This Mango Salsa Recipe is the perfect blend of sweet and spicy!
With just six fresh ingredients, this salsa makes a great summer topping. It's perfect paired with grilled fish, such as swordfish, halibut, salmon, and mahi-mahi. It also adds a tropical twist to chicken, pork, and shrimp tacos. We paired this salsa with our Jerk Chicken and Cilantro Lime Rice, which made an amazing meal!
We also love to serve this Mango Salsa as an appetizer with fresh tortilla chips.
Ingredients for this fresh Mango Salsa Recipe
- Ripe Ataulfo Yellow Mangoes - sliced into cubes
- Red Onion - finely diced
- Fresh Cilantro Leaves - finely chopped
- Jalapeno Pepper - deseeded and finely chopped
- Large Lime - zest and squeezed for juice
- Garlic Clove - minced, we recommend using fresh garlic
- Salt - to taste
How to make fresh Mango Salsa
- Finely dice red onion into small pieces.
- Strip the cilantro from its stems and finely chop the leaves.
- Add the zest and freshly squeezed juice from one lime.
- Add the minced garlic.
- Cut the jalapeno in half, remove the seeds, and finely chop. If you'd like some heat in your salsa, you can leave the seeds in.
- Peel, remove the pit, and then dice the mangoes. PRO TIP: Add mangoes to the salsa last to help prevent the mango cubes from getting mushy. See below for more tips on cutting mangos correctly.
- Taste and add salt as needed.
- Gently mix all of the ingredients with a spoon.
- Serve and enjoy!
When do you know a Mango is Ripe?
- Selecting a ripe mango is similar to selecting avocados and peaches. It begins with a touch.
- Place the mango in the palm of your hand and gently squeeze; a ripe mango will have a slight give. A mango that is not ripe will be firm to the touch. If it's medium ripe, it will be less firm but not give.
- A ripe Ataulfo mango will have a deep, rich golden-yellow skin color and will give off a fruity aroma at the stem. This is a great indicator of ripeness.
- Use the feel and aroma as the best measure to select the perfect mango.
If you find a mango with a beautiful golden-yellow color but wrinkly skin, don't be concerned. As the mango ripens, the skin will wrinkle, and its sugar content will skyrocket. This indicates a sweet, juicy, perfect mango!
How to cut a Mango
There are several ways to cut a mango. We have found this method to be the simplest.
- The first step is to peel the mango. Mangoes are easier to peel if you refrigerate the mango for a few hours or overnight. We use a vegetable peeler and start near the top end of the mango.
- Cut off a sliver on each end. This will expose the large flat seed in the middle of the mango, so you know where to begin slicing.
- Place your knife slightly off the flat seed inside the mango.
- Slice off the large flesh sides of the mango. You will have a thin slice of sweet, fleshy mango you can slice off on each side of the seed.
- Slice lengthwise on the large fleshy side of the mango, making two large slices. Then cube the two halves.
- The cubed mango is now ready to use in your salsa!
Storage of Leftover Mango Salsa:
- Store leftover salsa in a tightly sealed container in the refrigerator for up to 2-3 days.
If you enjoyed this recipe, here are some additional salsas and dips to try:
- Pineapple Salsa
- Salsa Verde
- Cowboy Caviar (corn and black bean salsa)
- Blue Cheese Dip
- White Bean Dip
Did you make this Mango Salsa Recipe? We would love to hear from you in our comments below. Please feel free to comment on this or any other recipe on our blog. Your feedback helps us to develop more recipes for you to enjoy!
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Mango Salsa Recipe
Ingredients
- 3 whole Ripe Mangos - cubed
- ½ cup Red Onion - finely diced
- ½ cup Cilantro Leaves - finely diced
- 1 whole jalapeno - deseeded and finely chopped
- 1 large Lime - juice and zest of lime
- 1 clove Minced garlic
- ¼ teaspoon salt, to taste
Instructions
- Finely chop red onion into small pieces.
- Destem and finely chop cilantro leaves.
- Add in the zest and fresh juice from one large lime.
- Add minced garlic.
- Cut the jalapeno in half and remove the seeds, and finely chop. If you want some heat in the salsa, you can leave the seeds in.
- Peel the mango. To slice around the pit, cut off a sliver on each end. This will expose the large flat seed in the middle of the mango, so you know where to begin slicing. Place your knife slightly off the flat seed inside the mango. Slice off the large flesh sides of the mango. You will have a thin slice of sweet, fleshy mango you can slice off on each side of the seed. Slice lengthwise on the large fleshy side of the mango, making two large slices. Then cube the two halves.Set aside. Add mango to the salsa last to keep mangos from getting mushy.
- Taste and add salt as needed.
- Gently blend all ingredients together with a spoon.
Notes
- PRO TIP: Add mangoes to the salsa last to help prevent the mango cubes from getting mushy.
- Store leftover salsa in a tightly sealed container in the refrigerator for up to 2-3 days.
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