This delicious Mango Salsa is made easy with fresh mangoes, jalapeño, red onion, cilantro, fresh lime juice, and a couple of simple pantry seasonings. Enjoy it as a dip with crisp tortilla chips. Or over fish tacos, shrimp, burritos bowls, pork tenderloin, or grilled chicken breast. Enjoy it on top of your favorite salad or Tex-Mex casserole.
How to make Mango Salsa
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 it’s 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 than it is over-ripe.
Another indicator is a fruity smell at the stem. If it smells like you would want to eat it than it is good indicator that 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 spoon. For a video tutorial click here.
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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, burritos bowls, pork tenderloin, or grilled chicken breast.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 cups 1x
- 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 the 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.
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