Mango Salsa Recipe
Mango Salsa is sweet and spicy. This fruit salsa recipe is made with ripe juicy mangos, serrano peppers, red onion, cilantro, and a fresh squeeze of lime juice.
Serve mango salsa with spicy grilled chicken or my favorite, fish tacos.
I’ve always been a massive fan of salsa. I can honestly say that chips and salsa are one of my kryptonite foods.
Do you know what I mean? Those foods that once you start eating them you’re powerless to stop even when you know you should. Like while you are waiting on your Chili Verde… Mmmm…
Mango salsa is a sweet and spicy, fruit-based salsa that is best when paired with grilled fish or chicken. Fish tacos, anyone?
What you’re going to love about this recipe
- Sweet and Spicy: The sweet and spicy combo in this fresh fruit salsa is to die for.
- Easy: With just a few ingredients and a few easy steps, you can have a large bowl of fresh, juicy salsa.
- Healthy: Salsa is full of fresh fruit and veggies; it’s low in fat and the perfect way to add a lot of flavor to almost any meal.
Making fruit salsa hardly requires a recipe. There’s zero cooking involved. Simply dice and chop a few ingredients, and then give them a quick stir.
What Goes Into Mango Salsa
- Mangoes: Fresh mango salsa demands ripe mangoes. [How to pick a ripe mango]
- Onions: I like to use red onions for fruit salsas. They are a little bit sweeter and have a more mild onion flavor.
- Peppers: Serranos are my go-to pepper when I’m making salsa. If you want a little less heat, swap the serrano peppers for jalepeños. Also, make sure that you remove the seeds and membranes.
- Aromatics: Cilantro, basil, and mint are all great options in this salsa recipe.
- Lime Juice: A few tablespoons of lime juice brings out the brightness in the fruits and ties all the yummy flavors together.
Making Mango Salsa
These instructions are not only for making mango salsa! You can use them for any variety of fruit salsa recipes.
- Step 1: Cut the mango away from the seed. You want to cut the fruit in half but slightly off to the side so that you can avoid the seed. You’ll end up with two sides and a thick middle piece.
- Step 2: Score the mango: Score the mango in two directions making sure not to cut through the skin.
- Step 3: Flip and scrape: Press your fingers into the middle of the mango on the skin side so that you can flip the fruit inside out. Use a spoon to scrape the fruit away from the skin.
- Step 4: Dice: Cut the peppers and the onions. Add the mangoes and chopped cilantro.
- Step 5: Toss: Add a squeeze of lime and a pinch or two of salt, and toss to combine.
FAQs and Recipe Expert Tips
Grilled Meat: My favorite way to eat mango salsa is with grilled chicken or fish.
With Crispy Tortilla Chips: Of course, you can always eat it with tortilla chips. Perfect for margarita night! For a light but decadent dessert, try it with homemade cinnamon chips!
Mango salsa should keep in the fridge for a few days, up to a week. Keep it in an airtight container.
A lot of times, mangoes in the mainland grocery stores aren’t ripe yet. The best way to ripen them is to put them in a paper bag on the counter. The fruit releases a gas compound that encourages the fruit to ripen.
Wait a day or two, and then check them again.
Picking a mango is like picking an avocado. The color of the skin does not always indicate its ripeness.
The fruit should have the scent of mango. Its flesh should be firm but give slightly when pressed. If it’s too soft, the fruit may be bruised or overripe.
Fruit salsa is super easy to make. Once you’ve figured out the basic formula, you can start to experiment with different fruits. Just swap in the same amount of fruit for the mango.
- Peaches: Peaches and basil are a lovely combo for grilled chicken and pork recipes.
- Strawberries: Strawberries and mint are delicious and make a great topping for a fresh summer salad. Add grilled chicken for some protein.
- Pineapple: Pineapple salsa is one of my absolute favorites. It’s fantastic with grilled fish.
- Watermelon: Watermelon paired with mint or basil makes a lovely refreshing salsa.
More Salsa Recipes
If you’re a freak for salsa the way that I am, make sure you try my other salsa recipes. I have a few fruit salsas, like pineapple salsa or mango salsa, that’s great with grilled chicken or fish tacos.
Having a fiesta party? Corn Salsa, Pico de Gallo, and Guacamole are essential. Roasted Tomato Salsa makes all of your Mexican Dishes better.
What To Serve With Mango Salsa
Fruit salsas are great with grilled meats like grilled chicken. I serve mango salsa with my Fish Taco Bowl.
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- 2 cups fresh mango, diced, approximately 2 mangoes
- 1 to 2 serrano peppers, minced
- ¼ cup red onion, finely diced
- 2 tbsp fresh cilantro, finely minced
- 1 tsp avocado oil, or coconut oil
- ½ lime, juiced
- ½ tsp Kosher salt
- Dice the serrano pepper(s) and the onion: add to a large bowl.
- Add the salt and the lime juice to the pepper and onions. Allow them to marinate while you prepare the remaining ingredients.
- Peel and dice the mango. Add the mango to the bowl.
- Finely chop the cilantro then add it to the bowl.
- Add a few teaspoons of coconut oil and toss to combine.
Laura’s Tips + Notes
This is where the majority of the heat is. Fruit Salsa This recipe is my basic fruit salsa recipe. You can swap out the mango for almost any other fruit. Simply add 2 cups of fruit and follow the instructions as indicated in the recipe. A few of my favorite variations of fruit salsa are:
- Peach Salsa
- Strawberry Salsa
- Watermelon Salsa
- Pineapple Salsa