Catching Up Over Mango Salsa (And Random Backyard Stories)
Look, if you’ve ever been stuck in a kitchen with a mountain of ripe mangoes and no idea what to do—welcome to my summer afternoons. I swear, half my best kitchen ideas happen when I’m standing at my counter, halfway through a mango, with juice running down my arm. The first time I made this Summer Mango Salsa, I was basically trying to avoid turning on the stove during a heatwave (you know those muggy days when even the cat won’t move off the tile?). Anyway, I ended up bringing it to my neighbor's BBQ and, not to brag, but people kept asking for "the recipe with the stuff that makes your mouth happy." That’s a win, right?
Why I Keep Making This (And My Family's Reactions)
I make this when I want something bright and a little bit different from the usual chips-and-salsa situation. My family goes crazy for this because, well, who can resist mango? (Actually, my brother once tried to say it was too sweet for salsa—then proceeded to eat half the bowl. Funny how that works.) Oh, and it’s a lifesaver when you’re running behind—just chop, mix, and you’re done. Only caveat: sometimes the mangoes I get aren’t perfectly ripe, so I’ve learned to roll with it (tart mango salsa is a thing, I promise!).
What You’ll Need (But Don’t Worry If You’re Missing Something)
- 2 ripe mangoes, diced (sometimes I sub in frozen mango chunks if I can’t find good fresh ones—just let 'em thaw first)
- ½ small red onion, finely chopped (yellow onion is fine in a pinch, but I like that little purple pop)
- 1 jalapeño, seeds removed and diced (I’ve tossed in a serrano when I wanted more heat, or just skipped this when making for my spice-wimp niece)
- 1 red bell pepper, diced (honestly, any color works, but red’s my favorite for color...and because they're usually on sale!)
- Handful of fresh cilantro, chopped (my grandmother always insisted on the leafy tops only, but I just chop the whole bunch—stems and all, no one noticed)
- Juice of 1-2 limes (on second thought, sometimes I go wild and add a dash of orange juice if it's lying around)
- Salt & pepper (to taste, obviously)
How I Throw This Together (And Where I Sneak a Taste)
- First things first: if you’re using fresh mangoes, peel and dice them. Don’t stress if your cubes aren’t perfect—mango’s slippery, and honestly, it’ll all mix together anyway. (Tip: check out this mango cutting guide if you need a visual—those pits are sneaky!)
- Chop your onion, jalapeño, and bell pepper. I like to keep everything roughly the same size, but if you’re in a rush, just go for it.
- Toss everything into a big bowl: mango, onion, jalapeño, bell pepper, and cilantro. Squeeze over your lime(s)—I usually start with one and add more after a taste.
- This is where I sneak a taste (for quality control, obviously). Add salt and pepper, mix again. Don’t worry if it looks a bit weird at this stage—after 10 minutes, the flavors mingle and everything looks a bit more cohesive.
- Let it sit in the fridge for 15-30 minutes if you have time. Sometimes I just dive right in—no one’s judging!
Things I Wish I Knew the First Time
- If your mango’s too firm, let it ripen in a paper bag for a day or two. Or just use it anyway; crunchy mango salsa is a legit vibe.
- I once tried to make this with canned mango...don’t do it. The texture was all wrong, and it tasted off. Fresh or frozen is best.
- Wear gloves if you’re sensitive to jalapeño—I learned that lesson the hard way after rubbing my eyes. Ouch.
The Great Mango Salsa Experiments (And That One Flop)
- Once I tossed in diced avocado. It was amazing—creamy and fresh, but it does get a little mushy if you mix too much.
- Pineapple instead of mango works, but it’s a touch more tart. (Watermelon was a swing and a miss, though. Not recommended.)
- Occasionally I’ll use green onions instead of red...still good, just less punchy.
Do You Actually Need That Fancy Tool?
I use a big sharp knife and a decent chopping board. If you don’t have a citrus juicer, just squeeze the lime by hand and pick out the seeds with a spoon. (Or, if you’re like me, just fish them out with your fingers and hope no one notices.)
How Long Does It Last? (Spoiler: Not Long!)
Technically, you can keep this in an airtight container in the fridge for 2 days. But honestly, in my house it never lasts more than a day! The flavors meld together nicely overnight, though, so I actually think this tastes better the next day—if you’re lucky enough to have leftovers.
How We Serve It (And My Weirdest Combo Yet)
We go classic: tortilla chips, obviously. But it’s also killer with grilled chicken or fish tacos (especially if you need to impress someone who claims they don’t like fruit in savory dishes). Sometimes I just eat it straight with a spoon—no shame. Once I put it on cottage cheese. My husband thought I’d lost the plot, but it was surprisingly good.
Lessons Learned (AKA My Pro Tips)
- Don’t rush the chopping. I once tried to use my food processor and regretted it because it turned the salsa into baby food. Not a good look.
- If you forget the salt, it’s just not the same. I used to skip it (too lazy), but it really does make everything pop.
- Lime juice is your friend, but don’t overdo it—too much and it gets soupy. Start small, taste, then decide.
Burning Questions I’ve Actually Been Asked
- Can I make this ahead of time? Definitely! Actually, I think it’s better after a couple hours in the fridge anyway.
- What if I hate cilantro? Just skip it! Or use parsley; it won’t be the same, but it’ll still be good. No salsa police here.
- Is it spicy? Only if you want it to be. Leave out the jalapeño or go wild and add two. Your call.
- Best way to dice mango? I still get it wrong sometimes, but check out this YouTube tutorial—the trick with the hedgehog cut is actually pretty fun.
- Can I freeze it? I wouldn’t. The texture goes weird. But if you do, let me know how it turns out—I’m curious now.
Honestly, summer’s not summer without a big bowl of this sitting on the table. If you give it a try, let me know how it goes—unless you secretly eat the whole thing yourself, in which case, I totally understand.
Ingredients
- 2 ripe mangoes, peeled and diced
- ½ red bell pepper, finely chopped
- ¼ cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
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1In a large bowl, combine the diced mangoes, red bell pepper, red onion, and jalapeño.
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2Add the chopped cilantro to the bowl.
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3Drizzle the lime juice over the mixture and season with salt and black pepper.
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4Gently toss all ingredients together until well combined.
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5Let the salsa sit for 5 minutes to allow the flavors to meld, then serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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