THE BEST MANGO SALSA Recipe

I created an Easy Mango Salsa Recipe that takes five minutes and just five ingredients, combining mango, lime juice, red onion, jalapeño and cilantro.

I never expected a handful of ripe mangoes and a sharp red onion to cause such a stir, but it happened. The colors alone make me wanna bring it to every party, and there was this moment where bites kept surprising me, little bright hits that refuse to be boring.

I kept tweaking until the bowl finally felt right and now I call it my Mango Red Onion Salsa. It still sneaks up on me, that burst of brightness that makes you pause, and I bet once you try it you wont stop wondering how one simple mix can be this addictive.

Ingredients

• Mangoes bring juicy sweetness, lots of fiber vitamin C and natural sugars.
• Red onion adds sharp tang, extra crunch and small amounts of antioxidants.
• Jalapeno gives heat and zip, boosts metabolism slightly, plus vitamin C.
• Cilantro brings herbal freshness, brightens flavors offers tiny amounts of vitamins.
• Lime juice adds bright acidity, balances sweet mango and provides vitamin C.

Ingredient Quantities

• 3 ripe mangoes diced (about 3 cups)
• 1/2 small red onion finely chopped (about 1/3 cup)
• 1 jalapeno finely chopped
• 1/4 cup fresh cilantro chopped
• Juice of 1 lime (about 2 tablespoons)

How to Make this

1. Pick 3 ripe mangoes about the size that yield 3 cups diced, press gently near the stem to make sure they give a little, then peel and cut the cheeks off by slicing down each side of the pit.

2. Score the mango cheeks into a grid with your knife then scoop the cubes out with a spoon, and trim any mango around the pit to get roughly 3 cups diced.

3. Finely chop 1/2 small red onion until you have about 1/3 cup, if the onion is too sharp rinse it under cold water for a minute to mellow the bite then drain well.

4. Remove the stem from 1 jalapeno, slice it open and scrape out seeds if you want less heat, then finely chop the pepper.

5. Roughly chop enough cilantro to measure 1/4 cup, include the tender stems they have lots of flavor.

6. Juice 1 lime into a small bowl you should get about 2 tablespoons, catch any seeds.

7. In a medium mixing bowl combine the diced mango, chopped red onion, chopped jalapeno and chopped cilantro, pour the lime juice over them and gently toss so the mango doesn’t get mashed.

8. Let the salsa rest at room temperature for 5 to 10 minutes so the flavors marry, taste and adjust heat by adding more jalapeno or removing seeds next time if needed, and add a bit more lime if you want extra brightness.

9. Serve right away with chips or over fish, tacos or grilled chicken, or store in an airtight container in the fridge for up to 24 hours though it’s best fresh.

Equipment Needed

1. Cutting board, big and steady
2. Sharp chef’s knife for slicing cheeks and scoring the mangoes
3. Paring knife or veggie peeler for peeling and trimming around the pit
4. Spoon for scooping the mango cubes out of the scored cheeks
5. Small bowl to catch lime juice and any seeds, you’ll use it for juicing
6. Medium mixing bowl to combine the salsa
7. Mixing spoon or rubber spatula to gently toss without mashing the mango
8. Airtight container or jar for storing leftovers in the fridge

FAQ

THE BEST MANGO SALSA Recipe Substitutions and Variations

• Mangoes
  • Peaches, diced, 1:1 — similar sweet juiciness, use ripe but a bit firm peaches so they hold up.
  • Pineapple, diced, about the same volume — brighter and tangier, great if you want more zip.
  • Papaya, diced, 1:1 — milder and softer, good when mangoes arent in season.
• Red onion
  • Shallot, finely chopped, use same volume — milder and sweeter, blends nicely.
  • Green (scallion) white and green parts, 3-4 stalks sliced — less bite, fresher taste.
  • Red bell pepper, small dice, 1:1 — crunchy and sweet, if you want no onion bite.
• Jalapeno
  • Serrano, finely chopped, use half to equal heat — serranos are hotter so go easy.
  • Poblano, roasted and diced, use 1 small — much milder, adds smoky sweet flavor.
  • Red bell pepper, diced, 1:1 — no heat, adds color and crunch if you dont want spice.
• Cilantro
  • Flat leaf parsley, chopped, same volume — bright green look without cilantro taste.
  • Fresh mint, chopped, about half the volume — gives a cool lift, use if you like a sweeter note.
  • Basil, thinly sliced, about half to equal volume — sweet herbal twist, pairs well with pineapple or peach swaps.

Pro Tips

1) Use a really sharp knife and try to cut the mango into even-ish cubes, not tiny bits, that way each bite has fruit and crunch, and you wont turn it into mush while tossing.

2) Salt and acid are your friends — a small pinch of salt brings out the sweetness, and add lime slowly, taste as you go; if the mangos arent sweet enough a little honey or agave fixes it fast.

3) Control the heat by testing the jalapeno first, remove the white membrane for less burn, and wear gloves or wash hands right after you handle it or you’ll regret touching your eyes later.

4) If the onion seems too sharp rinse it briefly in cold water and drain well, or swap for green onion or shallot for a milder bite; just dont overcrowd the salsa with too much onion or itll overpower the fruit.

5) Make it a bit ahead but not too far ahead, let it sit 10 to 20 minutes to marry flavors, add avocado only at serving time, and keep any leftovers chilled and eaten within a day for best texture and taste.