Ingredients
Scale
- 2 ripe mangoes, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel and dice mangoes into small cubes.
- Dice red bell pepper and finely chop red onion.
- Remove seeds from jalapeño and mince finely.
- Chop fresh cilantro leaves.
- Combine all ingredients in a large bowl.
- Add lime juice, olive oil, salt, and black pepper.
- Gently toss to mix all ingredients evenly.
- Let sit for 15 minutes before serving.
Notes
- Use firm but ripe mangoes for best texture.
- Adjust jalapeño quantity based on desired heat.
- Salsa tastes better after chilling for 1 hour.
- Store in airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 5g
- Sodium: 75mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg