Mango Salsa This mango salsa is made with sweet, ripe mangoes, red onion, jalapeño, cilantro, and lime. It has a terrific sweet and spicy tang with a tropical flair that works well with your favorite seafood or tortilla chips! Elise founded Simply Recipes in 2003 and is mango a citrus fruit the site until 2019.
She has an MA in Food Research from Stanford University. This mango salsa is made with sweet, ripe mangoes, red onion, jalapeño, cilantro, and lime. It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon. Mango salsa is perfect for fish tacos. The tropical flavor of mangoes creates a sweeter salsa than the traditional tomato-based version.
When ripe, the taste of a mango can be similar to that of a ripe peach crossed with pineapple, and when added to salsa, it is particularly complementary to seafood. While there are several varieties of mangoes, most stores sell only one or two of them. Most varieties will work in this recipe, but we suggest you avoid honey mangoes, a newer variety of the fruit that’s smaller and softer, because it may not hold up in the recipe. Choose ripe mangoes, ones that are more yellow or orange than green. A ripe mango will also smell fragrant.
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The inside flesh should be soft, but not mushy. Mangoes that are not yet ripe enough will continue to ripen as they sit out at room temperature. There’s a long, flat pit in the middle of a mango that can make it seem complicated to cut, but don’t let it intimidate you. We have some great tips in our How to Cut Mango article to help. To tame the heat, substitute red bell pepper for the jalapeño. This will help if you find the mango salsa too acidic. Add a splash or two of triple sec or mango flavored rum for an adult version.
Refrigerate mango salsa, tightly covered, for 3 to 5 days. It will be best in the first day or two. After that, it will still be safe to eat, but it will begin to break down and become mushy. For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It will be easier to dice a mango that is still a bit firm, ripe, but not too soft.
See How to Cut a Mango for tips. Add less or more jalapeño to taste. Make sure to actually taste a little first. Some of them can be quite hot! Put the diced mango, red onion, jalapeño, and cilantro in a medium bowl.
Serve as a dip for tortilla chips or as a topping for fish, steak, or tacos. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.