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Mango Salsa Fresca

A vibrant and refreshing salsa made with ripe mangoes, ideal for dipping or as a topping for your favorite dishes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Fusion, Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 pieces ripe mangoes, peeled and diced Choose sweet, slightly firm fruit for best texture.
  • 1 small red onion, finely diced Soak in cold water 5 minutes to mellow the bite if desired.
  • 1 piece red bell pepper, finely diced Swap with yellow for a sweeter note.
  • 1 piece jalapeno, seeded and minced Leave seeds for more heat.
  • 1/2 cup fresh cilantro, chopped Use parsley if you prefer.
  • 1 to 2 pieces limes, juiced Start with one, add more to taste.
  • 1 teaspoon honey or agave Optional — balances the lime and jalapeno.
  • to taste salt and freshly ground black pepper
Optional Ingredients
  • 1 small avocado, diced For a creamy version.
  • 1/4 teaspoon ground cumin For warmth.

Method
 

Preparation
  1. Prepare your mangoes: cut off the cheeks, score the flesh in a grid, invert and slice away the cubes.
  2. Dice the vegetables: finely chop the red onion, red bell pepper, and jalapeno. Keep the jalapeno separate if you want to control spice levels.
Combine and Dress
  1. Combine in a bowl: gently toss the mango, onion, bell pepper, jalapeno, and cilantro in a medium bowl.
  2. Dress the salsa: squeeze in the lime juice, add the honey if using, and season with salt and pepper.
  3. Fold gently so the mango keeps its shape and the juices coat everything.
Taste and Serve
  1. Taste and adjust: add a splash more lime, a pinch more salt, or an extra spoon of cilantro to brighten the flavors.
  2. Let the salsa sit at room temperature for 15 to 20 minutes before serving for best flavor.

Notes

This salsa serves as a great topping for grilled fish, tacos, or as a refreshing dip for tortilla chips. It is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.