We use a couple short bursts in a food processor to give this sweet and slightly spicy mango salsa a more uniform, restaurant-style texture, which is better for scooping. Use it for an appetizer or pair with grilled chicken for tacos. It's important to make sure your mangos are ripe, but not too soft. If they aren't ripe enough, you can put them in a bag with apples to ripen them faster. If you like your mango salsa more pungent, double your amount of shallot, jalapeño, and cilantro.
How to Make It
Pulse mangos, cilantro, shallot, lime juice, jalapeño, and salt in a food processor until finely chopped, about 5 times. Transfer to a bowl; cover and refrigerate at least 2 hours or up to 1 day. Let stand at room temperature 30 minutes before serving. Serve with tortilla chips.