Mango Salsa

Five ingredients, zero cooking, ten minutes.

Ripe mango gets diced fine with jalapeno and fresh coriander (cilantro), then dressed with lime juice and just a touch of olive oil. That’s the whole recipe. The mango brings natural sweetness, the jalapeno brings heat, the coriander brings freshness, and the lime pulls it all together with sharp acidity.

The key is dicing everything very finely so the flavors blend in every bite instead of getting isolated chunks of one ingredient. You want a rough, chunky texture, not a puree.

This salsa was designed to be dolloped over soup alongside sour cream, but it works just as well with grilled fish, spooned over tacos, or scooped up with tortilla chips.

Kitchen Tips

• Use a mango that gives slightly when pressed. Too firm and it’s starchy; too soft and it turns to mush when diced.
• Remove the jalapeno seeds and ribs for less heat, or leave them in if you like it spicy. Taste a small piece of the pepper first so you know what you’re working with.
• Make it just before serving. Mango salsa gets watery if it sits too long as the mango releases juice.

Variations

• Add diced avocado for a creamier, richer version.
• Swap mango for peach or pineapple depending on what’s ripe and in season.
• Stir in finely diced red onion for a sharper bite.