Prep: Peel and chop mangoes, red peppers (or green/yellow), jalapeno (can skip for mild taste), onion and cilantro. Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
All the chopped mango, onion, pepper, jalapeno and cilantro in a large mixing bowl.
Add salt and paprika to the mixing bowl.
Squeeze in some fresh lime juice. I highly recommend using fresh lime for this recipe.
Using a spatula gently toss to mix all the ingredients. Taste to check seasoning and add more to suit your preference.
Pick a mango that is not ‘too’ ripe and doesn’t have too much give. That means when you hold the mango in your hand, it should be a bit firm to the touch.
It is best to make this recipe using fresh mangoes. If using frozen mangoes, thaw them first and drain out any excess juices before assembling.
Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it or substitute it with finely chopped green bell pepper.
To make mango salsa ahead of time, assemble all chopped ingredients in a bowl and refrigerate. Add lime juice and seasoning 5-10 mins before serving.
Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.