Mango Salsa

Mango Salsa by Brian Buchmeyer
Videography and Production by Analicia Lucia Perez

Brian Buchmeyer, a junior industrial engineering major, combines two of his favorite things: listening to music and cooking with color. A seasoned chef, Buchmeyer demonstrates how to prepare one of his favorite appetizers, mango salsa—a dish that any college student can prepare in the comfort of their own dorm room, with no oven required!


  • 3 medium-sized mangos
  • 5 roma tomatoes
  • 1 yellow bellpepper
  • 1 lemon
  • 2 limes
  • 1/4 c. cilantro
  • 3/4 c. green onion
  • 3 medium-sized jalapenos
  • salt
  • pepper


Begin by washing all fruits and vegetables thoroughly. Then dice tomatoes into small chunks. Peel and dice mangos into medium chunks as well. Prior to chopping the bell pepper, use a small knife to remove the core, then chop in half and remove all seeds by hand, rinsing any excess seeds out with cold water, then chop into medium chunks.

Next, finely chop the cilantro and green onion. When it comes to the jalapenos, first cut them in half, then remove the core and seeds by hand and rinse out any excess seeds with cold water. After removing the seeds, chop into extra small chunks. Combine all ingredients in a large bowl, add salt and pepper to taste and enjoy with your favorite tortilla chip!

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