Description
This Fresh Mango Salsa is a vibrant, tangy, and slightly spicy condiment perfect for adding a burst of flavor to your meals. Made with ripe mangoes, red bell pepper, red onion, cilantro, jalapeño, and zesty lime juice, it’s a refreshing and colorful side that pairs wonderfully with tortilla chips, tacos, grilled meats, or seafood. The salsa is easy to prepare, doesn’t require cooking, and is best served chilled to allow the flavors to meld beautifully.
Ingredients
Fresh Produce
- 3 Ripe Mangoes (peeled, pitted, diced)
- 1 medium Red Bell Pepper (diced)
- ½ cup Diced Red Onion
- ¼ cup Packed Fresh Cilantro Leaves (chopped)
- 1 large Jalapeño (seeded and minced)
- 1 small Garlic Clove (finely minced)
- Avocado Chunks (optional, quantity as desired)
Liquids & Seasonings
- 1 large Juiced Lime (approx. ¼ cup lime juice)
- 1 teaspoon Apple Cider Vinegar
- ⅛ teaspoon Salt (or to taste)
- ⅛ teaspoon Black Pepper
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
Instructions
- Prep Ingredients: Peel and dice the mangoes into small cubes. Dice the red bell pepper to match the mango pieces. Remove the stem, veins, and seeds from the jalapeño before mincing it finely. Chop the cilantro leaves and finely mince the garlic clove.
- Combine Ingredients: In a large bowl, add the diced mango, bell pepper, red onion, chopped cilantro, jalapeño, lime juice, apple cider vinegar, salt, black pepper, chili powder, cumin, and minced garlic. Mix everything thoroughly to ensure even distribution of flavors.
- Add Avocado: Gently fold in the avocado chunks if using, being careful to keep the pieces intact to add creaminess and texture to the salsa.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This resting time allows the flavors to blend and intensify.
- Serve: Before serving, give the salsa a quick stir to redistribute any settled juices. Serve chilled as a dip with tortilla chips or as a vibrant topping for tacos, grilled meat, or fish.
Notes
- For a milder salsa, reduce or omit the jalapeño seeds to decrease spiciness.
- Avocado chunks are optional but add a creamy texture that balances the salsa’s acidity and heat.
- If you prefer a sweeter salsa, use extra-ripe mangoes and adjust lime juice accordingly.
- This salsa keeps well for up to 2 days refrigerated, but avocado may brown slightly over time.
- Use freshly squeezed lime juice for the best bright flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce/Dip
- Method: No-Cook
- Cuisine: Mexican
