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Mango Salsa

Mango SalsaSweet, spicy, and easy to make- serve fresh mango salsa as a dip or top chicken, fish, tacos, or salad; it’s so good you’ll want to eat it with a spoon. 

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Preparing uncooked vegetables and fruit for salsa dates back to pre-Colombian times in Central and South America; historically, salsa is a staple in Aztec, Mayan, and Incan cuisine.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Onion: I prefer the sharpness of red onion in this recipe, and the color creates a beautiful presentation.
  • Jalapeño: When making salsa for a large gathering, jalapeños are my chili of choice since they’re less spicy. If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them or use a habanero for more heat.
  • Lime: I use the zest of one lime and juice from two limes to flavor our mango salsa recipe.
  • Olive Oil: Olive oil works alongside the citrus to create a balance of flavors.
  • Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing, and try basil instead.
  • Tomato: I use deseeded Roma tomatoes since they have less liquid than other varieties.
  • Mangos: Ripe mangos yield the best results.
  • Salt + Pepper

HOW TO CHOOSE THE RIGHT MANGO

Ripe, not overly ripe, mangos work best, and here’s how to find them!

  • LOOK – Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
  • TOUCH – The outside of the mango should feel soft but not mushy.
  • SMELL – A ripe mango will have a fruity aroma near the stem.
A bowl of fresh mango.

PREPARATION TIPS

  • Finely dice all the ingredients apart from the mango for the perfect contrast in flavor and texture. If you need help preparing mangos for this salsa, check out our How to Cut a Mango guide.
  • If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen. 
  • For best results, make the salsa ahead of time and leave it in the fridge until you’re ready to eat. It’s so worth the wait! 

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these salsas and dips!  

SERVING SUGGESTIONS

FREQUENTLY ASKED QUESTIONS

How should I store the leftovers?

If you end up with any leftovers (I highly doubt you will), mango salsa will keep in the fridge for up to 3 days stored in an airtight container.

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Mango Salsa

Tressa Jamil
Colorful and full-of-flavor, mango salsa uses fresh mango, jalapeño, onion, tomato, and lime juice to create a delicious side, topping, or garnish you'll want to serve with everything.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Dip, Salsa, Side Dish
Cuisine American
Servings 8 tbsp
Calories 103 kcal

Ingredients
  

  • ½ red onion, finely diced
  • 1 jalapeño, stem and seeds removed, finely diced
  • 1 teaspoon lime zest
  • 3 tablespoon lime juice, about 2 limes
  • 1 tablespoon olive oil
  • ¼ cup cilantro, finely chopped
  • 1 Roma tomato, deseeded, and finely diced
  • 3 mangos, peeled and chopped
  • kosher salt, to taste
  • black pepper, coarse ground, to taste

Instructions
 

  • Add onion, jalapeño, lime juice, lime zest, olive oil, salt, pepper, and cilantro to a serving bowl, and stir to combine.
  • Then, gently fold in the tomatoes and mangos, careful not to over mix. Then, store it in the fridge for 1-2 hours before serving it for maximum flavor.

Notes

Preparation Tips: 
  • Finely dice all the ingredients apart from the mango for the perfect contrast in flavor and texture. If you need help preparing mangos for this salsa, check out our How to Cut a Mango guide.
  • If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen. 
  • For best results, make the salsa ahead of time and leave it in the fridge until you’re ready to eat. It’s so worth the wait! 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 4 TablespoonsCalories: 103kcalCarbohydrates: 22gProtein: 1gFat: 2gSodium: 298mgFiber: 3gSugar: 18g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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