Description
This fresh and vibrant Mango Lime Salsa combines juicy diced mangoes with crisp cucumbers, zesty lime juice, and a hint of heat from jalapeno pepper. Perfect as a topping for grilled meats, a dip with chips, or a refreshing side salad, this salsa offers a sweet and tangy flavor profile with just the right amount of spice.
Ingredients
Scale
Fruits and Vegetables
- 3 mangoes, diced
- 2 Persian (mini) cucumbers or 1/2 English cucumber, chopped
- 2 tablespoons red onion, chopped
- 1 jalapeno pepper, chopped (optional)
- 2 tablespoons fresh cilantro, chopped
Other Ingredients
- Juice of 1/2 lime
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- Prep the mangoes: Start by dicing the mangoes. If you’re unsure of how to do this efficiently, consulting a simple tutorial can help you cut them neatly and avoid mess.
- Combine ingredients: Chop the cucumbers, red onion, jalapeno pepper (if using), and fresh cilantro. Add all the chopped ingredients to a medium bowl along with the diced mangoes. Drizzle with olive oil and lime juice. Season with salt and pepper to taste, then toss everything gently to combine.
- Serve or chill: You can serve the mango lime salsa immediately for a fresh and vibrant taste, or chill it in the refrigerator for a few hours to allow the flavors to meld. The salsa keeps well for a couple of days when stored in an airtight container in the fridge.
Notes
- Use ripe mangoes for the best sweetness and flavor in your salsa.
- Adjust the amount of jalapeno according to your heat preference or omit for a milder salsa.
- Chilling the salsa enhances flavors but serving immediately is also delicious.
- This salsa pairs well with tortilla chips, grilled fish, chicken, or tacos.
- Store leftovers in an airtight container for up to 2 days for freshness.
