*AMAZING* Fresh Mango Salsa Recipe

I created this Fresh Mango Salsa Recipe with ripe mangoes, jalapeño, red onion and cilantro and a surprising twist that makes it a perfect topping for tacos, burritos or grilled fish.

I never expected a salsa to make me stop mid-bite, but this Fresh Mango Salsa Recipe does. Bright, sweet ripe mangoes collide with a sneaky hit of jalapeño that wakes up every boring taco night.

I keep telling myself it was just for the chips, and then the bowl is gone, again. There’s a balance that feels simple but kinda magical, you’ll want it on fish, burritos, whatever needs life.

I promise its not fussy, and honestly once you try it you’ll see why I make it all summer long.

Ingredients

• Sweet, juicy, high in vitamin C and fiber, adds natural sugar and tropical flavor
• Crunchy, packed with vitamin A and C, adds color and fresh mild sweetness
• Sharp, offers sulfur compounds and small amounts of fiber, gives zing and crunch
• Spicy kick from capsaicin, may boost metabolism, use less if you cant handle heat
• Herby, low calorie, adds bright citrusy notes and fresh green aroma to salsa
• Tangy, rich in vitamin C, balances sweetness and brings lively tartness to mix
• Optional sweetener, small amount boosts fruitiness and helps mellow acidity
• Optional silky finish, adds healthy fats and smooth mouthfeel when used sparingly

Ingredient Quantities

• 3 ripe mangoes, peeled and diced (about 3 cups)
• 1 red bell pepper, seeded and diced (about 1 cup)
• 1/2 medium red onion, finely chopped (about 1/2 cup)
• 1 jalapeño, seeds removed and finely chopped if you dont want it too spicy
• 1/2 cup fresh cilantro, chopped (loosely packed)
• 2 limes, juiced (about 2 to 3 tablespoons)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon honey or agave syrup, optional if your mangoes arent super sweet
• 1 tablespoon extra virgin olive oil, optional for a silkier finish

How to Make this

1. Peel and dice the 3 ripe mangoes into roughly 1/2 inch cubes (about 3 cups). Quick hack: slice off the cheeks, score the flesh in a grid, push the skin out and scoop the cubes with a spoon, its faster and less messy.

2. Seed and dice the red bell pepper to about 1 cup, finely chop 1/2 medium red onion (about 1/2 cup).

3. Trim the jalapeño, remove seeds if you dont want it too spicy, then finely chop. If you do want heat keep some seeds. Tip: use gloves or wash hands well after handling.

4. Roughly chop 1/2 cup fresh cilantro (loosely packed), then give it a finer chop so it spreads evenly through the salsa.

5. Juice 2 limes (about 2 to 3 tablespoons) and have the juice ready, you might want a little extra for adjusting later.

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

7. Add the lime juice, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and if your mangoes arent super sweet stir in 1 tablespoon honey or agave syrup. For a silkier finish fold in 1 tablespoon extra virgin olive oil, its optional but nice.

8. Gently toss everything together so you dont mush the mango, then taste and adjust salt, lime, honey or jalapeño to get the sweet spicy balance you like.

9. Let the salsa sit at room temp for 10 to 15 minutes to let flavors marry, or chill 30 minutes if you prefer it cold. This step really makes it better, youll notice the difference.

10. Serve right away with chips or as a topping for tacos, burritos or enchiladas. Store leftovers in an airtight container in the fridge for 2 to 3 days, but expect the mango to soften over time.

Equipment Needed

1. Sturdy cutting board, mango juice gets everywhere so use something solid and big
2. Sharp chef knife for slicing cheeks, scoring the grid and chopping peppers and onion
3. Paring knife for trimming jalapeño and small tidy jobs, dont forget to remove seeds if you want it less spicy
4. Large spoon to scoop mango cubes out of the skin and to stir gently
5. Large mixing bowl to combine everything and toss without mushing the mango
6. Measuring spoons for the salt pepper and honey, 1 tablespoon and 1/2 teaspoon are handy
7. Citrus juicer or hand reamer or even a fork to juice the limes
8. Rubber spatula or wooden spoon to fold the salsa gently, its nicer than a metal spoon
9. Airtight container for storing leftovers and a serving bowl for chips or tacos

FAQ

*AMAZING* Fresh Mango Salsa Recipe Substitutions and Variations

• Mangoes: ripe peaches or nectarines for similar sweet, juicy texture; pineapple for a tangier, brighter salsa; papaya for a softer, milder flavor.
• Jalapeño: serrano for more heat, poblano or anaheim if you want it milder, or a pinch of red pepper flakes if you dont have fresh chiles.
• Cilantro: flat-leaf parsley for herb freshness without the cilantro taste, basil for a sweeter, fragrant twist, or green onions for a milder, oniony note.
• Lime juice: lemon juice is the closest swap, orange juice adds sweetness and a fruity note, or a splash of apple cider or white wine vinegar if no citrus is available (use sparingly).

Pro Tips

1. Pick mangoes that smell sweet at the stem and give a little when you press them. If theyre too soft the salsa will turn mushy fast, so aim for ripe but still slightly firm. For faster prep slice off the cheeks, score the flesh in a grid, push the skin out and scoop the cubes with a spoon its way less messy.

2. When handling the jalapeño wear disposable gloves or hold it with a fork or spoon while you cut it, and wash your hands really well afterward. Keep some seeds if you want heat, remove the membrane for milder salsa, and if you get chili oil on your skin rub your hands on stainless steel under cold water or use lime juice to help.

3. Keep the mango chunks a bit bigger and dice the pepper and onion finer so the mango stands out in every bite. Rough chop the cilantro first then chop it a little finer so it distributes evenly and doesnt clump, and toss gently so you dont mush the fruit.

4. Taste as you go and balance salt, lime and a touch of honey to hit sweet spicy right; a tablespoon of olive oil at the end smooths things out but add it last. Let the salsa sit 10 to 15 minutes at room temp or chill 30 minutes so the flavors marry, and if you make it ahead wait to add extra lime or oil until right before serving because the mango will soften over time.