Mango Salsa
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With only a handful of ingredients, this healthy, well balanced Mango Salsa is a delicious, easy recipe that’s ready in only 10 minutes. It’s the perfect snack or party appetizer. Everyone will love it and all you do is combine the ingredients in a bowl and toss well, done!
The Ultimate Mango Salsa
Any salsa is great, but I must say that this is one of the best. Your taste buds will be jumping with the sweet, salty, sour and spicy flavors combined all in one, what’s not to love! One taste will not be enough, grab a bag of tortilla chips and start the party. How can something this good be that healthy? I say it’s a great excuse to eat bowls of it totally guilt free.
Fresh mangoes are so good, but if you don’t like them, here’s the good news; substitute with freshly diced pineapple. If you love lots of spice, kick it up a notch with extra jalapeños. This recipe is incredibly customizable, so have fun experimenting using your own preferences. Remember, it’s all about balancing the flavors.
Salsa is an absolutely fantastic appetizer anytime of the year, whether it’s for New Year’s eve, for tailgating, a picnic, a Christmas party, or just because you feel like having this wonderful snack at home. Knock yourself out making this simple and delicious appy.
Mango Salsa Highlights
✅ QUICK AND EASY. Anything this good, this quick, and this easy is a big winner in my books. Make this one-dish wonder for your next family event.
✅ CUSTOMIZABLE. One of the best things about making any salsa is that it’s very customizable. If you don’t feel like mangos one day, substitute with some diced tomatoes instead. Try different fruit such as peaches, pineapple, or add some small diced bell peppers.
✅ BEST APPETIZER. This is not only one of the best appetizers but also one of the best salsa recipes out there. That’s why I love serving it at almost any gathering. It’s a favorite with everyone I know.
✅ FEW INGREDIENTS. Don’t you just love any dish that has a few ingredients and all you do is mix everything? I know I sure do.
Ingredients You’ll Need
- Mango – Diced mango is used but feel free to swap out the mango for other fruit like diced tomatoes, peaches or pineapple.
- Onion – I use red onion, finely chopped. These onions are colorful with a spicy to mild flavor and are perfect when served raw in any salad. You can use white or yellow onion if that’s all you have on hand.
- Jalapeño – Finely diced jalapeño is added to the salad but if you prefer a real kick, add another one.
- Cilantro – Fresh is best for sure. I chop up some cilantro to impart a tangy citrusy flavor.
- Lime Juice – Only fresh lime juice will do, adding that wonderful zing, and it helps to balance out the sweetness of the mango.
- Salt and pepper – Salt is a must, but adjust to your taste.
How To Make Mango Salsa
Prep the ingredients: Dice the mango and jalapeño, then chop the onion and cilantro. Finally, I freshly squeeze the lime juice and add some salt and pepper to taste.
Combine everything: I’m not joking when I say, just combine all the ingredients in a medium bowl and toss well. That’s really all there is to it.
How Do You Cut A Mango?
- Stand the mango up, stem side down. Using a sharp knife, cut from the top down the side of the pit on one side, then repeat on the other side. Make sure to not cut down right the middle because that’s where the pit is. When you are done cutting you should have 3 pieces, the two sides plus the pit.
- Use a knife to make lengthwise and crosswise cuts in it, being careful not to cut through the peel. Using both hands, invert the mango half, the cut segments should stick out like a hedgehog. Now you can using a small knife to cut all the pieces from the peel. Repeat with the other half.
What Are Some Mango Salsa Variations?
Try finely chopped green, yellow or red pepper, or diced cucumbers. Add black beans or corn, and substitute the mango for fresh pineapple.
What Goes With Mango Salsa?
The obvious is tortilla chips, but for something different, pair it with Mexican salads, fajitas or tacos. For a meal item, it works well served over grilled fish, pork, or shrimp.
What Is The Origin Of Mango Salsa?
The salsa recipe originated from South and Central America during the colonial Columbian era by Spanish invaders from Europe. Salsa, a Fresh Sauce, Mango Salsa, is a new version of mango sauce by Spanish Invaders, which blended local cultural cuisines with the advantage of local ingredients.
Expert Tips
- Make sure your mangos are ripe, otherwise they will not have the amount of sweetness that tastes best.
- To check for ripeness, gently squeeze. A ripe mango will give slightly, indicating soft flesh inside. Do not go by color.
- Once mangos are ripe, place in the fridge to slow down the ripening process.
Leftovers
You can store mango salsa up to 4 days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Also, cilantro is best served fresh.
Freezing
Although possible, I don’t recommend freezing because the texture of the fruit is not ideal.
More Great Recipes To Try
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Mango Salsa
Ingredients
- 2 large ripe mango (finely diced)
- ¼ cup red onion (finely chopped)
- 1 small jalapeño (finely diced)
- ⅓ cup fresh cilantro (chopped)
- ⅓ cup lime juice (freshly squeezed)
- salt (to taste)
- pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine all ingredients: Combine all the ingredients in a bowl and toss well.
Notes
- Make sure your mangos are ripe, otherwise they will not have the amount of sweetness that tastes best.
- To check for ripeness, gently squeeze. A ripe mango will give slightly, indicating soft flesh inside. Do not go by color.
- Once mangos are ripe, place in the fridge to slow down the ripening process.
- You can store mango salsa up to 4 days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Also, cilantro is best served fresh.
- Although possible, I don’t recommend freezing because the texture of the fruit is not ideal.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
