This is the easiest and BEST Fresh Mango Salsa recipe! Juicy mango is mixed with red onion, cilantro, and a few good squeezes of lime juice. A sprinkle of salt and cumin. That’s it! So simple, so flavorful, so clean. Chip me, please!
Mexican Food For The Weekend
HI HI HI.
It’s Friday. IT’S FRIDAY!
And I’ve got some big plans this weekend. They involve Mexican food.
- Tacos
- Margaritas
- Guac (DUH)
- Beans
- Pico de gallo
- Cervezas
- Repeat.
What a mouthful! Figuratively, and literally.
Wanna know what else will be part of the spread? This Fresh Mango Salsa.
How To Make Fresh Mango Salsa
THE RULES
- Fresh just ripe mangos only, please. Frozen is NOT an option. And do not even THINK about canned.
- Heavy on the lime juice. Again, fresh squeezed wins.
- Finely chopped red onion, and lots of it. This adds that savory bite that cuts the sweetness of the mango.
- Cilantro. Not too much, not too little. Just enough to provide that clean flavor.
AND THAT’S IT.
Well, salt is a freebie. And it’s Mexican, so cumin is too.
And the beer. Because, you know.
#Friday.
What To Serve Fresh Mango Salsa With
Of course, this Fresh Mango Salsa is perfectly delicious served with your favorite tortilla chip. However, consider a few of the following dishes that can only help it taste better:
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Fresh Mango Salsa
Ingredients
- 2 mangos
- 1/4 cup red onion minced
- 1/4 cup cilantro chopped
- 1/2 jalapeno minced
- Juice of 1 lime
- 1 tsp salt
- 1/4 tsp cumin
Instructions
- Chop the mango: Slice each side off the mango vertically. Score each side of the mango's flesh, and push on the skin side to "pop" the fruit out. You will still need to slice the meat off the skin. Place mango meat in large bowl.
- Add finely minced red onion, chopped cilantro, lime juice, salt, and cumin.
- Remove ribs and seeds from jalapeño, to your desire. The more seeds and ribs you leave in, the spicier it will be! I chose to remove all the ribs and seeds from this particular little spice bomb. Add to bowl
- Toss to combine. Flavors will develop if you let the salsa sit in the refrigerator. Can be made up to one day in advance.