A perfect mango salsa recipe to add sweet and spicy flavors to your meals! We love mango salsa for fish, chicken, or with chips. Make this fun fruit salsa recipe your own by adding more or less spice, or experimenting with additional vegetables. Tips below!
Love summery, healthy condiments? Try this Roasted Carrot Hummus or this Authentic Chimichurri Sauce.
Contents
A Summery Mango Pico de Gallo
Summer food has my heart. Tons of fresh produce prepared in simple ways, grilling outdoors, and the fact food tastes better when you’re enjoying it with friends after a long day in the sun.
This recipe is a spin off the fruit salsas taco shops serve with fish tacos. There’s something magical about the sweet and spicy combo!
Sweet mango, crunchy jicama, and a zesty combination of lime and jalapeño. This salsa is unique and anything but run-of-the mill!
Grilling this weekend? Add this to your charred chicken breasts, your seared fish dishes, or set out as an easy (but slightly exotic) appetizer when having guests over.
What You’ll Need
- Ripe Mango (I buy these up to a week before I plan to make the salsa – because ripe mango can be hard to find sometimes! Leave it on the counter to ripen until it’s soft.)
- Jicama (This adds an earthy crunch to the salsa and such a great texture!)
- Jalapeño
- Red Bell Pepper (this is mostly for color, so omit it if you don’t have it!)
- Red Onion (also for color, use yellow onion if you prefer it)
- Cilantro (if you can’t tolerate it, leave it out!)
- Lime Juice (freshly squeezed is the best)
- Sea Salt
If you’ve never chopped a fresh mango, check out this tutorial on how to cut a mango.
How to Make Mango Salsa
Step 1: Chop the mango, jicama, and red pepper into small pieces (smaller than dice! Think about the fruit and veggies being small enough to mix well on a chip). Mince the jalapeno, red onion, and Cilantro. Add the chopped fruit and vegetables to a bowl.
Step 2: Mix the ingredients together. Add the salt and lime juice. Taste, and adjust with more jalapeno, salt, or lime juice until the desired flavor and heat is reached! Remember that jalapenos release oils and become spicier as they sit, so don’t go overboard.
Variations for the Salsa Recipe
Salsa is a great condiment to make at home. Especially when summer produce is at its peak, the flavors are incomparable to store bought varieties. Plus, SO EASY. You’re minutes away from tangy-sweet-salsa nirvana.
What Mango should I use? Red mangoes are typically what’s available in the US. These often are hard and sour when you purchase them, but will ripen if left on the counter for 3-7 days. Wait until mangoes have softened and smell sweet. Once they smell ripe, refrigerate them until you’re ready to make salsa!
Yellow mangos (sometimes called champagne, alphonso, or Ataulfo mangoes) are sometimes found at Hispanic or Asian import stores (or speciality grocers). These mangos are sweeter and take less time to ripen. Since they are smaller, use 2-3 mangos in place of 1 large red mango.
Hate Cilantro? Leave it out! I know there are many people who can’t tolerate it, and this salsa will still be amazing without the herb.
Storing Salsa for a while? Onions will go bad before the other ingredients in this mango salsa recipe. Keep the onions to the side of chop fresh when you’re serving, and the salsa will last longer.
Spice not your thing? Either devein and deseed your jalapeños, or opt for sweet bell peppers instead.
Amp up the Protein: Want to turn chips and dip into a late summer night dinner? Totally acceptable. Just add black beans or even chickpeas and then adjust the seasonings.
FAQ, Tips and How to Store Fruit Salsa
How to Store: Store salsa in an air tight container in the refrigerator for up to 7 days. I prefer to keep the onion separate if I am keeping the salsa for more than 3 days.
Plan Ahead for this Recipe: Having sweet, ripe mangoes is important for this salsa to have a good sweet/spicy balance! Be sure to buy mangoes in advance and let them ripen.
How to Serve Mango Salsa
This recipe is the perfect topping for tortilla chips. We particularly love mango salsa for fish, like on these Zucchini Salmon Patties.
If you’re looking for ways to use it to spice up meals, it’s perfect on top of grilled salmon or chicken, on fish tacos, or even on a black bean soup.
Some other serving suggestions:
- Try this salsa on top of a baked sweet potato with black beans, avocado, and mango salsa.
- Spice up your chicken salad.
- On burrito bowls, like this fun and healthy Healthy Chipotle Burrito Bowl.
- Jazz up a simple cheese quesadilla for a 5 minute dinner that will taste gourmet!
Other Fresh Salsa Recipes:
- Fresh Tomato Salsa Recipe, by Sunkissed Kitchen
- Avocado Jicama Salsa, by Blissfully Low Carb
- Mini Shrimp Tostadas with Pomegranate Salsa
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Mango Salsa
Ingredients
- 1 mango peeled and diced (about 2 cups mango)
- 1 cup jicama peeled and diced
- 1 jalapeno more of less, to taste
- 1/4 cup cilantro finely chopped
- 1/4 cup onion diced
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
Instructions
- Add all ingredients to a bowl, and mix to combine. Adjust salt and lime to taste.
- Adjust the jalapeno for spiciness, depending on the spice of the pepper. Remember that after the salsa sits, the oils in the peppers will come out increasing the heat.
That salsa! I loveeee anything with mango! I would put that on just about everything!
The whole family loved this recipe and it’s now our go-to fruit salsa recipe. Yum!!!
That salsa looks so summery and delicious! I definitely want to give it a try.
I love mango salsa! I have never seen jicama around here but will try to source it so I can give your version a go!
Mango salsa is my absolute favorite thing ever! Thanks so much for the recipe I can’t wait to try it!