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    Home » Recipes » Appetizers » Mango Salsa

    Mango Salsa

    Published: January 26, 2021 · Modified: Jan 26, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Fresh and juicy Mango Salsa! This salsa is bursting with fresh summer flavors made with ripe mangoes, bell peppers, jalapenos, and zesty lime juice. Serve this as an appetizer with tortilla chips or use in your favorite Mexican dishes like tacos, fajitas or enchiladas.

    Mango salsa in a bowl with chips beside it
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    A pinterest graphic of Mango Salsa
    A pinterest graphic of Mango Salsa
    A pinterest graphic of Mango Salsa
    A pinterest graphic of Mango Salsa
    A pinterest graphic of Mango Salsa

    Mango salsa is the ultimate way to use fresh, ripe, and juicy mangoes, especially in the summer when we crave those fresh and bright flavors. Just like my tomato salsa recipe, it’s super easy to make and takes no time at all, the most important thing to remember is to use good quality ingredients!

    It’s packed with the perfect mix of flavors, sweet mango and bell peppers, spicy jalapeno pepper, and zingy fresh lime juice. Serve it with tortilla chips as a delicious appetizer, with fish like my shrimp tacos or with grilled chicken.

    What you need to make this recipe

    An overhead shot of all the ingredients you need to make mango salsa

    Mangoes – ripe, fresh, and juicy mangoes are a must, you can tell a mango is ripe by gently pressing it just like you would test a peach or avocado. If it feels soft it’s ready (see my instructions on how to cut a mango below, photos 1 & 2).

    Bell pepper – I like to use a red bell pepper because not only is it the sweetest tasting bell pepper the red gives this salsa a pop of color too!

    Red onion – red onion is much sweeter than white onion, I like to finely chop it so you get a little in every bite!

    Jalapeno peppers – you can control the amount of heat in this salsa by adding more or less jalapeno to taste.

    Lime juice – this is a super important ingredient (make sure to use fresh and not bottled) it adds zing and freshness and really enhances all the flavors!

    Cilantro – cilantro is the classic herb to add to salsa but if you’re not a fan you could use fresh parsley.

    How to make Mango Salsa

    Two photos showing how to cut a mango

    1. To cut a mango easily and safely first cut a fine slice off of the bottom so the mango can stand without wobbling. Next, cut down each of the widest sides of the mango, make sure you start slightly off-center where the pith is and cut all the way down. If you are stopped at any of the hard pith turn your knife outwards to cut around it.

    2. Cut a grid on each cut side of the mango by applying enough pressure to cut down to the skin but not right through it. Push the skin inside out so you have cubes of fresh mango sticking out and cut them off with a knife or scoop them out with a spoon. You can also trim any extra mango flesh from the middle piece to make sure there’s no waste.

    Chopped up red onion and jalapeno pepper

    3. Finely chop the red onion.

    4. Then finely chop the jalapeno pepper and cilantro.

    Finely chopped red pepper and a hand squeezing lime juice over mango salsa

    5. Finally, finely chop the red bell pepper and put everything in a large bowl.

    6. Squeeze over the lime juice and season with salt, serve.

    A close up of mango salsa in a large bowl with salad spoons

    Pro tips for making this recipe

    • Try to dice everything to a similar size so you get everything in one bite.
    • Use good quality ingredients (in season) for the best flavor.
    • Taste the salsa to see if it requires more seasoning before serving.
    • If possible make the salsa 1-2 hours in advance so the flavors really get a chance to meld together.
    • Although I recommend using lime juice because it’s such a classic salsa ingredient you could also use lemon or orange instead.
    • If you’re not a fan of cilantro you can use fresh parsley instead.
    • If you don’t have ripe mangoes you could swape it for ripe peaches instead.
    • Make sure to keep the salsa refrigerated until you are ready to serve it.

    A chip picking up some mango salsa from a bowl

    Frequently Asked Questions

    What can I serve this with?

    Mango salsa can be served in so many ways from on lobster tacos, enchiladas,  or fajitas, with grilled chicken or fish, or simply as an appetizer with tortilla chips.

    Can I prepare this in advance?

    Yes, in fact, I recommend making it 1-2 hours ahead of time and store it in the fridge until you are ready to serve it. This really gives the flavors a chance to develop and become even more delicious. 

    How long does it last?

    The salsa will keep well in the fridge (covered) for up to 2-3 days or can be frozen for up to 3 months. Once thawed after freezing the salsa will be a little softer in texture but will still taste delicious!

    If you love this recipe try these out!

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    If you’ve tried this Mango Salsa recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 3 votes

    Mango Salsa

    How to make a fresh and delicious Mango Salsa for serving with chips and more! Don't forget to check out my step by step photos and tips above!
    Course Appetizer
    Cuisine Mexican
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 - 10 servings
    Calories 57kcal
    Author John Kanell

    Ingredients

    • 1 Bell pepper seeded and diced
    • 3 ripe mangoes diced about 3 cups
    • 1/2 medium red onion peeled and diced (one cup)
    • 1-2 jalapenos seeded and diced add to taste
    • 1/2 cup chopped fresh cilantro
    • ¼ cup lime juice about one lime
    • Salt to taste

    Instructions

    • To cut a mango easily and safely first cut a fine slice off the bottom so the mango can stand without wobbling. Next, cut down each of the widest sides of the mango, make sure you start slightly off-center where the pith is and cut all the way down. If you are stopped at any of the hard pith turn your knife outwards to cut around it.
    • Cut a grid on each cut side of the mango by applying enough pressure to cut down to the skin but not right through it. Push the skin inside out so you have cubes of fresh mango sticking out and cut them off with a knife or scoop them out with a spoon. You can also trim any extra mango flesh from the middle piece to make sure there's no waste.
    • Finely chop the bell pepper, red onion, jalapeno peppers and cilantro and add to a large mixing bowl with the cut mango.
    • Squeeze over the lime juice and season with salt, mix everything together taste and add more seasoning if required, serve.

    Notes

    • Try to dice everything to a similar size so you get everything in one bite.
    • Use good quality ingredients (in season) for the best flavor.
    • Taste the salsa to see if it requires more seasoning before serving.
    • If possible make the salsa 1-2 hours in advance so the flavors really get a chance to meld together.
    • Although I recommend using lime juice because it's such a classic salsa ingredient you could also use lemon or orange instead.
    • If you're not a fan of cilantro you can use fresh parsley instead.
    • If you don't have ripe mangoes you could swape it for ripe peaches instead.
    • Make sure to keep the salsa refrigerated until you are ready to serve it.
    • The salsa will keep in the fridge for 2-3 days or can be frozen for up to 3 months.

    Nutrition

    Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 190mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1396IU | Vitamin C: 52mg | Calcium: 13mg | Iron: 1mg
    *Nutrition Disclaimer
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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