This fruit salsa is sweet, savory, tangy, spicy, fresh, and basically a treat for your tastebuds. It is perfect for when mangoes are in season and most flavorful. Serve it with tortilla chips, tacos, or grilled chicken or fish. The sweetness cuts wonderfully through spicy dishes, too. Plus, this fresh mango salsa is super quick and easy to prepare. Bring it to gatherings and watch it disappear in minutes!
How to make mango salsa
Chop the salsa ingredients: Peel the mango and dice it to your desired size. I recommend finely chopping it so that you get a little of everything in each bite. If you are not sure how to do this, follow my detailed instructions here.
Mango: Use in-season fresh ripe mango for the best results. It’s better if they are a little firm. Tommy Atkins (regular supermarket mango) will work great. Avocado: It should be ripe but not mushy. Red onion: I love the color and flavor of red onion. You could also use yellow onion or green onions/scallions. Lime: Use fresh lime juice, not bottled, for the best flavor. Add some lime zest for more zing. Salt: Adjust to taste. Cilantro: or parsley. Habanero pepper: Habanero peppers are very hot. If you prefer milder heat, you could use a Serrano pepper (hot), Jalapeno (medium), or Poblano (mild-medium) or omit it altogether. Red pepper flakes would also work.
Then peel and dice the avocado and onion, making them similar in size to the mango pieces. Roughly chop the cilantro and juice the lime. Finally, dice the habanero pepper, removing the seeds and ribs. I strongly recommend wearing gloves when dealing with the pepper, as it can cause skin irritation. Add some seeds back into the salsa to adjust the heat. Transfer all the chopped ingredients, lime juice, and salt to a large mixing bowl and toss to incorporate. Taste test the mango salsa and adjust the seasoning if needed. Then place it in the refrigerator for about 30-60 minutes to allow the flavors to develop. Enjoy!
Serving suggestions
There are plenty of ways to enjoy this mango salsa:
As a dip: With tortilla chips or pita chips. It’s a delicious party appetizer. Topping tacos or burritos: The salsa pairs particularly well with white fish tacos or shrimp tacos, as well as chicken tacos. In salads or grain bowls: Like in this coconut rice. With a protein: With your favorite protein, such as grilled steak, grilled chicken, fish, tofu, etc. I love it alongside coconut shrimp and baked salmon, too.
If you try this sweet and spicy mango salsa recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
