I’m about to share the formula for an easy, irresistible side dish: FMC Mango Salsa. It began as a kitchen improvisation when I planned a pineapple salsa but forgot to buy the pineapple. I had mangos on hand, so I substituted—and discovered something spectacular. Tender, sweet mango cubes paired with fruity jalapeño, sharp red onion, bright lime juice, pungent garlic, and fragrant cilantro quickly eclipsed my disappointment. That first bite felt like a revelation. Mango salsa isn’t new, but this version became an instant favorite.
If you’re hesitant about handling a mango, don’t worry. There are simple techniques to make cutting one straightforward, and if you prefer convenience, frozen cubed mango works well too. Many supermarkets carry frozen mango in the frozen produce section.
Choosing a ripe mango: look for fruit that is mostly firm but yields slightly to gentle pressure. The skin may show a few wrinkles, but it shouldn’t be flabby or leaking juice. Chilling a mango for a short time can make it easier to slice and pit.
A word about jalapeños: they’re generally mild, but their heat varies. Wear gloves if you’re handling hot peppers frequently or if you’re sensitive. If gloves aren’t available, wash your hands with cold water and soap first, then follow with warm water: the cold wash helps prevent pores from opening and absorbing capsaicin. To reduce heat in the salsa, remove all seeds and membranes from the jalapeños; those are where most of the heat is stored. If you prefer no heat at all, substitute finely minced bell pepper.
This salsa is remarkably healthy—fruit, vegetables, herbs, lime, and salt—no fat. It complements many dishes: over rice, alongside black beans, with grilled or slow-cooked pork, fish (especially), chicken, or beef. FMC Mango Salsa brightens nearly any meal.
Enough talk—let’s make it.
FMC Mango Salsa
Ingredients:
- 2–3 fresh mangos (or about 3 cups cubed frozen mango)
- 1 medium red onion, diced
- 3 fresh jalapeño peppers, stemmed and seeded if desired
- 3 cloves garlic, minced (or grated)
- 1 large handful fresh cilantro, washed and dried (substitute parsley if you dislike cilantro)
- Juice of 1 lime or orange (or 1/4 cup bottled lime/orange juice)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
To prepare the mango: cut the flesh away from the pit by slicing along the flatter sides of the fruit. You can use a specialized mango tool or a sharp knife. Work carefully to avoid the pit, then use a paring knife to remove any remaining flesh from the pit. To cube the mango, score the flesh in 1/4″–1/2″ intervals lengthwise and then crosswise to form a grid. Push the skin side up to invert the scored half and slice the cubes away from the skin.
Dice the red onion: slice an onion half root to tip at regular intervals, keeping the root end intact while you cut. Turn the onion and slice across the cuts to create even dice. Save the root tips in a bag for use in stocks or beans if you like.
Add the diced onion and minced garlic to a medium mixing bowl. If you prefer a subtler garlic presence, grate the garlic or press it with a garlic press.
Prepare the jalapeños: remove stems, halve lengthwise, scoop out seeds and membranes if you want less heat, and slice into thin strips. Stack the strips and dice to get even small pieces. Wear gloves if you’re concerned about pepper oil getting on your skin.
Pull cilantro leaves from the stems, roughly chop the leaves, and add them to the bowl with the onion and garlic. Save cilantro stems for stocks if you like—they add great flavor.
Combine the mango cubes, diced jalapeños, chopped cilantro, diced onion, and garlic in the mixing bowl. Sprinkle with kosher salt, add lime or orange juice, and toss gently to coat. Adjust salt, pepper, and jalapeño to taste.
Serve immediately for the best texture. The salsa keeps well in the refrigerator and mellows over a day, which softens raw onion and garlic flavors—useful if you prefer a milder bite. Either way, it’s addictive; consider yourself warned.
Food for thought: if you encounter a less-than-perfect mango and want to stretch or rescue the batch, add cold cooked plain black beans and some orange segments. It transforms the salsa and saves the day.