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Easy Mango Salsa

Easy mango salsa with sweet golden mango chunks, crisp red onion, and jalapeno heat brightened with fresh lime and cilantro. Toss-and-sit salsa that stays chunky and is ready in about ten minutes for tacos, grilled fish, or tortilla chips.
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Prep Time 10 minutes
resting 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Snack
Cuisine: Mexican
Calories: 140
Ingredients Method Notes

Ingredients
  

Mango salsa base
  • 2 mangoes, diced Use ripe but still firm mangoes so the cubes hold their shape.
  • 0.5 red onion, finely diced
  • 1 jalapeno, seeded and minced
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • Salt, to taste

Method
 

Combine the ingredients
  1. In a bowl, combine the diced mango, red onion, and jalapeno.
  2. Stir in the chopped cilantro and the fresh lime juice.
Season and rest
  1. Season with salt to taste, then stir until evenly distributed.
  2. Let the salsa sit for 2 minutes so the flavors meld, then serve immediately or chilled.

Notes

Pro tip: choose mangoes that are ripe but still firm so the salsa stays chunky instead of juicy and mushy. Store covered in the refrigerator for up to 1 day; the texture softens over time. Freezing isn’t recommended for best texture. For a milder salsa, swap half the jalapeno for a pinch of mild chili flakes or omit it.