Mango salsa is a bright and chunky dip that’s bursting with flavors. It’s refreshing, sweet, and has a little spice kick. Scoop it up with tortilla chips or spoon it over tacos for the perfect summer recipe!
Salsas are an essential item when it comes to Mexican recipes. They’re a healthy snack, easy to make, and the versatility is endless. From salsa verde to tomatillo salsa to pico de gallo, the list goes on and on.
And with summer just around the corner, it’s time to make the most of the season’s in-demand fruit: mango. It’s juicy, creamy, and irresistibly sweet, making it the perfect addition to a classic chunky salsa. Serve this at your next summer party or add it to your next taco night.
Mango Salsa Recipe Video
While it’s easy to make this recipe, it always helps to watch a quick video. Give it a watch below!
How To Peel And Dice A Mango
Similar to pomegranates, mangos can be difficult when it comes to peeling and cutting. But don’t worry, I’ll break it down for you in just a few simple steps.
- Cut off the cheeks. Mangos have a long seed in the middle of it. So cut the mango lengthwise, just off center, to remove the two cheeks.
- Cut a grid. On each mango cheek, cut a grid pattern without cutting through the skin. Then press the skin outwards, making the fruit form into cubes.
- Scoop the cubes. Using a spoon or knife, scoop the cubes from the skin.
- Remove the little bits. The long seed might still have some usable mango, so use a knife to slice and dice the scraps.
Mango Salsa Recipe Ingredients
This tasty dip easily comes together with 6 simple ingredients.
- Mangos: makes this salsa extra juicy and sweet
- Red Onion: brings a nice contrast to the mango’s sweetness
- Cucumber: adds a refreshing coolness
- Jalapeno: adds a hint of spiciness
- Cilantro: brings a fresh aroma
- Lime: for a zesty touch
- Salt: to tie everything together
How To Make Mango Salsa
Once you have all the ingredient prepped, simply toss them into a bowl and mix everything together. That’s it! But if you want to maximize the flavors in this, I suggest letting it sit for about 10 minutes before serving.
A Few More Tips
- Use ripe mangos. A ripe mango will normally have a softer flesh, so be sure to test this before buying.
- Change the spice level. For a less spicy salsa, just use half of a jalapeno or omit completely.
- Switch the herbs. If you’re not a fan of cilantro, you can also chop up fresh parsley.
- Add more flavor. You can also add diced up avocado and tomatoes for an even more flavorful dip.
Ways To Use Mango Salsa
Like other salsa recipes, nothing beats a scoop of this with salty, crunchy tortilla chips. But you can also add it to your meals to bring a boost of fresh sweetness. Try pairing it with tacos, fajitas, burrito bowls, salads, and more! Here’s a few ideas to get you started.
How To Store Mango Salsa
You can store this in the fridge for about 5 days in an airtight container. When you’re about to serve, give the salsa a quick stir and add a splash of lime juice and salt to freshen it up. It’ll be good as new.
More Easy Dips And Appetizers
In need of more appetizers for a party or to snack on at home? Here’s a few easy and healthy recipes that are fresh and full of flavor!
- Guacamole (It’s the best there is!)
- Smoked Salmon Cheese Ball
- Green Goddess Hummus
- French Onion Dip
- Roasted Red Pepper Hummus
Mango Salsa (Popular Recipe!)
- 2 ripe mangos, peeled, pitted, and diced
- 1/2 small red onion, diced
- 1 medium cucumber, sliced and diced
- 1 jalapeno, seeded and finely diced
- 1/2 cup cilantro leaves, finely chopped
- 1 lime, juiced
- 1/4 teaspoon salt
- Once you have prepared all the ingredients, toss them into a bowl and stir everything together until it's combined.
- Let the salsa rest for about 10 minutes for the flavors to blend together, or serve right away with a side of tortilla chips.
- This recipe yields about 3-4 cups (depending on the size of your mangos).