Best Mango Salsa
A vibrant and tropical mango salsa featuring ripe mangoes, red onion, bell pepper, cucumber, jalapeño, and cilantro, all tossed in a zesty lime and honey dressing with a hint of toasted cumin seeds. Perfect as a dip or a topping for grilled meats, tacos, and more. Get ready for a flavor-packed journey!Warning this is a large serving used for meal prep! Half the recipe if you are not planning for leftovers.
Equipment
- 1 large bowl
Ingredients
- 4 mangoes diced, optionally peeled
- 1 red bell pepper
- 1 red onion
- 1 cucumber
- 3 jalapeños seeded (still a bit spicy, adjust for taste)
- 1/2 cup cilantro
- 2 limes juiced
- 2 tbsp honey
- 2 tsp toasted cumin seeds (optional - for more complex and smoky flavor)
- salt & pepper to taste
Instructions
Toasting the Cumin Seeds
- Place 2 teaspoons of cumin seeds in a dry pan over medium heat.2 tsp toasted cumin seeds
- Toast the seeds, stirring frequently, until they become fragrant and slightly browned. This should take about 2-3 minutes.
- Remove the toasted cumin seeds from the pan and allow them to cool. Once cooled, you can lightly crush them with a mortar and pestle or the back of a spoon. Set aside.
The Salsa
- Dice mangoes in ¼-½ inch cubes. Finely dice the bell pepper, onion, cucumber and jalapeños. Combine these in a large bowl.4 mangoes, 1 red bell pepper, 1 red onion, 1 cucumber, 3 jalapeños
- In a small bowl, whisk together the lime juice, honey, and 2 teaspoons of toasted cumin seeds.2 limes, 2 tbsp honey, 2 tsp toasted cumin seeds
- Add the lime-cumin-honey dressing to the mango mixture and gently toss to combine.
- Add the chopped cilantro for freshness and color.1/2 cup cilantro
- Season with salt and pepper to taste and toss everything together.salt & pepper
- Allow the flavors to meld by refrigerating the salsa for about 30 minutes before serving. (If you can resist digging in!)
- Serve however you'd like - as a dip, as a salad (or over a salad), with grilled meats, get creative!
