Recipes
Mango salsa with jalapeño and lime

Mango salsa with jalapeño and lime

Name: Mango salsa with jalapeño and lime
Prep time: 15 min
Total time: 15 min
Yield: 4 bowls
Ingredients: 2 pcs mango; 1 pc red bell pepper; 60 g red onion; 1 pc jalapeño peppers; 15 g coriander; 2 pcs lime; 1 teaspoon salt

Jakub SýkoraSpicyMexican Cuisine x se líbilo

Mango salsa can turn an ordinary grill into a little fiesta in 15 minutes. Sweet ripe mango meets sharp jalapeño, crunchy bell pepper and juicy lime, and the result is a fresh sweet-and-spicy dip. No cooking, just a few cuts with a knife and a stir. It pairs beautifully with meat, fish, tacos and nachos.

Příprava: 15min

Vaření: 0min

CELKOVÝ ČAS: 15min

Step by step process

1
For the mango salsa, first peel 2 ripe mangoes, cut the flesh away from the stone and dice it into small cubes about half a centimeter wide. Tip them into a large bowl.
2
Halve the red bell pepper, remove the core and white membranes, then dice it into cubes the same small size as the fruit, so all the ingredients in the dip mix nicely and have an even bite. Add it straight to the bowl.
3
Finely chop the red onion. Slice the jalapeño lengthwise, scrape out the seeds if you want a milder heat, and chop it finely. Add both to the fruit in the bowl.
TIP:
When chopping jalapeños, wear disposable gloves to prevent skin and eye irritation. After chopping, wash your hands thoroughly and avoid touching your eyes. For milder heat, remove the white inner membranes and seeds.

4
Chop the fresh cilantro leaves and add them to the bowl. Squeeze the juice of 2 limes straight into the bowl and season with a pinch of salt.
TIP:
Gently tap the lime before juicing, cut it in half, and gently squeeze the pulp to release the juice. Use a citrus juicer, and for a cleaner juice, strain it through a fine sieve if desired.
5
Gently fold everything together with a large spoon from the bottom up, so the juicy cubes don't get crushed and stay nicely whole. Taste and adjust with salt, lime zest or a little more juice, and with heat if needed.
6
Cover and let it rest in the fridge for at least 10 minutes, so the flavors settle, the cilantro perfumes the bowl and the onion loses its bite. Serve well chilled, ideally with grilled meat, fish, tacos or simply as a dip with nachos.

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