Step by step

Method

4 steps

1. 1

   Dice 2 ripe mangoes into small even cubes. Finely dice ½ red onion, dice 1 red bell pepper, seed and mince 1 jalapeño, and chop ¼ cup fresh cilantro. Combine in a bowl.

2. 2

   Toss with the juice of 2 limes and ½ teaspoon kosher salt. Add optional ½ cup diced avocado and a pinch of chili powder if you want creaminess and heat.

3. 3

   Taste on a chip — add more salt if it's flat, more jalapeño if you want heat, another squeeze of lime if it needs brightness. Chill 15 minutes so the flavors meld, or serve right away.

4. 4

   Spoon over fish tacos, grilled chicken, or chips. You want a bright, scoopable mango salsa with sweet fruit, sharp onion, and a lime kick — not a watery fruit soup or a bland underseasoned mix.