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.
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 smokey 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.
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.
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.
HOW TO EAT 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.
HOW TO STORE MANGO SALSA
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.
SOME MORE RECIPES TO TRY:
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Spicy Mango Salsa
- 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
- 1/2 tsp cayenne pepper (more or less to adjust the heat level)
- 1 tbsp honey
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.
- 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.