Ingredients
Scale
- 1½ cups fresh strawberries, hulled and diced (about 10-12 medium strawberries)
- 1½ cups fresh mango, diced (about 1 large or 2 small mangoes)
- ⅓ cup red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced (adjust to taste)
- ¼ cup fresh cilantro, chopped
- Juice of 2 fresh limes (about 3-4 tablespoons)
- ¼ teaspoon salt (or to taste)
Instructions
- Prepare Your Fruit: Wash the strawberries thoroughly and pat them dry with paper towels. Hull the strawberries by removing the green tops and white core, then dice them into small, uniform pieces about ¼-inch in size. Place them in your mixing bowl.
- Cut the Mango: Stand your mango on its end and slice down both sides of the flat pit. Score the flesh in a crosshatch pattern without cutting through the skin, then push the skin inside out and slice the cubes away from the skin. Dice into pieces similar in size to your strawberries and add to the bowl.
- Dice the Aromatics: Peel and very finely dice the red onion—you want tiny pieces that will distribute throughout the salsa without overwhelming any single bite. Cut the jalapeño in half lengthwise, remove the seeds and membranes (unless you want extra heat), and mince it as finely as possible. Add both to the bowl.
- Add Fresh Herbs: Roughly chop the cilantro, including some of the tender stems which have plenty of flavor. You don’t need to mince it perfectly—a rough chop gives nice texture. Add to the mixing bowl.
- Dress and Season: Squeeze the fresh lime juice directly over all the ingredients, making sure to catch any seeds. Sprinkle the salt evenly over the top.
- Mix Gently: Using a wooden spoon or rubber spatula, fold all the ingredients together gently. You want to combine everything evenly without mashing the fruit. The mixture should look colorful and chunky.
- Rest and Serve: For best flavor, cover and refrigerate for at least 15-30 minutes before serving. This allows the flavors to meld beautifully. Give it a gentle stir before serving, and taste to adjust salt or lime juice if needed.
Notes
- Ripeness Matters: Make sure your fruit is ripe but still firm. Overripe fruit will turn mushy and make your salsa watery.
- Adjust Heat Level: Start with half a jalapeño if you’re heat-sensitive. You can always add more, but you can’t take it away!
- Prevent Browning: The lime juice helps keep fruit from oxidizing, but this salsa is best enjoyed within 2 days.
- Drainage: If your salsa becomes watery after sitting, simply drain off excess liquid before serving.
- Serving Size: Each serving is approximately ½ cup, perfect with about 8-10 tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan
Nutrition
- Serving Size: ½ cup (approximately 85g)
- Calories: 45
- Sugar: 8g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg