Easy Mango Salsa Recipe
This Mango Salsa is juicy, sweet, refreshing summer in a bowl! It’s made with ripe mangos, crunchy bell peppers, zingy red onion, zesty cilantro, spicy jalapenos and tangy lime for the perfect balance of sweet heat - in minutes! This Mango Salsa is super simple to make – if you can chop fruit and veggies, you can make this salsa! It is delicious plain as a salad, with chips as an appetizer or as a topping for tacos, salads, grilled chicken, pork or fish. No matter how you serve this easy Mango Salsa recipe, I guarantee it will be gone in minutes!
Servings 3 cups
Ingredients
- 3 mangos chopped
- 1 red bell pepper diced
- 3/4 cup chopped English cucumber optional
- 1/3 cup red onion diced
- 1-3 jalapenos seeded, deveined, minced (1 for very mild)
- 1/3 cup loosely packed cilantro chopped
- 1/2 teaspoon garlic powder (or 2 finely minced garlic cloves)
- 1/4 tsp EACH salt, chili powder, ground cumin
- 1/8-1/4 teaspoon pepper
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
Instructions
- Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Notes
STORAGE
- Mango Salsa is best served the day it is made.
- I recommend making your Mango Salsa 30-60 minutes in advance and chilling in the refrigerator to give the flavors time to build and meld.
- You can store Mango Salsa up to two days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Softer mangos don’t mean they’ve gone bad, they’re just not as appetizing.
Mango Salsa Variations:
You can mix up your Mango Salsa with any of the below add-ins, or anything else you can dream up!- Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
- Tomatoes: I like to use Roma tomatoes and remove the fleshy part so Mango Salsa or any salsa doesn’t get soggy.
- Corn: add corn from 1-2 ears sweet corn or from one 15 oz. can rinsed and drained. Try grilling the corn or charring in a skillet for extra flavor.
- Berries: strawberries, blueberries, etc. add extra juicy sweetness.
- Pineapple: add 2 cups chopped pineapple for extra tropical flavor.
- Coconut: along with the pineapple, tropical vibe, try adding toasted coconut like I do in my Pina Colada Fruit Salad.
- Black beans: rinse and drain one 15 oz. can black beans. Black beans will drastically change the flavor profile of your Mango Salsa into a hearty, savorier salsa.
- Quinoa: make it a quinoa salad with quinoa and some olive oil.
- Kale: make it a kale (quinoa) salad.
- Protein make it a meal by adding chopped cooked chicken, rotisserie chicken, chopped pork, salmon etc.
Tips for making mango salsa:
- Ripe mangos. Make sure our mangos are ripe so they are sweet, flavorful and juicy. Mangos that aren’t quite ripe will be fibrous and bland.
- Stall ripening. If your mangos are ripe before you’re ready to make your Mango Salsa, then refrigerate them to stall the ripening process.
- Uniform piece. Chop each of your ingredients within half of an inch of each other for even distribution.
- Jalapeno to taste. I find one jalapeno very mild and doesn’t have much flavor. I recommend 2-3 jalapenos otherwise it tastes like your Mango Salsa is missing something. You can start with less but add more to taste if your Mango Salsa doesn’t have enough kick.
- Puree salsa. If you have leftover salsa that is not going to be eaten before the texture of the mangos soften, then try pureeing it! Pureed Mangos Salsa makes a fabulous sauce for fish. You can even gently warm it and toss with chopped chicken, similar to my Mango Verde Chicken recipe.