This Cinco de Mayo, please don’t buy your salsa out of a jar. I’ve got one easy salsa recipe for you today, and it’s mucho fresco! Yes, it’s salsa, but it’s not just any salsa, mind you. It’s mango! This Mango Salsa has exactly 5 ingredients. It’s packed with sweet, juicy mango, finely chopped red bell pepper, green onions, lime juice, and salt. Uno, dos, tres, quatro, cinco! I told you — just 5 ingredients! I promise I’ll lay off the Spanish now. 😉
I made this Mango Salsa a few years back for a Mexican themed ladies spa night. Normally I would’ve made my Easy Guacamole, but somebody else was bringing it. I wanted to do something different and a bit special, so I decided on a fruity salsa. This salsa is special. For starters, mango is the star attraction, not tomatoes. In fact, there are zero tomatoes in this recipe! I loved the idea of using red bell peppers instead of tomatoes, and they taste so great with the mango. You won’t miss your tomatoes in this salsa! 🙂 If you like your salsa spicy, add some finely chopped jalapeno. I like it that way, but unfortunately, nobody else does. 🙁 You can use this salsa a variety of ways — with chips, or as a topping for fish, chicken, or salads. Whatever you’re in the mood for!
Are you balking at dicing up your own mango? It’s really not that bad, but if you are, you can save even more time by buying fresh mango that’s been seeded, peeled, and sliced for you. They think of everything these days. 😀 This Mango Salsa is the perfect appetizer or condiment when you’re having company or just a nice meal in. It’s effortless, but it still feels exotic somehow. Everyone will appreciate your going the extra mile for them by serving fresh salsa. You’ll certainly appreciate it, too! 🙂
- 1 large or 2 small mangos, peeled, seeded, and diced into small chunks
- ½ medium red bell pepper, stemmed, seeded, and finely chopped
- 3 green onions, white and green parts, thinly sliced
- 2 limes, juiced
- salt, to taste
- Place all ingredients in a small bowl and stir. Allow to sit out at room temperature before serving to give the flavors time to marry. Store leftover salsa in an airtight container in the refrigerator.
Adapted from Allrecipes.com