Step 1

Chop your Cilantro and dice your Tomatoes and Mango. Remove the stems and exterior from the Red Pepper, Red Onion, and Jalapeño (see notes on seed removal).

Step 2

First, prepare the Mango puree. Add half of the diced Mango to a food processor and process until smooth and creamy. If your mango is not very soft, feel free to add 1-2 tbsp of water to help with blending.

Step 3

Pour the Puree from the Food Processor and pour into a large bowl. Return the food processor to the base – no need to rinse.

Step 4

Add the Red Onion, Red Pepper, and Jalapeño to the Food Processor. Pulse until finely chopped, then add this mixture to the bowl with the Mango Puree.

Step 5

Add the diced Tomatoes, chopped Cilantro, and Salt to the same bowl. Juice 1 Lime over the bowl, then stir the mixture until everything is well incorporated.

Step 6

Serve immediately, or place in the fridge for a few hours to allow the salsa to chill and all of the flavors to mingle (recommended).