Fresh Mango Salsa with Cilantro and Lime
A quick and easy fresh mango salsa combining ripe mangoes, cilantro, lime juice, and a hint of jalapeño for a vibrant, crowd-pleasing summer party dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 2 medium ripe mangoes, peeled and diced
- 1/2 cup fresh cilantro, finely chopped
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced (optional)
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- Pinch of fresh ground black pepper
Instructions
- Peel the mangoes, slice off the cheeks from the pit, and dice the flesh into roughly 1/2-inch cubes.
- Rinse and dry the cilantro thoroughly, remove thick stems, and finely chop the leaves and tender stems.
- Peel and finely dice about 1/4 cup of red onion. Optional: soak diced onion in cold water for 5 minutes and drain for milder flavor.
- Slice open the jalapeño, remove seeds and membranes for less heat, and mince finely (optional).
- In a mixing bowl, gently toss together the diced mango, cilantro, red onion, and jalapeño until evenly mixed.
- Add the freshly squeezed lime juice, salt, and black pepper. Toss gently to combine and taste to adjust seasoning.
- Let the salsa sit at room temperature for 10 minutes before serving to allow flavors to meld.
Notes
Use ripe but firm mangoes for best texture. Freshly squeeze lime juice for vibrant flavor. Avoid overmixing to prevent the mango from becoming mushy. Let salsa rest 10 minutes before serving. Optional: add finely chopped cucumber for juiciness or toasted pumpkin seeds for crunch. Best enjoyed fresh or within a few hours; refrigerate up to 2 days but expect some softening.
Nutrition
- Serving Size: 1/4 cup (60 grams)
- Calories: 45
- Carbohydrates: 11
- Fiber: 1.5
- Protein: 0.5
Keywords: mango salsa, fresh salsa, cilantro, lime, summer recipe, easy salsa, party dip, vegan salsa, gluten-free salsa