Mango Salsa
Ingredients:
- 2 ripe mangoes, peeled and diced small (about 2 cups)
- 1 red bell pepper, finely diced
- 80 g (½) red onion
- 14 g (1) jalapeño
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 g (½ teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 100 g (½) avocado
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Dice the mango into small, even cubes — this gives the salsa its signature texture, with every spoonful getting a good mix of sweet mango and the other diced vegetables.
Instructions:
- Prep the Mango: Peel the mangoes and cut the flesh away from the pit. Dice into small, even cubes about ¼ inch in size for the best texture.
- Dice the Vegetables: Finely dice the red bell pepper and red onion. Mince the jalapeño — remove the seeds for a milder salsa or leave them in for extra heat.
- Combine: Add the mango, red bell pepper, red onion, and jalapeño to a large bowl. Toss together.
- Add the Fresh Ingredients: Squeeze the lime juice over the mixture and add the chopped cilantro, salt, and pepper. Stir gently to combine without breaking up the mango.
- Taste and Adjust: Adjust the seasoning — more lime for brightness, more salt to enhance flavor, or more jalapeño for heat.
- Add Avocado (optional): If using, fold in the diced avocado just before serving to keep it from browning.
- Chill and Serve: Refrigerate for at least 15 minutes to let the flavors meld. Serve with tortilla chips, over grilled fish or chicken, on tacos, or alongside black bean dishes.
Notes: Choose mangoes that give slightly when pressed — ripe but not mushy. Ataulfo (honey) mangoes are especially sweet and easy to dice. Make the salsa at least 15 minutes ahead so the lime juice can meld all the flavors together. If you've added avocado, the salsa is best consumed the same day.
Tips: If fresh mango isn't available, frozen mango chunks, thawed and drained, work well. For a fruitier twist, mix in diced pineapple or strawberries. If you don't enjoy cilantro, fresh mint or flat-leaf parsley are great alternatives. For a spicier salsa, add a pinch of cayenne or swap the jalapeño for a serrano chili. Serve over grilled salmon, shrimp, or chicken, in fish tacos, with tortilla chips, or spooned into grain bowls alongside black beans and rice.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Not suitable for freezing.
Every ingredient here earns its place, but a few really shape the dish. The red onion adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning. The avocado adds a buttery creaminess and healthy fat.
Mango Salsa
Ingredients:
- 2 ripe mangoes, peeled and diced small (about 2 cups)
- 1 red bell pepper, finely diced
- 80 g (½) red onion
- 14 g (1) jalapeño
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 3 g (½ teaspoon) salt
- 0.5 g (¼ teaspoon) black pepper
- 100 g (½) avocado
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The red onion adds sweetness and depth as it cooks down. The salt sharpens and balances every other flavor in the dish. The black pepper adds a subtle heat that rounds out the seasoning. The avocado adds a buttery creaminess and healthy fat.
Prep:
Dice the mango into small, even cubes — this gives the salsa its signature texture, with every spoonful getting a good mix of sweet mango and the other diced vegetables.
Instructions:
- Prep the Mango: Peel the mangoes and cut the flesh away from the pit. Dice into small, even cubes about ¼ inch in size for the best texture.
- Dice the Vegetables: Finely dice the red bell pepper and red onion. Mince the jalapeño — remove the seeds for a milder salsa or leave them in for extra heat.
- Combine: Add the mango, red bell pepper, red onion, and jalapeño to a large bowl. Toss together.
- Add the Fresh Ingredients: Squeeze the lime juice over the mixture and add the chopped cilantro, salt, and pepper. Stir gently to combine without breaking up the mango.
- Taste and Adjust: Adjust the seasoning — more lime for brightness, more salt to enhance flavor, or more jalapeño for heat.
- Add Avocado (optional): If using, fold in the diced avocado just before serving to keep it from browning.
- Chill and Serve: Refrigerate for at least 15 minutes to let the flavors meld. Serve with tortilla chips, over grilled fish or chicken, on tacos, or alongside black bean dishes.
