This vibrant mango salsa blends sweet, tangy, and spicy flavors into a refreshing, nutrient-packed condiment perfect for any meal.
Loaded with fiber-rich mangoes, vitamin-packed cilantro, and metabolism-boosting lime, it’s a low-calorie, plant-based option that’s quick to prepare.
Its simple, no-cook method makes it an ideal choice for everyday meals, party dips, or healthy meal prep.
Mango Salsa
Equipment
- 1 Medium bowl
- 1 knife
- 1 Cutting board
- 1 grater (for garlic)
- Measuring cups and spoons
Ingredients
- 2 medium ripe mangoes peeled and diced
- ¼ cup red onion finely diced
- ¼ cup fresh cilantro chopped
- Juice and zest of 1 lime
- 1 small garlic clove grated
- ½ jalapeño minced
- ¼ teaspoon sea salt adjust to taste
Instructions
- Prepare the Mangoes: Start by selecting two medium, ripe mangoes that are sweet and slightly soft to the touch. Using a sharp knife, carefully peel the mango skin. Then, slice the mango flesh away from the large pit in the center. Dice the mango into small, even cubes, about half an inch each, to ensure every bite is balanced with flavor. Place the diced mango in a medium-sized mixing bowl.
- Chop the Red Onion: Take a fresh red onion and peel off the outer layer. Cut the onion in half and finely dice it into small pieces, aiming for a uniform size so that the flavor is evenly distributed throughout the salsa. Add the diced onion directly into the bowl with the mango. The onion adds a subtle sharpness that balances the sweetness of the mango perfectly.
- Prepare the Cilantro: Rinse a small bunch of fresh cilantro under cold water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towel.Remove the thick stems and finely chop the leaves. Sprinkle the chopped cilantro over the mango and onion mixture. The cilantro contributes a bright, herbal note and provides antioxidants and nutrients to your salsa.
- Zest and Juice the Lime: Take one fresh lime and roll it gently on the countertop to loosen the juices. Use a microplane or fine grater to zest the lime, capturing the flavorful outer peel without any of the bitter white pith. Then, cut the lime in half and squeeze the juice into the bowl, making sure to strain out any seeds. The lime juice brightens the salsa, enhances the flavors, and adds a dose of vitamin C.
- Grate the Garlic: Peel a small garlic clove and finely grate it using a microplane or the small side of a box grater. Add the grated garlic to the bowl. This step infuses the salsa with a gentle, aromatic heat without overpowering the other flavors.
- Mince the Jalapeño: Take half of a fresh jalapeño pepper and cut it lengthwise. Remove the seeds if you prefer a milder salsa, or leave them in for extra heat. Finely mince the jalapeño into tiny pieces and add it to the bowl. The jalapeño adds a subtle kick and depth, perfectly complementing the sweetness of the mango.
- Season with Sea Salt: Measure out ¼ teaspoon of sea salt and sprinkle it evenly over the ingredients. The salt enhances all the flavors, balancing the sweet, tangy, and spicy elements. Taste the mixture and adjust the seasoning as needed.
- Mix Everything Gently: Using a large spoon or spatula, gently toss all the ingredients together until they are evenly combined. Be careful not to mash the mangoes; you want the salsa to remain chunky and vibrant.Make sure the lime juice, garlic, and salt are evenly distributed for a perfectly balanced flavor in every bite.
- Chill Before Serving: Cover the bowl with plastic wrap or transfer the salsa to an airtight container. Refrigerate for at least 15–20 minutes before serving to allow the flavors to meld. Chilling the salsa makes it refreshingly cool and enhances the tangy, sweet, and spicy notes.
- Serve and Enjoy: Serve the mango salsa chilled as a dip with tortilla chips, a topping for grilled fish or chicken, or as a fresh side for tacos and salads. Garnish with extra cilantro or a lime wedge for a vibrant, inviting presentation. Enjoy a bright, flavorful, and nutritious dish that’s ready in just 10 minutes!
Notes
- Choose ripe mangoes for maximum sweetness and juiciness; underripe mangoes can taste sour and firm.
- Adjust jalapeño according to your spice preference; removing seeds reduces heat.
- Use fresh lime juice for the best flavor; bottled lime juice can be too acidic.
- Chop ingredients uniformly for consistent texture and flavor distribution.
- Serve immediately for the freshest taste, though chilling for a short time enhances flavor melding.
- This salsa is naturally gluten-free, vegan, and low in calories.
- Can be made ahead but should be consumed within 2 days for optimal freshness.
Chef’s Secrets for Perfect Flavor
Creating the ideal mango salsa is all about balancing sweet, tangy, and spicy flavors.
Always start with ripe, fragrant mangoes, as they are the backbone of this recipe.
When preparing garlic and jalapeño, finely grate or mince them to release their flavor without overwhelming the salsa.
Gently tossing the ingredients rather than stirring aggressively ensures the mangoes maintain their shape and the salsa retains its vibrant texture.
Finally, a short chilling period allows the flavors to harmonize and enhances the overall taste experience.
Serving Suggestions for Any Occasion
Mango salsa is a versatile condiment that pairs wonderfully with a variety of dishes.
Serve it as a refreshing dip alongside tortilla chips or crispy pita bread at parties.
It also works beautifully as a topping for grilled chicken, fish, or shrimp, adding a sweet and spicy contrast.
You can even spoon it over tacos, salads, or rice bowls for a quick flavor boost.
For a creative twist, layer it with avocado or black beans for a vibrant and healthy side dish that’s perfect for meal prep or casual gatherings.
Storage Tips to Keep Fresh
To store mango salsa, transfer it to an airtight container and refrigerate immediately.
It will stay fresh for up to 2 days, though it’s best enjoyed within 24 hours for optimal flavor and texture.
Avoid freezing, as the mangoes will become mushy when thawed.
If the salsa becomes slightly watery after refrigeration, simply give it a gentle stir to recombine the ingredients.
Keeping the salsa chilled not only preserves freshness but also enhances its bright, tangy flavors when served.
Frequently Asked Questions
1. Can I use frozen mango instead of fresh?
Yes, frozen mango can be used in a pinch, but it may release extra water when thawed, making the salsa slightly more liquid.
Pat the mango chunks dry with paper towels and gently fold them in to maintain texture.
2. How spicy is this salsa?
The level of heat depends on your jalapeño choice. Removing seeds and membranes reduces spiciness, while keeping them increases it. You can also substitute with a milder pepper if desired.
3. Can I prepare this salsa ahead of time?
Absolutely! It can be made a few hours in advance and refrigerated. Just note that the flavors are brightest when served within 24 hours, as the mango may begin to soften and release juice over time.
4. What other fruits can I use in place of mango?
You can experiment with pineapple, peaches, or papaya for a similar sweet and tangy profile. Just ensure the fruit is ripe and juicy for the best flavor.
5. Is this salsa suitable for meal prep or diet plans?
Yes, it’s a low-calorie, nutrient-rich, plant-based option perfect for healthy eating.
It’s fiber-rich, vitamin-packed, and naturally gluten-free, making it a great addition to balanced meals, meal prep bowls, or light snacks.
