📖 Instructions

1. Gather Your Ingredients: Before you start, make sure you have all your ingredients prepped and ready to go. This will make the process much smoother. It's like prepping for a marathon, kinda!
2. Dice the Mangoes: Peel and dice the mangoes into small, uniform pieces. Aim for about 1/4-inch dice – this ensures that each bite is perfectly balanced. If your mango is particularly slippery, try using a sharp knife and cutting along the seed, then dicing the flesh while it's still attached to the skin before scooping it out. I prefer honey mangoes! but feel free to use whatever mango you prefer. Pro Tip: If you are unsure of how to peel a mango, use a vegetable peeler.
3. Chop the Red Onion: Finely chop the red onion. Red onion adds a nice bite and a pop of color to the salsa. However, if you find red onion too strong, you can soak it in cold water for about 10 minutes to mellow out the flavor. After you are done soaking the red onions, make sure to pat it dry with a paper towel.
4. Mince the Jalapeño: Remove the seeds and membranes from the jalapeño (unless you like it extra spicy!) and mince it finely. Remember, the seeds are where most of the heat is concentrated, so deseeding it will give you a milder salsa. If you’re sensitive to spice, start with a small amount and add more to taste. Also, be careful not to touch your eyes after handling jalapeños! I learned that the hard way…
5. Chop the Cilantro: Roughly chop the fresh cilantro. Cilantro adds a bright, herbaceous flavor to the salsa. If you're one of those people who think cilantro tastes like soap (yes, it's a genetic thing!), you can substitute it with parsley or omit it altogether. Though, it's not recommended.
6. Combine All Ingredients: In a medium-sized bowl, combine the diced mangoes, chopped red onion, minced jalapeño, and chopped cilantro. Give it a gentle toss to ensure everything is evenly distributed.
7. Add Lime Juice and Seasoning: Squeeze the juice of one or two limes over the salsa. The lime juice not only adds a tangy flavor but also helps to prevent the mango from browning. Season with salt and pepper to taste. Don't be afraid to taste and adjust the seasoning as needed. You can also add a pinch of sugar if the mangoes aren't sweet enough, but I usually find that unnecessary.
8. Mix Well: Gently mix all the ingredients together until well combined. Be careful not to overmix, as you don't want to mash the mangoes.
9. Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for the best flavor! If you're in a hurry, you can skip this step, but I highly recommend chilling it for at least a little while.
10. Serve and Enjoy: Serve the mango salsa with tortilla chips, grilled meats, fish, or as a topping for tacos and quesadillas. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to make it ahead of time, you can prepare the salsa a day in advance, but I find that it tastes best when it's freshly made. What does this mean for you? This means it is great for parties, events, or even a simple appetizer!