Jamie Oliver Mango Salsa

Bright. Wild. A little kick at the end that makes you go back for more, even if you’re already full. That’s what this Jamie Oliver Mango Salsa does. I made it on a whim one humid afternoon. We had leftover grilled chicken, but honestly? This salsa stole the show. Sweet mango. Sharp onion. Heat that creeps in, then fades. It’s addictive in that messy, tropical, summer-in-your-mouth kind of way. (inspired by Jamie Oliver)

Ingredients Needed

• Three mangos, ripe as sin, peeled and diced
• One red bell pepper—chopped up, crunchy, and sweet
• Half a cup red onion, chopped fine (yes, it bites—good)
• A small handful of cilantro leaves, about a quarter cup once chopped
• One jalapeño, minced into tiny green sparks
• Juice from a big, juicy lime (don’t skimp)
• Salt. Start with a pinch, maybe 1/8 teaspoon. Add more if your soul tells you to

How To Make Jamie Oliver Mango Salsa

1. Chop and Combine: Get everything prepped and ready. Mangos first—they’ll slip around like soap if they’re ripe enough. Bell pepper adds that clean crunch. Red onion gives it guts. Cilantro? That’s your perfume. Jalapeño—handle with care. Toss it all into a big bowl. The kind that lets you mix without flinging mango across the room.
2. Add Lime and Season: Squeeze that lime. Really go for it. The acid cuts through the sweetness and wakes the whole thing up. Add a little salt. Stir it like you mean it. Use a big spoon, not some dainty salad tongs. This isn’t delicate food.
3. Taste and Adjust: Now pause. Spoon some up. Let it hit your tongue. Too sweet? Maybe another dash of lime. Want more heat? Jalapeño seeds are still on the cutting board—use them. Trust your instincts. You’ll know.
4. Let It Rest: Ten minutes. Just let it sit there. You’ll smell it mellowing out, getting friendlier. Let it be.

Why I Love This Recipe

I first made it for shrimp skewers, and you know what? I barely remember the shrimp. Everyone hovered around the bowl like it was treasure. It’s bright, unapologetically juicy. Not refined, but full of life. It belongs next to sunburnt skin, cheap beer, and bare feet on warm grass.

Recipe Tips

• Mangos should feel like your thumb might leave a dent. That’s ripe.
• Can’t handle too much heat? Toss the jalapeño seeds.
• Still too spicy, Add more mango.
• Cut everything about the same size. Trust me. It matters.
• Fresh lime is non-negotiable. The bottled stuff tastes like regret.
• If you’ve got time, make it an hour ahead. The flavors will throw a little party.

How To Store This Jamie Oliver Mango Salsa

• At Room Temperature: Maybe for an hour. Two if you’re lucky and it’s not 90 degrees. Don’t push it.
• In the Fridge: Airtight container. Eat it within three days. It gets a bit softer, but still sings.
• In the Freezer: Yeah, you can. The texture changes—it gets mushier—but it’s not bad defrosted with chips or tossed on warm rice.
• Reheating: Don’t. Just thaw if frozen. Give it a stir, maybe drain off some juice. Serve cool.

Let’s Answer a Few Questions! (FAQs)

How do I make it less spicy?
Easy. Ditch the seeds. Or the whole jalapeño if you must. It’ll still be vibrant.

Can I swap lemon for lime?
Sure, but the flavor tilts a little. Less zing, more soft citrus. Still works.

Best mango type?
Ataulfo. Also called Honey. Small, golden, crazy sweet. Like eating sunset.

How do I know if my mango is ready?
Gently press near the stem. Should feel like a ripe peach. Smells floral. That’s your go-ahead.

My salsa’s too watery—what gives?
Too much juice? Drain it. Firmer mangos help. Let it rest, then spoon off the extra liquid.

Nutrition Facts (per serving)

• Calories: 30
• Carbs: 7.4g
• Protein: 0.5g
• Fat: 0.2g
• Sugar: 6g
• Fibre: 1g
• Sodium: 1.6mg

Try More Recipe:

• Jamie Oliver Pickled Beetroot
• Jamie Oliver Potato Wedges Recipe
• Jamie Oliver Courgette Gratin