Fruit based, Mango Salsa, is a versatile and zesty condiment. Pair with any type of cracker or chip and you have yourself a fiesta fit for a Caribbean vacation!
Fresh Mango Salsa is a fruity salsa recipe perfect for serving with tortilla chips or even on top of grilled chicken, steak or seafood. Perfect for BBQs and potlucks.
Juicy mango, red onion, roasted red bell pepper and cilantro all tossed with lime juice makes this colorful dip also a healthy one.
Make sure you PIN Mango Salsa!
This is a delightful twist on traditional salsa, but for some reason mango intimidate people. Let’s calm your mango fears.
You can either use fresh mango or canned mango. I would suggest against frozen mango for this particulate recipe because it holds a lot of water.
How to Pick a Mango:
- Squeeze the mango. It should be a little squishy, but not hard and not super soft.
- Look for the least blemished skin.
- Smell near the stem, if should have a fruit aroma.
How to cut a mango:
- Stand the mango on a wood cutting board stem end down and cut out 1/4 inch away from the center to avoid the seed.
- Firmly push down to separate the mango flesh from the seed.
- Cut into cubes, like an avocado, while still in the skin.
- Either scoop out cubes or flip skin “inside out” to peel out of the skin.
Personally, I like to pair mine with Homemade Tortilla Chips! But Mango Salsa goes well with so many other things too, you might want to make two batches.
What does salsa mean? Salsa just means sauce. Any sauce, really. Which means it can totally be a fruit salsa. And mango salsa can also be substituted in nearly any other recipe that calls for salsa.
MANGO FACT: A mango has one long, flat seed in the center of the fruit.
The only constant with salsas is that there is acidity. For this mango salsa, that is the lime juice. Salsa doesn’t have to be the red tomato kind. Expand your salsa horizons!
Questions you might have about how to make mango salsa:
Can I make spicy mango salsa? Of course! You can add 1 hot pepper to the mix. Jalapeno, ghost pepper or habanero are your best bets for even heat.
Now make sure you have gloves before you go chopping…
Say what? Non powdered latex gloves are another one of my kitchen essentials. Anytime I chop a hot pepper (jalapeno, serrano, habanero), you risk the oils permeating your skin and it BURNS!
Touch anything else, God forbid your eyes, and you will be in some real pain! Avoid all of this by throwing on some latex gloves without powder. Unless you are allergic to latex, of course.
And if you don’t follow my advice and do end up with the burning skin, soak them in milk, the higher fat content the better!
You can also use plastic wrap for plastic baggies. Protect your hands at all costs!
Can I freeze mango salsa? Technically you can, but it won’t defrost well. Mango salsa ingredients have high water contents, so when thawed, they go limp and floppy.
How long does mango salsa last? If kept in an airtight container in the fridge, about 5 days, but it will start losing its body after 2 days.
Can I make mango salsa ahead of time? You sure can, but I wouldn’t suggest more than 24 hours before it starts to lose its shape.
More salsa recipes to try:
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- Mix all ingredients in a bowl. Chill until ready to serve.
- If you’ve tried this recipe, come back and let us know how it was!