Here’s an easy rendition of mango salsa, a simple recipe that’s become a classic. It’s great served with chips, or as a lively side dish with spicy dishes from Indian, Caribbean, and Mexican cuisines.
Dispensing with the usual tomato base, this salsa embellishes juice mango with sweet bell peppers, hot peppers, onion, and cilantro, all pulled together with lime juice. And there you have it, that’s basically the recipe!
This wild card ingredient in this is the mango. When fresh mangos are in season and perfectly ripe, I can’t think of a fruit that’s more heavenly. You can use any variety; Tommy Atkins is the most common in the U.S., and it’s available most months of the year.
A lot of people prefer honey (aka Ataulfo) mangos. To know if a mango is ripe, there should be a little give when you press on it — not too much, though, as an overripe mangos aren’t ideal for this salsa (though they can be great in smoothies). Learn more about mango varieties and seasonality.
Cutting a mango isn’t difficult (though admittedly not always fun). Here’s a good tutorial on how to cut a mango efficiently.
When mangos are bit off, they can be stringy, dry, or kind of flat tasting. Definitely use fresh mango if it’s in season and perfectly ripe and sweet. At other times, or if in doubt, organic frozen mango (completely thawed, of course) is a great alternative. Canned organic mango (well drained) is fine as well.
- 1 1/2 cups diced ripe mango (or thawed frozen mango)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeño or other chili pepper, seeded and minced
- Juice of 1 lime
- Combine all of the ingredients in a serving bowl and stir together.
- If time allows, let stand for at least 30 minutes, up to an hour, to allow flavors to marry. If not, it's perfectly fine to serve at once.
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