Fresh Mango Lime Salsa | Easy Vegan Recipe

Fresh Mango Lime Salsa | Easy Vegan Recipe

Fresh Mango Lime Salsa Recipe

This easy vegan recipe for Fresh Mango Lime Salsa brings together juicy mango, crisp bell pepper, red onion, cilantro and lime for a bright, colorful topping that works with everything from tacos and grain bowls to chips and grilled vegetables. It is sweet, tangy, lightly spicy and ready in minutes.

Servings: About 3 cups Prep Time: 15 minutes Cook Time: 0 minutes

Ingredients

• 2 cups (330 g.) diced ripe mango

• ½ cup (75 g.) finely diced red bell pepper

• ⅓ cup (50 g.) finely diced red onion

• ¼ cup (15 g.) chopped fresh cilantro

• 1 small jalapeño, seeded and finely diced

• 2 tbsp. (30 ml.) fresh lime juice, plus more to taste

• 1 tsp. (5 ml.) maple syrup, optional

• ¼ tsp. fine sea salt, plus more to taste

• 1 lime wedge, for serving

Directions

1. Add the diced mango, red bell pepper, red onion, cilantro and jalapeño to a medium bowl.

2. Drizzle with the lime juice and maple syrup, if using. Sprinkle with the salt.

3. Gently stir until the salsa is evenly mixed, taking care not to mash the mango. The finished salsa should look fresh and chunky, with distinct pieces of mango, pepper, onion and cilantro.

4. Taste and adjust with more lime juice or salt, if needed.

5. Let the salsa rest for 5 to 10 minutes before serving so the flavors can come together.

6. Spoon into a small serving bowl and finish with a lime wedge on top or alongside.

Make It Yours

• For more heat, leave some of the jalapeño seeds in the salsa or add a pinch of crushed red pepper.

• For a milder version, skip the jalapeño and use extra red bell pepper.

• For a sweeter salsa, use very ripe mango and add the maple syrup.

• For more savory depth, add ½ cup (80 g.) diced cucumber or ½ cup (85 g.) diced avocado just before serving.

Kitchen Notes

• Use ripe but firm mango for the best texture. If the mango is too soft, the salsa will become juicy and loose instead of staying bright and chunky.

• Finely dicing the onion and pepper helps the salsa look balanced and gives every bite a mix of sweet, crisp, tangy and fresh flavors.

• This salsa is best served the day it is made. Leftovers can be refrigerated in an airtight container for up to 2 days, but the mango will soften as it sits.

Pairs Well With

Serve this salsa with tortilla chips, black bean tacos, burrito bowls, rice and beans, grilled tofu, roasted sweet potatoes, avocado toast or a simple green salad.