A perfect mango salsa recipe to add some sweet and spicy flavors to your dishes! We love this healthy condiment on chicken, fish, or with chips. Try making this mango salsa recipe your own by adding more or less spice, or experimenting with additional vegetables. Tips below!
Summer food has my heart. Tons of fresh produce prepared in simple ways, grilling outdoors, and just the way food seems to taste different when you’re enjoying it with friends after a long day outside in the sun.
This recipe was an off-the-cuff addition to a recipe I was testing last week (Zucchini Salmon Cakes – coming soon!), and it turned out so perfect, I knew it needed to be shared all on its own.
Sweet mango, crunchy jicama, and a zesty combination of just the right amount 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.
You can also make an even simpler version — try this Mango Pineapple Salsa.
YOUR Perfect Mango 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.
Start with a juicy, ripe mango, and you’re off to the perfect start.
This salsa is customizable. Hate cilantro? Leave it out!
Not a fan of onions? Those can go too. Red onions give this salsa great visual appeal, but feel free to use yellow.
Spice not your thing? Either devein and deseed your jalapeños, or opt for sweet bell peppers instead.
Want to amp up the protein, and turn chips and dip into a late summer night dinner? Totally acceptable. Just add black beans or even chickpeas and then adjust the seasonings.
A little diced avocado wouldn’t hurt either.
That’s the beauty of homemade <3
Sweet, Spicy, Tangy, and CRUNCHY!
Rather than focusing on solely mango, I knew I wanted to add some crunch to this healthy salsa recipe.
Jicama is a much underused vegetable. Have you ever had it? The large tubers are common in Mexico and Central America, and are often served as a snack with lime, salt and chili.
It’s crunchy and slightly starchy texture is addicting. Plus, it’s a low calorie vegetable packed with nutrients, like vitamin C and vitamin A.
Mixed with the bright flavors in mango, cilantro, and lime juice, it finds its perfect home.
How to Serve Mango Salsa
This recipe is the perfect topping for tortilla chips.
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.
- Jazz up a simple cheese quesadilla for a 5 minute dinner that will taste gourmet!
- 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
- 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.
Other Fresh Salsa Recipes:
- Fresh Tomato Salsa Recipe, by Sunkissed Kitchen
- Fresh Cucumber Salsa, by Lovebugs & Postcards
- Strawberry Salsa, from Cookie + Kate
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