This vibrant mango salsa is bursting with flavor! It's packed with sweet mango, crunchy red bell pepper, zesty red onion, fresh cilantro, and a pop of lime. This incredibly easy homemade salsa is the perfect topping for salmon, fish tacos, chicken, or your favorite tortilla chips.
Ingredients (for Mango Salsa)
Mangoes. ⇢ For a salsa that holds its shape beautifully, opt for slightly underripe mangoes. They should be firm with a bit of give when gently pressed. This ensures vibrant flavor and prevents the salsa from turning mushy.
Avocados. ⇢ Similar to mangoes, choose avocados that are slightly firm. A perfectly ripe avocado will be too soft for this salsa. Look for ones that yield slightly to pressure, indicating they are close to being ripe.
Red Onion. ⇢ Provides a bit of savory bite and a slight sharpness that cuts through the sweetness. Other onions (white, yellow) can be used, but red onion offers the classic flavor profile.
Jalapeño. ⇢ This is where you control the heat level! Include the seeds for a spicier kick or remove them for milder salsa. Serrano peppers or even a dash of cayenne can be used instead.
Red Bell Pepper. ⇢ Adds a beautiful pop of color and a contrasting sweetness that balances the other flavors. Yellow or orange bell peppers can be substituted.
Cilantro. ⇢ Lends a fresh, herbaceous flavor that's essential to a great salsa. If you're one of those people who dislike cilantro, try substituting fresh basil.
Lime Juice. ⇢ Freshly squeezed lime juice is key! It brightens all the flavors, adding the perfect acidity to balance the sweetness of the mango.
Salt. ⇢ Enhances all the flavors of the salsa and brings them together.
Mango Salsa Guide (Step by Step)
Chop it up!
Bust out your mango-cutting skills (here's a quick how to if you need it!), get that avocado perfectly diced (this method's a game-changer!), and give your red onion a little chop.
Toss and Taste.
Throw everything in a bowl with some chopped red pepper and a handful of fresh cilantro.
Zing it.
Squeeze in that lime juice, add a pinch of salt and pepper, and give it a taste! Need more salt? A little extra cilantro? Go for it!
The Secret to Salsa That Won't Turn to Mush
Okay, here's a super important tip for any fruit salsa (mango, pineapple, you name it!): Don't use overly ripe fruit. We want flavor, not mush! Choose mangoes and avocados that are slightly firm – they'll still have tons of flavor and hold their shape beautifully in your salsa. Trust me on this one!
Full Recipe
Mango Salsa Recipe
Pin RecipeIngredients:
- 1 piece avocado (large, firm) (cut into chunks)
- 1½ cup Mango (diced)
- 1 piece red bell pepper (diced)
- ½ cup red onions (finely chopped)
- 1 piece jalapeno (seeded and minced)
- ¼ cup cilantro (chopped)
- 1 piece lime juice
- salt and pepper (to taste)
Instructions:
- Chop it up!Bust out your mango-cutting skills (here's a quick how-to if you need it!), get that avocado perfectly diced (this method's a game-changer!), and give your red onion a little chop.
- Toss and Taste.Throw everything in a bowl with some chopped red pepper and a handful of fresh cilantro.
- Zing it.Squeeze in that lime juice, add a pinch of salt and pepper, and give it a taste! Need more salt? A little extra cilantro? Go for it!
Notes:
The Secret to Salsa That Won't Turn to Mush:
Okay, here's a super important tip for any fruit salsa (mango, pineapple, you name it!): Don't use overly ripe fruit. We want flavor, not mush! Choose mangoes and avocados that are slightly firm – they'll still have tons of flavor and hold their shape beautifully in your salsa. Trust me on this one!Storing tips:
- For best results, store leftover mango salsa in an airtight container in the refrigerator. It should keep for up to 3 days.
- The lime juice in the recipe helps prevent the avocado from browning too quickly!
This Salsa is so versatile
- Ultimate Chip Dip: Obviously! Get those tortilla chips ready for serious scooping. Alternative! These Baked Zucchini Parmesan Chips are the perfect healthy snack for serious scooping.
- Grilled Favorites: This salsa is BFFs with grilled chicken or salmon. Flavor explosion! Check the honey Glazed Salmon, Pan Seared Salmon, Teriyaki Baked salmon,
- Bowl Booster: Adds a pop of sunshine to burrito bowls, grain bowls, you name it.
- Mix It Up: Toss some into quinoa for a quick and flavorful side.
- Salad Superstar: Liven up any salad with a scoop of this goodness.
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Make This Salsa Your Own!
Short on ingredients? No worries! This mango salsa is super flexible. Here are a few ideas to get you started:
- Get Fruity: No mango? No problem! Pineapple, peaches, or even strawberries would be delicious. It's your salsa adventure!
- Spice It Up: If you like it hot, leave those jalapeño seeds in for a fiery kick, or try a little diced habanero for serious heat.
- Veggie Vibes: Toss in some diced tomatoes for a classic salsa feel or add pops of sweetness with corn kernels.
This Salsa is SO Versatile
Okay, I'll admit it – I could eat this mango salsa straight out of the bowl with a spoon. But seriously, there are SO many delicious ways to enjoy it! Here's what we love:
- Ultimate Chip Dip: Obviously! Get those tortilla chips ready for serious scooping. Alternative! These Baked Zucchini Parmesan Chips are the perfect healthy snack for serious scooping.
- Grilled Favorites: This salsa is BFFs with grilled chicken or salmon. Flavor explosion! Check the honey Glazed Salmon, Pan Seared Salmon, Teriyaki Baked salmon,
- Bowl Booster: Adds a pop of sunshine to burrito bowls, grain bowls, you name it.
- Mix It Up: Toss some into quinoa for a quick and flavorful side.
- Salad Superstar: Liven up any salad with a scoop of this goodness.
Need some recipe inspo? It's amazing on these dishes:
Storing Tips
- For best results, store leftover mango salsa in an airtight container in the refrigerator. It should keep for up to 3 days.
- The lime juice in the recipe helps prevent the avocado from browning too quickly!
