Ingredients
2 cups Fresh mango, peeled and diced
1 medium Red bell pepper, finely diced
½ small Red onion, finely diced
1 Jalapeño pepper, seeded and minced
¼ cup Fresh cilantro, chopped
2 tbsp Fresh lime juice
¼ tsp Fine sea salt (plus more to taste)
Pinch of black pepper
Instructions
1. Prep Veggies: Finely dice the bell pepper and red onion. Mince the jalapeño and chop the cilantro.
2. Prep Mango: Slice mango “cheeks” off the pit, dice the flesh, and scoop into a mixing bowl.
3. Combine: Place diced onion and lime juice in the bowl first; let sit for 5 minutes to mellow the onion bite. Add mango, pepper, jalapeño, and cilantro.
4. Season: Add salt and black pepper. Gently fold everything together to combine.
5. Rest: Let the salsa rest at room temperature for 15-20 minutes so flavors meld, then serve.
Notes
Pro-Tips:
• Dice ingredients uniformly so every spoonful provides a harmonious blend of flavors.
• Soak the diced red onion in lime juice for 5 minutes before adding other ingredients to remove the raw, pungent bite.
• Use a ripe but firm mango; if the fruit is too soft, it will turn mushy when tossed.
Variations:
• Tropical: Add ½ cup of diced pineapple or papaya.
• Creamy: Fold in one diced avocado right before serving for a rich, buttery texture.
• Spicy: Use a serrano pepper instead of jalapeño, or add a dash of your favorite hot sauce.
- Prep Time: 15
- Category: Appetizer/Salsa
- Method: No-Cook/Mix
- Cuisine: Mexican-inspired