A handful of ingredients is all it takes to dress up a mango into a colorful, beautiful, and delicious salsa! Perfect on its own as an appetizer with tortilla chips, or serve it on top of grilled fish or as a topping on tacos. It’s naturally gluten free and full of fresh fruit, herbs, and veggies.
Mango on its own is not my most favorite fruit to eat. But I do love to eat most things that require a chip to get in your mouth, so I’m naturally drawn to this sweet, salty and spicy salsa.
Tips and Tricks
- I shied away from mangoes for a long time because they can be a little difficult to cut. This is a great video showing you a few different ways to cut this delicious fruit: https://www.mango.org/how-to-cut-a-mango/
- Use mangoes that are ripe, but still somewhat firm. Give it a gentle squeeze – it should press in slightly. Mushy mangoes = mushy salsa, so avoid an over-ripe mango! If it isn’t ripe enough, you’ll know as soon as you cut into it because, well, you won’t be able to.
- Think cutting your fruit and veggies in smaller chunks. The last thing you want is salsa falling off your chip (so disappointing!), which will happen with larger chunks. Finely dice the red onions, jalapeno and red bell pepper and keep your mango chunks slightly larger than your veggies.
Did you try this recipe? Let me know in the comments below or tag #justasgoodglutenfree on instagram.
Enjoy!
Mango Salsa
Serve as an appetizer with corn tortilla chips, over the top of grilled fish, or on a taco or burrito.
Ingredients
- 2 cups diced mango use a ripe, but firm mango
- ¼ cup finely diced red onion
- 1 jalapeno finely diced
- ½ cup diced red bell pepper
- ½ cup chopped cilantro leaves
- 1 Tbs lime juice
- ½ teaspoon Kosher salt
Instructions
- Place all ingredients in a bowl and gently toss. You can serve it immediately, but I prefer to refrigerate for several hours to help the flavors meld together. It holds up well the next day as well.
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