👩🍳 Instructions
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1
Carefully dice the ripe mangoes into small, uniform pieces (about 1/4 to 1/2 inch). Place the diced mango in a medium mixing bowl.
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2
Finely dice the red onion and add it to the bowl with the mango. Ensure the onion pieces are very small to integrate well into the salsa.
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3
Mince the jalapeño, removing seeds and white membrane for less heat. Add the minced jalapeño to the bowl. If you prefer more spice, you can leave some seeds in.
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4
Chop the fresh cilantro and add it to the mixture.
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5
Grate the zest of one lime directly into the bowl. This adds a bright aromatic quality. Squeeze in the juice of one lime.
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6
Add a pinch of salt. Gently stir all the ingredients together until well combined. Be careful not to mash the mango.
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7
Taste the salsa and adjust seasonings as needed. You might want more lime juice for tang, more jalapeño for heat, or more salt to enhance the flavors.
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8
For best results, cover the bowl and refrigerate the mango salsa for at least 20-30 minutes before serving. This allows the flavors to meld beautifully.
💡 Notes
Mango salsa is best served fresh or within 2-3 days. Store leftovers in an airtight container in the refrigerator. It pairs wonderfully with grilled fish, chicken, shrimp tacos, or tortilla chips. If you don't like cilantro, you can substitute with fresh parsley or omit it.
🥗 Nutrition (per serving)
Calories
85 kcal
Protein
1g
Total Fat
0g
Saturated Fat
0g
Carbs
22g
Fiber
3g
Sugar
17g
Sodium
5mg
Cholesterol
0mg
