¾ cup finely chopped Red Onion (about ½ a medium onion)
¾ cup chopped Garden Tomato – deseeded and finely chopped (about 1 medium tomato)
2 TBLS chopped fresh Coriander (Cilantro)
1 Lime – squeezed for fresh juice (about 2 tablespoons), or more or less to taste
1 Green Chili (optional), to taste (I used a medium-hot green Indian green chili)
Kosher Salt (optional), to taste
Prepare the ingredients: Dice the mango, finely chop the red onion, deseed and finely chop the tomato, chop the coriander, squeeze the lime for fresh juice, and finely chop the green chili (if using).
Combine everything: Combine all the ingredients in a medium-sized mixing bowl. Toss until evenly combined. Taste and season with kosher salt if needed. Serve immediately, or cover the bowl and chill in the fridge for at least 30 minutes for best flavor.
Storing: Store in a sealed airtight container in the refrigerator for up to two days.
Recipe quantity: Feel free to double or triple the recipe as per your needs, and if serving a crowd. Use the ‘2x’ or ‘3x’ buttons in the recipe card above to view the adjusted quantities of ingredients required.
Mango: Use a nice and ripe, juicy sweet mango for best flavor.
Green Chili: Use more or less depending on your heat level preference. Or omit to make this salsa mild. Feel free to substitute with a deseeded finely chopped jalapeño, or any other medium-hot green chili pepper that you can get in your area.
Coriander (cilantro): If you’re not a fan, use fresh mint or basil leaves instead.
Ways to serve mango salsa: Serve with grilled shrimp/prawns or fish such as salmon or cod, meat such as juicy baked chicken breasts or pork chops, with tortilla chips as a dip, in tacos, in tortilla wraps, a side salsa for nachos, etc. See post above for more ideas.