Ingredients
3 ripe mangos, peeled and diced (preferably soft yet firm and aromatic varieties like Ataulfo or Champagne)
1 medium red bell pepper, chopped (about ½ cup)
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped (can substitute with fresh parsley, mint, celery leaves, or omit according to preference)
1 jalapeño, seeded and minced (adjust quantity for desired heat, or substitute with serrano or habanero peppers)
Juice of 1 large lime (about ¼ cup)
1 garlic clove, minced or ¼ teaspoon garlic powder (optional, for added depth)
⅛ to ¼ teaspoon salt, to taste
2 tablespoons extra virgin olive oil or avocado oil (optional, for richness and smooth texture)
Freshly ground black pepper, a pinch (optional)
Instructions
1. Peel and dice the mangos, chopping the bell pepper, red onion, cilantro, jalapeño, and garlic finely.
2. In a large mixing bowl, combine mango, red bell pepper, red onion, cilantro, jalapeño, and garlic.
3. Drizzle with lime juice (and oil if using) and gently stir to combine all ingredients thoroughly.
4. Season with salt and pepper to taste and stir once more.
5. For best flavor, let the salsa sit covered at room temperature or refrigerated for at least 10 minutes to allow the flavors to meld. The salsa can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📌 Fresh mango is recommended for the best texture, but frozen mango chunks can be used if fresh mango is unavailable.
🥑 To make a creamier salsa, add diced avocado.
🔄 For a tangier twist, substitute pickled jalapeños or add roasted red peppers or black beans to bulk up the dish for a heartier dip.
- Prep Time: 10-15 minutes
- Category: Appetizer, Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg