This mild salsa has a fruity punch, and with just five ingredients, it’s a perfect recipe for an easy, breezy Cinco De Mayo celebration. You can add heat by incorporating minced jalapeno to taste. This recipe makes about 3 cups of salsa. 

A couple of handy tips:

  • You don’t have to choose organic mangoes or onions as they don’t usually contain high levels of pesticide residue, especially since you remove the peel before eating them.
  • Choose organic when it comes to cilantro, bell peppers, jalapenos, and limes as they all test high for pesticide residue.
  • You can reduce the sharp bite of the diced red onion by soaking it in cold water for 10 minutes before draining, drying, and adding it to the salsa. The sulfuric compounds that give onions their harshness dissipate into the water and mellow out their flavor.
  • There quite a few varieties of mango to choose from, but if you can find the smaller, all yellow mangoes (called young, baby, yellow, honey, Adaulfo, Ataulfo, Adolfo, or Champagne) go for those. They have the most flavor.

Ingredients

  • 2 cups ripe mango, small dice

  • 1 red bell pepper, small dice

  • ½ a red onion, small dice

  • ¼ cup fresh cilantro leaves, chopped

  • juice and zest of 2 limes (about 1/4 cup juice)

  • Salt to taste

Directions

Step 1

To prepare the salsa, toss the ingredients together in a medium bowl. 

Step 2

Store in an airtight container and refrigerate for up to a week.