Best Mango Salsa
A vibrant mango salsa recipe that is perfect for snacking or as a topping for tacos, bringing a splash of summer to any dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 ripe mangos (peeled and diced)
- 1 onion or shallot (finely chopped, preferably red onion)
- 1 jalapeno pepper (finely chopped)
- ½ bell pepper (chopped)
- ¼ cup fresh cilantro (chopped)
- 1 garlic clove (minced)
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 1 lime (juiced, about 2 ½ teaspoons of juice)
- ½ teaspoon sea salt or pink salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Prep the ingredients: Start by peeling and dicing your mangos. Remember, using ripe mangos is key for sweetness.
- Chop the onion: Finely chop your onion or shallot.
- Spice it up: Finely chop your jalapeño, starting with half to control the heat.
- Chop the bell pepper: Dice half a bell pepper into bite-sized pieces.
- Cilantro time: Roughly chop the cilantro, including the stems.
- Garlic love: Mince your garlic clove and add it to the bowl.
- Dress the salsa: Drizzle oil and lime juice over the mixture.
- Season it: Sprinkle sea salt and black pepper, tasting as you go.
- Mix it up: Gently fold the ingredients together without over-mixing.
- Chill and serve: Let the salsa chill for at least 30 minutes in the fridge before serving.
Notes
Salsa can be customized with ingredients like pineapple for added sweetness or black beans for protein. It’s best enjoyed fresh but can be stored in the fridge for about 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mango salsa, fresh salsa, summer dip, healthy appetizer