Mango Salsa Recipe
I can’t tell you how many times I’ve made this salsa before, and it’s a hit every time. It’s perfect as a snack and appetizer with some salty tortilla chips but it’s also great as a topping. The sweetness and spiciness goes very well with seafood, chicken, and even burgers off the grill. There is something special happening when a smoky flavors from the grill meet a sweet, tropical salsa.
But you don’t have to grill to enjoy it. It’s absolutely fantastic paired with blackened fish tacos as well. Fresh mango is a summer-time favorite, so next time you see bright, ripe mangoes at the store, get extra and make this salsa. It’s so versatile, you’ll be eating it all week long.
How To Pick The Best Mangoes
Feel them: believe it or not, color is not the first indication that mango is ripe, it’s all about how they feel. Ripe mangoes are a little soft when you gently squeeze them but still yield. If they are too soft, they are too ripe and if they are hard, they are still “green.”
Smell them: ripe mangoes have a nice and fruity aroma.
Avoid: avoid mangoes that had brown spots on the skin, those that feel hard, and those that feel very soft.
How to Cut a Mango
- Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
- The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
- Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
- Use a spoon to scoop out the diced flesh out of the mango skin.
Storing Instructions
If there is some leftover salsa, transfer it into a glass jar with a lid or a food storage container with a lid. Store it in the refrigerator for 3-4 days.
Mango salsa is best eaten fresh but it will still taste delicious the next day. Leftover salsa will be a bit softer because lime will start softening mango with time.
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Mango Salsa Recipe
Ingredients
- 2 large ripe mangoes
- 1 small red onion
- 2 jalapenos (seeds taken out or left in)
- 3 tbsp fresh minced cilantro
- 2 limes – juice only
- 1/4-1/2 tsp cayenne pepper (more or less to adjust the heat level)
- 1 tbsp honey
Instructions
To cut mango:
- Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
- The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
- Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
- Use a spoon to scoop out the diced flesh out of the mango skin. You can slice off as much meat at you can off the mango pit as well.
Prepare salsa:
- Note: if you want to make salsa spicier, leave the jalapeno seeds in and choose an older jalapeno pepper that has more veins on the skin. To make salsa less spicy, choose young jalapeno peppers with smooth skin and discard the seeds.
- Combine diced mango, minced jalapeno peppers, diced red onion, minced cilantro, lime juice, honey, and cayenne pepper in a mixing bowl. Mix very gently but thoroughly so the mango is not smashed.
Video
Notes
Nutrition
Serving Suggestions
As an appetizer or a snack: mango salsa makes a perfect snack served with salty tortilla chips. If you want to make it a sweet snack, serve it with sweet cinnamon tortilla chips.
Topping: use it on top of grilled or pan-seared chicken, salmon, fish, pork, and crab cakes. White meats and seafood go amazingly well with sweet, fruity salsa.
Tacos: fish tacos are absolutely divine with mango salsa on top. You will never need sauce if you have some of this sweet and spicy salsa. Pulled chicken tacos, pork carnitas, and shrimp tacos will also be awesome with some of this salsa.
Sandwiches and burgers: add some salsa on top of chicken burgers, turkey burgers, chicken wraps, or pulled pork sandwiches.
SOME MORE RECIPES TO TRY:
Categories:
Appetizer Recipes, Cinco de Mayo Recipes, Dip Recipes, Gluten Free Recipes, Mexican and Tex-Mex Recipes, Most Popular Recipes, Toppings and Spreads,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This is my favorite Mango salade or salsa
I haven’t made it in a while and today I found it again.
Thank you for the recipe
I am so glad you like it, Georgina!
This looks absolutely delicious
Thank you, Jillian!
This looks absolutely delicious, and so easy to make!!
Hi, Jane! Thank you!