So easy to make with 5 simple ingredients!
Mango salsa is absolutely one of my favorite salsas to make! Why? Because mangoes are juicy, sweet, affordable and available year round. And mango salsa recipe consists only of 5 ingredients – means you can make it almost any time.
Ingredients You Will Need and Substitutions
- Mango: Choose medium softness mango to use within 1-2 days and hard ones for later. Avoid very soft mango as it will become a mush. Ataulfo (champagne) or “regular” Tommy Atkins mango works.
- Red onion: Red onion is mild and sweet onion. If you don’t have any, use green onion or chives instead. White onion would be too harsh.
- Cilantro: Traditionally used in Mexican cooking, cilantro goes so well with sweet fruit and berries. If not a fan or out, you can skip (make sure add red onion) or use fresh parsley.
- Jalapeno: It is jalapeno seeds rather than the pepper that adds the heat. So, you can control how hot your mango salsa will turn out. I often buy a few jalapenos at a time and freeze them for later.
- Lime juice: I recommend to squeeze fresh limes or lemons, not from a bottle. So good! Out? A splash of white/red wine vinegar will do.
How to Make Mango Salsa
- Chop mango and veggies: I like to peel the fruit first, cut around the pit and then dice. For traditional mango cutting method, checkout my friend’s Jessica tutorial.
- Squeeze lime juice: Roll lime on a cutting board to help its juices flow. Then cut and squeeze, using a citrus squeezer. Lemon is much softer and can be squeezed even with hands.
- Combine and stir: Stir mango salsa ingredients in a medium bowl very gently. I find metal spoon works better than wooden because it doesn’t make fruit mushy.
How to Serve, Make Ahead and Store Mango Salsa
There are so many ways to serve mango salsa:
- Meat: Mango salsa elevates quickly marinated and simply seasoned grilled salmon or chicken breast to next level.
- Tacos: Replace traditional coleslaw in fish tacos or shrimp tacos.
- Chips: With tortilla chips, of course!
- Salad: And lastly, if you feel like adding black beans, just make my black bean mango salad.
Make Ahead: Add all ingredients to a bowl except salt. Cover tightly and refrigerate for up to 48 hours. Add salt and stir mango salsa right before serving. As soon as you stir salt with other ingredients, they start “leaking”.
Leftovers: Refrigerate mango salsa leftovers for up to 24 hours.
More Fresh Salsa Recipes
- 4 large mangoes peeled & diced
- 1/3 cup red onion finely chopped
- 1 small bunch cilantro finely chopped
- 1 lime or lemon juice of
- 1/2 tsp salt
- 1 tbsp jalapeños minced
- In a medium bowl, add mango, red onion, cilantro, lime juice, salt and jalapenos.
- Stir to combine.
- Store: Refrigerate in an airtight container for up to 24 hours.
Make Ahead: Add all ingredients to a bowl except salt. Cover tightly and refrigerate for up to 48 hours. Add salt and stir mango salsa right before serving. As soon as you stir salt with other ingredients, they start "leaking".
- To chop mango, I peel it, cut of the sides and then dice.Check out this tutorial how to cut a mango more traditional way.
- Pick ripe mangoes that are a bit soft to the touch, not too hard and not too soft. I used ataulfo mangoes.
- I freeze chopped jalapeños to avoid food waste and always have some on hand.
- What makes jalapenos spicy are the seeds - add or omit as many as you like.
- Frozen mango would not be good in this recipe.
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