Fresh, Juicy, and Packed with Flavor Watermelon Mango Salsa (Print Version)
A crisp watermelon mango salsa with cucumber, lime, jalapeno, cilantro, and Tajin. Sweet, spicy, and ready in about 20 minutes.
# Ingredients:
For the salsa
01 -
3 cups (450 g) seedless watermelon, finely diced
02 -
1 1/2 cups (250 g) ripe mango, peeled and finely diced
03 -
1 cup (130 g) cucumber, finely diced
04 -
1/3 cup (50 g) red onion, finely diced
05 -
1 jalapeno, seeded and finely minced, or 2 for more heat
06 -
1/2 cup (15 g) fresh cilantro, finely chopped
07 -
2 tablespoons fresh lime juice
08 -
1 teaspoon finely grated lime zest
09 -
2 teaspoons Tajin seasoning, plus more for serving
10 -
1/4 teaspoon kosher salt, plus more to taste
For serving
11 -
Tortilla chips, plantain chips, tacos, grilled shrimp, fish, or chicken
# Instructions:
01 -
Rinse the watermelon rind, cucumber, jalapeno, lime, and cilantro under cool running water. Dry well before cutting.
02 -
Cut the watermelon, mango, and cucumber into small 1/4-inch pieces so the salsa scoops easily and seasons evenly.
03 -
In a large bowl, stir together the red onion, jalapeno, lime juice, lime zest, Tajin, and kosher salt. Let stand for 5 minutes to mellow the onion slightly.
04 -
Add the watermelon, mango, cucumber, and cilantro. Gently fold with a wide spoon until evenly coated, taking care not to crush the fruit.
05 -
Refrigerate for 15-20 minutes. Taste and adjust with more lime, Tajin, or salt. If the salsa is very juicy, serve it with a slotted spoon.
# Notes:
01 -
Best served the day it is made while the watermelon and cucumber are crisp.
02 -
For less heat, use half a seeded jalapeno.
03 -
Add salt and extra Tajin right before serving if making ahead.