When mangos are in season and plentiful at the market, it’s hard to resist making mango salsa. It’s so easy! It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon. And fish tacos? Mango salsa is perfect for fish tacos.
For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It's also great with avocado!
It will be easier to dice a mango that is still a bit firm, ripe, but not soft.
- 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: How to Cut a Mango)
- 2 Tbsp finely chopped red onion
- 1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)
- 3 Tbsp fresh cilantro leaves, chopped
- 3 Tbsp fresh lime juice
- Salt and pepper to taste
Put the dice mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and add salt and pepper to taste. If the salsa is too acidic for you, sprinkle with a little sugar and/or stir in some diced avocado.
Serve with fish, steak, tacos, or tortilla chips!