Whether it be for game day, taco night, or if you made my Mango Popsicles and have extra mango leftover, you should definitely put this mango salsa on your menu. While you might be tempted to just grab some pre-made salsa at the store, you’ll be surprised at just how easy it is to make your own at home.
Plus you get to customize the flavors to suit your palette. Want extra mangos? Add in extra! Want it to be spicier? Add more jalapeño! Adjust as you wish with this recipe and make it your own with these base ingredients!
Key Ingredients You Need
- Mangoes — Did you know that there are over 500 varieties of mangoes? You can use whatever mangoes you have at your local grocery store.
- Red Onions — Red onions have a spicy to mild flavor to them as well as a nice crunch.
- Red Pepper — Again, the red pepper adds a great crunch to the salsa.
- Jalapeño — For a nice spicy kick, we add a single jalapeño.
- Fresh cilantro — Cilantro provides a tangy citrus flavor.
- Limes — Freshly squeezed is best.
How to Make Mango Salsa
Step 1: Dice the red onions. Add to a large bowl.
Step 2: Dice the red peppers and add to the bowl.
Step 3: Slice the jalapeño in half and remove the seeds and then dice the jalapeño. Add to the bowl.
Step 4: Dice the mangoes and add to the bowl.
Step 5: Cut the cilantro and add to the bowl.
Step 6: To the bowl, add in freshly squeezed lime juice.
Step 7: Finish with some salt.
Step 8: Stir to combine.
Substitutions
- Don’t have red onions? Sweet or yellow onion works as well.
- Don’t have red peppers? You can opt for yellow or orange peppers instead. Green peppers lean towards a more bitter taste so I’d avoid using them.
- If you don’t like cilantro, you can substitute for parsley.
- For a spicier recipe, add in two jalapeño.
- If you’re out of limes, a lemon will work as well.
Tips For This Recipe
- Be sure you dice your ingredients up into similar sizes. This makes it easier to eat. Also, make sure they’re diced into small pieces so you can get a taste of everything with each bite. However, if you like your salsa “chunky,” then leave some larger pieces.
- Fresh lime juice is key to this recipe. I promise that your salsa will taste much better with fresh lime. Please avoid the bottled lime juices as they lose that bright citrus tang and can end up tasting a little bitter due to the preservatives.
- Do not forget to remove the seeds in your jalapeño pepper. Also be careful when doing so and wash your hands afterwards as the residue gives you “jalapeño hands” where your skin might feel like it’s burning and will hurt if you accidentally rub your eyes. You can also wear gloves when cutting jalapeño peppers to avoid it entirely.
Frequently Asked Questions
Dicing a mango might seem complicated, but it’s super simple. Here’s how to do it:
1. Slice off each of the cheeks of the mango.
2. Run a knife through it, making a grid in the cheeks without breaking the skin.
3. Push each cheek so that they’re inverted and the mango cubes are sticking out.
4. Then using a knife or a spoon, scoop out the cubes from the mango skin.
You can store leftover mango salsa in an airtight container in the fridge for up to 2 to 3 days. Mango salsa does taste best fresh so if you would like to make this ahead of time, you could potentially prepare a few of the ingredients in advance. For example, you can dice your onions and mangoes in advance and store them separately in the fridge.
Have it on its own as a dip with some chips, add it into your tacos, use it as a topping for a burrito bowl, or serve it as a side dish. This mango salsa is versatile and can go with many dishes!
The possibilities are endless but here are some more ideas: diced avocados, diced tomatoes, and diced cucumbers.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Mango Salsa Recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Mango Salsa
Ingredients
- 2 ripe mangos diced
- ½ medium red onion chopped
- 1 medium red bell pepper chopped
- 1 jalapeño diced
- ¼ cup fresh cilantro chopped
- 2 small limes juiced (or 1 large lime)
- ¼ tsp salt or to taste
Instructions
- In a medium mixing bowl, add in all ingredients and mix well. Optional to let it marinate for 10+ minutes to really let the flavors out.
Video
Notes
- Be sure you dice your ingredients up into similar sizes. This makes it easier to eat. Also, make sure they’re diced into small pieces so you can get a taste of everything with each bite. However, if you like your salsa “chunky,” then leave some larger pieces.
- Fresh lime juice is key to this recipe. I promise that your salsa will taste much better with fresh lime. Please avoid the bottled lime juices as they lose that bright citrus tang and can end up tasting a little bitter due to the preservatives.
- Do not forget to remove the seeds in your jalapeño pepper. Also be careful when doing so and wash your hands afterwards as the residue gives you “jalapeño hands” where your skin might feel like it’s burning and will hurt if you accidentally rub your eyes. You can also wear gloves when cutting jalapeño peppers to avoid it entirely.
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