Fresh Mango Salsa

Ingredients

• 330 g (2 cups)firm ripe mangoes, peeled and diced
• 75 g (½ cup)red pepper, deseeded and diced
• 80 g (½ cup)red onion, finely chopped
• 1–2jalapeño peppers or green chillies, finely chopped
• 15 g (¼ cup)fresh coriander, finely chopped
• Juice of 1lemon
• To tastesalt
• 60 ml (¼ cup)extra-virgin olive oil

Instructions

1. 1

   Combine the ingredients

   Put the diced mango, red pepper, onion, chilli and coriander in a bowl.

2. 2

   Season and mash

   Add salt, mix, then gently mash some of the ingredients with a fork.

3. 3

   Add oil and lemon

   Pour in the olive oil and lemon juice and mix well. Taste and adjust the seasoning.

4. 4

   Let flavours develop

   Leave the salsa for a few minutes, or chill it in the fridge before serving so the flavours can develop.

5. 5

   Serve the salsa

   Serve fresh mango salsa with nachos or chips.

What is mango salsa?

Salsa is a Mexican-style condiment, and this fresh version pairs sweet mango with pepper, onion, chilli and coriander. Rather than cooking the ingredients, you combine them raw for a colourful, chunky dip.

Ripe but firm mango holds its shape, while a little gentle mashing helps the fruit and seasoning mingle. Lemon juice and olive oil bring the mixture together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 2g protein, 32g carbs, 28g fat.

The mango provides most of the carbohydrates, while the olive oil contributes most of the fat; the vegetables and fruit provide only a little protein. For a more balanced plate, serve a portion with a protein-rich option such as beans.

Choosing the ingredients

Mango: Choose fruit that gives slightly when pressed but is not soft or mushy. Firm ripe pieces keep the salsa pleasantly chunky.

Chilli: Use one chilli for a gentler heat or two for more bite, and remove the seeds if you want to temper the spice. The recipe allows either jalapeño or green chilli.

Keep some texture

Gentle mashing: Press only part of the mixture with a fork rather than crushing everything. This releases some juice and helps the flavours combine while leaving plenty of distinct pieces.

Even chopping: Cut the pepper, onion and chilli fairly small so they are easy to scoop up with the mango.

Balance the seasoning

Salt: Add it before the oil and lemon, then taste again once everything is mixed. Adjust gradually, since the mango's sweetness and the lemon's sharpness affect the overall balance.

Lemon: Add the juice of one lemon as directed, mixing it through so it coats the fruit and vegetables.

Give it a short rest

Resting: A few minutes at room temperature gives the ingredients time to share their flavours. You can also leave the salsa in the fridge before serving.

Serving: Serve it fresh with nachos or chips. A slotted spoon can help if the salsa releases more juice than you want on the plate.

Make it part of a meal

Pairing: The salsa's fruitiness and chilli work well alongside crisp tortilla chips. It can also bring a fresh contrast to a meal with beans or grilled vegetables.

Serving size: This recipe makes two servings, so divide it between two bowls or serve it in one bowl for sharing.

Recipe notes & tips

• Dice the mango with a sharp knife so the pieces stay neat.
• Remove the chilli seeds for milder heat.
• Chop the onion and pepper finely for easier scooping.
• Mash only a little of the mixture to retain a chunky texture.
• Taste the salsa after mixing before adding more salt.
• Chill the salsa briefly if you prefer to serve it cold.

Variations

• Add tomato: Fold in finely diced tomato for another fresh element.
• Use lime: Swap the lemon juice for lime juice to give the salsa a different citrus note.
• Adjust the heat: Use less chilli for a milder bowl or more for extra fire.
• Add avocado: Fold in diced avocado just before serving for a softer texture.
• Change the herbs: Use mint instead of coriander for a different fresh flavour.

Common mistakes to avoid

• Using overripe mango: It can turn mushy; choose firm ripe fruit and mash gently.
• Mashing everything: This loses the chunky texture; press only a small amount with the fork.
• Adding too much chilli at once: The heat can overwhelm the fruit; start with one and taste.
• Skipping the taste check: Salt and acidity vary; taste after mixing and adjust the seasoning.
• Leaving it out too long: Keep the salsa chilled if it will not be served soon.

How to store

Store leftovers in a covered container in the fridge and use within 1–2 days for the best texture. This fresh salsa is served cold, so stir it before serving rather than reheating it.

Frequently asked questions