Fresh Mango Salsa
Instructions
- 1
Prepare all ingredients by dicing the mangoes into small, uniform cubes about 1/4-inch in size. The mango should be ripe but still firm enough to hold its shape.
- 2
Finely dice the red bell pepper and red onion into pieces slightly smaller than the mango cubes for better distribution of flavors.
- 3
Remove seeds and white membranes from the jalapeño pepper, then mince finely. Adjust amount based on your heat preference - use less for mild or more for spicy.
- 4
Chop the fresh cilantro leaves, discarding the thick stems. You can include some tender stems for extra flavor.
- 5
In a large mixing bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro.
- 6
Squeeze fresh lime juice over the mixture and add salt. Gently toss everything together until well combined, being careful not to break up the mango pieces.
- 7
Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed. Add a sprinkle of black pepper if desired.
- 8
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. The salsa is best served chilled or at room temperature.
Chef's Note
"The key to perfect mango salsa is choosing mangoes that are ripe but still firm - they should give slightly when pressed but not be mushy. If making ahead, add the salt and lime juice just before serving to keep the mangoes from breaking down. This salsa pairs beautifully with grilled fish, tacos, chips, or as a topping for chicken."
