The Fresh Mango Salsa on the table is such a good treat. It’s always the first chunky-salsa to run out because someone took the time to actually make it. It’s all about the love and veggie-cut with this recipe. Get ready for fresh flavor during this comfort season of foods!
For cilantro and white onion version, here is my mango pico de gallo recipe. Both can adapt to favorite flavors but these are provided as an easy step-by-step with details.
Try it on your favorite ceviche tostadas or smoked salmon, with chips for scooping and some delicious creamy avocado salsa. When in season, you gotta go for the mangos and stay fresh.
Why try this Fresh Mango Salsa Recipe
It’s the only mango salsa recipe + pro tips you’ll ever need! Mango is seasonal so it’s definitely a treat to self when you take the time to make it, or do I really mean to peel it.
Fresh mangos that have ripened have many uses for delicious food things like smoothies, salads and side salsas with sweet taste. I like flipping it into salsa for fun snacking and consider it a sweet and healthy indulgence.
Erika’s Food Memory: This salsa takes me back to a time I visited the beautiful Island of Hawaii. I made mahi-mahi fish tacos and this mango salsa for a dear friend. I wanted to show her my love because my entire trip was so much fun and what better way than home cooking.
She felt the love, we got our golden tans, and now we live with that memory forever.
Ingredients
Grocery Quick List: mango, cucumber (or, red bell pepper, note: see variations section below), red onion, tomato, limes, salt, + optional: cilantro / serrano.
- 2 mangoes, diced and skin removed
- 1 cucumber, cored and diced (or, red bell pepper)
- 1/2 red onion, diced
- 3 roma tomatoes, cored and diced
- 2-3 limes, juiced
- salt to taste
- Optional cilantro and serrano
Ingredient Notes / Substitutions
Limes are the preferred choice in making mango salsa but if you only have lemons you can use them. Limes have a bittier taste to them which is why we like them to balance the sweet mangos and optional spice. Lemons are a tad on the sweet side. If using lemon instead of lime juice, add one lemon at a time and taste as you go.
Cilantro is optional but sooo refreshing! Add finely chopped or cilantro leaves to mango salsa recipes.
Red onion is my favorite for this version but white and brown are also ok if it’s what is available. For strong onion flavor? Use a white onion, same portion, diced or chopped small always!
Cucumber can be swapped for red bell pepper. It changes the flavor profile in a still very delicious way, and provides option to switch it up incase you don’t have lime! (See variations section below for meal planning ideas.)
Step-By-Step instructions
- Chop or dice all ingredients as recommended.
- Combine all ingredients in a large bowl and mix by folding over ingredients [avoid mashing], and do not over mix. Add salt to taste.
A printer-friendly recipe card with instructions is available at the bottom of this post.
Variations / What to Eat with Salsa de Mango
Below, I help you narrow down variations and share my frequent picks and pairs when planning meals with fresh mango salsa.
- Mariscos / poke / or grilled or fried fish tacos: Cucumber version, cilantro on the side.
- Romaine boats / lettuce cups: Cucumber version, add chopped cilantro.
- Grilled chicken: Red bell pepper version, add finely chopped cilantro. (tip: and cilantro lime rice on the side)
- Chicken, steak, veggie “meats”: Red bell pepper version, add cilantro + black beans.
What I’ve listed are my 4 go-to combinations but it all boils down to your food mood. I’ll share more once I remember, there are so many good ways to enjoy fresh flavor.
Ways to Flip [Mango Salsa]
Where else can leftover mango-meat be used up in food? For seafoods I enjoy the following flips:
- Mango Ceviche Recipe, firmer mango
- Mango Ahi Tuna Salad with thinly sliced mango
Pro Tips / Receta Notes
- Recipe yield: about 4 cups.
- Storage: Taste best fresh for crisp crunch! However, properly stored and covered mango salsa will last 5-6 days in the refrigerator. The longer the it sits the soggier it gets naturally. This is your heads up!
- For mango salsa with a kick of spice, add half a small diced jalapeno for mild mango salsa, and serrano pepper for spicy (de-seed the peppers for less spice).
- If the mangos very sweet and somehow too sweet for your liking, add a teaspoon of vinegar or more lime juice to adjust to your preference.
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Fresh Mango Salsa
DESCRIPTION
Equipment
- Bowl
- Knife
- Vegetable peeler
- Large Spoon
Ingredients
- 2 mango diced and skin removed
- 1 cucumber cored and diced (or, red bell pepper)
- 1/2 red onion diced
- 3 roma tomatoes cored and diced
- 2-3 limes juiced
- salt to taste
- Optional: cilantro / serrano
Instructions
- Chop or dice all ingredients as recommended.
- Combine all ingredients in a large bowl and mix by folding over ingredients [avoid mashing], and do not over mix. Add salt to taste.
Notes
- Recipe yield: about 4 cups mango salsa.
- Storage: Properly stored and covered mango salsa last 5-6 days in the refrigerator. It’s presented the nicest when fresh but still taste delicious days later.
- Use a chilled mango. If using a room temperature mango, once diced (especially if on the riper soft side, let it chill in refrigeration for 30 minutes before mixing.
- Since this mango salsa is a favorite, the portions per person scaled in this recipe are generous. That’s because friends and family enjoy it especially during Summer Pool Time Eats!
- Limes are the preferred choice in making this mango salsa. If only lemons are available, use them! Limes have a bittier taste to them which is why we like them to balance the sweet mangos and spice. Lemons are a tad on the sweet side. If using lemon instead of lime juice, add one lemon at a time and taste as you go.
- Prefer stronger onion flavor? Use a white onion, same amount, for a stronger spicier onion flavor. Alternatively, try our mango pico de gallo recipe.
- Cilantro optional but sooo refreshing if you’re into it! Add finely chopped or cilantro leaves to mango salsa recipes.
- Cucumber can be swapped for small diced red bell pepper. It changes the flavor profile in a still very delicious way, and provides option to switch it up incase you don’t have lime!
- Mariscos / poke / or grilled or fried fish tacos: Cucumber version, cilantro on the side.
- Romaine boats / lettuce cups: Cucumber version, add chopped cilantro.
- Grilled chicken: Red bell pepper version, add finely chopped cilantro.
- Chicken, steak, veggie “meats”: Red bell pepper version, add cilantro + black beans.
For the full details visit the Mango Salsa Recipe post at LatinasQueComen.com. Please rate the recipe and comment if you tried it, we love to hear from you!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
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