Sweet and Spicy Mango Salsa for Tacos and Chips
Equipment
- Cutting board & sharp knife. Essential for chopping mango and veggies. A serrated knife can help cut through mango skin with ease.
- Mixing bowl Preferably non-reactive (glass or stainless steel) to preserve the lime's acidity.
- Citrus juicer or reamer Not necessary, but it’ll save your wrists and extract more juice.
- Spoon or spatula For mixing the ingredients together gently without bruising the mango.
Ingredients
- 2 large ripe mangoes diced (firm but ripe for the best texture)
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper diced
- 1 jalapeño seeds removed and minced (leave seeds for extra heat)
- 1/2 cup fresh cilantro chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt to taste
- Optional: 1 small clove garlic minced; 1/2 teaspoon chili flakes for added kick
Instructions
Prep the Mango
- Peel and dice your mangoes into small cubes. You want them firm enough to hold their shape, but ripe enough for sweetness. A paring knife helps in tracing around the pit, and then you can cube and scoop.
Chop the Veggies
- Finely chop red onion, bell pepper, and jalapeño. Keep sizes uniform so every bite gets a little bit of everything. If you’re sensitive to heat, taste your jalapeño first—every one is a little different.
Combine in a Bowl
- Add mango, red onion, bell pepper, jalapeño, and chopped cilantro into a medium mixing bowl. Toss gently.
Add Lime and Oil
- Squeeze in fresh lime juice and drizzle with olive oil. Add a pinch of salt to bring everything together.
Let It Sit (Optional but Recommended)
- If you have time, let the salsa sit for 10–15 minutes to allow flavors to meld. This makes a big difference, especially if you’re using it as Mango Salsa For Fish or Mango Salsa Chicken.
Serve or Store
- Serve immediately, or refrigerate for up to 2 days. The flavor deepens as it rests, but it’s best consumed fresh within 24 hours for the brightest taste.