Ingredients

3 cups Mangoes, diced, about 2–3 medium mangoes
1 cup Red bell pepper, diced
2 Jalapeño, minced
1/2 cup Red onion, finely chopped
1/4 cup Cilantro, chopped
3 tablespoons Lime juice,
1/2 teaspoon Salt, or to taste
1/4 teaspoon Black pepper, or to taste

Directions

Dice the 3 cups Mangoes and 1 cup Red bell pepper. Mince the 2 Jalapeño, finely chop the r1/2 cup Red onion, and chop the 1/4 cup Cilantro.

In a medium mixing bowl, add the diced mangoes, red bell pepper, minced jalapeño, red onion, and cilantro.

Squeeze 3 tablespoons Lime juice over the mixture, then sprinkle in 1/2 teaspoon Salt and 1/4 teaspoon Black pepper.

Gently toss all ingredients together until evenly combined. Taste and adjust seasoning, adding more salt, pepper, or lime juice if desired.

Refrigerate the salsa for at least 15–20 minutes to allow flavors to meld. Serve as a topping for fish, chicken, tacos, or as a dip with chips.