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Fresh and Flavorful Mango Salsa

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This tangy mango salsa is packed with fresh flavor and takes just minutes to prepare.

Made with ripe mangoes, crunchy peppers, zesty lime juice and a touch of spice, this salsa is the perfect blend of sweet and savory.

It can be served as a dip with tortilla chips or used as a topping for grilled fish, grilled chicken, or fish tacos.

Fresh, Sweet & Savory

  • This homemade salsa is packed with tropical sweet, tangy and fresh flavors.
  • Mango salsa is versatile and topping Add flavor to grilled chicken or fish, tortilla chip dips, tacos and salads.
  • this is quick and easy Perfect for summer celebrations and backyard barbecues.
  • It has a refreshing and lively flavor and adds a tropical sweetness to any dish.
  • health & plenty of fresh ingredients! Sugar-free and low-calorie, you can enjoy it without feeling guilty during the summer.

mango salsa ingredients

mango – Fresh, ripe mangoes work best, but frozen mangoes work well in this recipe as well. If you want to use it frozen, please defrost it and chop it.

pepper – Red peppers add crunch and freshness, and jalapenos add a little kick.

onion – Onions add flavor to this salsa. I love red onions in this recipe, but you can also use sweet white onions.

lime – Fresh lime juice adds tartness and brightness to the salsa.

seasoning – A sprinkle of salt, a dash of cumin and a touch of olive oil add a savory flavor.

To quickly juice a lime, cut it in half and insert a fork. Squeeze the lime around the fork and pour the juice into the bowl. No special juicers or tools required.

Labeled how to make mango, jalapeno, oil, pepper, onion, lime, coriander, cumin, salt and fresh mango salsa

How to make mango salsa

  1. Cut the mango: To cut a mango, first hold the fruit upright and cut off the two “cheeks” (top to bottom) on either side of the seed. Without cutting the skin, make shallow cuts in a criss-cross pattern on each cheek. Then use a spoon to scoop out the mango cubes or cut off any remaining fruit around the seeds.
  2. Dice the ingredients. Cut the mango and red pepper into cubes. Chop the red onion and jalapeño (seeds give it a spicier flavor)!
  3. Seasons and ways to enjoy: Season and let all flavors marinate at room temperature for 30 minutes.

This recipe is easy to make, but requires a lot of chopping. I love this chipper showing off all the vibrant colors of this mango salsa and dicing fruits and vegetables quickly and evenly. Perfect for tomatoes (for bruschetta), onions, peppers and many other fruits and vegetables.

Overhead mango salsa in a clear bowl

Tips and variations

  • Add avocado, garlic (just before serving), pineapple, or tomato for extra flavor.
  • Be sure to let the salsa sit for at least 30 minutes to let the flavors meld.
  • Chop all ingredients evenly for easy scooping.
  • Add or substitute an equal amount of fresh pineapple or fresh peaches for another twist.
  • This salsa is best served cold, so be sure to store it in the refrigerator before eating.

what to eat with mango salsa

This easy mango salsa recipe is perfect for topping fish and seafood such as shrimp tacos and grilled salmon, but it’s also great as a dip for chips and crackers. Mango salsa is mixed with softened cream cheese to create an elegant spread.

store leftovers

Mango salsa can be stored in the refrigerator for about 4 days. Stir in a pinch of lime juice, salt and pepper to refresh the taste before serving again.

mango salsa in a glass bowl with chips

Can mango salsa be frozen?

Mango salsa can be frozen in an airtight container or labeled ziplock bag for about 3 months. However, when thawed, it does not become so hard. Drain excess liquid and add new diced mango, pineapple, peach or other fruit to create a whole new salsa.

Lots of scooping salsa!

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Bowl of Fresh Mango Salsa Recipe

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Fresh Mango Salsa Recipe

This mango salsa features sweet and juicy mangoes, tart lime juice and jalapeno peppers for the perfect combination of sweetness and spiciness.

preparation time 20 minutes

cooking time 0 minutes

Break time 30 minutes

total time 50 minutes

  • Hold the mango upright and cut off the two “cheeks” on either side of the seed. Make a cross cut in the flesh without cutting the skin. Use a spoon to scoop out the mango cubes. Cut them into 1/4-inch cubes and place them in a medium bowl.

  • Chop the red pepper, finely chop the red onion, and remove the seeds from the jalapeño. Add to bowl with mango.

  • Squeeze the juice of half a lime over the mixture. Add chopped coriander, olive oil, cumin and salt to taste.

  • Mix all ingredients well and let rest at room temperature for 30 minutes.

  • Serve with tortilla chips or over grilled chicken or fish.

heat level: Adjust the amount of jalapeño to your preferred spice level. Remove the seeds to make a mild salsa.
anticipate: Chill the salsa in the refrigerator for several hours or up to overnight before serving.
be creative: Add a dash of diced avocado, cucumber or pineapple juice for a unique twist.
Storage: Store the salsa in a covered container in the refrigerator for 4 to 5 days. Stir again before serving.

calorie: 39 | carbohydrates: 7g | protein: 1g | obesity: 1g | saturated fat: 1g | sodium: 2mg | potassium: 98mg | fiber: 1g | sugar: Fiveg | Vitamin A: 955IU | Vitamin C: 40.3mg | calcium: Fivemg | iron: 0.3mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course Appetizers, dips, party food
cooking American

inspired by looney spoon

mango salsa in a bowl with text
Mango salsa and text in a transparent bowl
Mango salsa and burning closeup

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