Mango Salsa
This fresh, no-bake mango salsa recipe is easy, healthy, and full of zesty flavor—your new favorite summer appetizer!
Ingredients
- 2 large ripe mangos peeled and diced
- 1 medium red bell pepper finely chopped
- 1/2 small red onion diced (soaked in cold water for 5 minutes)
- 1 jalapeño pepper jalapeño pepper seeds removed and minced
- 1/4 cup fresh cilantro chopped
- 1 lime lime Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon honey or agave syrup optional, for extra sweetness
- Pinch kosher salt adjust to taste
- Pinch black pepper freshly ground preferred
Instructions
- In a medium bowl, toss the diced mangos, bell pepper, red onion, and jalapeño together. Use a sturdy wooden spoon to gently fold.
- Sprinkle in the chopped cilantro, salt, and pepper. Pour the lime juice over the mix, then drizzle the honey or agave if using. Stir until everything is evenly coated.
- Give it a quick taste—too tart? Add a little more honey. Not zippy enough? Squeeze in extra lime or leave in a few jalapeño seeds.
- Cover and refrigerate for at least 10 minutes so flavors can meld.
- Transfer to a colorful bowl, garnish with a cilantro sprig, and surround with tortilla chips. It also pairs beautifully with grilled chicken or fish tacos.
Notes
Storage: Store the salsa in an airtight container in the fridge for up to 2 days. Best enjoyed fresh. For make-ahead ease, prep up to 6 hours ahead and hold the avocado or pineapple (if using) until just before guests arrive.
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