Fresh Mango Salsa Recipe - On a budget

This flavorful and refreshing mango salsa is packed with fresh flavor and takes just minutes to make.

Made with ripe mangoes, crunchy peppers, zesty lime juice and hints of spice, this salsa is the perfect blend of sweetness and spiciness.

Serve as a dip with tortilla chips or use as a topping for grilled fish, grilled chicken, or fish tacos!

For a fresh, healthy, homemade dip, try this easy mango salsa recipe! It is a delicious combination of sweet and spicy. It's the best party appetizer with tortillas and pairs perfectly with grilled chicken, salmon, fish tacos and so many more dishes! #mangosalsa #salsa #appetizer #fresh #spendwithpennies

Fresh, sweet and savory

This homemade salsa is packed with fresh flavors with a tropical sweet and tangy taste!
Mango salsa is versatile and can be used as a topping for grilled chicken or fish, as a dip for tortilla chips or as an aromatic addition to tacos or salads.
It is fast and easy to prepare, perfect for summer parties or barbecues in the garden.
Refreshing and vibrant in taste, it adds a touch of tropical sweetness to any dish!
Healthy & full of fresh ingredients! It’s low in calories and has no added sugars, so you can enjoy it guilt-free all summer long.

Ingredients for mango salsa

mangoes – Fresh ripe mangoes work best, but frozen mangoes also work well in this recipe. If using frozen, thaw and chop.

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

Onion – Onions add a hearty touch to this salsa. I love red onions in this recipe, but sweet white onions work, too.

lime – Fresh lime juice adds spice and shine to the salsa.

Spice – A pinch of salt, a pinch of cumin and a dash of olive oil add a touch of flavor.

To quickly juice a lime, cut the lime in half and poke a fork in half. Squeeze the lime around the fork to transfer the juice to a bowl. No special juicers or tools are required!

Mango, jalapeno, oil, pepper, onion, lime, coriander, cumin and salt with labels for fresh mango salsa recipe

How to make mango salsa

Cut mango: To cut a mango, first hold the fruit upright and cut off the two “cheeks” (top to bottom) on either side of the pit. Make shallow cuts in a criss-cross pattern on each cheek without cutting through the shell. Then simply scoop out the mango cubes with a spoon or cut off the remaining fruit around the core.
Dice the ingredients: Dice mangoes and red peppers. Finely chop the red onion and jalapeño (leave the seeds in for a spicier taste)!
Season & enjoy: Season and allow all flavors to marinate at room temperature for 30 minutes.

This recipe is easy to make but requires a lot of chopping! I love this chopper, it brings out all the bright colors in this mango salsa and dices fruits and veggies quickly and evenly. It is great for tomatoes (for bruschetta), onions, peppers and many other fruits and vegetables!

Pour mango salsa over top in a clear bowl

Tips & Variations

Add avocados (just before serving), garlic, pineapple, or tomatoes for an extra flavor boost.
Let the salsa sit for at least 30 minutes to allow the flavors to blend.
Chop all the ingredients evenly so they’re easy to scoop!
Add equal amounts of fresh pineapple or fresh peaches, or substitute for a different twist.
This salsa tastes best when it’s cold. So be sure to keep them in the fridge before serving.

What to serve with mango salsa

This easy mango salsa recipe is perfect as a topping for seafood like shrimp tacos and grilled salmon, but also makes a great dip for chips and crackers! Mixed with soft cream cheese, mango salsa makes an elegant spread.

store leftovers

Mango salsa can be stored in the refrigerator for about 4 days. Before serving again, stir the flavors and freshen up with a small squeeze of lime juice and salt and pepper.

Can You Freeze Mango Salsa?

Mango salsa can be frozen by placing it in an airtight container or zip-lock bag that is labeled and will keep for up to three months. However, once thawed, it won’t be as firm. Drain the excess liquid and add new diced mangoes or fruits like pineapple or peach for a whole new salsa.

So many scoopable salsas!

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Recipe for fresh mango salsa

This mango salsa is made with sweet, juicy mangoes, tart lime juice, and jalapeno pepper for the perfect combination of sweetness and spiciness.

preparation time 20 protocol

cooking time 0 protocol

rest time 30 protocol

total time 50 protocol

Hold the mango upright and cut off the two “cheeks” on either side of the pit. Score the flesh in a criss-cross pattern without cutting through the skin. Scoop out the mango cubes with a spoon. Cut into 1/4 inch cubes and place in a medium bowl.
Dice the red bell pepper, finely chop the red onion, and deseed and finely chop the jalapenos. Add them to the bowl along with the mango.
Squeeze the juice of half a lime over the mixture. Add chopped coriander, olive oil, cumin and salt to taste.
Mix all ingredients gently until well combined and leave at room temperature for 30 minutes.
Serve with tortilla chips or over grilled chicken or fish.

heating level: Adjust the jalapeno amount to your preferred spice level. For a milder salsa, remove the seeds.
Go on: Chill the salsa in the fridge for a few hours or overnight before serving.
Get creative: Add diced avocado, cucumber or a squeeze of pineapple juice for a unique twist.
Storage: Store salsa in a covered container in the refrigerator for 4-5 days. Stir before serving again.

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course Appetizer, dip, party food

Kitchen American

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Inspired by Looney Spoons

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