Mango Salsa
Ingredients
&w=3840&q=75){kind=small}
- 3 cups mango – peeled, pitted, small dice (~2.5 medium mangos)
- 1/2 cup red onion – finely chopped (~0.5 medium red onions)
- 2 tbsp jalapeño – seeded, minced
- 1/4 cup cilantro – chopped
- 2 tbsp lime juice – freshly squeezed
- 1/2 tsp kosher salt
- tortilla chips – for serving
Instructions
1. Peel and pit the mango, then cut it into 0.25-inch dice to make 3 cups; finely chop the red onion; seed and mince the jalapeño; and chop the cilantro.
2. Add all the prepared ingredients to a medium bowl and toss gently to combine without mashing the fruit.
3. Add the lime juice and kosher salt and fold until evenly coated.
4. Let stand at room temperature for 10–15 minutes to allow the flavors to meld; the mixture should look glossy and the onion will soften slightly.
5. Taste and adjust seasoning as needed.
6. Serve with tortilla chips.
Mango Salsa is a bright, fresh condiment that pairs the sweetness of ripe mango with a crisp bite of onion, herbaceous cilantro, and the gentle heat of chile. Lime provides acidity that wakes up the fruit and balances the overall flavor, while a pinch of salt ties everything together. The texture should be juicy yet chunky, with small, even pieces so each scoop delivers a balanced mix of sweet, tart, and heat.
Rooted in Mexico’s broad salsa tradition, fruit-based salsas are common in coastal and tropical regions where mangoes thrive. As Mexican cuisine spread globally, mango salsa became popular alongside grilled meats, seafood, tacos, and as a dip with chips. Its modern popularity reflects the adaptability of salsas—using regional produce while keeping the core approach of fresh chopping, quick seasoning, and brief resting to meld flavors.