Fresh Mango Salsa salsa has hints of sweetness from mango, creaminess from avocado, and a kick of heat from jalapeño. It takes just 10 minutes to make and is perfect for parties!
It is one of the easiest and quickest things you can make without any cooking for a get-together party.
What is Salsa?
So, what exactly is salsa? Salsa is a common condiment that is often served as a side for tacos or Mexican foods.
Typically, they are mostly tomato-based, but you can also get different varieties such as green salsa (salsa Verde), corn salsa, and then my favorite, salsa with fruit such as pineapple or mango, or strawberry.
Then you can also buy fresh, jarred or make your own. Fresh is always so much nicer in taste and it’s super quick to make if you have the ingredients on hand.
The heat in salsa generally comes from Jalapenos. Feel free to adjust the amount as desired.
Ingredients:
This mango salsa recipe is amazing, refreshing, and a little spicy thanks to a little jalapeño. Not into spice? Feel free to make this without jalapeños. Easy! Here’s everything you’ll need:
- 2 cups diced mango, ¼-inch dice
- 1cup diced red bell pepper, ¼-inch dice
- ¼ cup diced red onion, ⅛-inch dice
- 2 teaspoons minced jalapenos
- ⅓ cup cilantro leaves, chopped
- 1 medium avocado, ¼-inch dice
- ¼ cup lemon juice
- Salt
- Red Chili Flakes(optional)
HOW TO MAKE MANGO SALSA?
- Chop & dice the ingredients: You can make your mango salsa chunky by chopping and dicing large, or use a small dice for something that allows the flavors to meld a little bit more. I’m usually somewhere in the middle with a medium dice.
- Combine ingredients in a bowl: Give everything a stir so you get a bit of each flavor in every bite.
- Taste and season: A little extra lemon juice or a pinch of salt can make a big difference in a simple salsa recipe like this one, so be sure to taste and adjust as needed.
- Refrigerate until ready to serve: Although not totally necessary, I think most salsa benefits from 30 minutes in the fridge before serving, and it will keep in a sealed container for up to 2 days.
Variations
Pineapple mango salsa– Add 1 cup finely chopped pineapples.
Mango black bean salsa– Mix in 1/2 cup drained and rinsed canned black beans. The black beans make the recipe more nutritious and more filling.
Strawberry mango Salsa-I really love the combination of strawberries and mango.
Peach mango salsa– Peaches always add a beautiful fruity flavor. You can either replace mango with peaches or you can mix in 1 cup fresh finely chopped peaches.
Add corn– Mix in 3/4 cup frozen corn (thawed). You can also pair the corn and the black beans together. One thing to remember is to serve the dish immediately so you can still get that crunch of corn. Otherwise, if left in the fridge for long periods of time, the corn will become soggy and will lose its overall firm texture.
Herbs – Try adding different herbs like cilantro or basil etc.
What to Serve with Mango Salsa?
Mango Salsa goes amazingly well with a variety of main dishes.
Serve this mango salsa with some tortilla chips to make a fun and flavorful summer treat. The crunchiness of the chips compliments the hot and sweet salsa and together they bring a variety of bites and flavors.
This can be accompanied by some grilled veggies, meat, or baked meat.
Tips and Techniques
Onions– I like to use red onions since they look better and are also sweeter. The white onion gives a stronger flavor but works well too.
Don’t use canned tomatoes–Use fresh, organic tomatoes instead of canned tomatoes. You can use tomatoes such as roma tomatoes, plum tomatoes, or even cherry/grape tomatoes. Just be sure to remove the seeds before combining them in the bowl.
Adjust the amount of ingredients– Because of how versatile this recipe is, there’s no such thing as “too much” or “too little.” You can always make this spicier by adding in more of your favorite peppers, or you can always reduce the quantity of onions to avoid that strong flavor.
Canned mangoes vs. Fresh mangoes– Fresh is best! Canned mangoes don’t taste as good as fresh ones. However, for convenience, when fresh ripe mangoes are unavailable or out of season, you can use canned mangoes.
Let it rest– After preparing this dish, it’s important to set it in the fridge for approximately 20-30 minutes. This not only deepens the flavors of the ingredients but also gives a more refreshing taste when served immediately. However, do note that if kept in the fridge for an extended period of time, the ingredients will start to lose their firm texture and become softer.
Serve warm or cold- As mentioned before, you can either serve this salsa warm or cold. Personally, I prefer cold salsa because all the ingredients and flavor taste fresh, and warm salsa tends to be watery. Depending on the fruits you use in your dish, some can also give out extra liquid.
Print
Mango Salsa Recipe
- Total Time: 10
- Yield: 4 1x
- Diet: Vegetarian
Description
Fresh Mango Salsa salsa has hints of sweetness from mango, creaminess from avocado, and a kick of heat from jalapeño. It takes just 10 minutes to make and is perfect for parties!
Ingredients
- 2 cups diced mango, ¼-inch dice
- 1cup diced red bell pepper, ¼-inch dice
- ¼ cup diced red onion, ⅛-inch dice
- 2 teaspoons minced jalapenos
- ⅓ cup cilantro leaves, chopped
- 1 medium avocado, ¼-inch dice
- ¼ cup lemon juice
- Salt
- Red Chili Flakes (Optional)
Instructions
- Chop & dice the ingredients: You can make your mango salsa chunky by chopping and dicing large, or use a small dice for something that allows the flavors to meld a little bit more. I’m usually somewhere in the middle with a medium dice.
- Combine ingredients in a bowl: Give everything a stir so you get a bit of each flavor in every bite.
- Taste and season: A little extra lime juice or a pinch of salt can make a big difference in a simple salsa recipe like this one, so be sure to taste and adjust as needed.
- Refrigerate until ready to serve: Although not totally necessary, I think most salsa benefits from 30 minutes in the fridge before serving, and it will keep in a sealed container for up to 2 days.
- Prep Time: 10
- Category: Appetizer, Side Dish, Snacks
- Cuisine: Mexican
Nutrition
- Calories: 48
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