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Chunky Mango Salsa

Dmitry Rodov
Print Recipe
Cook Time 20 minutes
Course Cold Appetizers
Cuisine French
Calories 150 kcal

Ingredients
  

  • 2 cups Tomatoes diced
  • ½ cup Jalapeno diced
  • 1 cup Cilantro finely chopped
  • ½ cup Red onion chopped,
  • ½ cup Ripe mango chopped
  • ¼ tsp Ground black pepper
  • ½ tsp Salt
  • 1 tbsp Olive oil extra virgin (or any oil you like)

Instructions
 

  • Start with dicing the mangos. Place the mango on its side with the stem facing away. Cut in half, careful to cut around the pit.
    ½ cup Ripe mango
  • Repeat on the other side so you’re left with two halves. Cut the remaining mangos in the same way. Cut each mango half into squares.
  • Use a spoon to scoop the mango out of its skin and place into a mixing bowl.
  • Finely chop the onions.
    ½ cup Red onion
  • Cut the top off the jalapeño and slice in half lengthwise, removing the seeds and veins.
    ½ cup Jalapeno
  • Remember not to touch your eyes or face when working with chilis.
  • Finely chop the jalapeños and add the mango and onion to the bowl.
  • Chop tomatoes and add to the bowl.
    2 cups Tomatoes
  • Remove the cilantro leaves from the stem. Finely chop the cilantro and add to the bowl.
    1 cup Cilantro
  • Combine chopped vegetables in a bowl, then season with salt, pepper, and extra virgin olive oil.
  • Stir the salsa gently, careful not to crush the mango.