Fresh Mango Salsa with Tortilla Chips
Ripe mango, crunchy red pepper, onion, and lime make a sweet and tangy salsa. Scoop it up with corn tortilla chips or serve it next to fish or pork. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Wash mangoes before cutting so germs on the skin are not carried onto the fruit by the knife. Wash your hands after handling jalapeño. Cut fruit salsa must go back in the refrigerator within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- mixing bowl
- knife
- cutting board
- large spoon
Ingredients (for 4 servings)
- 2 ripe mangoes
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 8 ounces corn tortilla chips
Directions
1. Wash the mangoes, bell pepper, jalapeño, onion, and cilantro under running water. Scrub the lime before cutting.
2. Stand each mango on its end and slice down on both sides of the flat pit to remove the two cheeks.
3. Score each cheek in a grid without cutting through the skin, then scoop the cubes into a mixing bowl with a large spoon. Trim any fruit left on the pit and add it.
4. Add the bell pepper, red onion, jalapeño, and cilantro.
5. Pour in the lime juice, sprinkle with salt, and stir gently.
6. Taste and add more lime or salt if needed. Serve right away with tortilla chips, or chill until serving.
Skill taught
Cutting a mango around its flat pit and dicing it in the skin.
Affordable substitution
Use frozen mango chunks, thawed and drained, and diced.
Optional variation
Swap half the mango for diced fresh pineapple.
Leftovers & storage
Refrigerate leftover salsa within 2 hours (within 1 hour if above 90°F). Store covered at 40°F or below and eat within 2 days. Keep chips sealed at room temperature.