This Mango Salsa is juicy, slightly spicy and sweet. Perfect no cook 10 minute recipe and it works wonderfully as a dip, in tacos or as a topping for grilled recipes!
Spring and summer offer so many delicious fruits and vegetables. The varied options include strawberries, asparagus, carrots, broccoli, kale and peas to name a few. And of course there is mango! The super delicious fruit that is so versatile.
Mango comes in various shapes, sizes and forms. And so it is no doubt that we can use it in so many recipes. From savory salads, sauces and dips to sweet desserts, sides and also drinks.
We love mango in so many forms; especially as Mango Lassi, in this creamy Mango Custard and Mango Popsicles. These are made in rotation each week through the Spring and Summer season. And along with that we love this Mango salsa.
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What is Mango Salsa
A fresh salsa made with ripe mangos and a bunch of other crisp vegetables; Mango Salsa is one of the easiest and most amazing Mexican sides.
It is a mix of flavors, textures and colors. Slightly tart from the lime juice and tomatoes, sweet from the ripe and bright mangos and spicy from the jalapeños and chili powder (if used).
This salsa works wonderfully with any kind of chips and is also great as a topping for various recipes.
Why this recipe works
- It is a super easy recipe that comes together in under 10 minutes.
- The recipe is naturally Vegan and Gluten-free.
- We only need a bunch of ingredients to make this from scratch.
- This is a super versatile recipe to serve with chips, grilled dishes and other mains.
- This mango salsa is a perfect no-cook recipe.
- It is a great mix of sweet, spicy and tart flavors.
- The recipe screams Spring and Summer like no other!
Ingredients and Substitutions
- Mango: The main ingredient here is mango. We use sweet ripe mangos that not only are tasty but also pop with color. Look for soft but not mushy ones.
- Onions: I like to use red onions for the recipe. They add flavor and perfect color too. If you are not a fan of raw onions, cook them for 2-3 minutes and cool them before adding. Swap with green onions if desired.
- Tomatoes: Another element for color is tomatoes. Opt for ripe but firm ones. Leave out the part with seeds to keep the salsa from becoming soggy. The seeds do not taste great in the salsa too.
- Peppers: I add green peppers and jalapeños to the recipe. They are great for some flavor, a little spice and flavor. Adjust the quantity based on how spicy you like the salsa. Also remove the seeds and veins for a milder version. Canned jalapeños work too.
- Cilantro: This is perfect to add a fleck of color to any salsa and bring in freshness. Try not to skip this.
- Lime Juice: Add the perfect zing to the recipe with a dash of lime juice. Fresh works best, bottled can be used too.
- Seasonings: Salt and pepper are the perfect seasoning for the recipe. Add some cumin powder and chili powder if you like.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Using a paring knife make cuts in the mango cheeks. Chop it into small pieces. Add that along with onion, tomato, green pepper to a bowl.
2- Add cilantro, jalapeño, rock salt and pepper powder.
3- Then add lime juice and mix well.
4- Serve immediately or refrigerate before serving.
Expert Tips and Notes
- Pick the right mango: Start with ripe but firm mangos. Altaufo will work the best in US, Alphonso where available. They are great as they do not become mushy when chopped.
- Add some heat: Too sweet with all the mango in there? Add some chili powder or Tajin for spice. Also swap the jalapeños for habaneros.
- Chop evenly: The most important tip here is to chop the vegetables really fine and even size. You want to be able to scoop it onto chips or grilled vegetables.
- Add more veggies: Cherry tomatoes, avocado or green onions can also be added to the salsa. Plus some corn or even black beans. Together these convert the salsa to a delicious salad.
- Using leftover salsa: If you think you cannot finish all the salsa before the mango becomes mushy, simply purée it all up. Use this as a sauce for sandwiches, with fries or even over some steamed or grilled vegetables.
How to cut a mango
Mangos are available in different varieties, shapes and sizes. While they all differ in many ways, they are similar in some ways. All of them taste great and they pose a challenge to many about how to cut them.
The easiest way to cut mangos is to cut the cheeks on all four sides first and then scrape the flesh over the seed. Using a paring knife score the cheeks with horizontal and vertical cuts. And then spoon out the flesh. So super easy!
If you would like another way, try using a peeler to peel off the mango. Then go ahead and slice it. While this works, it may fail for thick skinned mangos. So I prefer the first method better!
Serving Suggestions
Mango salsa is a perfect sauce for so many dishes. It is great to scoop with store bought or freshly made tortilla chips. And it is also a great addition to a burrito bowl.
It also works great with different tacos, enchiladas, grilled vegetables, on nachos or in salads. We also love it with these grilled tofu skewers.
Plus, it can work as a great mix for a quick salad. Simply add some chopped lettuce, cooked black beans, corn and a scoop of guacamole and sour cream to the salsa and enjoy.
Recipe FAQs
Yes for sure. The tartness of tomato is perfect with the sweet mango. However, it is okay to skip them if you do not like them together.
The key here is how fine the vegetables are chopped. They have to be even in size and super tiny. Then the salsa will be easy to scoop or spoon over the dishes. However, if you have a mix of large chopped vegetables and mango, blitz it in a food processor for a chunky salsa sauce.
Mango salsa is best with chips. It is also great in tacos, over grilled vegetables, baked vegetables or in a burrito bowl. It makes a great base for a salad with beans, corn, lettuce and sauces.
Mango salsa can be refrigerated for 3-4 days. The mango starts to mush and the onions do not taste very good after that. And this salsa is best when just made or within 24 hours.
Variations
- Add avocado: Add some mashed or diced avocado to the salsa. Together, the ingredients make a delicious creamy recipe.
- Include more ingredients: Add some boiled corn, roasted red peppers, some chopped lettuce, cooked black or pinto beans to make it a complete meal.
- Swap the fruit: The exact same recipe can be recreated using pineapples, peaches or strawberries. Adjust the seasoning based on which fruit you pick!
- Make it into a sauce: The same recipe can be converted to a sauce by adding it all to a food processor or blender and blitzing till the desired consistency is achieved.
More Easy Dip Recipes
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Mango Salsa (Pico De Gallo)
Ingredients
Instructions
- Using a paring knife make cuts in the mango cheeks. Chop it into small pieces. Add that along with onion, tomato, green pepper to a bowl.1 Mango, ½ medium Red Onion, 1 medium Tomato, ½ medium Green Pepper
- Add cilantro, jalapeño, salt and pepper powder.½ Jalapeño, 4-5 stalks Cilantro, ¾ teaspoon Salt, ½ teaspoon Black Pepper Powder
- Then add lime juice, mix well.½ Lime
- Serve immediately or refrigerate before serving. This salsa tastes best with chips or in tacos.
Video
Notes
- Pick the right mango: Start with ripe but firm mangos. Altaufo will work the best in US, Alphonso where available. They are great as they do not become mushy when chopped.
- Add some heat: Too sweet with all the mango in there? Add some chili powder or Tajin for spice. Also swap the jalapeños for habaneros.
- Chop evenly: The most important tip here is to chop the vegetables really fine and even size. You want to be able to scoop it onto chips or grilled vegetables.
- Add more veggies: Cherry tomatoes, avocado or green onions can also be added to the salsa. Plus some corn or even black beans. Together these convert the salsa to a delicious salad.
- Using leftover salsa: If you think you cannot finish all the salsa before the mango becomes mushy, simply purée it all up. Use this as a sauce for sandwiches, with fries or even over some steamed or grilled vegetables.
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