Cooked - Mango Salsa

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Mango Salsa

4.0

½ cups diced ripe mango ((1-2 mangoes) (see note 1))

⅓ cups diced ripe avocado ((1 large or 2 medium))

½ cup finely diced red pepper ((1 small pepper))

½ tablespoons finely diced jalapeño pepper (see note 2)

¼ cup finely diced red onion

¼ cup finely chopped cilantro (see note 3)

3 tablespoons fresh lime juice, (plus ½ tsp zest)

½ tablespoons extra virgin olive oil

Salt & pepper

Optional: ¼ teaspoon ground cumin

Optional, for serving: tortilla chips

PREP: Finely dice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa.
ASSEMBLE: Add prepared ingredients to a large bowl with remaining ingredients. Season to taste (I add a scant ½ tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
ADJUST: Taste salsa and adjust flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
REST: Allow salsa to rest for about 10-15 minutes before serving. This allows the flavors to meld.
SERVE: Give salsa a quick toss before serving. If you'd like, serve with tortilla chips for dipping.
STORAGE: While salsa is best enjoyed fresh, it can be stored in an airtight container in the refrigerator for up to one day (the avocado may start to brown after this). Stir well before enjoying leftovers.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🌶️Salsa

Cuisine🇲🇽Mexican

Occasions📆Everyday🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 45 weeks ago

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