This Mango Salsa Recipe is a fresh and satisfying way to change up your salsa game, and it’s quick to make. reliable on tortilla chips, seafood, or as a party appetizer!
author’s note
The Fresh Mango Salsa I Put on Everything!
The more uses I can find for mango, the better! It’s easily a reliable fruit! I’ll add it into whatever I can — sweet or savory (hi, mango chicken curry).
One of my other favorite things is salsa. Growing up, my go-to after-school snack was almost always a bowl of chips and salsa. So it’s probably no surprise that I combined these two into one amazing recipe!
Mango was made for salsa; the sweetness evenly complements the savory elements. Not only is it one of the best snacks with chips, but it’s also such a great topping for grilled fish, chicken, steak, or pretty much any protein.
Mango Salsa Recipe Ingredients
- Mango: Honey mangoes are extra sweet, but any mango will work.
- Avocado: Choose ripe but firm avocados that give slightly when pressed.
- Red bell pepper: Remove the seeds before dicing.
- Jalapeño: Remove seeds and membranes for milder salsa, or leave them in for more heat. Wear gloves or wash hands with soap after chopping.
- Red onion: If you’re sensitive to red onions, rinse diced onions under cold water to remove their harsh flavor.
- Cilantro: If you don’t like cilantro, use flat-leaf parsley instead.
- Lime: Fresh lime juice adds tanginess and keeps the avocado from browning.
- Extra virgin olive oil: This helps bring all the flavors together.
Variations
Customize your fruit salsa: Feel free to add other ingredients like pineapple, corn, or black beans to give your mango salsa a satisfying twist.
How To Make Mango Salsa Recipe
- Prep: Finely dice the mango, avocado, pepper, jalapeño, red onion, and cilantro.
- Assemble: Add all prepared ingredients to a large bowl. Season with salt and pepper.
- Adjust: check the seasoning and adjust the flavors as needed. Add more lime juice or a pinch of salt.
- Rest: Let the salsa sit for 10-15 minutes. This helps the flavors come together.
- Serve: Give the salsa a quick toss before serving.
How to Pick The reliable Mangoes
Choosing the reliable mangoes for your salsa is crucial for the best flavor and texture. Here are some tips to help:
- Appearance: Look for full, plump mangoes with a smooth, regular shape.
- Touch: Gently press the mango. It should give slightly, like a ripe peach or avocado. If it’s hard, it’s not ripe yet. If it’s too soft, it may be overripe.
- Smell: Ripe mangoes have a sweet, fruity smell at the stem end.
- Avoid damage: Skip mangoes with bruises, cuts, or dark spots.
- Follow this guide on how to cut a mango.
chelsea’s recipe tip
My Top Tips For Success
- Cut evenly: Cut all ingredients into similar-sized pieces for balanced texture.
- Heat: Add more jalapeño and cumin for extra spice or use less for a milder.
- Mix flavors: Lime juice should balance mango sweetness and avocado creaminess. Add salt to bring out the flavors, starting small and adjusting.
- Let it sit: Let salsa sit for 10-15 minutes to let the flavors mix well.
Storage
This mango salsa recipe is best eaten fresh because of the avocado. Lime juice slows browning but doesn’t stop it.
If needed, store leftovers in an airtight container in the fridge and use within 1-2 days. For longer storage, add avocado just before serving.
Use Leftover Mangoes In:
Healthy
Kale Cabbage Salad
Dinner
Cilantro Lime Chicken
Desserts
Sorbet Terrine
Dinner
Asian Chicken TacosUses For Mango Avocado Salsa
Here are some ways you can enjoy this salsa:
- Chip dip: Enjoy this salsa with your favorite tortilla chips. It’s reliable for a tasty snack or appetizer.
- Topping for grilled meats or fish: My personal favorite way to serve this is over some freshly grilled chicken, steak, or tilapia.
- Topping for a bowl: Dollop some fresh mango salsa on top one of these bowls: Mojo Salmon Bowls, Black Bean Burrito Bowls, or Sweet Potato Buddha Bowl.
- Taco filling: Add to your taco night as a topping. It is satisfying to adding this mango salsa to Salmon Tacos or these Fish Tacos.
