Fresh Mango Salsa with Lime

This lively mango salsa is my go-to when I want something bold and summery on the table. Bursting with sweet mango, crunchy peppers, and a spark of fresh lime, it comes together in just minutes and is always a hit at gatherings or family taco night.

Last summer, we started making this salsa for backyard BBQs and now it is one of the most requested recipes from friends. Even my pickiest eater asks for the leftover salsa over rice for lunch. It is that good

Ingredients

• Ripe mangoes: chopped for the perfect blend of sweet and juicy Seek out fruits yielding slightly when pressed and avoid any with wrinkles at the stem
• Red bell pepper: brings crunch and a subtle tang for contrast Choose a pepper with a shiny skin and firm texture
• Red onion: offers bite and a bit of sharpness Opt for a small one with tight outer skins
• Jalapeño: lends the perfect level of heat Go for glossy peppers that feel heavy in the hand
• Fresh cilantro: gives herbaceous freshness Use leaves that are bright green with no sign of wilting
• Lime juice: pulls all the flavors together and adds brightness Select a lime that feels heavy and has thin skin for the most juice
• Salt: brings out the natural sweetness and ties everything together Use a flaky salt for an added layer of flavor
• Freshly ground black pepper: for a touch of sharp warmth Use whole peppercorns if possible to crack them fresh

Instructions

Prepare the Ingredients:

Dice the mangoes into small pieces making sure to catch as much juice as possible Scrape around the pit for every last bit Chop the red pepper and onion finely to keep everything the same size Mince jalapeño very small and chop the cilantro leaves

Combine Everything:

Place mango bell pepper red onion jalapeño and cilantro together in a medium mixing bowl This is where all the flavor starts to come alive

Season and Mix:

Drizzle fresh lime juice evenly over the bowl Sprinkle with salt and fresh black pepper Gently toss everything together with a spoon or spatula making sure every bite is coated and colorful

Taste and Adjust:

Take a quick taste and pause if it needs more salt or lime add a bit at a time until it really pops to your preferences

Chill Before Serving:

Refrigerate the salsa for at least ten minutes to help the flavors meld The longer it sits the better melded and brighter the salsa gets You can serve immediately if short on time

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I love how the fresh cilantro really ties everything together and reminds me of the markets in Mexico City where herbs are sold by the armful. Once, after a spontaneous picnic, my eldest said this salsa tasted like sunshine so now we make it every time the weather turns warm.

Storage Tips

Fresh mango salsa keeps well in a covered container in the refrigerator for up to two days Be sure to give it a gentle stir before serving as juices may accumulate at the bottom For best texture enjoy it the same day since the mango starts to soften as it sits

Ingredient Substitutions

Swap out red onions with sweet onions for a milder flavor or use green onions for a lighter bite If mangoes are not available try ripe peaches or pineapple for a lovely variation For extra crunch and a cooling touch add diced cucumber or jicama

Serving Suggestions

This salsa is perfect paired with salty tortilla chips but it also shines over grilled chicken shrimp or fish It makes a colorful addition to tacos burritos or grain bowls and can be scooped over a bed of greens for a summer salad For an extra festive twist serve it alongside a chilled fruit platter or even with breakfast eggs

Cultural Context

Mango salsa is inspired by fruit salsas found in many Latin American cuisines especially in coastal areas where sweet and spicy flavors are commonly combined In Mexico adding fruit to salsa celebrates the season and makes the most of fresh market finds Home cooks like me love how this recipe bridges traditional flavors with a fun modern twist

Seasonal Adaptations

During winter try adding a handful of pomegranate seeds for tart bursts of flavor In late summer peaches or nectarines make great mango stand ins Add thinly sliced radish or microgreens for a more autumnal feel

Success Stories

My neighbor once made a double batch for her book club and not a single scoopful was left behind A friend topped blackened salmon with this salsa at a holiday dinner and it completely stole the show Everyone asked for the recipe and now it is a staple at their table too

Freezer Meal Conversion

While best served fresh you can freeze diced mango and pepper ahead of time Then simply add the rest of the ingredients when ready to serve Freezing the finished salsa may change the texture so only do this for prepping parts in advance

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This salsa has become a staple for our family and friends. Its bright flavors and versatility mean it almost always disappears long before the main course does.