Serves 8
20 min
Mango Salsa
Recipe GLPR9a08a3f8b8b589
Vibrant and refreshing Mexican-inspired salsa combining fresh diced mango, tomatoes, cucumber, and roasted bell pepper with lime juice and cilantro. Perfect as a condiment, dip, or appetizer served chilled. Adjust mango quantity to taste—use two mangos for a sweeter version or one for a more savory profile.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 ripe mangos, peeled, pitted, and finely diced
1 pound fresh tomatoes, finely diced
1/2 English cucumber, finely diced
1 yellow bell pepper, diced into small pieces
1 lime, juiced
2 tablespoons fresh cilantro, finely minced
Extra virgin olive oil, to taste
Salt and freshly ground black pepper, to taste
Directions
Prepare the mangos by carefully peeling away the skin. Cut the flesh from the pit in lengthwise slices and then dice into small, uniform pieces. Set aside in a large mixing bowl.
Dice the tomatoes and cucumber into pieces roughly the same size as the mango pieces. Add both to the bowl with the mango.
Heat a grill pan or skillet over medium-high heat. Add the diced yellow bell pepper and cook, stirring occasionally, until the pieces are charred and softened, about 4-5 minutes. Transfer to the mixing bowl and let cool slightly.
Add the fresh cilantro to the salsa. Squeeze the lime juice over all ingredients and gently fold together.
Drizzle with extra virgin olive oil to taste and season with salt and pepper. Stir gently to combine all ingredients evenly.
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Store in the refrigerator and serve within 3-4 days as a condiment, dip, or appetizer.
