scoop with a spoon.

2. Finely dice 1/3 cup red onion (about half a small red onion); if you want the onion less sharp, soak the dice in cold water for 5 minutes then drain.

3. Seed and finely chop 1 medium jalapeño; remove the seeds and membranes to tame the heat, or leave some in if you like it spicy.

4. Chop 1/4 cup fresh cilantro, leaves and tender stems, roughly chopped.

5. Juice 1 lime (about 2 tablespoons), check for seeds and discard them.

6. In a medium bowl combine the mango, red onion, jalapeño and cilantro.

7. Pour the lime juice over the mix and gently toss with a spoon so you don’t mash the mangoes.

8. Taste and adjust: add more lime or jalapeño to suit your heat and brightness preferences, don’t be shy to tweak it.

9. Let the salsa sit 5 to 10 minutes at room temp for the flavors to meld, or chill up to 30 minutes; serve with chips, grilled fish or chicken, and enjoy.

Equipment Needed

1. Cutting board, use wood or plastic
2. Sharp chefs knife, for peeling and dicing the mangoes
3. Paring or small serrated knife, handy for getting around the pit
4. Tablespoon or sturdy spoon, to scoop the mango cheeks and to toss gently
5. Medium mixing bowl, to combine the salsa
6. Small bowl or colander, for soaking/draining the onion if you want it milder
7. Citrus juicer or reamer (or just a fork), to get the lime juice out easy
8. Mixing spoon or rubber spatula, so you dont mash the mangoes when you toss

FAQ

THE BEST MANGO SALSA Recipe Substitutions and Variations

• Mangoes: swap with ripe peaches, fresh pineapple chunks, or papaya for a similar sweet, juicy base.
• Red onion: use a shallot for a milder bite, or green onions (scallions) if you want less sharpness; soak briefly in cold water to tame it.
• Jalapeño: if you want more zip use serrano, try a mild Fresno for fruitier heat, or 1/4 tsp crushed red pepper flakes if you dont have fresh chiles.
• Cilantro: replace with flat leaf parsley for herb freshness, or chopped mint or basil for a different bright note.

Pro Tips

– Pick mangoes that give a little when you press them but aren’t squishy, they’ll be sweeter and less stringy; if one is a tad underripe toss its cubes with a pinch of sugar or a little extra lime to wake up the flavor.

– To tame red onion without losing crunch, soak the diced pieces in cold water for 5 to 10 minutes, drain well and pat dry; it makes the bite easier on people, but dont skip the salt at the end because salt pulls the flavors together.

– Treat the jalapeño like a control knob for heat: remove seeds and membranes for mild, keep some in for medium, or char the whole pepper over a flame for a smoky note; wear gloves or wash your hands really well afterwards or youll regret touching your face.

– Chill briefly and taste again before serving, the cold dulls heat and brightens acidity so you may need another squeeze of lime or a pinch more salt; if you make it ahead keep the salsa in a sealed container and shake off any extra liquid before serving so it isnt watery.