Mango Salsa

A giant bowl of Mango Salsa is at the heart of any get together. Sweet bites of mangoes along with crunchy bits of peppers and tomatoes all get mixed in with lime, along with just a tad bit of heat from jalapeños. You have one winner party appetizer on hand.

All you need then is an unlimited supply of tortilla chips…

We love all kind of salsas. They come in all tastes and textures, from our simple Pico de Gallo and Salsa Verde, to fiery Salsa Taquera and fruity Peach Salsa. It’s all good when you scoop addictively till you finish that giant bowl.

But by far, this Mango Salsa is our Favorite, Why?

• The sweet and tangy flavors are simply too addictive.
• It’s extremely easy and quick to make. Just dice everything into bite sized pieces, and mix.
• You can customize it to your taste, and lots of other flavors can be added. We will tell you all.
• It’s a great make ahead appetizer.
• It’s healthy. Mango is considered a super fruit, and the other vegetables in your bowl are packed full of vitamins, minerals and anti-oxidants.
• Mango Salsa is a great side for lots of mains like baked salmon, shrimp or fish tacos, and burrito bowls.

How to Select the Best Mangoes for Mango Salsa

1. The best mangoes for mango salsa are bright yellow colored. They should be ripe, yet firm, sweet and juicy, and not stringy.
2. When gently squeezed, a mango that’s ripe and ready to eat should give slightly to pressure, indicating soft flesh inside. If it’s hard as a rock, it’s not yet ripe. Ripe mangoes also have a beautiful fruity aroma.
3. If you have unripe mangos, keep them on the counter. Do not refrigerate, as they will not ripen. To quicken the ripening process, place mangos in a paper bag in a warm place at room temperature. The ethylene gas they release will help them ripen faster.

How to Cut Mangoes for Mango Salsa

There are two ways you can cut the mangoes for mango salsa.

1. The first method is basically without any wastage. Peel the skin off the mango. Make a cut on each side of the pit, staying as close to the pit as you can. You should end up with four slabs of mango. Dice the mango, then add it to your salsa.

2. The second way to cut a mango is to leave the skin on, and make a cut on each side of the pit. Use a knife to make a cross hatch or grid pattern in the mango flesh, cutting all the way down, but not through, the skin. Turn the mango piece inside out so that the cuts of mango are sticking out from the skin. Use a knife to slice the squares of mango off the skin and into your bowl.

Mango Salsa Ingredients

• Mangoes – Always ripe, yet a little firm, mangos for juicy, sweet mango salsa.
• Red bell pepper – We use red bell pepper for the crunch and sweetness, but feel free to use any other color.
• Tomatoes – Ripe, bright roma tomatoes, but you can use other fresh tomatoes like cherry or grape tomatoes, or tomatoes on the vine.
• Red onion – We love red onion in this salsa, but any of your choice of onion would go equally great in this salsa.
• Cilantro – Use more or less according to your taste.
• Jalapeño – Remove the seeds and the white veins from the jalapeños to avoid the heat, or leave them if you want fiery salsa.
• Lemon juice – Always use fresh lime juice for that ultimate tang that brightens everything.
• Salt and pepper – Taste and adjust according to the taste.

Mango Salsa Recipe

1. Chop mangos and vegetables: Chop to whatever size you prefer. Some like it chunky, some like it not so chunky.

2. Mix everything: Mix everything along with chopped jalapeño and cilantro.

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

4. Chill and/or serve:  We recommend chilling Mango Salsa for at least 30 minutes, as all the flavors blend well together. Saying this, it’s great to serve immediately too.

Tips and Tricks for BEST Mango Salsa

• Dice the mangoes and vegetables to smaller, uniform bite sized cubes, as to scoop it nicely with chips.
• Always use the best, ripest and freshest mangoes that you can find in your grocery store. If the mangoes are not juicy, or are tasteless, they will not yield tasty salsa.
• Some jalapeño are extremely hot, and they differ greatly in heat. Always taste them a little before adding them to avoid extra spicy salsa. Remove the seeds and white membranes from inside for milder salsa, or keep them intact for a hotter version.
• Chilling the salsa for at least 30 minutes will allow all the flavors to mingle well.
• It’s best to serve within a few hours, as it releases liquid the longer it sits.

Mango Salsa Variations

Mango salsa can be made to your taste with endless variations.

Try adding avocados, pineapple, corn or black beans. You can make it more or less spicy accordant to tour heat tolerance.

Ways to Use Mango Salsa

• You can serve mango salsa as appetizers, or as a snack with tortilla chips.
• It goes great with Mexican or Cajun dishes, like Shrimp Tacos, Cajun chicken or Baked Salmon.
• It goes great over salads, and in burrito or Buddha bowls. Or along with any grilled meat like chicken, steak, fish, pork, or shrimp… Conclusion, practically all foods go with this salsa!

Leftovers and Storage

You can keep leftover mango salsa in the refrigerator for 3-4 days in a covered container.

This is a great make ahead appetizer. Simply prep all of the ingredients ahead of time and wait to assemble one hour before using. 

Make this great summery appetizer for your next get together, or simply add it as a great side for your mains.

Everybody loves a bowl of colorful, tasty salsa to munch on. Bring it on with those crunchy chips…

Mango Salsa, in my Gypsy Bowl… Enjoy!

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