Summer is my HAPPY time… sun kissing my skin… plenty of sunshine… more time for beach, waves and splash… it’s almost perfect… except…

EXCEPT my mangoes!

Warning, this is my summer rant. Sorry. I understand if you don’t want to hear me blabber about my mangoes. But it’s an awesome recipe, and you don’t want to miss that for your quick summer fix, so you are welcome to jump to the recipe. But then if you really want to get a little enlightened about the world’s most awesome mangoes, my kind of mangoes, read along. Or jump to the recipe, ignorance is bliss!

Sometimes I wish I was like most of you, that Alphonso had never entered my life… Ah, the Alphonso, India’s most beloved mango variety, often called the “king of mangoes”. India is the spiritual, cultural, botanical, agricultural, and culinary homeland of the mango. Over 1000 varieties grow in India, each one celebrated in its region. Someone aptly said, “India is to mangoes as Bordeaux is to wine”… imagine the deep marigold color, completely devoid of stringy fibers… just pure pulp… and the aromas and tastes intensified as if the souls of ten mangoes had been concentrated in one… ah, those Alphonso mangoes.

close up of mango salsa in a stainless steel bowl

Now, living in America, they are non-existent. The mangoes I get here are mostly from Mexico, Peru and Brazil. I regret to say, the best of the best of them just don’t match up to my idea of a mango. Most of you might label me a mango snob. But for all of you, my friends, I hope someday you encounter an Alphonso!

Anyways, now that that’s out of my system, let’s talk about what we can to do TODAY for this mango salsa. And as it turns out, I found some pretty decent mangoes!

This recipe is super stunning and so mangolicious! But, please, save this one for non-stringy varieties! The following can be the rest of the cast for the summer magic in your bowl..

Red bell pepper. I like the red color as it contrasts nicely with mango, but you can add any other color if you like. Tomatoes… yes, I like the tanginess of tomatoes there. Jalepenõs… dice them pretty small and avoid the seeds.

a red bell pepper, red onion, limes, cilantro and artistically cut mangoes on a dark wood background

Cilantro, gives such a freshness! Lime juice, to balances the sweetness of your hero. Red onions… if your loved ones are not onion phobic like mine… yes, those chopped onions are great in your salsa. Salt and pepper, of course.

diced mangoes, peppers, cilantro, red onions, tomatoes and limes on a bamboo cutting board

Why should you make mango salsa this summer?

chopped mango, red bell pepper, red onion, tomato and cilantro in a stainless steel bowl

It’s easy, just chop and mix, life can’t get easier than that. Its healthy, mango is considered a superfruit, and the other vegetables in your bowl are packed full of vitamins, minerals and anti-oxidents.

It can be made to your taste with endless variations… want to add avocados, pineapple, corn, black beans..?? Go ahead! You can make it ahead of time. In fact, I love it when it sits in its juices for a few hours, it’s great refrigerated!

What you can pair mango salsa with???

Besides eating it as a snack with chips? It goes great with any Mexican or Cajun dish, like shrimp tacos, Cajun chicken or salmon. It goes great over salads. And in burrito or Buddha bowls. Any grilled meats like chicken, steak, fish, pork, or shrimp… Conclusion, practically all foods go with this salsa!

So guys… you still with me??? Let’s do this!!!

1. Chop mangos and vegetables… whatever size you prefer… some like it chunky some like it not so chunky.

2. Mix it all in a giant bowl, we’re making a big batch here! And we will be doing some tossing and turning.

3. Add lime juice and salt and pepper… TASTE AND ADJUST… very important! It’s not tangy? Add a bit more lime jucie. Not flavorful enough? Add a dash of salt. Lack the kick? It needs more jalepenõs. Taste and adjust… always…

4. Refrigerate at least for 30 minutes before serving!

So there you are, be a little mangomaniac like me and start chopping those mangoes this season. While you’re here, check out my 30 favorite mango recipes. Happy summer everyone… happy mango tango..!!

Be sure to subscribe at the top of the page so you never miss a recipe!

Mango Salsa, in my Gypsy Bowl… Enjoy!

mango salsa in the gypsy bowl with cilantro, lime and a jabanero pepper in the forground

Try these other great condiments!
Salsa Taquera
Pesto Sauce
Chipotle Mayo
Creole Mustard
Chermoula Sauce
Cilantro Mint Chutney
Pico de Gallo
Remoulade Sauce
Olive Tapenade
Tomato Cucumber Raita

Mango Salsa

Name: Mango Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 mangoes, chopped; 1 red bell pepper, chopped; 3 small tomatoes, chopped; 1 small red onion, chopped; 1/2 cup loosely packed cilantro chopped; 1 jalepenõ, finely chopped; Salt to taste; Pepper to taste; Lime juice to taste

Prep Time: 15 minutes

Total Time: 15 minutes

A summer delight! This light yet tasty salsa is the perfect flavorful garnish for so many meals!

Ingredients

4 mangoes, chopped
1 red bell pepper, chopped
3 small tomatoes, chopped
1 small red onion, chopped
1/2 cup loosely packed cilantro chopped
1 jalepenõ, finely chopped
Salt to taste
Pepper to taste
Lime juice to taste

Instructions

Add first five ingredients to large bowl, toss. Add jalepenõs, salt, pepper and lime juice taste. Taste and adjust.
That's it.

Notes

Try with shrimp tacos!

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 117Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 77mgCarbohydrates 29gFiber 4gSugar 25gProtein 2g

Nutrition information calculated by Nutritionix.

Never miss a recipe!

Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.