Mango Salsa

A little sweet, a little spicy, and tons of flavor, this recipe for Mango Salsa will become your all-time favorite! Easy to mix together in minutes, it’s perfect as a dip for tortilla chips or as a topping for freshly grilled meats.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (1/2 cup each)

Calories 8kcal

Author Meggan Hill

Ingredients

2 ripe mangoes peeled, cored and diced (see note 1)
1 jalapeño pepper seeded and finely chopped (see note 2)
1/4 cup red onion finely chopped
2 tablespoons fresh lime juice (from 2 limes)
2 tablespoons minced fresh cilantro (see note 3)
1/4 teaspoon ground cumin
Salt
tortilla chips for serving

US Customary - Metric

Instructions

In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like 1/4 teaspoon). Stir to combine. Chill until serving time and serve with tortilla chips.

Notes

Mango: This tropical fruit comes in hundreds of varieties. Honey (Ataulfo), Francis, Haden, Keitt, Kent, and Tommy Atkins are the most common mango varieties available in America, but any kind will do. According to the National Mango Board, mango color cannot clue you in about ripeness. When trying to answer “is a mango ripe?” touch and smell are the senses to utilize; not sight. Just like an avocado or peach, a ripe mango will give slightly when you squeeze it. It should smell fruity at the stem.
Jalapeños: For a spicier salsa, add more jalapeños or substitute serrano chiles.
Fresh cilantro: Not a fan? Simply omit the cilantro and toss together the other fruit salsa ingredients. It will still be delicious, and will be more palate-pleasing for those who have the gene that makes cilantro taste soapy.
Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition