Mango Salsa is a sweet and spicy salsa that will impress your guests as well as your own taste buds.
I was skeptical about creating this recipe when my husband asked me to make it because I am funny about mixing fruit in with salsa. However, we served the Mango Salsa over grilled salmon, and it was amazing. You could also serve this salsa as an appetizer with tortilla chips as an alternative to tomato-based salsas.
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Ingredients / Directions: Printable PDF
- 1 large Mango, ripe yet firm
- 1 Red Bell Pepper, diced (1/4 cup)
- 1 medium Jalapeno, seeds removed and diced
- 1 small Red Onion, diced finely, (1/4 cup)
- 1 Tablespoon Lemon Juice
- Fresh Cilantro, just a few leaves chopped
- Salt, to taste
- Sugar, if mangoes need to be sweetened
- Prepare the mango by cutting it into small pieces and place in a bowl. Then, cut the jalapeno in half and remove the seeds (If you want your salsa to have an extra kick, add a few of the seeds to the bowl). Chop the jalapeno into small pieces and add to the bowl. Finally, dice the red bell pepper (removing seeds) and red onion, then add to the bowl.
- Add the remaining lemon juice, cilantro, salt, and sugar (if necessary) to the bowl. Stir together.
- Cover the bowl and place in the refrigerator for a few hours. For best results, refrigerate overnight. This allows all the ingredients to blend together and makes for a better salsa.