- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 15 g
- ½ tsp
- ¼ tsp
- 1 tbsp
Process
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Peel the 2 mangoes and cut the flesh away from the pit. Dice into 1 cm cubes and put them in a medium bowl.
Finely dice half a red onion (about 60 g) and add it to the mango.
Cut the jalapeño in half, remove the seeds and white ribs with a spoon, then mince finely. Add to the bowl. Wash your hands after handling the jalapeño.
Zest the lime into the bowl, then squeeze in about 2 tbsp of lime juice. Add 15 g chopped cilantro, 0.5 tsp salt, 0.25 tsp black pepper and 1 tbsp olive oil.
Fold everything together gently with a spoon until combined. Taste and add more salt or lime juice if needed.
Let the salsa sit at room temperature for 10 minutes so the flavors meld, then serve.
Kitchen notes
Kitchen notes
- Use mangoes that are ripe but still firm; soft, overripe mango turns to mush when tossed. Ataulfo or Kent mangoes hold their shape best.
- The most common mistake is dicing the onion too large; keep it 2-3 mm so it distributes evenly instead of dominating a bite.
- Taste after resting, not before. The lime and salt need 10 minutes to pull juice from the mango and balance the heat.
- If your jalapeño is very hot, use only half and taste before adding the rest; heat varies a lot from pepper to pepper.
Substitutions
- jalapeño→serrano chile or a pinch of red pepper flakes
- cilantro→flat-leaf parsley or mint for a cilantro-free version
- red onion→shallot or thinly sliced green onion
- lime→lemon (slightly different but works)
Storage & reheating
Store in an airtight container in the fridge for up to 2 days. The mango releases juice and softens over time, so it is best on day one. Do not freeze; thawed mango becomes watery and mushy. Serve cold or at room temperature straight from the fridge, and drain excess liquid before serving if it has sat overnight.
FAQ
The questions we get asked most
Why is my mango salsa watery?
Ripe mangoes release a lot of juice, especially after sitting with salt and lime. Use firm-ripe mangoes, dice them just before serving, and drain any pooled liquid with a slotted spoon before serving. If you need to make it ahead, keep the diced mango separate and fold it in right before serving.
Can I make mango salsa ahead of time?
You can prep the onion, jalapeño, lime juice and cilantro up to 1 day ahead and keep them covered in the fridge. Add the mango and salt no more than 30 minutes before serving so the cubes stay intact. If made fully ahead, it is still good after 24 hours but softer.
How do I pick a ripe mango for salsa?
Choose a mango that gives slightly when pressed near the stem and smells sweet at the stem end. It should be firm enough to hold a clean dice, not soft or stringy. Ataulfo (honey) mangoes are less fibrous and work especially well.
Can I use frozen mango?
Frozen mango works in a pinch but is softer and releases more water. Thaw it in a sieve, pat the cubes dry, and add them at the last minute. Reduce the lime juice slightly because the fruit is already juicy.
How do I make mango salsa less spicy?
Remove all the seeds and white ribs from the jalapeño, which is where most of the capsaicin sits, and use only half the minced flesh. Taste after mixing and add more only if needed. A spoonful of yogurt or sour cream on the side also tames the heat when serving.
What do you serve mango salsa with?
It is classic with grilled fish such as salmon or tilapia, fish tacos, chicken, and tortilla chips. It also works spooned over rice bowls, halloumi, or black bean salads. Avoid heavy sauces that will overpower the fresh lime and cilantro.
Can I use dried cilantro or lime juice from a bottle?
Fresh cilantro and fresh lime juice make a noticeable difference here because they are uncooked. Bottled lime juice tastes flat and dried cilantro loses its aroma. If you must substitute, use fresh parsley or mint rather than dried herbs.
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