Easy Mango Salsa Recipe | Joyful Healthy Eats
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Fresh fruit, succulent veggies and flavorful seasonings make this Spicy Mango Salsa a super refreshing condiment that packs a punch of tropical goodness. Whether you use it as a dip for chips, a filling for burritos or a topping for quesadillas, you’ll be making sure there’s loads of it in every bite.
We love to serve this on top of my Cilantro Lime Shrimp, Spice Rubbed Salmon or my Best Grilled Chicken Recipe.
Easy Homemade Mango Salsa With Jalapeño
I could eat this sweet and spicy salsa every single day without getting sick of it in the slightest. From the juicy mangoes to the tangy lime juice and the herby cilantro, each bite is so delightful, you’ll want to start slurping it up with a spoon. The peppery kick from the jalapeño is such a satisfying addition! If you’re not a fan of spiciness, you can simply leave it out.
In fact, any desired changes can readily be made to this recipe. The salsa is amazing as it is, but it’s always fun to experiment with different flavors – and the possibilities are plentiful! When all you have to do is chop and stir, getting creative couldn’t be easier. Mango salsa is about to become a fixture in every Mexican-style meal you prepare!
What You’ll Need
This bright and flavorful salsa is made with just a handful of ingredients. Scroll down to the recipe card for specific quantities.
- Diced Mango
- Diced Red Pepper: Feel free to use your preferred bell pepper here – any color will work!
- Diced Red Onion
- Diced Cilantro
- Diced Jalapeño: Remove the seeds before slicing and dicing if you want to cut some of the spice.
- Lime Juice: Freshly squeezed.
- Salt: A little bit of salt goes a long way when it comes to enhancing the other ingredients.
How to Make Fresh Mango Salsa
Once all of the produce is prepped and ready to go, mango salsa comes together in the snap of a finger. It’s brilliant!
- Combine Ingredients: Add the prepared mango, pepper, onion, cilantro, jalapeño, lime juice and salt to a medium-sized bowl. Use a spoon to mix it all together until the salsa is well combined.
- Serve: Serve the salsa as a dip, a mix-in or a topping – or refrigerate it until you’re ready to enjoy it.
Tips for Success
Before you experience the blissfulness of this colorful condiment, review these tips to make sure the flavor and texture will be flawless.
- Pick a Just-Ripe Mango: You want your mango to be ripe, but not overripe. If it’s too soft, it may get a bit mushy in the salsa.
- Dice Finely: Chopping the ingredients into small chunks ensures that all of those drool-worthy flavors will permeate each bite. I like to make the mango bits slightly bigger than everything else since they’re the shining stars of the condiment.
- Serve Immediately: Mango salsa is best served fresh. If you’re not enjoying it right away, keep it in the fridge so it stays pristine.
Variation Ideas
There are so many little swaps that can be made to redesign this salsa. If I want to add a second fruit, I’ll replace either half or a quarter of the diced mango.
- Make Mango Pineapple Salsa
- Substitute the Jalapeño for Habanero
- Use Parsley or Basil Instead of Cilantro
- Make Mango Avocado Salsa
- Make Mango Peach Salsa
- Swap Out the Lime Juice for Key Lime or Lemon Juice
What Do You Eat Mango Salsa With?
There are very few dishes that I wouldn’t want to spice up with some mango salsa. Let’s stick to a short list of favorites:
How to Store Extras
Leftover mango salsa can be kept in an airtight container in the fridge for up to 3 days. Keep in mind that the mangoes will slowly soften as time goes on, which will affect the texture of the salsa.
Does This Freeze Well?
This salsa does quite well in the freezer, but the consistency will be slightly different after it thaws. Freeze it in an airtight container for up to 2 months, thawing it out in the fridge before you use it. Drain any excess liquid from the defrosted salsa and stir in an extra squeeze of lime juice if you’d like.
Description
Fresh fruit, succulent veggies and flavorful seasonings make this Spicy Mango Salsa a super refreshing condiment that packs a punch of tropical goodness. Whether you use it as a dip for chips, a filling for burritos or a topping for quesadillas, you’ll be making sure there’s loads of it in every bite.
Scale
Ingredients
- 2 cups mango, diced
- 1 cup red pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup fresh cilantro, diced
- half jalapeno, diced (about 1 -2 tablespoons)
- 1 tablespoon fresh lime juice
- salt to taste
Instructions
- To medium bowl, add mango, red pepper, red onion, fresh cilantro, jalapeno, lime juice and salt to taste.
- Using a spoon, mix everything until the salsa is well combined.
Notes
- Makes 3 cups of salsa.
- To Store: Refrigerate salsa in an airtight container for up to 3 days. Keep in mind that the mangoes will slowly soften as time goes on.
- To Freeze: Freeze salsa in an airtight container for up to 2 months. Thaw it out in the fridge and drain any excess liquid before using. Stir in an extra squeeze of lime juice if you’d like.
Keywords: how to make salsa, mango salsa for fish, jalapeno salsa
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