Servings: 16
Calories: 13kcal
Equipment
Ingredients
- 1 mango peeled, pitted, and diced
- 1 lime juiced
- 1 medium red onion peeled and diced
- 2 tbsp fresh cilantro chopped
Instructions
- Prepare the mango. Wash the mango to remove debris. Lay the mango on its side on a cutting board and slice off the top and bottom so it has two flat ends. Peel the skin of the mango with a vegetable peeler. Then with a sharp paring knife, cut the flesh away from the pit into chunks. Place the mango chunks on the cutting board and cut it into long strips. Then cut it crossways so you create 1-inch cubes. Repeat on the remaining mango pieces until all the mango is diced. Trim any remaining flesh away from the pit and cut it into cubes. Place all the mango cubes in a bowl and set aside.
- Peel and dice the onion. Place the onion on the cutting board and slice off the stem. Remove the outer peel. Position the onion flat side down with the root end facing up. Cut the onion lengthwise from the root to the flat bottom so you get two halves. Take one onion half and make horizontal cuts about 1/4 to 1/2 inch apart, stopping just before the root to keep it intact.Then, make vertical cuts perpendicular to the horizontal slices, keeping the root in place to form small cubes. Make additional cuts perpendicular to the first set to create diced pieces. Discard the root and repeat with the other half. Set the diced onion aside.
- Juice the lime. Roll the lime on a hard surface to maximize juice extraction. Cut the lime in half and place one half, cut side down, into a hand juicer. Squeeze and twist to extract the juice, then repeat with the other half. Set the juice aside.
- Prep the cilantro. Rinse the cilantro under cool water and pat dry. Remove the leaves from the stems and pile them on a cutting board. Chop the leaves with horizontal and vertical cuts until finely diced into 1/16 to 1/8 inch pieces. Measure out 2 tablespoons of chopped cilantro and set aside.
- Compile the salsa. In a medium mixing bowl add mangos, red onions, red onion, cilantro, lime juice, and mix the ingredients together until well blended (about 1 minute).
- Cover the bowl and place it in the fridge to marinate for at least 30 minutes up to overnight.
- When ready to eat, take the salsa out of the fridge and give it a quick stir to redistribute the juices.
- Then enjoy with your favorite gluten free chips or veggies.
Video
Notes
This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers.
Recipe tips and tricks
For a great mango salsa: Use ripe mangos: Choose mangos that yield to gentle pressure but aren’t mushy for the sweetest flavor. Refer to the “How to Find a Ripe Mango” section for tips. Quality ingredients: Select fresh, vibrant cilantro, firm red onions, and bright limes. Avoid wilted, yellowing leaves or soft spots. Cut mango carefully: Use a sharp knife and stabilize the mango on the cutting board to avoid slips. Protect your hands: Use a cutting glove* for added safety. Chop cilantro fresh: Chop just before adding to the salsa for the best flavor. Store leftover cilantro: Wrap unused cilantro in a damp paper towel, place in an airtight container, and refrigerate for up to 2 weeks. Room temperature lime: Let limes sit out before juicing for more juice. Roll them firmly on a hard surface to extract more juice. Marinate overnight: For best flavor, let the salsa sit in the fridge overnight. Adjust ingredients: Taste and adjust with more lime juice or mango if needed. Keep cold: Chill the salsa in the fridge until serving or keep on ice to maintain freshness.Additions/substitutions/variations
Customize your recipe with these additions, substitutions, and variations.Additions
Enhance your mango salsa with these tasty additions:- Heat: Add jalapeño, hot sauce, red pepper flakes, chili powder, or finely diced habanero (Note: these ingredients are not AIP-friendly).
- Sweetness: Mix in pineapple, peaches, grilled corn, or bell peppers.
- Crunch: Dice cucumber or jicama for added texture.
- Juiciness and flavor: Incorporate small or cherry tomatoes, or garlic for extra depth.
- Mild onion flavor: Add chopped green onions or fresh mint.
- Protein and texture: Stir in red kidney or black beans.
- Creaminess: Include diced or mashed avocado for a rich texture.
- Freshness and flavor: Boost with extra chopped cilantro, scallions, or a touch of lemon or orange zest.
- Tartness: Mix in diced tomatillos for a tangy kick.
- Spices: Experiment with 1/8 to 1/4 teaspoon of cumin, coriander, chili powder, or smoked paprika.
Substitutions
Here are some ingredient substitutions to keep your recipes on track:- Mango: Swap with 1 to 1 ½ cups diced pineapple, peaches, or papaya.
- Lime Juice: Use lemon juice or 1-2 tablespoons white vinegar. Adjust to taste.
- Red Onion: Substitute with a diced medium white/yellow onion or 2-3 finely chopped shallots.
- Cilantro: Replace with 2 teaspoons dried cilantro, 2 tablespoons fresh parsley, mint, or basil, or 2-4 chopped scallions.
Variations
Explore these recipe variations: Mango Cutting Hack: Use a mango slicer and pitter gadget* to quickly dice mango. Quick Chopping: Use a food processor*, Nutrabullet* or small chopper* for dicing the onion.. Chop into small pieces first to avoid clogs. Blend for Smoothness: Blend all ingredients in a food processor* or blender* for a smoother salsa. Cilantro Prep: Chop cilantro in the food processor or spice grinder for convenience.How to store leftovers
If you have any leftover salsa here are the steps on how to store it. Store leftover mango salsa in an airtight container in the fridge for up to 3-4 days. Stir before serving: Mix well before serving to redistribute ingredients and juices. Separate ingredients: For longer storage or make-ahead prep, keep ingredients separate and combine them just before serving to maintain texture and flavor. Freezing fresh salsa should be avoided. It affects texture and flavor, so keep the salsa refrigerated.Nutritional information
*The full nutritional label information is estimated using Nutrifox nutrition label maker*Nutrition
Serving: 2tbsp | Calories: 13kcal
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