This Mango Salsa is light and refreshing, and can be eaten with chips, added to seared tropical fish like mahi mahi, chicken, and more. It's simple to make and has tons of flavor!
Ingredients
2large mangos(3 cups chopped)
1/4cupfinely chopped red onion
1/4cuploosely packed chopped cilantro
juice of half a lime
salt
Instructions
Peel the mangos, then cut around the pit in the middle. Cut the mangos into large chunks.
Place the mango chunks in a big bowl, then add the red onion, cilantro, lime juice, and a pinch of salt.
Taste and adjust the ingredients as needed. For example, if you have super sweet mangos, you may need to add extra lime juice to balance the sweetness.
Serve the salsa with tortilla chips, fish, chicken, and more. See more suggestions in the blog post. Enjoy!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Make ahead instructions: Prepare the recipe in full and keep in the fridge. I recommend not making it more than 1 day in advance of serving, as it will start to lose its fresh and vibrant qualities.Freezing: I don't recommend freezing here because raw plant foods tend not to freeze well. The texture changes significantly.