Fresh Mango Salsa: Sweet & Tangy Summer Vibes (Print Version)

Fresh Mango Salsa is a vibrant, sweet, and tangy delight. Learn how to make this easy, flavorful condiment that brightens up any dish, from tacos to grilled chicken.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex / Tropical
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 2-3 large ripe mangos, peeled and diced
02 - 1/4 cup red onion, finely diced
03 - 1/2 cup fresh cilantro, chopped

→ Flavor Boosters

04 - 1 small jalapeño, seeded and minced
05 - Juice of 1 fresh lime
06 - Pinch of sea salt, to taste

→ Optional Extras

07 - 1/4 cup red bell pepper, finely diced

# Instructions:

01 - First things first, get those mangos ready. I usually slice them on either side of the pit, then score the flesh in a crosshatch pattern, trying not to cut through the skin. Then, you can scoop out the beautiful cubes. Honestly, this is where my kitchen often looks like a crime scene of sticky mango juice, but that's part of the fun, right? It always smells so tropical and sweet at this stage.
02 - Next, grab your red onion and jalapeño. Finely dice the red onion; I always aim for tiny pieces so you get that flavor without huge chunks. For the jalapeño, remember to seed it unless you're a true heat-seeker, then mince it super fine. I always forget to open a window, and then my eyes start watering, oops! But the smell of fresh onion and pepper is a promise of good things to come for this Fresh Mango Salsa.
03 - Now for the cilantro. Give it a good wash and a rough chop. I'm a firm believer that you can never have too much fresh cilantro in Fresh Mango Salsa, but that's just me! I love how the vibrant green flecks stand out against the orange mango. My cutting board always ends up covered in little green bits, a testament to the freshness.
04 - In a medium bowl, gently combine your diced mango, red onion, jalapeño, cilantro, and if you’re using it, the red bell pepper. Don't be too aggressive here; we want nice, distinct pieces, not a mushy mess. I usually use a rubber spatula so I don't bruise the delicate mango. It already looks so colorful and inviting!
05 - Squeeze in the fresh lime juice and sprinkle in a pinch of sea salt. Now, this is the crucial part: taste it! Honestly, this is where you make it *yours*. Does it need more tang? More salt? Another tiny bit of jalapeño? I always add a little, stir, taste, and then add more if needed. It’s like a little flavor dance!
06 - Once you’ve got the flavors just right, cover the bowl and pop your Fresh Mango Salsa into the fridge for at least 15-30 minutes. This chilling time is so important; it lets all those beautiful flavors meld together. It's the hardest part, I swear, because it already smells so good, but trust me, it’s worth the wait for that perfectly integrated taste!

# Notes:

01 - Always use ripe mangos; it makes all the difference in sweetness and texture, a lesson I learned the hard way with a crunchy, unripe batch.
02 - Fresh lime juice is non-negotiable for that bright, zesty flavor; bottled just tastes flat, honestly.
03 - Let your Fresh Mango Salsa chill for at least 15 minutes to allow the flavors to truly marry, it’s a game-changer!
04 - For a seasonal tweak, try swapping a quarter of the mango for diced strawberries for a sweet-tart punch.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - mixing bowl
04 - spoon/spatula

# Nutrition (Per Serving):

Calories: 120 kcal
Total Fat: 1g
Total Carbohydrate: 30g
Protein: 1g

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