Mango Salsa
A quick and colorful mango salsa that combines sweet mangoes, zesty lime, fresh cilantro, and a touch of jalapeño. Perfect as a dip, topping, or side dish, it’s light, refreshing, and packed with flavor, ready in just 10 minutes.
Equipment
- 1 Medium bowl
- 1 knife
- 1 Cutting board
- 1 grater (for garlic)
- Measuring cups and spoons
Ingredients
- 2 medium ripe mangoes peeled and diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- Juice and zest of 1 lime
- 1 small garlic clove grated
- ½ jalapeño minced
- ¼ teaspoon sea salt adjust to taste
Instructions
- Prepare the Mangoes: Start by selecting two medium, ripe mangoes that are sweet and slightly soft to the touch. Using a sharp knife, carefully peel the mango skin. Then, slice the mango flesh away from the large pit in the center. Dice the mango into small, even cubes, about half an inch each, to ensure every bite is balanced with flavor. Place the diced mango in a medium-sized mixing bowl.
- Chop the Red Onion: Take a fresh red onion and peel off the outer layer. Cut the onion in half and finely dice it into small pieces, aiming for a uniform size so that the flavor is evenly distributed throughout the salsa. Add the diced onion directly into the bowl with the mango. The onion adds a subtle sharpness that balances the sweetness of the mango perfectly.
- Prepare the Cilantro: Rinse a small bunch of fresh cilantro under cold water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towel.Remove the thick stems and finely chop the leaves. Sprinkle the chopped cilantro over the mango and onion mixture. The cilantro contributes a bright, herbal note and provides antioxidants and nutrients to your salsa.
- Zest and Juice the Lime: Take one fresh lime and roll it gently on the countertop to loosen the juices. Use a microplane or fine grater to zest the lime, capturing the flavorful outer peel without any of the bitter white pith. Then, cut the lime in half and squeeze the juice into the bowl, making sure to strain out any seeds. The lime juice brightens the salsa, enhances the flavors, and adds a dose of vitamin C.
- Grate the Garlic: Peel a small garlic clove and finely grate it using a microplane or the small side of a box grater. Add the grated garlic to the bowl. This step infuses the salsa with a gentle, aromatic heat without overpowering the other flavors.
- Mince the Jalapeño: Take half of a fresh jalapeño pepper and cut it lengthwise. Remove the seeds if you prefer a milder salsa, or leave them in for extra heat. Finely mince the jalapeño into tiny pieces and add it to the bowl. The jalapeño adds a subtle kick and depth, perfectly complementing the sweetness of the mango.
- Season with Sea Salt: Measure out ¼ teaspoon of sea salt and sprinkle it evenly over the ingredients. The salt enhances all the flavors, balancing the sweet, tangy, and spicy elements. Taste the mixture and adjust the seasoning as needed.
- Mix Everything Gently: Using a large spoon or spatula, gently toss all the ingredients together until they are evenly combined. Be careful not to mash the mangoes; you want the salsa to remain chunky and vibrant.Make sure the lime juice, garlic, and salt are evenly distributed for a perfectly balanced flavor in every bite.
- Chill Before Serving: Cover the bowl with plastic wrap or transfer the salsa to an airtight container. Refrigerate for at least 15–20 minutes before serving to allow the flavors to meld. Chilling the salsa makes it refreshingly cool and enhances the tangy, sweet, and spicy notes.
- Serve and Enjoy: Serve the mango salsa chilled as a dip with tortilla chips, a topping for grilled fish or chicken, or as a fresh side for tacos and salads. Garnish with extra cilantro or a lime wedge for a vibrant, inviting presentation. Enjoy a bright, flavorful, and nutritious dish that’s ready in just 10 minutes!
Notes
- Choose ripe mangoes for maximum sweetness and juiciness; underripe mangoes can taste sour and firm.
- Adjust jalapeño according to your spice preference; removing seeds reduces heat.
- Use fresh lime juice for the best flavor; bottled lime juice can be too acidic.
- Chop ingredients uniformly for consistent texture and flavor distribution.
- Serve immediately for the freshest taste, though chilling for a short time enhances flavor melding.
- This salsa is naturally gluten-free, vegan, and low in calories.
- Can be made ahead but should be consumed within 2 days for optimal freshness.
