Brighten up your meals with this Mango Salsa, a Mexican summer salad bursting with sweet and tangy flavours! This easy homemade salsa is quick to make and pairs beautifully with fish tacos and grilled salmon. And If you are a fan of fresh mango recipes, take it to a potluck gathering too. It's one of the best fuss-free cold side dishes that you'll whip up!
Two more Mexican salads to explore: chicken salad and street corn salad.
About Mango Salsa
This mango salsa is a dream come true on warm summer days when all you want is a light and zesty summer salad to dig into with a glass of margarita in your hand. Tempting, right?
A perfect dish to make when mangoes are in season, it's not too difficult to put together either. With just a few ingredients and a no-cook method, it is a breeze to whip up this lovely sunshine yellow salad/salsa when the heat's getting to you.
Plus its decidedly Mexican origins make it a perfect fit as a side dish for your Mexican entrees if you celebrate Cinco de Mayo. Serve it as a fun dip for tortilla chips or tacos or use it as a topping for grilled meats and fish... it adds a sweet and spicy (and very welcome) twist to most main dishes.
More sides: If you love Mexican dips and appetizers, do try pico de gallo, guacamole, and Mexican salsa (with fresh roasted tomatoes) as well.
Ingredients
INGREDIENT NOTES
1. Mangoes: Any variety of mango works as long as it is ripe and sweet with tangy notes. In season mangoes are invariably the best quality too. Do choose ripe but firm mangoes that are not over-soft or mushy. I would not recommend frozen mango for this dish as mangoes are the starring ingredient in this recipe.
I used red mangoes in this recipe, but Ataulfo mangoes are also a good choice as they have a bright golden colour and are firm and creamy. Plus, they are in season from late February to early August.
2. The other ingredients play a supporting role, though of course, it is important to choose the freshest produce if you want a really rocking mango salsa! Snappy jalapeños, fresh green coriander leaves that have not been languishing in the crisper in your fridge for days, and freshly squeezed lime.. they all make a difference.
Instructions
1. Peel and cut the mangoes into small cubes and place in a mixing bowl.
2. Chop the onions, jalapeño, garlic and cilantro finely and add to the bowl.
2. Squeeze the lime in and top with paprika and sea salt. Mix well and serve immediately with tortilla chips or cover with some cling wrap and serve when chilled.
Top Tips
- Wear gloves while handling jalapeños, the oils in these chili peppers can lead your hands to sting!
- Jalapeños can be spicy, so I like to slice them lengthwise and remove the pith and seeds before dicing them up. If you don't mind the extra heat, just chop them up without this extra step, or use just half a jalapeño instead of one whole pepper.
Variations
Ooh, there are so many things you can do to jazz up this basic mango salsa! Add these ingredients to make a different mango salsa every time.
1. Avocado: Avocados make everything creamier. Tip in diced avocado when you are ready to serve the salsa.
2. Black beans: Make your mango salsa heartier by adding half a cup black beans from a can (drained and rinsed)
3. Red pepper: Dice the peppers finely and toss them right in for a burst of colour and extra crunch.
More Summer Salads
- Caprese salad with burrata and balsamic glaze
- Elote pasta salad
- Creamy potato salad with dill pickles
- Hearty three bean salad with pickled onions
Did you make this mango salsa recipe? Do leave a recipe rating and review in the comments section below. I'd love to hear from you:)
Mango Salsa
Equipment
- 1 Bowl
- 1 Sharp knife
Ingredients
- 2 mangoes 2 red mangoes or 4 ataulfo mangoes
- 1 small onion chopped fine
- 1 jalapeno chopped fine
- 1 clove garlic mincedc
- ¼ cup cilantro chopped
- ½ teaspoon paprika
- ½ tsp sea salt
- 1 lime squeezed fresh
Instructions
- Peel and cut the mangoes into small cubes. Place them in a mixing bowl.
- Chop the onions, jalapeño, and cilantro finely and add to the bowl. Chop or mince the garlic as well and add it the rest of the ingredients. See note #1 and #2 about the jalapeño.
- Tip in the paprika and sea salt and squeeze the fresh lime into the bowl. Mix well and serve immediately, or cover with plastic wrap and chill until ready to serve.
Notes
- Wear gloves while handling the jalapeño.
- Jalapeños can be quite spicy, so you can remove the pith and seeds to bring the spice down. Slice the jalapeño lengthwise and with the help of a small spoon, scoop out most of the pith and seeds. Now, dice them finely into small bits.
- Serve the mango salsa with tortilla chips or as an accompaniment to a main dish.
- Add black beans, sliced avocado or chopped red pepper for fun variations on the salsa.
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