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Sweet Chili Mango Salsa Recipe (No Watery Salsa)

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A quick raw mango salsa tossed in sweet chili sauce with just enough heat to keep it interesting.

Ingredients

Scale
  • 2 ripe but firm mangoes, diced into 1/2-inch pieces (about 2 cups)
  • 1/2 teaspoon salt, for drawing out the mango’s juice
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1 jalapeno, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup Thai sweet chili sauce
  • 1 tablespoon fresh lime juice

Instructions

  1. Dice the mango into 1/2-inch pieces and place in a fine-mesh strainer set over a bowl. Sprinkle with the salt, toss gently, and let sit for about 10 minutes, until the liquid pooling underneath looks syrupy rather than watery.
  2. While the mango drains, finely dice the red bell pepper and red onion, seed and mince the jalapeno, and chop the cilantro.
  3. Press the mango gently in the strainer to release any remaining liquid, discard the liquid, then pat the mango dry with a paper towel.
  4. In a glass or stainless bowl, combine the drained mango, bell pepper, onion, jalapeno, and cilantro.
  5. Add the sweet chili sauce and lime juice. Fold gently with a rubber spatula just until coated; avoid stirring hard or the mango will break down and release more juice.
  6. Serve right away, or cover and chill for up to 30 minutes before serving.

Notes

Use mango that gives slightly under gentle pressure, like a ripe peach; rock-hard mango won’t release enough juice during the salt step, and overripe mango turns to mush as soon as you fold it with the sauce. If you want more heat, swap the jalapeno for a seeded serrano, or leave it out and add a little extra sweet chili sauce instead.

Find it online: https://www.receipster.com/sweet-chili-mango-salsa/