This mango salsa is a refreshing, tangy, sweet and spicy fruity dip! Serve it as a salad or as a dip with your favorite chips or alongside your favorite grilled protein. I’ve also included some more options to switch up this mango salsa recipe by including other fruits.
How’s the summer treating you folks? I apologize for not posting as much, but cooking can seem like such a chore in the summer.
Honestly, I’m really not a summer person. I prefer Fall, the weather is just right and pleasant for my liking. Nevertheless, there is one thing that I always look forward to every summer, and that is mangoes! I’ve been sharing mango recipes every summer here, most of them being dessert-oriented.
The mangoes we get here in the US are definitely not on par with the Indian Alphonso mangoes. You should definitely try that variety of mangoes if you come across them in any Indian stores. They don’t have many fibers, are really pulpy, aromatic, and super sweet.
I’ve used Mexican mangoes, the ones that have a reddish-yellowish outer skin. I feel they are the best kinds to use in this mango salsa recipe as the fruit is slightly tangy and sweet.
I like to use mangoes which have a little give and are yet firm, as the salsa doesn’t get too mushy. That’s not a deal breaker though as even if it is mushy, it still tastes good. We just prefer a chunky salsa.
Table of Contents
SWEET AND SPICY MANGO SALSA INGREDIENTS
To make mango salsa, you will need
Fresh mangoes. If using frozen mangoes, thaw, drain, and dice into cubes. I do recommend using fresh mangoes for this salsa.
Finely diced red bell pepper
Finely diced red onion
One jalapeno, seeded, membrane removed and finely diced. You can also use serrano peppers for more heat.
Chopped cilantro leaves
Fresh lime juice
SWITCH UP YOUR EASY, HOMEMADE MANGO SALSA
Although this mango salsa dip is delicious as is, you really don’t need to stick this recipe. Switch this simple mango salsa by including other fruits or herbs. Here are some of my favorite variations.
CUSTOMIZE THIS FRESH MANGO SALSA RECIPE
I know its convenient to give in to store bought mango salsa, but the biggest advantage of making this salsa, or anything for that matter, at home, is how easy it is to customize it to your liking.
I can’t stress enough on that fact. If you are intimidated at the thought of dicing a mango and are wondering how to do it, I’ve put down a simple pictorial below on how to go about it.
HOW TO USE MANGO SALSA?
You can enjoy this salsa not only with your favorite chips, but it also pairs well with chicken and seafood dishes such as,
- Coconut shrimp or grilled shrimp with mango salsa
- Grilled chicken
- Pan-seared, grilled or baked fish with mango salsa. Fishes like mahi mahi, salmon, tilapia, red snapper, grouper, halibut pair really well with this salsa.
- Or use it as a topping for your favorite Mexican dishes like quesadilla, taquitos, burritos, etc.
- It is also amazing on shrimp or fish or tacos.
This mango salsa is vegan, gluten-free, healthy on its own, and is ridiculously easy to make. It makes even a simple meal look gourmet! So, you should definitely make the most of summer’s bounty of mangoes by making this mango salsa recipe.
HOW TO CUT A MANGO?
YOU MAY ALSO ENJOY THESE EASY SALSA RECIPES
STEP BY STEP INSTRUCTIONS
{Printable recipe card below instructions}
INGREDIENTS:
- 2 large ripe mangoes, diced into small cubes, about 2 cups
- 1/4 cup finely chopped red onion, you can also use sweet yellow onions
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped cilantro
- 1 jalapeno, stemmed, seeded, membrane removed, and diced, about 2 tbsp, adjust as per desired heat
- Juice of one lime, about 3 tbsp
- 1/4 tsp salt, or to taste
DIRECTIONS:
1.Combine the diced mangoes, bell peppers, onions, jalapeno, cilantro in a bowl.
2.Add lime juice and salt. Give everything a good mix, taste for seasonings and adjust. You can also add a pinch of ground cumin if desired. Cover the bowl and refrigerate the salsa for a few hours, this helps the flavors to develop and mingle rather than serving it right away. If you have leftovers (which I doubt you will), store in an airtight container and refrigerate for up to 3 days.
I hope you try this easy mango salsa recipe and if you do, I would love to hear from you! I’d appreciate it if you could leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂
HOW TO MAKE MANGO SALSA?
Mango Salsa Recipe | How To Make Mango Salsa
Ingredients
- 2 large ripe mangoes, diced into small cubes, about 2 cups
- 1/4 cup finely chopped red onion, you can also use sweet yellow onions
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped cilantro
- 1 jalapeno, stemmed, seeded, membrane removed, and diced, about 2 tbsp, adjust as per desired heat
- 3 tbsp lime juice, or to taste, depending how sweet the mango is
- 1/4 tsp salt, or to taste
Instructions
- Combine the diced mangoes, bell peppers, onions, jalapeno, cilantro in a bowl.
- Add lime juice and salt. Give everything a good mix, taste for seasonings and adjust. You can also add a pinch of ground cumin if desired. Cover the bowl and refrigerate the salsa for a few hours, this helps the flavors to develop and mingle rather than serving it right away.
Notes
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Regards,
Freda
This is wonderful. I can see so many ways to use this salsa, and Ilike your ideas for changing it up. Sometimes I use Tabasco in my fresh salsas. It’s easier than chopping jalapeños!