This mango salsa is made with sweet, ripe mangoes, red onions, jalapeño, cilantro, and lime. It has a great sweet and tangy flavor with a tropical flair that pairs well with your favorite seafood or tortilla chips!
When mangoes are in season and plentiful on the market, it’s hard to resist mango salsa. It is so easy!
It’s a great salsa served with fries for a gathering, and it’s great as an accompaniment to seafood dishes like halibut or salmon.
How does mango taste?
The tropical flavor of mangoes creates a sweeter salsa than the traditional tomato-based version. When ripe, a mango’s flavor can resemble that of a ripe peach with pineapple, and when added to salsa, it’s a special complement to seafood. Or just scoop mango salsa with tortilla chips and enjoy the sweet and salty combo!
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Check out this mango salsa recipe
How to choose the best mangoes for salsa
Although there are several varieties of mango, most stores only sell one or two of them. Most varieties will work in this recipe, but we recommend avoiding honey mangoes, a newer variety of the fruit that’s smaller and softer, as it may not hold up in the recipe.
Choose ripe mangoes that are yellow or orange rather than green. Green mangoes are immature. A ripe mango also smells fragrant. The meat inside should be soft but not mushy. Mangoes that are not ripe enough will continue to ripen if left at room temperature.
Not sure how to cut a mango? We’ve got you covered.
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Refrigerate the mango salsa, tightly covered, for 3 to 5 days. The first day or two is best. After that, it’s still safe to eat, but it will start to break down and become mushy.
What to serve with mango salsa
- Homemade tortilla chips
- Easy Fish Tacos
- Fish Taco Salad Bowl
- Simply grilled salmon
- Bang bang shrimp tacos
From the editors of Simply Recipes
Mango salsa
For some variations on this recipe, fold in a cup of finely diced cucumber, red pepper, or jicama. It also tastes great with avocado!
It’s easier to dice a mango that’s still a bit firm, ripe, but not too soft. See How to Slice a Mango for tips.
Add less or more jalapeño to taste. Make sure you taste a little first. Some of them can be pretty hot!
ingredients
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1 ripe mangopeeled, stoned and finely diced (1 1/2 cups)
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2 tablespoon finely chopped Red onion
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1/2 jalapenochopped
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3 tablespoon fresh coriander leaveschopped
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3 tablespoon fresh lime juice
method
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Combine all the ingredients:
Place diced mango, red onion, jalapeño, and cilantro in a medium bowl. Flavor with lime juice.
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Surcharge:
Serve as a dip for tortilla chips or as a topping for fish, steak or tacos.
| nutritional information (per serving) | |
|---|---|
| 60 | calories |
| 0g | Fat |
| 15g | carbohydrates |
| 1g | protein |
