An introduction for my 6 ingredients cookbook made for fish. This salsa is refreshing and vibrant in taste that is suitable for variety of white fish in all types of cooking.

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INGREDIENTS

4 ripe, diced: Choose mangoes that are ripe but still slightly firm for the best texture and flavor.

1 red onion, finely chopped: Red onion adds a mild, sweet, and colorful crunch to the salsa.

1 jalapeño peppers, finely chopped: Adjust the amount of jalapeño based on your desired level of spiciness. Removing the seeds and membranes will reduce the heat.

Juice of 2 lime: Fresh lime juice provides a zesty and tangy element to balance the sweetness of the mangoes.

1/2 cup fresh cilantro, chopped: Cilantro adds a fresh, herbaceous note to the salsa. If you’re not a fan of cilantro, you can use fresh parsley instead.

Salt to taste: A pinch of salt enhances the flavors and brings out the sweetness of the mangoes.

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DIRECTIONS

In a mixing bowl, combine the diced mangoes, finely chopped red onion, and jalapeño peppers.

Squeeze the juice of one lime over the mixture. Lime juice not only adds flavor but also helps prevent the mango from browning.

Add the freshly chopped cilantro to the bowl.

Season the salsa with a pinch of salt and gently toss all the ingredients together until they are well combined.

Refrigerate the mango salsa for at least 30 minutes before serving to allow the flavors to meld together. This also helps to chill the salsa, making it more refreshing.