Mango Salsa

Mango salsa with vibrant yellow-orange mango chunks, bright green cilantro, and zesty lime for a fresh Mexican-style fruit condiment. Finely diced ingredients rest chilled so the flavors meld without crushing the mango texture.

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Prep Time 10

rest 30

Total Time 40

Servings: 6 servings

Cuisine: Mexican

Calories: 74

Ingredients Method Notes

Ingredients

Mango salsa base

2 ripe mangoes Peel and finely dice for juicy, bite-size chunks.
0.5 red onion Finely dice so it blends through each spoonful.
1 jalapeño Minced; use less for milder heat.
0.25 cup fresh cilantro Chopped; keep bright green for best color.
2 tbsp fresh lime juice Freshly squeezed for tangy flavor.
0.25 tsp salt Season in small amount, then adjust after resting.
0.0625 tsp black pepper Add a pinch of freshly ground if available.

Method

Mix the salsa

Combine diced mango, red onion, minced jalapeño, and chopped cilantro in a medium bowl.
Add fresh lime juice, salt, and black pepper, then stir gently to combine and keep mango chunks intact.

Rest and finish

Let the salsa rest at refrigerator temperature (40°F/4°C) for at least 30 minutes to allow flavors to meld.
Stir again before serving and taste to adjust seasonings if needed.

Store

Store in an airtight container in the refrigerator for up to two days.

Notes

Pro tip: mince the jalapeño very finely so heat distributes evenly without overpowering the fruit. Keep covered in an airtight container and refrigerate for up to 2 days; freezing is not recommended because the mango texture softens. For a dairy-free and gluten-free option, this recipe already fits both—just ensure any serving chips or sides are also gluten-free if needed.