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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.

mango salsa is served in white plate garnished with lemon wedge & jalapeno.

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, glutenfree, and oilfree.

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 salsa ingredients showcased in small bowls.
  • 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.

mango salsa served in white bowl with tortilla chips along side.

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.
fresh mango salsa served in white bowl.

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.

mango salsa with tortilla chips

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.
what to eat with mango salsa

Tacos, burrito bowls, burritos, tortilla chips, cinnamon chips are best served with mango salsa.

How to prepare a mango

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.pictures shown step by step how to cut a mango

Can you make salsa with canned mango

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.

Can you make salsa with frozen mango

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.

How long does mango salsa last in the fridge?

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.

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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mango salsa served in white bowl with tortilla chips along side.

How To Make Mango Salsa

Mango Salsa is a healthy appetizer or a perfect side for tacos, burritos, and tortilla chips. Ripen mangoe combined with vegetables lemon juice & chopped coriander.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Salad, Snack
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
Calories: 35kcal
Author: Bhawana

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.
    mango salsa with tortilla chips

Notes

Tips to make the best salsa & 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 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.
 
How to store
  • 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.

Nutrition

Sodium: 22mg | Calcium: 5mg | Vitamin C: 36mg | Vitamin A: 998IU | Sugar: 7g | Fiber: 1g | Potassium: 133mg | Calories: 35kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 8g | Iron: 1mg
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5 Comments

  1. 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

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