Mango salsa is a chunky, fruity salsa with just the right touch of spice — perfect for topping your favorite tortilla chips, tacos or chicken dish.
Author: Lori Alcalá
3Mangos, dicedmedium ripe
½Red onion, chopped
¼cupFresh cilantro leaves, chopped
1Jalapeño, seeded and minced
2Limes, juiced (about ¼ cup lime juice)
Dice the Mango
Place the mango on its side on a cutting board with the stem facing away from you. Cut in half, being careful to cut around the pit.Repeat the cut on the other side so you’re left with two halves. Cut the remaining mangos in the same way.
For each half, use a kitchen knife to score the mango into squares.
Use a spoon to scoop the mango out of the skin into a mixing bowl.
Prepare the Onion and Jalapeño
Mince the red onion and add to the bowl with the mango.
Cut the top off of the jalapeño. Then slice in half lengthwise and remove the seeds and veins. Remember not to touch your eyes or face when working with chilis. If you’re sensitive to chilis, you might want to wear gloves for this step.
Finely chop the jalapeños and add to the bowl with the mango and red onion.
Chop Remaining Ingredients
Cut the avocado in half, around the pit. Score each half into squares the same way you did with the mango and scoop into the same bowl.
Remove the cilantro leaves from the stem.
Finely chop the cilantro and add to the bowl.
Add Finishing Touches
Squeeze the lime on the salsa.
Sprinkle on the salt.
Stir the salsa gently, being careful not to crush the mango or avocado
Serve Your Salsa
Save time by serving your salsa in the same prep bowl.