Description
A refreshing and vibrant Mango Salsa, perfect as a dip or topping for Tex-Mex dishes, combining diced fresh mango, red bell pepper, jalapeños, red onion, garlic, cilantro, and lime for a sweet, spicy, and tangy flavor.
Ingredients
Fresh Produce
- 1 large fresh mango, diced
- 1/2 to 2/3 medium red bell pepper, seeded and diced
- 1 to 2 medium jalapeños, seeded and diced (or leave seeds for more heat)
- 1/3 to 1/2 medium red onion, diced
- 2 to 3 cloves garlic, minced
- 1/4 cup minced fresh cilantro
- 1 medium lime, zested and juiced
Spices
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Prepare: Wash and pat dry all fresh produce thoroughly to ensure cleanliness before chopping.
- Chop Ingredients: Dice the mango, red bell pepper, jalapeños (seeded if desired), red onion, and mince the garlic as indicated.
- Combine: In a large mixing bowl, add the diced mango, red bell pepper, jalapeños, red onion, minced garlic, fresh cilantro, lime zest, and lime juice along with salt and black pepper.
- Mix: Stir all ingredients thoroughly until well combined, ensuring the flavors start to blend evenly.
- Chill: Cover the bowl tightly with plastic wrap or a lid and refrigerate the salsa for about one hour to allow the flavors to meld and intensify.
- Serve: Serve the mango salsa chilled or at room temperature. It’s excellent as a dip with chips or as a vibrant topping for Tex-Mex or Mexican-inspired meals.
Notes
- For extra heat, leave jalapeño seeds in; remove seeds to reduce spiciness.
- Salsa can be prepared ahead and refrigerated for up to 24 hours for enhanced flavor.
- Adjust salt and pepper to taste depending on your preference.
- Use freshly squeezed lime juice for the best flavor impact.
- This salsa pairs well with grilled chicken, fish tacos, or as a topping on nachos.