Fresh Mango Jalapeño Salsa

Last summer, my neighbor brought over a basket of the most gorgeous mangoes from her tree, and I had no idea what to do with them all. I started experimenting, and when I added some red onion and a fresh jalapeño from my garden, something magical happened. The sweetness of the mango, the bite of the onion, and that bright heat from the jalapeño — it was like a party in a bowl. Now it’s my go-to whenever we’re grilling or I need to jazz up a simple meal.

Ingredients

• 2 ripe mangoes, diced into small cubes
• 1/2 medium red onion, finely diced
• 1-2 fresh jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Prep the mango: Slice each mango along the sides of the pit, score the flesh in a crosshatch pattern, and scoop out the cubes with a spoon. Place in a medium mixing bowl.
2. Add the aromatics: Toss in the diced red onion and minced jalapeño. Start with one pepper if you’re sensitive to heat — you can always add more.
3. Make the dressing: Squeeze the lime juice over everything, drizzle with olive oil, and season with salt and pepper.
4. Combine and rest: Fold in the fresh cilantro and gently toss everything together. Let it sit for 10 minutes at room temperature so the flavors can mingle.
5. Taste and adjust: Give it a taste and add more lime, salt, or pepper as needed. Serve immediately or refrigerate for up to 2 hours.

What to Serve It With

This bright, zesty salsa pairs beautifully with so many dishes:

• Grilled proteins: Spooned over grilled chicken, fish (especially salmon or mahi-mahi), or shrimp
• Tacos: Perfect topping for fish tacos, shrimp tacos, or carnitas
• Grain bowls: Add a tropical twist to rice bowls or quinoa bowls
• Chips: Serve with plantain chips or cassava chips for dipping
• Pork: Incredible alongside grilled pork chops or pulled pork
• Simple proteins: Elevates plain grilled chicken breast or baked fish instantly

Tips

• Choose mangoes that give slightly when pressed — they should be ripe but still firm enough to hold their shape when diced.
• For milder heat, remove the seeds and white membrane from the jalapeño. For more kick, leave some seeds in.
• Soak the diced red onion in cold water for 5 minutes if you want to mellow out the sharpness.
• This salsa is best eaten within a few hours of making — the mango will start to soften if it sits too long.
• For extra freshness, add a handful of diced cucumber or jicama.