Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years! My baby’s in kindergarten now. Sniffle. This blog really is my baby.
I’ve written every post and designed every square inch of it myself, all with Cookie by my side. (She says hello, and would you please pass the mango?) I bought all the ingredients to bake a cake to celebrate, then my dishwasher broke down. I was not about to wash all those dishes by hand.
So, let’s shout happy birthday with this fresh mango salsa recipe that I made for a potluck last weekend. It’s colorful, right?! Almost looks like confetti up close.
Come to think of it, salsa is actually the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day!
Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back when. Your comments, emails and Instagrams keep me motivated even when the going gets tough. Thank you.
I’d better quit gushing and tell you about this super simple and outrageously delicious, sweet-and-spicy salsa. I brought it to Tessa and Heath’s taco potluck/Game of Thrones watch party and it was a hit!
Mango Salsa Ingredients
You’ll need only six basic ingredients to make this easy mango salsa: ripe mangos, red bell pepper, red onion, cilantro, jalapeño and lime.
Uses for Mango Salsa
This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos.
You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.
Fresh Mango Salsa
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 3 cups
- Category: Salsa
- Method: Chopped
- Cuisine: Mexican
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
- 3 ripe mangos, diced (see photos)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.
Mango salsa adapted from the mango pico in my Thai mango cabbage wraps.
Storage suggestions: Honestly, I’ll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.