When mangoes are at their peak ripeness, we immediately think of MangoSalsa! It's an effortless blend that's brimming with flavor and textural diversity. Not only does it pair well with a wide variety of dishes, but it also shines as a standalone side dish. It's particularly delicious when enjoyed with some crisp, salted tortilla chips!
PREP: Finely dice the mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa.
ASSEMBLE: Add prepared ingredients to a large bowl with the remaining ingredients. Season to taste (I add a scant ½ tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
ADJUST: Taste the salsa and adjust the flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
REST: Allow the salsa to rest for about 10-15 minutes before serving. This allows the flavors to meld.
SERVE: Give the salsa a quick toss before serving. If you'd like, serve with tortilla chips for dipping.
STORAGE: While the salsa is best enjoyed fresh, it can be stored in an airtight container in the refrigerator for up to one day (the avocado may start to brown after this). Stir well before enjoying leftovers.
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Notes
Note 1: Mango: A perfectly ripe mango really makes this salsa! They should be slightly soft to the touch, similar to a ripe peach. Here's how to cut a mango. We love yellow honey mangoes best in this salsa!Note 2: Jalapeño pepper: To adjust the heat of the salsa, remove the seeds and ribs of the jalapeño for a milder flavor, or leave them in for a spicier kick. When handling jalapeños, it's a good idea to wear gloves to avoid contact with their natural oils, which can cause a burning sensation.Note 3: Cilantro: For this recipe, you'll need about half of a bunch of cilantro, depending on its size. To prepare, hold the bunch and twist it to separate the leaves and tender stems. Use both the leaves and tender stems, finely chopped, to make a full 1/4 cup.