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Mango Salsa Recipe
Short Intro
This easy, fresh Mango Salsa Recipe brings together juicy mango, crisp veggies, and zesty lime for a healthy, no-cook summer appetizer that’s ready in minutes.
Full Recipe Introduction
If you’re craving something bright and tangy, this Mango Salsa Recipe is your new go-to. Imagine a bowl filled with sun-ripened mango cubes dancing alongside red onion, cilantro, and a hint of jalapeño heat—every bite feels like a mini tropical vacation. I first whipped up this salsa at a family barbecue last July when the garden tomatoes weren’t quite ripe, and guess what? It was a hit. Not only is it gluten-free and vegan, but one ½-cup serving clocks in around 60 calories, delivers nearly 30% of your daily vitamin C, and offers about 3 grams of fiber. Honestly, who knew healthy could taste this festive?
Why You’ll Love This Recipe
- No oven or stove needed—just chopping and mixing.
- Ready in under 15 minutes, even faster if you prep ahead.
- Customizable spice level—from mild to fiery.
- Naturally vegan and gluten-free, perfect for diverse diets.
- High in vitamin C (about 35 mg per ½ cup serving) and fiber.
- Versatile: pairs with chips, tacos, grilled fish, or leafy greens.
- Feels festive—great for summer picnics and potlucks.
- Uses seasonal produce—pick mangos at peak ripeness for sweetness.
- Leftovers keep well, so you can snack without guilt.
Ingredients
• 2 large ripe mangoes (about 3 cups diced) (choose mangoes that yield slightly to gentle pressure; Ataulfo or Kent varieties are creamy-sweet)
• ½ small red onion, finely chopped (swap with shallot for milder flavor)
• 1 red bell pepper, seeded and diced (for a pop of color; green bell pepper works too)
• 1 jalapeño, seeds removed for less heat, minced (leave seeds in for extra kick)
• ¼ cup fresh cilantro, chopped (flat-leaf parsley is a mild substitute)
• Juice of 2 limes (about 3 tablespoons; fresh, not bottled)
• 1 tablespoon extra-virgin olive oil (optional, for silkier mouthfeel)
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• Pinch of chili powder or Tajín seasoning (optional, for smoky depth)
Directions
- Prep your produce. Wash everything under cool water. Dice mangoes into uniform ½-inch cubes—this helps each bite have the perfect balance.
- Combine ingredients. In a medium bowl, stir together mango, red onion, bell pepper, jalapeño, and cilantro.
- Season. Pour over lime juice and olive oil, then sprinkle salt, pepper, and chili powder. Toss gently so you don’t bruise the mango.
- Taste and adjust. Give it a quick sample—add more lime if you want extra zing, or a bit more salt to make flavors pop.
- Chill. Cover and refrigerate for at least 10 minutes. Resting lets the juices mingle; I often let mine sit 30 minutes when I’m not in a rush.
- Serve. Scoop into a serving bowl and garnish with an extra cilantro sprig. Pair with crunchy tortilla chips, grilled shrimp, or spoon over fish tacos.
Servings & Timing
Yield: about 2½ cups (serves 6 as an appetizer)
Prep Time: 10 minutes (plus 5 minutes for juicing limes)
Chill Time: 10–30 minutes (you decide how melded you like it)
Total Time: roughly 20 minutes (quick prep, short rest)
Variations
• Tropical Twist: Stir in ½ cup diced pineapple for extra sweetness.
• Creamy Chipotle: Fold in 2 tablespoons chipotle mayo for a smoky creaminess.
• Berry Boost: Add ½ cup halved fresh strawberries instead of bell pepper.
• Low-FODMAP: Swap onion for green tops of scallions and omit jalapeño.
• Black Bean Fiesta: Mix in ½ cup rinsed black beans for protein and heft.
• Mango-Avocado Duo: Gently fold in 1 diced avocado just before serving.
Storage & Reheating
• Store in an airtight container in the fridge for up to 3 days—cilantro may darken slightly but flavor holds.
• No reheating needed; serve cold or at room temperature.
• Make-ahead tip: Prep the salsa minus cilantro and avocado up to 1 day before, then stir them in just before guests arrive.
Notes
• Ripeness matters: A firmer mango has less sugar but more texture; softer yields a smoother, jam-like salsa.
• Knife skills count: A sharp chef’s knife makes dicing quick and safe—I swear by my 8-inch Victorinox.
• Balance is key: If it tastes too tart, add a pinch of sugar or drizzle of honey; too sweet, a splash more lime.
• Cilantro debate: If you’re among the 4% who find cilantro soapy, swap with fresh mint or basil for a fresh twist.
FAQs
Q: How do I know if a mango is ripe?
A: Gently squeeze—ripe mangoes give slightly, similar to a ripe peach, and smell fruity at the stem end.
Q: Can I freeze mango salsa?
A: It’s best fresh; freezing changes texture. Instead, freeze diced mango separately and mix fresh veggies when you thaw.
Q: Is this recipe spicy?
A: As written, it’s mildly spicy—you can remove all jalapeño seeds for a gentle heat or add them back for a fiery kick.
Q: Can I scale this up for a crowd?
A: Absolutely—just keep the 2:1 ratio of mango to veggies, and adjust lime and salt to taste.
Q: What’s the best way to cut through onion sharpness?
A: Soak chopped onion in cold water for 5 minutes, then drain; it mellows the bite without losing crunch.
Q: Any low-salt option?
A: Skip the extra salt and rely on lime juice and pepper; Kalamata olives can add briny notes if you need more savoriness.
Q: Can I replace lime with lemon?
A: Yes, lemon adds a different tang—start with half a lemon, taste, then add more if you like it brighter.
Q: What to serve with leftovers?
A: Stir into quinoa or black bean salad, spoon over grilled chicken, or layer inside tacos for instant flavor boost.
Conclusion
This Mango Salsa Recipe is your shortcut to vibrant, healthy entertaining—no cooking skills required and big on flavor. Give it a whirl at your next summer gathering, then drop a comment to let me know how it turned out. And if you’re craving more fresh ideas, don’t miss my Fresh Guacamole Recipe or Spicy Pineapple Pico de Gallo right here on the blog!
Mango Salsa Recipe
Ingredients
- 2 large ripe mangoes choose mangoes that yield slightly to gentle pressure; Ataulfo or Kent varieties are creamy-sweet
- 1/2 small red onion finely chopped (swap with shallot for milder flavor)
- 1 red bell pepper seeded and diced (for a pop of color; green bell pepper works too)
- 1 jalapeño seeds removed for less heat, minced (leave seeds in for extra kick)
- 1/4 cup fresh cilantro chopped (flat-leaf parsley is a mild substitute)
- 2 limes Juice of 2 limes (about 3 tablespoons; fresh, not bottled)
- 1 tablespoon extra-virgin olive oil optional, for silkier mouthfeel
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper freshly ground
- Pinch chili powder or Tajín seasoning (optional, for smoky depth)
Instructions
- Wash everything under cool water. Dice mangoes into uniform ½-inch cubes—this helps each bite have the perfect balance.
- In a medium bowl, stir together mango, red onion, bell pepper, jalapeño, and cilantro.
- Pour over lime juice and olive oil, then sprinkle salt, pepper, and chili powder. Toss gently so you don’t bruise the mango.
- Give it a quick sample—add more lime if you want extra zing, or a bit more salt to make flavors pop.
- Cover and refrigerate for at least 10 minutes. Resting lets the juices mingle; I often let mine sit 30 minutes when I’m not in a rush.
- Scoop into a serving bowl and garnish with an extra cilantro sprig. Pair with crunchy tortilla chips, grilled shrimp, or spoon over fish tacos.
