Fresh and Easy Mango Salsa Recipe

This easy and fresh summer mango salsa recipe is terrific for scooping with chips. I bet you will see it disappear in a snap when served with corn chips (tortillas). It’s also a great accomplishment for fish, shrimp, pork, chicken, tilapia fish tacos.

Jump to:

• Why this recipe works
• Ingredients
• How to make
• How to choose right mango?
• How to cut mango?
• Best tips
• Storage
• Recipe FAQs
• Summer recipes
• 📋Easy and Fresh Summer Mango Salsa Recipe

Why this recipe works

• It’s a perfect dip and spread for any gatherings.
• Perfect to scoop with nachos and dips or to top it on fish tacos.
• Ready in 10 minutes.
• Wonderful balance of flavors and amazing crunch from vegetables.
• Fruity summery, easy to make and ridiculously tasty.

Ingredients

Here’s what you’ll need-

Ingredients notes

1. Ripe mango – Sweet ripe firm mango works best. You can use any type of sweet mango. Ensure to pick firm mango. Can easily use frozen mangoes when mangoes are not in season. Defrost frozen mangoes, drain all the juices and you are good to go. I wouldn’t recommend canned mangoes, as canned mangoes are loaded with sugar. Mangoes naturally has enough sweetness and using canned mangoes even after rinsing it does not remove all the extra sugar added to it for canning. But if you do not any other option left and canned mangoes are your only choice, then you can use canned mangoes. Make sure to drain canned mangoes, rinse it well and then use it to make salsa recipe.
2. Red onion – you can also use shallot or white onion. Onion adds flavor to the salsa.
3. Red bell peppers – adds extra crunch. Red bell peppers can be substituted with yellow bell peppers.
4. Jalapeno – use fresh jalapenos diced small. Remove seeds and discard for mild heat. If fresh jalapenos aren’t available, you can substitute with pickled jalapenos.
5. Lime juice – use freshly squeezed lime juice. Adds tangy flavor which helps balance some of the heat.
6. Salt – season to taste. Sea salt works best.
7. Cilantro – use loads of fresh cilantro to salsa.

How to make

Step 1: Prep all ingredients. Dice red onion, jalapeno, red bell peppers fine. Cut mango flesh into small cubes. Finely chop cilantro leaves. Squeeze lime juice(do not use bottled lime juice, always use freshly squeezed). Add all ingredients to a bowl. Toss well and serve with nachos or chips.

Mango salsa serves great with tortilla chips. It’s also a great accomplishment for fish, shrimp, pork, chicken, tacos.

How to choose right mango?

It’s crucial to choose the right mango. Select a nice firm and ripe mango.

To check if mango is ripe, gently squeeze the mango, it should slightly give. If it’s too hard = not ripe.

Too squishy = flesh will be too mushy

Gives slightly and firm = perfect mango!

How to cut mango?

Wash the mango. Slice on one side just past the seed.  Make the same cut on the other side.

Cut the flesh in grid like pattern without going through the skin(first slice the flesh without going through the skin, turn it 90 degrees and run the knife through the flesh without going through the skin). Use a large spoon to scoop out the flesh from skin. Diced mango flesh is ready.

Best tips

1. Use fresh ingredients. It makes a world of difference.
2. Choose the best mango, ripe and firm. Not over ripe.
3. Use frozen mangoes when mangoes are not in season. Defrost frozen mangoes, drain all the juices and you are good to go.
4. Feel free to change the recipe depending on your preference. Add avocados, chopped strawberries, diced tomatoes.
5.  Chop all ingredients the same size.
6. Use freshly squeezed lime juice.
7. Don’t forget fresh herb in the salsa. Highly recommend you use cilantro, if not a fan substitute it with fresh mint.
8. You can add other ingredients to the salsa. Get creative and have fun. Avocados, black beans, fresh pineapple, strawberries all these pairs well with mango salsa.

Storage

Transfer any leftover salsa into a container with tight lid. Store refrigerated for up to 3 days covered tight.

Recipe FAQs