This delicious cilantro lime Mango Salsa is made easily with fresh mangoes, jalapeño, red onion, cilantro, fresh lime juice, and a couple of simple pantry seasonings. It is full of flavor with the perfect balance of sweetness and spiciness. Enjoy it as a dip with crisp tortilla chips. Or over fish tacos, burritos bowls, pork tenderloin, or grilled chicken breast. Enjoy it on top of your favorite salad, Tex-Mex dishes, shrimp tacos, or grilled salmon.
How to make this easy Mango Salsa Recipe
In a medium bowl, combine the mango, red onion, jalapeño, cilantro, chili powder, salt, and lime juice. Stir gently to mix and for optimum flavor, let it rest for 20 minutes before serving or cover and refrigerate for up to 3 days.
How to pick the perfect mangoes
Do not judge a ripe mango by its color, as a red one is not always an indication of ripeness. Ripe mangoes can be yellow, green, red, or pink. When gently squeezed, a ripe mango has a slight give to it, kind of like an avocado. But just like an avocado, if it has too much give to it, then it is over-ripe.
Another indicator is a fruity smell at the stem. If it smells like you would want to eat it, then it is a good indicator that it is ripe. The mango should be football-shaped with a nice full round plump shape. Do not choose mangoes that are flat or ones that have shriveled skin, as they may be over-ripe. Follow these simple guidelines, and you should have the perfect mangoes for snacking or cutting for salsa.
How to cut a mango
Start by peeling the mango. Then standing the mango upright, simply cut four slices of fruit from around the pit, rotating the fruit as you go. Now cut your fruit into the desired size or finely dice for this salsa recipe.
You can also leave the skin intact and cut the flesh away from the pit. Then score your fruit with a sharp knife on the flesh side, trying not to cut all the way through the skin. Then flip the skin inside out (so to speak) and, using a sharp knife, cut the fruit away from the skin. Sometimes if the fruit is ripe enough, you can even scoop it out with a spoon. For a video tutorial, click here.
- Avocado – add finely diced avocado. Toss with a little lime or lemon juice to keep it from browning prematurely. Adding avocado will shorten the life of the homemade salsa.
- Bell Pepper – finely chopped. Red bell peppers are particularly sweet, and the color is spectacular, but any color bell pepper will work.
- Corn – if at all possible, farm fresh kernels. If you have the time blacken the corn in a dry, hot skillet for a few minutes.
- Peaches – replace the mango with finely diced fresh sun-ripened peaches.
- Black Beans – drained and rinsed for a heartier salsa.
- Pineapple – replace the mangos with finely chopped pineapple for the ultimate pineapple salsa.
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Fresh Mango Salsa Recipe
A bright and colorful delicious Mango Salsa made with eight easy ingredients in about ten minutes. Serve it over fish tacos, shrimp, burrito bowls, pork tenderloin, or grilled chicken breast.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups
- Category: appetizer/side
- Method: bowl and spoon
- Cuisine: Mexican
- 3 mangoes peeled and finely diced
- 1/3 cup red onion minced
- 1 jalapeño minced
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt (to taste)
- 1 lime juiced
- In a medium bowl, combine the mango, red onion, jalapeno, cilantro, chili powder, salt, and lime juice.
- Stir gently to mix. Let it rest for 20 minutes before serving or cover and refrigerate for up to 3 days.
- Other veggies to add include red pepper, tomatoes, and green onions.
- Store in an airtight container in the refrigerator for up to 3 days.
Keywords: how to make mango salsa, mango salsa recipe, mango salsa for fish