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    Fresh Mango Salsa

    Fresh Mango Salsa
    A bright, zesty no-cook salsa featuring sweet mango, fresh cilantro, lime, green onions, and optionally, a touch of chili for heat. Perfect with chips, tacos, grilled fish, or chicken.
    Prep time15 minutes
    Cook time0 minutes
    DifficultyEasy
    Servings6

    Ingredients

    • 3 ripe mangoes, peeled and diced (about 3 cups)
    • 1 small red bell pepper, diced (about 1 cup)
    • 3 green onions, thinly sliced
    • 1 jalapeño or serrano pepper, seeded and finely minced (leave some seeds for more heat)
    • 1/2 cup fresh cilantro, chopped
    • 1–2 limes, zested and juiced (about 2 teaspoons zest and 3 tablespoons juice)
    • 1/2 teaspoon kosher salt, or to taste
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon honey or agave (optional, to balance acidity)
    • 1 tablespoon extra-virgin olive oil (optional, for sheen and body)

    Equipment

    • Cutting board
    • Sharp chef’s knife
    • Mixing bowl
    • Measuring spoons
    • Citrus zester (microplane) and juicer
    • Spoon or spatula

    Instructions

    1. 1

      Prepare the produce: Peel the mangoes, remove the pits, and dice into small, even cubes. Dice the red bell pepper. Thinly slice the green onions. Mince the jalapeño (seed for mild heat). Chop the cilantro.

    2. 2

      Combine: In a mixing bowl, add the diced mango, red bell pepper, green onions, jalapeño, and cilantro.

    3. 3

      Season: Add the lime zest and juice, kosher salt, black pepper, and if using, honey/agave and olive oil. Gently toss to combine without crushing the mango.

    4. 4

      Taste and adjust: Add more lime, salt, or jalapeño to preference.

    5. 5

      Rest: Let the salsa sit for 5–10 minutes to meld flavors before serving.

    Recipe notes

    • Choose mangoes that yield slightly to gentle pressure and smell fragrant at the stem end for best flavor.
    • For extra heat, use a serrano pepper or include some jalapeño seeds; for milder salsa, omit the seeds entirely.
    • Variations: Add 1 small diced avocado, 1/2 cup diced cucumber, or 1/4 cup finely diced red onion (in place of or in addition to green onion).
    • Serving ideas: Spoon over fish tacos, grilled shrimp, blackened salmon, grilled chicken, or serve with tortilla chips.
    • Storage: Refrigerate in an airtight container for up to 2–3 days. If using avocado, add just before serving to prevent browning.
    • If mangoes are very sweet, the honey/agave is unnecessary; if they’re slightly tart, a small amount balances the acidity.

    Tags

    VegetarianVeganGluten-FreeDairy-FreeNo-CookAppetizerCondimentSummerMexican-InspiredQuick
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