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Home » Appetizers » Dips » Mango Salsa

Mango Salsa

Created: July 22, 2019 Updated: September 12, 2022 by Lyuba Brooke 3 Comments

13.6K shares
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Mango Salsa is an amazing treat that combines sweetness and heat in one bite. Juicy, sweet mangoes, spicy jalapeno peppers, red onion, lime juice, a little honey, cayenne, and cilantro make this tropical salsa a staple in summer cooking. This Mango Salsa recipe only takes 10 minutes to prepare and you can snack on it or use on top of chicken and seafood. 

Summer is time for salsas and combining sweet, fruity, and savory together. After you’ve tried this salsa, try Strawberry salsa next. Sweet and savory flavors also shine in the Crispy Fish Tacos and Strawberry Balsamic Salmon Salad. 

Mango salsa in a bowl with a wood bowl

MANGO SALSA

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. 

Next time you’re invited to a BBQ party, I highly recommend that you bring a big bowl of this salsa. It will be more popular than any pasta or potato salad. 

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.

PIN THIS RECIPE

ingredients in mango salsa in a metal bowl on a wood cutting board

HOW TO MAKE MANGO SALSA

Cutting mango take the most effort in this super easy recipe. 

How 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. 

Prepare salsa:

Combine diced mango, minced jalapeno pepper, 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.

spicy mango salsa in a bowl

WHERE TO USE MANGO SALSA

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 grilled burgers, chicken sandwiches, chicken wraps, or pulled pork sandwiches. 

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. 

tropical mango salsa in a bowl

SOME MORE RECIPES TO TRY:

Spicy Mango Crab Cakes

Baked Ginger Peach Chicken

Balsamic Strawberry Chicken Salad

mango salsa in a bowl and scooping with a chip

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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PIN THIS RECIPE

Spicy Mango Salsa

This Mango Salsa recipe only takes 10 minutes to prepare and you can snack on it or use on top of chicken and seafood.
5 from 2 votes
Print Pin SaveSaved! Rate
Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 55kcal
Author: Lyuba Brooke

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
US Customary - Metric

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

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 a slight variation.

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 142mg | Fiber: 1g | Sugar: 12g | Vitamin A: 721IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Mango Salsa collage

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.6K shares

Filed Under: Appetizers, Cinco de Mayo, Dips, Gluten Free, Mexican and Tex-Mex, Popular Posts, 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.

Comments

  1. Jillian Wyatt says

    December 10, 2022 at 12:25 am

    This looks absolutely delicious

    Reply
  2. Jane says

    September 18, 2019 at 6:27 am

    5 stars
    This looks absolutely delicious, and so easy to make!!

    Reply
    • LyubaB says

      September 18, 2019 at 6:30 pm

      Hi, Jane! Thank you!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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