A mango salsa recipe that is easy and light and made with fresh ingredients. Serve with chips or add to any dish as a simple way to instantly elevate a recipe.
This recipe is so easy and basically just built on a pico de gallo recipe I use all the time. I added mangos and some extra lime, a dash of salt, for a good balance of salty, sweet, and spice.
If you are unfamiliar with mangos it may be tricky to cut them properly. There are a few different ways to cut a mango. Use the best knife you have and be careful they can be slippery.
How to slice a mango:
- Slice off the ends.
- Stand the mango on the flat side and slice the skin off down all of the sides.
- Slice the strips of mango into cubes for the salsa.
- Slice off the ends
- Cut each side of the mango as close to the pit as you can.
- Score the mango flesh with a knife.
- Scoop out the cubes of mango.
- Add mango to the rest of the ingredients.
Simply add the cubed mango to the rest of the ingredients.
How do you store mango salsa?
Store this mango salsa recipe in an airtight container in the refrigerator for 3-4 days. I wouldn’t recommend freezing this type of salsa, it won’t keep the right texture after thawing. You can freeze the mango and save it for later.
Can you make this mango salsa recipe ahead of time?
es, you can make it ahead of time and keep refrigerated. It will last in the refrigerator for at least 3-4 days. It will taste good after the ingredients have mingled together.
How do adjust the amount of heat?
The level of heat in this recipe can be tweaked by how you handle the jalapenos. Wearing protective gloves while handling the jalapenos will protect your hands and fingers from getting irritated.
For mild salsa, wash the jalapenos with cold water, slice them in half, and remove the seeds. To ensure there is no heat you can soak the jalapenos in ice water for about 30 minutes. This will knock down the heat.
If you want medium heat, wash the jalapenos with cold water. Remove the seeds and reserve as many as you wish to the side. I wash the inside of the sliced jalapenos and add a few seeds for a little heat.
For spicy, rinse the jalapenos, slice, and leave more of the seeds. Be careful with adjusting the level of seeds, they can be very hot. I suggest adding a few seeds at a time, mixing the salsa, and sampling. If it isn’t hot enough for you, add more jalapeno seeds.Print
- 3 mangoes sliced
- 3 jalapenos finely diced
- 5 large Roma tomatoes finely diced
- 1 medium red onion finely diced
- 1 cup fresh chopped cilantro
- Juice of 1/2 of a lime
- Dash of salt
- This recipe you can add as much or as little of each ingredient as you like. I started with the mangoes and placed in a medium dish, adding onions, tomatoes, cilantro, and lime.
- Lastly, I rinsed and removed seeds from jalapenos (with gloves) and rinsed them well, and finely chopped. Then added to rest ingredients. Squeeze lime juice over salsa add a dash of salt and mix well.
- Serve with chips!
- Prep Time: 10 minutes