Mango Salsa

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Mango Salsa Super Hungry? Jump to the Recipe

My mango salsa recipe is by far one of my most requested recipes. My mom calls it "crack salsa" because she literally cannot stop eating it, it's so good! It's the perfect combo of sweet and heat with a refreshing crisp of cucumber.

One of my favorite things about this particular salsa is that it's a fruit salsa, which sometimes throws before for a loop when they find out they are eating strawberries and mangoes instead of tomatoes and bell peppers. Using white and red onions helps to balance out the sweetness, while absorbing up the tangy vinegar. I used a jalapeno this time around, but I've used habanero in the past to really kick it up a notch. Cilantro is recommended too, though if you're like me and are a part of the 10% of people who are genetically programmed to hate cilantro, feel free to use some fresh parsley instead.

I love that salsa is super easy to make, especially when you have a food hack tool like an onion chopper to cheat a little when it comes to cutting everything into little pieces - and makes everything the exact same size. I suppose you could use a food processor to make a thin salsa too and it'd still be just as good.

Mangoes are most easily cubed by cutting along the side the seed in the middle, giving you two even halves and two smaller side pieces. I always gobble those up as soon as I cut them off, however, because mangoes are my drug of choice. True life, I'm addicted to mango season.

Finally, toss the salsa gently with the white vinegar, lemon juice, and sugar, salt, and pepper.

This makes a lot of salsa, so I've been sealing mine up in mason jars to enjoy throughout the year! Luckily, this salsa just gets better the longer you let it rest in the fridge. Serve cooled with chips and enjoy!

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