This mango salsa is deliciously light and refreshing and a cinch to make! I used it to top my pulled pork tacos but it’s also great with chips or as a topping for grilled chicken. I found the original recipe on the Cookie and Kate blog site, click here to check it out. I made just a few slight changes to the original recipe to suit my own tastes. I completely took out the cilantro as I do not like the flavor and instead I used a little bit of fresh parsley. Also, instead of using 3 mangoes I used just one but also added in a diced English cucumber for extra crunch. Feel free to follow the original recipe or be as creative as you wish with this salsa. Some other great additions are diced fresh pineapple, diced tomatoes, scallions, fresh corn, or different types of sweet and hot peppers. Play around and find a combination that you love.
- 1 ripe mango, diced
- 1 English cucumber, diced with skin on
- 1 medium red bell pepper, diced
- 1/2 – 3/4 cup diced red onion
- 1/4 cup fresh parsley
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- Kosher salt and pepper, to taste
In a serving bowl, combine the mango, bell pepper, onion, parsley and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt and pepper. For best flavor, let the salsa rest for 10 minutes or longer. Serve cold.