Fresh Mango Salsa Recipe: Sweet, Tangy & Simple (Print Version)

Mango Salsa Recipe - Brighten any meal with this vibrant, easy salsa. Sweet mango, zesty lime, and a hint of spice. A burst of sunshine for any dish.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican-Inspired
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Fresh & Fruity Base

01 - 2 large or 3 small ripe mangoes, peeled and finely diced
02 - 1/4 cup red onion, finely diced
03 - 1 jalapeño, finely minced (seeds removed for less heat)

→ Zest & Flavor Boosters

04 - 1/4 cup fresh cilantro, chopped
05 - 1-2 limes, juiced (start with 1, add more to taste)
06 - 1/2 tsp sea salt, or to taste
07 - 1/4 tsp black pepper, freshly ground

→ Optional Kick & Sweetness

08 - Pinch of cayenne pepper (for extra spice)
09 - 1 tsp honey or agave (if mangoes aren't super sweet)

# Instructions:

01 - First things first, let's get those mangoes ready for this vibrant salsa. Carefully peel your ripe mangoes. I usually slice off the "cheeks" first, then dice the flesh into small, even pieces – about a quarter-inch. Don't stress too much about perfection; a little rustic charm is totally fine! This is where I sometimes get a bit messy, mango juice everywhere, but it's worth it for that sweet, fragrant smell filling the kitchen.
02 - Next up, finely dice your red onion and mince your jalapeño. Remember, remove those seeds and membranes from the jalapeño if you're not a fan of intense heat. One time, I touched my eye after chopping jalapeño, and wow, that was an "oops" moment I won't soon forget! Put them in a medium bowl with your diced mango.
03 - Chop up that fresh cilantro. I like to give it a good rinse and then pat it dry before chopping to make sure no extra water dilutes our delicious creation. Add the chopped cilantro to the bowl with the mango, onion, and jalapeño. The vibrant green against the orange and red just looks so cheerful, doesn't it?
04 - Now for the lime juice! Roll your lime on the counter a bit before slicing it in half; it helps release more juice. Squeeze the juice from 1-2 limes over the mixture. I always add one first, then taste, then decide if it needs more. You want it bright and zesty, but not overwhelmingly sour. This step always makes the whole kitchen smell incredible.
05 - Sprinkle in your sea salt and freshly ground black pepper. If you're feeling adventurous, this is when you'd add that pinch of cayenne pepper or a drizzle of honey. Give everything a really good, gentle stir with a spoon. You want to combine all those gorgeous colors and flavors without mashing the mango too much.
06 - Once everything is mixed, give it another taste test. Adjust the salt, pepper, or lime juice if needed. I sometimes let it sit for about 10-15 minutes at room temperature before serving. It allows all those incredible flavors to really mingle and deepen. The result? A vibrant, fresh mango salsa recipe that's just bursting with sunshine.

# Notes:

01 - Always use *ripe* mangoes for the best flavor and texture; under-ripe ones are a crunchy disappointment.
02 - Fresh lime juice is non-negotiable; bottled just won't give you that bright, zesty kick.
03 - Taste and adjust seasonings; what's perfect for me might need a tiny bit more salt or lime for you!
04 - Letting the salsa sit for 10-15 minutes before serving really allows the flavors to meld.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - medium mixing bowl
04 - spoon
05 - citrus juicer (optional)

# Nutrition (Per Serving):

Calories: 80 kcal
Total Fat: 0.5 g
Total Carbohydrate: 20 g
Protein: 1 g

Back