Simple, fresh, and healthy, mango strawberry salsa is full of bright flavors and serves as a great appetizer or side dish.
- 1 large mango, diced
- 1 lb. strawberries, diced
- 1/2 of a medium jalapeño, diced very fine
- 4–5 fresh, large mint leaves
- Juice of 1 lemon (about 3 tablespoons)
- 2 teaspoon honey
Begin by whisking the lime (or lemon) juice together with the honey. Cut the fresh mint leaves very finely and add them to the juice.
Peel and cut the mango into a fairly fine dice, about 1/4 inch square.
Wash the strawberries and cut them into pieces about the same size as the mango. Stir the two fruits together in a mixing bowl.
Dice the jalapeño very fine, and stir it into the fruit mixture.
Pour the lime juice dressing over the fruit and stir until it’s all thoroughly coated.
The mango salsa is best served within a few hours of making it, but it can be stored in the refrigerator for a day.
Tips for Adding Jalapeño to the Mango Strawberry Salsa
- When working with hot peppers like jalapeños, be careful to remove all of the pith (white webbing inside) and the seeds. That’s where the really intense heat is, and they also don’t have the best texture.
- While working with the jalapeños, be careful to avoid touching your eyes or any other sensitive skin. The oil from the pepper will get on your hands and transfer to anything you touch, causing a very unpleasant burning feeling. You can also wear disposable kitchen prep gloves if you prefer.
- Dice the jalapeño very fine. If you leave it in in large chunks you’ll end up with a very spicy bite. A little bit of heat is a nice contrast to the sweetness of the fruit, but you don’t want it to be instrusive.
- I added 1/2 of one jalapeño, or about a tablespoon. If you would like you salsa on the spicier side, you can add the whole jalapeño.
- Or, if you don’t want any heat, eliminate it from the recipe entirely
- Prep Time: 15 minutes
- Category: Dips and Appetizers
- Method: Chopping
- Cuisine: American