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Mango Salsa

Mango salsa with vibrant mango chunks, bright cilantro, jalapeño heat, and fresh lime for a crisp, juicy condiment. Finely diced fruit is gently stirred, then chilled to let the flavors meld.
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Prep Time 10 minutes
resting 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Mango salsa base
  • 2 ripe mangoes Peeled and finely diced.
  • 0.5 red onion Finely diced.
  • 1 jalapeño Minced; adjust amount for heat.
  • 0.25 cup fresh cilantro Chopped.
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt Season to taste.
  • 0.25 tsp black pepper Pinch; season to taste.

Method
 

Mix the salsa
  1. Combine diced mango, red onion, minced jalapeño, and chopped cilantro in a medium bowl. Fold gently so the mango stays in bright chunks.
  2. Add fresh lime juice, salt, and black pepper. Stir until evenly coated, using a light touch to avoid crushing the mango.
Rest and finish
  1. Let the salsa rest in the refrigerator for 30 minutes so the flavors meld. Keep it covered to prevent odors from absorbing into the fruit.
  2. Stir again before serving and taste to adjust seasonings if needed. Serve chilled for the best fresh, crisp texture.
  3. Store the mango salsa in an airtight container in the refrigerator for up to two days. Stir well again before serving leftovers.

Notes

Pro tip: taste after resting, since the lime and salt bloom in the fridge—add a tiny pinch more salt or lime only if needed. Refrigerate in an airtight container up to 2 days; freezing isn’t recommended because the mango and onion texture can soften. For a dairy-free option, this recipe is naturally dairy-free—just keep toppings and sides dairy-free if you’re serving it as a condiment.