This recipe for mango salsa is filled with bright citrus flavors and is ready in minutes.
Made with sweet mangos, peppers, onions, and spicy jalapenos tossed in a cilantro lime dressing.
Scoop it up with crispy tortilla chips or use it to top grilled fish or chicken.
You’ll Love This Mango Salsa Because…
- It adds a refreshingly bright tropical flavor to all kinds of dishes.
- The sweet, tangy, spicy, and savory flavors blend together well.
- It is fruity, juicy, and full of antioxidants. Sugar-free salsa is also guilt-free.
- This dish is vibrant and refreshing with a mild herbal flavor.
Ingredients and Variations
Mangoes: We love the smaller Ataulfo or Honey mango with yellow skin. You’ll need 4 of these. The other option is the more standard Tommy Atkins mango. Cut fresh mangoes into cubes by cutting between the two ‘cheeks’ from top to bottom. Slice a crisscross pattern on each side leaving the peel intact. Separate the halves and use a spoon to scoop out the cubes.
Peppers and Onions: Choose red bell peppers, and red onions as these are sweeter than their counterparts. Dice them fine so there is sweetness in every scoop.
Jalapenos: Chop fresh, canned, or jarred jalapenos into small pieces for just a hint of heat. Large pieces tend to overwhelm the flavor. Fresh habaneros can be used if jalapenos aren’t available, but keep in mind they are hotter than jalapenos.
Lime: Acidic lime balances out the sweet and spicy ingredients. Pineapple, orange, or lemon juice can be used as well.
Seasonings: This salsa doesn’t need much except some garlic, cumin, and salt.
Variations
Frozen and thawed mangoes are a good alternative to fresh in this recipe. For a bit more ‘bite’ add some red pepper flakes or a pinch of homemade chili seasoning if you dare.
Avocados, peaches, cantaloupe, or honeydew melons are perfect additions to mango salsa, and even a handful of fresh blueberries will add a pop of color and sweetness.
How to Make Mango Salsa
This recipe for mango salsa is filled with bright citrus flavors and is ready in minutes.
- Prepare mango (recipe below).
- Place mango, pepper, onion, and jalapeno to a large bowl.
- Squeeze lime juice over the mango mix and toss in the remaining ingredients.
For The Best Mango Salsa…
- Be sure to dice and cube ingredients into small pieces.
- Allow mango salsa to rest for about 30 minutes in the refrigerator, or at room temperature, before serving to allow the flavors to blend.
Ways to Use Mango Salsa
The culinary possibilities are infinite. Mango salsa is delicious added to shrimp, chicken, or steak tacos. Use it to top fish, salmon, or even zucchini pancakes. Delicious as a dip for tortilla chips, crackers, or veggies. Add it to coleslaw, or even serve it over some sweet and creamy vanilla ice cream for a tasty dessert treat.
Storing Mango Salsa
Keep mango salsa in an airtight container in the refrigerator for 2-3 days. If you’re making it ahead, leave out the tomato and avocado, or add them in before serving.
More Salsas and Toppings to Try
Did you enjoy this Mango Salsa Recipe? Be sure to leave a comment and rating below.
Mango Salsa Recipe
Equipment
Ingredients
- 2 large mangoes or 4 small, diced
- 1 red pepper diced
- ¼ cup red onion finely diced
- 1 jalapeno seeded and finely diced
- ½ lime juiced
- ¼ cup cilantro chopped
- 1 clove garlic minced, or ¼ teaspoon garlic powder
- ½ tablespoon olive oil
- ½ teaspoon cumin
- ¼-½ teaspoon kosher salt or to taste
Optional Add-ins:
- 1 tomato diced, optional
- 1 cup cucumber diced
- 1 can black beans small can
- 1 avocado diced
Instructions
- Add diced mango to a large bowl. To dice the mango, place it on its side on a cutting board. Cut down each side of the pit. With each cut piece, cut diagonal lines ¼” apart, without cutting through the peel. Turn the piece ¼ turn and repeat to create a checkered pattern. Use a spoon to scoop the mango pieces out, or pop the mango and use a knife to release the pieces from the skin.
- To the mango in the large bowl, add the diced red pepper, onion, and jalapeno.
- Squeeze lime juice over the mango mixture. Add cilantro, garlic, oil, cumin, and salt. Carefully toss to combine. Taste, and add salt if desired.
- Rest for 30 minutes and serve.
Notes
- Ingredient amounts may be altered to taste.
- If making ahead, refrigerate in an airtight container for 2-3 days. For best quality, leave out the fresh tomato and avocado until just before serving.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe very slightly adapted from Spend With Pennies
