Mango Salsa

This easy Mango Salsa recipe is sweet, juicy, crisp, and spicy, with ripe mango, cucumber, bell pepper, jalapeño, and fresh lime!

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: Mexican

Keyword: mango salsa

Servings: servings

Equipment

Large Bowl

Ingredients

3 medium ripe mangos diced
1 English cucumber diced
1 small red bell pepper
⅓ cup finely diced red onion
1 medium jalapeño seeded and minced
⅓ cup fresh cilantro or parsley finely chopped
1 lime zested and juiced
1 tsp kosher salt
¼ tsp freshly ground black pepper

Instructions

In a large bowl, gently combine the mangoes, cucumber, bell pepper, red onion, jalapeño, cilantro, lime juice, and lime zest.
Season the salsa with salt and black pepper.
Cover and refrigerate for a couple hours or until ready to use.

Notes

Use ripe but firm mangoes. They should smell sweet and give slightly when gently pressed, but still feel firm enough to dice cleanly and hold their shape. I wouldn't use frozen mango here. Frozen and thawed mango is generally softer and can release enough liquid to make the salsa mushy.

I prefer an English cucumber here. The skin is tender enough to leave on, and the flesh stays crisp without making everything watery.

Choose cilantro for its distinctive citrusy flavor or parsley for a milder herby flavor. Use whichever you prefer.

Let it chill: The salsa is ready to serve immediately, but I prefer the flavor after ~2 hours in the refrigerator. The rest allows the natural juices to combine with the lime and seasonings, and helps mellow the sharpness of the raw onion.

Nutrition