How To Make Mango Salsa
Mango Salsa is a combination of juicy ripen mangoes combined with fresh ingredients and seasoned with lemon juice & coriander. A healthy appetizer or a perfect side for tacos, burritos, and tortilla chips.
Fresh tomato salsa is the most popular salsa but you can not forget the taste of this mango salsa and strawberry mango salsa.
As always salsa taste great with fresh ingredients and with fresh preparation, gets ready in just 10 minutes.
Check these corn salsa, restaurant-style tomato salsa, mango strawberry salsa & tomatillo salsa verde which are so easy to make salsa recipe from Mexican cuisine.
Mango salsa is a juicy, fragrant, colorful, and delicious salsa recipe to go with Mexican recipes. It is low fat, vegan, gluten–free, and oil–free.
If you are bored of serving popular tomato salsa as an appetizer or sides to tortilla chips then this fresh mango salsa is a must-try.
To make any fruit salsa I have a simple formula.
1Cup fruit cubes+ 1/2 cup red bell pepper or 1/2 Cup chopped tomato+ red onion+lemon juice+jalapeno+loads of chopped coriander+salt as per taste
This combination works perfect for any easy & quick homemade salsa.
Mango Salsa Ingredients
Homemade mango salsa recipe is very easy to make. Feel free to skip any of it if not available.
Please check RECIPE CARD for detailed ingredients list with accurate measurement.
- Mango– Nice ripe mangoes are best to make salsa. Slightly raw mangoes will ruin the flavors.
- Red bell pepper– Red bell pepper is another sweet pepper with extra crunch.
- Tomato– Tomato makes this juicy and adds the colors.
- Red onion– peeled and chopped finely red onion is great. Red onions are preferred.
- Spices– pinch of salt and chili flakes. I love to add chili flakes to balance the sweetness.
- Garnishing– Jalapeno, green coriander, lemon juice, all three adds a variety of flavors to this fresh mango salsa.
How to make mango salsa
Step-1 prepare ingredients
First clean mangoes with water & vinegar mixture. Rinse once under running water and dry using a paper towel.
Cut the mango in small chunks. You can see here how to cut mangoes.
Chop tomato, red bell pepper, red onion, jalapeno & green coriander.
Step-2 combine all ingredients
Add all ingredients mango cubes or chunks, chopped tomato, red onion, jalapeno & green coriander in a mixing bowl.
Step-3 Adjust seasoning
Sprinkle a pinch of salt and chili flakes.
Squeeze lemon juice and mix well.
Step-4 Garnish & serve
Serve immediately with tortilla chips, or cinnamon chips or just have it as a topping on tofu tacos.
Variations to mango salsa
You can add any other fruit like pear, peach, or avocado along with mango to create another wonderful variation. Here are some ideas
- Pear– Add 1/2 cup pear chunks
- Pineapple– 1/2 Cup pineapple cubes
- Peach– 1/2 cup peach chunks
- Avocado– 1/2 cup avocado cubes
- Black bean– 1/4 cup boiled black beans
- Cucumber– 1/4 Cup cucumber cubes
- Habanero chili– This is another most loved mango salsa dip. Add these in place of jalapeno.
Serving Suggestions
Keep it in the fridge for 30-40 minutes. Homemade mango salsa tastes great when served chilled. It is best served with wholewheat tortilla chips, pita chips, cinnamon chips.
You can also add it as a topping over chili tofu tacos and perfect sides to burritos, tacos, or with any Mexican recipe.
Customization to this fresh mango salsa recipe
There are few customizations that can be made in case of not liking any of the ingredients. You will love the fact that any of these does not ruin the soul of this sweet & spicy salsa recipe.
- Mango salsa without jalapeno– If you do not like heat in salsa, then skip adding jalapeno & chili flakes.
- Mango Salsa without tomatoes– Adding tomato to every salsa is my favorite. However, if you do not like to add, just skip adding tomatoes.
- Mango salsa without cilantro– Cilantro adds a very refreshing flavor to mango salsa. But in case you do not like it, replace it with parsley or basil. Or just skip it.
Storing suggestions
- Room temperature– At room temperature, 4-6 hours are good to keep. It starts leaving water as salt & lemon juice is already added.
- Refrigerator– 2-3 days easily you can store in the fridge. Just mix everything except salt & lemon. Add just before serving.
- Freezing– It is not recommended to freeze this salsa. But if required it can be stored for 2-3 months. Before serving you need to thaw and drain extra water.
The frozen method does not work well, as mangoes will not be firm after the thawing process. Also due to lemon and other ingredients, it becomes watery and loses the crunch.
Tips & FAQ’s
- If possible try to use the fresh, ripen, and less fibrous mangoes.
- Red bell peppers are best to use in any homemade salsa as they taste sweeter as compared to any other bell peppers.
- Adding salt & chili flakes is a complete choice but I do recommend as resulting salsa taste sweet, spicy, and salty at the same time.
- Don’t forget to add coriander.
- If you need to make ahead, then mix everything except salt, lemon juice and keep it in the fridge. Add just before serving.
- Just keep it in the fridge for 30 minutes before serving. Chilled mango salsa taste amazing.
Tacos, burrito bowls, burritos, tortilla chips, cinnamon chips are best served with mango salsa.
1. Take a sharp knife and cut lengthwise on either side of the mango.
2. Make 3 horizontal and 3 vertical cuts in the flesh of the sliced part.
3. Push the backside of the slice, so that flesh comes out. Scoop out the cubes and discard the skin.
4. Repeat the same on the other side.
5. Peel and cut the remaining part around the seed.
6. Discard the fruit skin and seed. Mango pulp is ready in terms of mango chunks.
Yes, you can make using canned mango cubes. Just drain the water and use. NOTE– I personally did not try but I don’t see why it will not work.
Yes, you can make this delicious, easy mango salsa with frozen mangoes. Thaw and let them come at room temperature. Drain the water and use them.
Using frozen mangoes will not give the crunch, and texture like the fresh mangoes.
It is always best to consume fresh salsa, but 4-6 hrs mango salsa is good to keep in the fridge.
Since lemon juice and salt as added, salsa starts leaving water and make it tasteless.
You can check some more Mexican recipes.
- Sweet Corn Salsa– This is a perfect recipe for nachos or adds on in a burrito bowl.
- Homemade Tomatillo Salsa Verde– This is a fresh, healthy, flavorful, and lip-smacking dip made with roasted tomatillos.
- Restaurant Style Fresh Tomato Salsa– It is one of the most popular Mexican side dish served with tortilla chips.
- Mango Strawberry Salsa- This is one of the best fresh fruit salsa, prepared with few ingredients in just 10 minutes.
- Mini Taco Salad Canopy– Mini taco salad canapes are perfect for the game day or kitty parties or kids after-school snack or as an appetizer.
- Homemade Guacamole Recipe– Guacamole is a Mexican avocado-based dip made with ripe avocado, lime juice, onion, and cilantro.
If you are a mango lover than below mango recipes surely excites you to try once.
- Mango Lassi– is one of the refreshing summer drinks to make using ripe mangoes and plain curd or greek yogurt.
- Eggless Mango Semolina Cake– This cake is moist, dense in texture and so aromatic with its delicious mango flavor.
- Mango Raita– Mango Raita or aam ka raita is so refreshing and a delicious raita recipe to make in the summer season.
- How To Make Mango Puree For Drinks- how to make mango puree using 3 different ways with little effort in just 5 minutes.
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How To Make Mango Salsa
Ingredients
- 1 cup mango cubes
- 1/2 cup tomato chopped
- 1/4 cup red bell pepper chopped
- 2 tbsp red onion chopped
- 1 jalapeno jalapenos or pepper (as per taste)
- 1/4 cup green coriander chopped finely
- 1 tbsp lemon juice
- 2 pinch salt
- 1 pinch chili flakes
Instructions
- First clean mangoes with water & vinegar mixture. Rinse once under running water and dry using a paper towel.
- Cut the mango in small chunks.
- Chop tomato, red bell pepper, red onion, jalapeno & green coriander.
- Add all ingredients mango cubes or chunks, chopped tomato, red onion, jalapeno & green coriander in a mixing bowl.
- Sprinkle a pinch of salt and chili flakes.
- Squeeze lemon juice and mix well.
- Serve immediately with tortilla chips, or cinnamon chips or just have it as a topping on tofu tacos.
Notes
- If possible try to use the fresh, ripen, and less fibrous mangoes.
- Red bell peppers are best to use in any homemade salsa as they taste sweeter as compared to any other bell peppers.
- Adding salt & chili flakes is a complete choice but I do recommend as resulting homemade salsa taste sweet, spicy, and salty at the same time.
- Don’t forget to add coriander. But you can replace it with fresh mint leaves.
- If you need to make ahead, then mix everything except salt, lemon juice and keep it in the fridge. Add just before serving.
- Just keep it in the fridge for 30 minutes before serving. Chilled mango salsa tastes amazing.
- Room temperature– At room temperature, 4-6 hours are good to keep. It starts leaving water as salt & lemon juice is already added.
- Refrigerator– 2-3 days easily you can store in the fridge. Just mix everything except salt & lemon. Add just before serving.
- Freezing– It is not recommended to freeze this salsa. But if required it can be stored for 2-3 months. Before serving you need to thaw and drain extra water.
Such a tasty way to use up seasonal ripe mangos!! Yum.
This was so yummy, and so easy too. I love mango everything and anything I can add to tacos! Will definitely be making this again! Thanks for the recipe xx
I’m looking at this and wondering why I have never added mango to my salsa. That looks lush! Sharing it now!
So colorful and vibrant! Forget the chips, just hand me a spoon to gobble this up!
This is very delicious and such a crowd-pleaser. Thanks for sharing!