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Mango Salsa

Mango salsa with vibrant yellow-orange mango chunks mixed with bright green cilantro and lime. A quick fresh fruit condiment with finely diced onion and jalapeño, rested in the fridge so flavors meld.
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Prep Time 10 minutes
rest 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Mango salsa base
  • 2 ripe mangoes
  • 0.5 red onion
  • 1 jalapeño
  • 0.25 cup fresh cilantro
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt
  • 0.0625 tsp black pepper

Equipment

  • 1 medium bowl

Method
 

Make the salsa
  1. Combine diced mango, red onion, minced jalapeño, and chopped cilantro in a medium bowl. Mix until the mango chunks are evenly distributed with the greens and aromatics.
  2. Add fresh lime juice, salt, and black pepper. Stir gently so the mango stays in distinct chunks rather than crushing.
Rest and finish
  1. Let the salsa rest for at least 30 minutes in the refrigerator to allow flavors to meld. Cover if possible so it doesn’t pick up other fridge odors.
  2. Stir again before serving and taste to adjust seasonings if needed. Serve immediately for the freshest texture.
  3. Store in an airtight container in the refrigerator for up to two days. Give it a quick stir before serving leftovers.

Notes

Pro tip: dice the mango finely but keep the pieces chunky enough to stand out—gentle stirring prevents a watery salsa. Refrigerate in an airtight container for up to 2 days; do not freeze for best texture. For a dairy-free, vegetarian-friendly option, this recipe is already naturally plant-based—just use fresh lime juice and no added preservatives if you’re choosing whole-food ingredients.