A Mango Salsa recipe full of fresh ingredients is the best dip for summer! This quick and easy salsa is made of jalapeño, diced mango, red onion, cilantro, and lime juice. Grab a big bag of chips to enjoy this dip as an appetizer or use it as a topping for fish, tacos, and all your grilled favorites!
There’s always a clear indicator that summer is just around the corner.
At the beginning of May, our local Central Market starts showcasing its summer fruit. From berries and melons to perfectly ripe and juicy mangos, everything is fresh and delicious.
So recently when I grabbed a fillet of mahi-mahi for dinner, I couldn’t help but imagine a delightful topping of fresh mango salsa to go on top.
The pairing of spicy peppers, tart lime juice, and sweet mango fruit are like a match made in heaven.
And it’s so easy to make, too! Simply chop everything up, toss it in a bowl, mix it together, and voila!
You’ve got the BEST topping for fish, tacos, or even a dip with some Baked Tortilla Chips!
(If you want to take it just a step further, check out this Mango Avocado Salsa!)
The simple ingredients you need to make this Mango Salsa recipe include:
- Mangos. One mango equals about 2 cups when diced, so you will need 2 ripe mangos for this recipe. Avoid overripe ones, though. The riper they are, the sweeter they’ll be. But too ripe, and you’ll end up with a mushy salsa instead of one with a good bite.
- Onion. Finely dice a red onion for a good balance to the sweet fruit. You can substitute white, yellow, or sweet varieties if that is what you have.
- Limes. Fresh lime juice adds some acidity for freshness and a nice kick. It also acts as a preservative to keep avocados from turning brown.
- Cilantro. This fresh herb is a MUST! It perks up the salsa and goes amazing with the mango.
- Pepper. Depending on how much spice you want, you should use a combination of jalapeño and bell peppers. The recipe calls for 2 jalapeñoes and 1 bell pepper, but you can vary the amounts to your preference.
How to Make Mango Salsa
These are the steps to follow to make this Mango Salsa recipe:
Chop the Ingredients
First, prepare everything for the salsa.
You will need 4 cups of diced mango, which requires 2 pieces of fruit. Check out these detailed instructions on how to cut a mango.
Use a sharp knife and a cutting board. From the stem end, cut each side of the mango off, leaving only a wedge around the pit.
On each piece, slice a grid of small sections. Place the mango skin-side down on a cutting board so you don’t go through to your hand. These chunks should be pretty small so you don’t get too much mango in any one bite. Use a spoon or your hand to remove the pieces from the peel and then cut away any edible parts from around the pit.
Remove fresh cilantro leaves from the stems. Finely chop the herb until you have ½ cup. Measure after cutting for the most precise amount.
To prepare the jalepeño, wear latex-type gloves if you have them. Be very attentive to avoid your eyes and any cuts or injuries. Remove the end with the stem, then slice the pepper in half. Use a spoon to carefully scoop the seeds and veins away from the flesh and then finely dice the jalapeño.
Remove the stem and seeds from a red bell pepper. Chop it into small pieces until you have 1 cup.
Peel the outer layers of a red onion away. You need ½ cup diced.
Roll your lime on the counter to release the juices. Slice it in half and firmly squeeze the fruit over a bowl to remove as much liquid as possible, or you can always use a citrus juicer.
Combine the prepared ingredients in a medium bowl. Stir well until everything is thoroughly mixed.
For the best flavor, allow this fresh mango salsa recipe to rest in the refrigerator for 30 minutes or so.
Serve and Enjoy!
There are many ways to serve up this salsa:
Combine it with a big bowl of homemade tortilla chips. Or, pile it on top of your favorite tacos. It is also delicious on chicken or fish, like salmon and mahi mahi, as well.
Meal Prep and Storage
- To Prep-Ahead: You can chop the mango and peppers up to 1 to 2 days beforehand, simply keep them in the fridge until you’re ready to use them. Or, prepare this salsa the day before to let the flavors marry.
- To Store: Keep this dish tightly covered in the fridge for up to 2 to 3 days. Any longer and the mangos will begin to break down and the salsa will be somewhat watery.
- To Freeze: While you can freeze mango salsa, be aware it will affect the texture. Place in a freezer-safe airtight container, then cover the salsa with a piece of wax or parchment paper so it touches the ingredients. Store in the freezer for up to 2-3 months. When you are ready to enjoy it, place the salsa in the fridge until the salsa has thawed.
This mango salsa contains fresh mango, onions, cilantro, jalapeño, cilantro, and lime juice. However, some variations include tomatoes, corn, or other fruit like pineapple or strawberries.
Yes, you can make mango salsa the day before eating. This gives the flavors time to marry. However, after 2 days or so the mangoes break down and change in texture.
Most salsa is full of good vitamins and minerals. This refreshing dip packs a fairly healthy punch. We can’t say the same about the chips you eat with it, though!
Expert Tips and Tricks
- Small but mighty. Finely dice the peppers to pack a flavorful punch in each bite.
- Not too ripe. Choose a sweet but not overripe mango for the best texture.
- Let it rest. Allow the salsa to sit for 30 minutes in the fridge before serving.
- Take a dip. Pair this recipe with homemade tortilla chips for a fantastic snack!
- Get creative. Top your favorite fish or taco recipe with this salsa for fresh and crisp flavor.
What to Serve with Mango Salsa
Serve this delicious Mango Salsa recipe with any of these dishes:
More Mango Recipes
If you LOVE mango, be sure to try these awesome recipes next:
Mango Salsa Recipe
A Mango Salsa recipe full of fresh ingredients is the best dip for summer! This quick and easy salsa is made of jalapeño, diced mango, red onion, cilantro, and lime juice.
- 4 cups fresh mango diced (about 2 mangoes)
- ¼ cup cilantro finely chopped
- 2 jalapeño pepper seeded and finely chopped
- 1 cup red bell pepper finely chopped
- ½ cup red onion finely chopped
- 2 Tbsp. lime juice freshly squeezed
- ½ tsp. salt to taste
- ⅛ tsp. black pepper
Add the mango, cilantro, peppers, and onion to a large bowl. Drizzle on the lime juice and sprinkle the salt and black pepper.
Toss until everything is well combined, being careful not to overmix it.
Serve immediately or refrigerate for a few hours to chill. Enjoy!
- You can leave out the jalapeño peppers if you would like a mild salsa or substitute with additional red or green bell pepper.
- One serving equals roughly ¼ cup of salsa.
Meal Prep and Storage
- To Prep-Ahead: You can chop up the mango and peppers up to 1 to 2 days beforehand, simply keep them in the fridge until you’re ready to use them. Or, prepare this salsa the day before to let the flavors marry.
- To Store: Keep this dish tightly covered in the fridge for up to 2 to 3 days. Any longer and the mangos will break down and the salsa will be very watery.
- To Freeze: You can store mango salsa in the freezer in an airtight container for up to 2 months.
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