Chili-Lime Mango Bowl with Flaky Salt

Why You’ll Love This Recipe

• Fast and fresh: bright, juicy mango in just 10 minutes.
• Balanced flavor: sweet fruit, tart lime, and a gentle chili kick.
• Flexible: snack, side, or light dessert with simple pantry seasonings.
• No-cook and naturally gluten-free.

Grocery List

• Produce: Mangos (3 medium), limes (1–2), optional fresh mint or cilantro
• Dairy: None required
• Pantry: Chili-lime seasoning (Tajín), flaky sea salt, optional cayenne, optional toasted coconut flakes or roasted pepitas

Full Ingredients

Base Bowl

• 3 medium ripe mangos (about 2 lb / 900 g total), cut into 1-inch chunks (about 4 cups)
• 2 tbsp fresh lime juice
• 1 1/4 tsp chili-lime seasoning (Tajín Clásico), plus more to taste
• 1/4 tsp flaky sea salt

Optional Add-Ons

• 1/8 tsp cayenne pepper for extra heat
• 1/2 tsp finely grated lime zest for aroma
• 1 tbsp chopped fresh mint or cilantro
• 2 tbsp toasted coconut flakes or roasted pepitas (pumpkin seeds) for crunch

Step-by-Step Instructions

Step 1: Choose and prep the mangos

Select mangos that give slightly when pressed and smell fragrant at the stem end. Rinse, pat dry, and set a large mixing bowl nearby.

Step 2: Cut the mango into chunks

Using a sharp knife, slice off the two large cheeks along the flat pit. Score each cheek in a 1-inch crosshatch without cutting through the skin, then press the skin outward to “pop” the cubes and slice them off. Trim any extra flesh from around the pit. You should have about 4 cups of 1-inch chunks. Add to the mixing bowl.

Step 3: Add lime and seasonings

Pour in 2 tablespoons fresh lime juice. Sprinkle 1 1/4 teaspoons chili-lime seasoning and 1/4 teaspoon flaky sea salt over the mango. If you like it spicier, add 1/8 teaspoon cayenne.

Step 4: Toss gently to coat

Use a flexible spatula to fold the mango from the bottom up until every piece glistens and the seasoning is evenly distributed. Avoid overmixing to keep the cubes intact.

Step 5: Rest briefly

Let the bowl stand at room temperature for 5 minutes. The lime will lightly macerate the fruit and draw out a little juice, creating a glossy, tangy coating.

Step 6: Finish and serve

Taste and adjust with more chili-lime seasoning or salt. Transfer to a serving bowl. Top with lime zest and, if you like, chopped mint or cilantro and a sprinkle of toasted coconut flakes or pepitas. Serve right away.

Pro Tips

• Ripe but not mushy mangos are key: they should yield slightly and peel easily.
• If using pre-cut mango, pat it dry so the seasoning clings instead of sliding off.
• Flaky salt adds gentle pops of salinity; if substituting fine salt, start with a pinch and taste.
• Chill your serving bowl for 10 minutes for a refreshing, crisp bite.
• Balance check: if it tastes too tart, add a few extra mango chunks; if too sweet, add a squeeze more lime.

Variations

• Street-cart combo: Add 1 cup jicama matchsticks and 1 cup cucumber half-moons; increase chili-lime seasoning to 1 1/2 teaspoons.
• Chamoy drizzle: Swirl 1–2 teaspoons chamoy over the top for a sweet-sour-spicy finish.
• Nutty crunch: Fold in 2 tablespoons roasted salted peanuts or cashews right before serving.

Storage & Make-Ahead

Best enjoyed fresh within 30 minutes. To prep ahead, cut the mango up to 24 hours in advance and refrigerate in an airtight container. Toss with lime juice and seasonings up to 2 hours before serving. If storing leftovers, refrigerate up to 24 hours; expect softer texture and a bit more juice. Stir and refresh with a pinch of chili-lime seasoning and a squeeze of lime before serving.

Nutrition (per serving)

Approximate per serving (1/4 of recipe): 105 calories; 0.5 g fat; 27 g carbohydrates; 3 g fiber; 22 g sugars; 1 g protein; 360 mg sodium. Optional garnishes not included.