Fresh Mango Jalapeno Salsa

Ingredients

• 1 large (375 g), dicedripe mango
• ½ medium (85 g), finely dicedred onion
• 1 medium (170 g), dicedtomato
• 1 medium (40 g), deseeded and mincedjalapeño
• 10 g (½ cup), washed and choppedcoriander leaves
• 30 ml (2 tbsp)fresh lime juice
• 4 g (¾ tsp)salt

Instructions

1. 1

   Dice the mango

   Peel the mango and cut it into 12 mm cubes.

2. 2

   Prepare the vegetables

   Peel and mince the red onion. Cut the tomato into 12 mm cubes. Remove the jalapeño stem and mince it finely; if you want less heat, take out some of the seeds first.

3. 3

   Chop the coriander

   Wash and dry the coriander, pick off the leaves and chop them finely.

4. 4

   Mix and rest

   Put everything in a bowl and toss until evenly mixed. Taste and adjust the salt and lime juice if needed. For the best flavour, leave the salsa to sit for at least 1 hour, then serve with tortilla chips or over tacos.

What is mango pico de gallo?

Pico de gallo is a fresh Mexican salsa made from chopped ingredients rather than a smooth, blended sauce. This version adds ripe mango to the familiar mix of tomato, onion, chilli, herbs and lime.

The mango brings sweetness and a juicy texture, while lime and jalapeño provide a tangy, gently spicy counterpoint. It makes a colourful dip or a fresh topping for tacos.

Nutrition and macros by portion

The nutrition label shows one serving as written: 61 calories, 1g protein, 15g carbs, 0g fat.

Most of the carbohydrates come from the mango, tomato and onion, while the small amount of protein comes mainly from the vegetables and coriander. The recipe contains very little fat; serve it with beans, fish or another protein-rich food and a filling side to make it part of a more substantial meal.

Choosing the ingredients

Ripe mango: Choose fruit that gives slightly when pressed but is not mushy, so the cubes hold their shape when tossed.

Jalapeño: Removing the seeds and inner ribs can soften the heat. Mince it finely so its flavour is spread throughout the salsa.

Keep the pieces even

Consistent 12 mm mango and tomato cubes make the salsa easier to scoop and help each bite contain a good mix of ingredients. Dice the onion and mince the jalapeño more finely so they season the fruit and tomato without dominating.

A sharp knife helps cut ripe mango neatly. If the fruit is very soft, use gentle strokes and fold the mixture together carefully.

Balance the flavour

Salt and lime are best adjusted after mixing, when you can taste how sweet the mango is and how sharp the tomato tastes. Add a little at a time, toss, then taste again.

The suggested 1-hour rest lets the flavours mingle, though the salsa can be served sooner if needed. Keep it covered while it rests.

Serving ideas

Serve the salsa with tortilla chips as a snack or appetiser, or spoon it over tacos just before eating. Its fruity acidity also pairs well with grilled fish or chicken.

For a balanced plate, pair it with a protein-rich main and add beans or another filling side. Drain off any excess liquid if you want to use it as a topping.

Recipe notes & tips

• Dice the mango and tomato to a similar size for an even, easy-to-scoop salsa.
• Remove the jalapeño seeds before mincing if you prefer a milder result.
• Dry the coriander after washing so extra water does not dilute the salsa.
• Taste after mixing before adding more salt or lime.
• For the fullest flavour, let the salsa rest for at least 1 hour.

Variations

• Milder salsa: Use less jalapeño or remove its seeds and inner ribs.
• More heat: Leave some of the jalapeño seeds in the mixture.
• Extra citrus: Add a little more lime juice after tasting.
• Chunkier texture: Cut the tomato and mango into slightly larger pieces.
• Taco topping: Spoon the salsa over tacos just before serving.

Common mistakes to avoid

• Overripe mango: Very soft fruit can turn mushy; choose one that gives slightly when pressed.
• Large jalapeño pieces: They can make individual bites unexpectedly hot; mince the chilli finely.
• Wet coriander: Excess water can thin the salsa; dry the leaves before chopping.
• Adding too much lime at once: It can overwhelm the fruit; taste and adjust gradually.
• Skipping the taste check: Mango sweetness varies, so adjust the salt and lime after mixing.

How to store

Keep the salsa in a covered container in the fridge and use it within 2 days for the freshest texture. Stir before serving; it is best eaten cold and does not need reheating.

Frequently asked questions