Homemade Tropical Fresh Mango Salsa

Begin by cutting the mango. To do this easily, slice off the sides, avoiding the big seed in the center. Then, score the flesh without piercing the skin, push the skin inside out, and scrape off the chunks. This technique makes handling a ripe mango so much easier and less messy.

In a mixing bowl, combine the diced mango, red onion, red bell pepper, and jalapeno. For the jalapeno, adjusting the amount of seeds you include can control the heat to your preference; more seeds will result in a hotter salsa.

Stir in the finely chopped fresh cilantro. If you're not a fan of cilantro, you can substitute it with fresh parsley or even mint for a twist.

Squeeze in the juice of a whole lime. This part is crucial as the lime juice adds that tangy punch that will complement the sweetness of the mango perfectly.

Season with salt and pepper to your liking. Another tip from my experience, letting it sit for 10-15 minutes before serving allows the flavors to meld together perfectly.

Serve immediately or refrigerate for a few hours for better flavor integration. The salsa is excellent for serving with grilled fish or chicken, and even stands great on its own with tortilla chips.