Charred-Chile Mango Salsa

By Sprig Originals ✓ · cooked up in Sprig

A taqueria-style fresh salsa built on two kinds of mango — one fully ripe and jammy for body, one just-firm for bite. A dry-charred serrano adds smoke instead of raw heat, and the red onion gets a quick salt-and-lime soak so it seasons the salsa without shouting over it. Ready in 20 minutes, and better after 30 in the fridge.

Ingredients

• 1 large very ripe mango (fragrant, gives to gentle pressure)
• 1 large firm-ripe mango
• 1/2 small red onion, finely diced
• 1 serrano chile (or jalapeño for milder heat)
• 1/2 red bell pepper, finely diced
• 1/2 cup cilantro leaves and tender stems, chopped
• 2 tablespoons fresh lime juice, plus more to taste
• 1 teaspoon lime zest
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon granulated sugar (only if mangoes are underripe)

• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon chili-lime seasoning (Tajín-style)
• 1/4 cup peeled, seeded, diced cucumber
• 2 tablespoons toasted pepitas

Instructions

1. Put the diced red onion in a small bowl with 1/4 teaspoon of the salt and 1 tablespoon of the lime juice. Toss and set aside for at least 15 minutes while you prep everything else — this pulls the harsh sulfur bite out and leaves a clean sweet-sour crunch.
2. Heat a dry skillet (cast iron is ideal) over medium-high for 2 minutes. Add the whole serrano and cook, turning every 45 seconds or so, until blistered and blackened in patches on all sides, 4 to 5 minutes total. Transfer to a cutting board to cool. Once cool enough to handle, pull off the stem, scrape out the seeds and ribs for moderate heat (leave them in for a hot salsa), then mince fine.
3. Cut both mangoes: stand each fruit on its stem end and slice down both flat sides just past the flat pit. Score the flesh of each cheek in a 1/3-inch crosshatch without cutting the skin, then run your knife along the skin to release neat cubes. Trim the remaining flesh off the pit and dice it too.
4. Chop the very ripe mango slightly smaller and, on a cutting board, press and rough-chop about one-third of it with the flat of your knife until it turns saucy — this becomes the dressing that binds the salsa. Keep the firm-ripe mango in clean 1/3-inch cubes for texture.
5. In a medium bowl combine both mangoes (including the mashed pulp), the drained onion along with its lime juice, minced charred chile, red bell pepper, cilantro, lime zest, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt. Fold gently with a spatula so the cubes stay intact.
6. Taste. If the mangoes were less than perfectly sweet, stir in the sugar. If the salsa tastes flat, add lime juice 1 teaspoon at a time; if it tastes sharp, add another pinch of salt. Stir in the olive oil, cucumber, and chili-lime seasoning now if using.
7. Let the salsa rest at room temperature for 30 minutes before serving so the juices draw out and the flavors marry. Stir once more, scatter toasted pepitas over the top if using, and serve with chips, grilled fish, shrimp tacos, pork carnitas, or blackened chicken.

Chef's tips

Nutrition (per serving, estimated)

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