Mango Salsa (Edit recipe)

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Subtle sweetness from the mango and lime juice with a kiss of heat from the jalapeño, it was love at first bite the first time I tried mango salsa. I also knew I could most likely come up with a tastier version than the store bought variety that was very "onion-y" forward and I was so right! This recipe is one of our family favorites, great for most any kind of fish dish or taco or for a straight up "chip n' dip" kinda moment! My favorite mango to make this with is the Ataulfo variety (also often called a honey mango) since they are so creamy and seem less fibrous than other varieties.

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PREP TIME

15 minutes

COOK TIME

00 minute

INGREDIENTS

Serves: 4-6

Ingredients

2 cups Mango, peeled & cubed, I prefer the Ataulfo variety
4 - 5 Tbsp Green Onion (Scallion), thinly sliced
4 - 5 Tbsp Red Onion, finely diced
.5 whole Jalapeño, seeded, deveined & finely chopped
.5 tsp Redmond Real Salt
.125 tsp Chipotle Chili Pepper, optional
.25 cup Cilantro, roughly chopped
2 - 3 whole Lime, juice of 2-3 or to taste
.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a non reactive bowl, add in ingredients in the order listed and stir gently, because much like it's "salsa sister" pico de Gallo, over stirring could cause the mangos to get mushy.
Taste and adjust seasoning with additional salt and/or lime juice.
If you want more heat, add the whole jalapeño instead of half and leave the seeds in.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	9
Fat:	0 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	235 mg
Fiber:	1 g
Sugars:	1 g
Calculated for total recipe.