Gluten-Free Mango Salsa with Corn Chips

Ingredients

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• 2 cups ripe mango, diced
• 1 cup red bell pepper, finely diced
• 0.5 cup red onion, finely diced
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 bag gluten-free corn chips Shop

Instructions

1. 1 In a medium bowl, combine the diced ripe mango, finely diced red bell pepper, and finely diced red onion. Ensure all the vegetables are cut to a similar size for a pleasant texture in every bite.
2. 2 Add the chopped fresh cilantro and the minced jalapeño (if using) to the bowl. Stir gently to distribute these aromatic ingredients throughout the salsa mixture.
3. 3 Pour in the fresh lime juice and the olive oil. Season with salt and black pepper. Toss everything together gently for about 1-2 minutes until all the ingredients are well combined and glistening.
4. 4 Allow the mango salsa to meld its flavors for at least 15-20 minutes at room temperature, or chill in the refrigerator for a more refreshing taste. This resting period allows the ingredients to harmonize beautifully.
5. 5 Serve the vibrant mango salsa immediately with a bag of gluten-free corn chips. The sweet and tangy salsa provides a delightful contrast to the salty crunch of the chips.

Nutrition (per serving)

Tips & Notes

• Dice the mango, pepper and onion to about 1/4 inch, as step 1 suggests, so each chip scoop gets some of everything.
• Rinse the diced red onion in cold water and drain it to soften its bite, so it doesn't overpower the mango.
• Mango salsa is best the day it is made. By the next day, the mango softens and releases juice.

Common questions