It’s packed with the perfect mix of flavors, sweet mango and bell peppers, spicy jalapeno pepper, and zingy fresh lime juice. Serve it with tortilla chips as a delicious appetizer, with fish like my shrimp tacos or with grilled chicken.
What you need to make this recipe
Mangoes – ripe, fresh, and juicy mangoes are a must, you can tell a mango is ripe by gently pressing it just like you would test a peach or avocado. If it feels soft it’s ready (see my instructions on how to cut a mango below, photos 1 & 2). Bell pepper – I like to use a red bell pepper because not only is it the sweetest tasting bell pepper the red gives this salsa a pop of color too! Red onion – red onion is much sweeter than white onion, I like to finely chop it so you get a little in every bite! Jalapeno peppers – you can control the amount of heat in this salsa by adding more or less jalapeno to taste. Lime juice – this is a super important ingredient (make sure to use fresh and not bottled) it adds zing and freshness and really enhances all the flavors! Cilantro – cilantro is the classic herb to add to salsa but if you’re not a fan you could use fresh parsley.
How to make Mango Salsa
To cut a mango easily and safely first cut a fine slice off of the bottom so the mango can stand without wobbling. Next, cut down each of the widest sides of the mango, make sure you start slightly off-center where the pith is and cut all the way down. If you are stopped at any of the hard pith turn your knife outwards to cut around it.
Cut a grid on each cut side of the mango by applying enough pressure to cut down to the skin but not right through it. Push the skin inside out so you have cubes of fresh mango sticking out and cut them off with a knife or scoop them out with a spoon. You can also trim any extra mango flesh from the middle piece to make sure there’s no waste.
Finely chop the red onion.
Then finely chop the jalapeno pepper and cilantro.
Finally, finely chop the red bell pepper and put everything in a large bowl.
Squeeze over the lime juice and season with salt, serve.
Pro tips for making this recipe
Try to dice everything to a similar size so you get everything in one bite. Use good quality ingredients (in season) for the best flavor. Taste the salsa to see if it requires more seasoning before serving. If possible make the salsa 1-2 hours in advance so the flavors really get a chance to meld together. Although I recommend using lime juice because it’s such a classic salsa ingredient you could also use lemon or orange instead. If you’re not a fan of cilantro you can use fresh parsley instead. If you don’t have ripe mangoes you could swape it for ripe peaches instead. Make sure to keep the salsa refrigerated until you are ready to serve it.
What can I serve this with?
Mango salsa can be served in so many ways from on lobster tacos, enchiladas, or fajitas, with grilled chicken or fish, or simply as an appetizer with tortilla chips.
Can I prepare this in advance?
Yes, in fact, I recommend making it 1-2 hours ahead of time and store it in the fridge until you are ready to serve it. This really gives the flavors a chance to develop and become even more delicious.
How long does it last?
The salsa will keep well in the fridge (covered) for up to 2-3 days or can be frozen for up to 3 months. Once thawed after freezing the salsa will be a little softer in texture but will still taste delicious! If you’ve tried this Mango Salsa recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
