Mango salsa
User Reviews
4.7
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Prep Time
15 mins
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Total Time
15 mins
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Course
Side Dish, Condiments
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Cuisine
South American, Tex-Mex
Mango salsa
Description
The Mango salsa combines diced mango and orange bell pepper for sweetness and crunch with finely minced red onion that’s softened by resting with salt and rinsing. Adding fresno chilies—de-seeded for mildness or with seeds for heat—gives the salsa a gentle warmth. Fresh lime and orange juice contribute a bright acidity, while ground cumin and chopped cilantro finish the flavor profile with earthy and herbal notes.
The preparation involves careful chopping to keep the salsa vibrant and textured. Resting the salted onion before rinsing reduces its pungency, creating a mellow base. The mixture is stirred together and ideally chilled for at least an hour to let the flavors combine and develop depth.
This salsa works well as a fresh topping for fish, grilled meats, or as a dip with chips. Its combination of sweet mango, crisp bell pepper, and spicy chilies makes it a versatile condiment for many dishes.
Ingredients
- 1 red onion medium
- 2 tsp salt
- 2 Mango firm
- 1 bell pepper orange
- 4 fresno chili red
- 2 tbs cilantro finely chopped
- lime juice of 1
- orange juice juice of 1 orange
- 1 tsp cumin
Instructions
- Dice the red onion very finely and sprinkle with 2 teaspoons of salt, let rest for about 10 minutes
- Peel the mangoes and dice the flesh into small pieces
- Dice the bell pepper very finely
- Dice the hot peppers or chilies very finely. I removed the seeds and membranes to make the salsa mild since the kids love it, but if you would like it spicier the you can leave the seeds/membranes.You can also use a spicier hot pepper such as serranos or habaneros.
- Rinse the onions with water
- Mix all the ingredients together, taste and adjust seasoning/salt as needed. For the best taste, refrigerate for at least an hour before serving.
User Reviews
Overall Rating
4.7
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