The Best Mango Salsa Recipe
The Best Mango Salsa Recipe – juicy mangoes, lime juice, onions, jalapeno peppers and cilantro, just 5 ingredients and 5 minutes to make. Fresh, light, tart and sweet, you can serve it with chips, fish, seafood, pork or chicken. Grilling season favorite, perfect for parties.
This is seriously the easiest, freshest side dish or appetizer you can make this summer. Sweet, with a little kick, tangy and delicious, this is the best mango salsa I’ve ever had. Paired with white fish, like this Mahi Mahi or this delicious, buttery, charred Grilled Skirt Steak, I’ve been making this salsa with mango almost every week this summer.
What ingredients do you need to make the best mango salsa?
- Ripe mango – any mango variety is fine, I used Ataulfo mangoes from Costco
- Red onion – (white or yellow onion can be used, I just like the pop of color from purple onion)
- Lime juice (either freshly squeezed or store bought)
- Jalapeno peppers – this makes the salsa hot, you can substitute with sweet peppers, if you’d like
- Cilantro – want to make mango salsa without cilantro?
You can top this mango salsa with some cayenne pepper for extra heat. Add more citrusy flavor with a little bit of lime zest.
Since I’m using jalapeño peppers in this recipe, the salsa is quite hot (some jalapeños are hotter than others). You can substitute the jalapeño pepper with sweet peppers, if you are not a fan of spicy foods or are planning to serve this salsa to children.
There are several different kinds of mango available, with the Tommy Atkins variety being the most popular in the US. You can read more about mangoes here.
I personally prefer the Ataulfo (Honey) mangoes, whisk are vibrant yellow on the inside and outside and sweet and creamy on the inside. The seed is relatively small and you get a high flesh to seed ratio in these mangoes.
Tommy Atkins – coming from Florida, with a mildly sweet flavor and a lot of fiber throughout the flesh. I’m not a huge fan of the fibers texture and “threads” that often get stuck between your teeth.
Palmer Mangoes are deep red on the outside, originating from Florida. They are mildly sweet with a flash that has minimal fiber and are more pleasant to eat that the Tommy Atkins Variety.
Kent Mangoes are red or green on the outside with rich yellow flesh, that contains limited fibers and tastes sweet and rich. They are relatively large.
Keitt mangoes – originating from Asia, often consumed at their mature green stage as pickles. Firm, juicy with a little bit of fibers.
Haden Mangoes – large, red on the outside. These mangoes have firm, juicy texture and limited fibers. The fruiting of these mangoes in 1910 inspired the boom the mango industry in FL.
Francis – grown in Haiti, these mangoes have spicy and sweet flavor with a soft, juicy flesh, rich in fibers.
How to make this quick and easy mango salsa?
- Slice each side of the mango just before the seed. Using a sharp knife slice flesh vertically, without breaking the skin. Scoop out the slices and dice.
- Chop the onion, cilantro and jalapeño pepper.
- Combine everything in a bowl, add salt and lime juice to taste.
What to serve mango salsa with?
- Grilled Pork Shoulder Steak
- The Best Grilled Skirt Steak
- Easy Grilled Chicken Thighs
- Grilled Cod Recipe
Can you make this fresh mango salsa in advance and how long it lasts?
This easy, fresh, homemade mango salsa can be made up to 3 days in advance and kept in the fridge in an air-tight container. It is best to make it one day in advance.
You can also freeze mango salsa in a air-tight container for up to a month (I’m not a huge fan of freezing salsa, because it doesn’t taste like fresh, once defrosted). Defrost in the fridge overnight.
The Best Mango Salsa
- 1 large mango — any variety, peeled and cut into small cubes
- 1/4 cup diced onion
- 1 small jalapeno — chopped
- 1/4 cup chopped cilatrro
- Juice from 1-2 limes
- Salt to taste
- Combine all ingredients in a bowl and stir to combine. Serve.