Mango Salsa

Who doesn’t love a mango salsa? The colors, the textures… pile that up on a chip and yum!

This is such a quick and easy salsa. It can be made ahead if needed and the colors stay nice and vibrant.

You can add avocado to this and it would be amazing! This is great just on it’s own as a simple salsa with delicious tortilla chips. It can be added to tacos, salads, bowls, chicken, shrimp, fish… it’s super versatile. And you can decide how to adjust it… add the seeds and ribs of the jalapeno for more heat or cut it down to half if you don’t want much spice.

Mangoes in season are just so delicious! I am spoiled here in Southern California and I have access to the traditional mango (the big mangoes that have the reds, greens, yellows on the outside) and ataulfo mangoes. Ataulfo (also called honey or champagne) mangoes are a little less fibrous and more buttery in texture than the traditional Tommy Atkins mangoes. Either would definitely work in this recipe.

Mango Salsa

By Lindsay Gosselin Serves: 4-6 Prep Time: 15 minutes

Ingredients

• 1-2 mangoes (depending on size)
• ½ red bell pepper, diced
• ¼ red onion*, diced
• 1 jalapeno, seeds and ribs removed, diced
• 1 lime
• 1 tbsp cilantro, chopped
• salt
• avocado, optional but delicious

Instructions

1

To peel the mangoes, I like to cut off a bit of the top and the bottom. This will make the mango stable so that you can run your knife down the skin to peel it easily. Peel all the skin off the mango.

2

Cut the mango flesh off of the pit (it’s an oblong shape) in the biggest chunks possible. The more you cut mangoes the more you get a feel for the fibrous pit and how to cut around it.

3

Chop the pieces of mango into bite sized chunks.

4

Add mango, red bell pepper, red onion, jalapeno, cilantro and a pinch of salt to a small bowl. Stir to combine.

5

Roll the lime on the counter with the palm of your hand to help release the juices. Slice in half and squeeze the lime juice on top of all the ingredients. Stir to combine all the flavors. Serve immediately.

Notes

*If raw red onion is not your jam… I’ve got a quick tip to mellow it out a bit. Chop the onion and put it in a sieve or strainer. Run it under cold water for 60 seconds and towels dry. Now you’ve got tamed down raw red onion still full of crunch!