A tropical twist on classic salsa. Fun fact: Mango salsa was invented in 1980s Cancún resorts to pair with grilled fish, using local Ataulfo mangoes. The jalapeño adds heat, while lime’s acidity balances sweetness—a trick from Yucatecan cuisine. In India, it’s called "am ki chutney" and is served with kebabs, a fusion introduced by Delhi’s Bukhara restaurant. The coriander (cilantro) divides opinions—some taste soap due to a genetic trait! Today, it’s a global favorite, with Thai versions adding fish sauce and Indian ones adding chaat masala!