There’s a little something about Mango Salsa that’s compelling. It’s fresh, vibrant, and bright with bold flavors and a tropical flair.
Mango Salsa
Make the salsa how you like it, cool and mild with just a whisper of heat, or turn up the volume for an increasing crescendo of flavor.
About Mango Salsa:
The vibe is a symphony of contrasting flavor and texture: a little tart, a little tangy, with a little (or a lot, your choice) of heat. The mango adds a burst of sweetness, the cucumber refreshes, and the red bell pepper accents with a crisp coolness.
Underlying everything is a back note of lime, a zestiness that seeps throughout, tamed by the faintest touch of sugar. The salsa is beautifully balanced and will sing on the tongue!
Other Favorite Salsas:
While there are several classic Salsas on my site, here are some other fun, fruity ones; I’m sensing a theme, here!
How to Serve Mango Salsa:
At our house, we love to serve this salsa on the spicy side and scoop it, all fresh and tangy on grilled chicken or fish tacos. It’s transformative with a seared or grilled salmon; if you’ve cooked that salmon with tropical or island flavors, it’s a perfect pairing. It adds freshness to grilled pork chops or tenderloin.
When we’re going spicy with our main, we keep the salsa mild; it adds a nice note to the meal and cools the palate enough to keep going. I made this the first time to serve with my Grilled Jerk Chicken Breasts and we loved it on our Thai Chicken Burgers.
Of course, we have to pull out tortilla chips from time to time when we make the salsa! It’s an unexpected twist.
Making the Mango Salsa:
There are no hard and fast rules – just put in what you like to eat in combinations that please you and your family. Dice the fruit and veggies small, or keep them chunkier. You’re in the driver’s seat here.
Change up the vinegar, add a little olive oil if you like, and consider a sprinkling of herbs., maybe parsley or cilantro.
When I go for a little heat, I usually stick with jalapeno. You do you…maybe the bravest among us might like a few slivers (or more) of habanero.
The Fruits & Vegetables:
The basic veggies are cucumber, red bell pepper, and red onion. The colors shine against the yellow mango but all three bring something to the table.
The cumbers are fresh and cool, the red bell pepper has that distinctive earthiness, and of course, the red onion gives a fresh bite.
The mango might be the star, but it’s better for its supporting cast – the vegetables offer much-needed texture and contrast.
Just a mention, all the scraps from this salsa, except the red onion, can be used to make Spa Water on a Budget.
Spa Water on a Budget: This one is made from cucumber seeds and peelings
Working with Mango:
If you haven’t cut a Mango, it’s an odd one. There is a big, flat, fibrous seed running from top to bottom. Slice off the “cheeks” – let the knife guide you. Hold the mango up vertically. At the top press the knife down to slice.
Mangos are soft. If there’s resistance, you’re hitting the seed. Turn the mango and slice at another angle. You’ll feel it when the knife goes through cleanly. Then repeat. You should be able to slice off several chunks attached to the skin, leaving the seed behind.
Lay the chunks skin down, flesh side up, and slice in squares through the flesh but not through the skin. Now there are two choices:
- “Skin” the mango skin off the flesh just like you’d skin a fish. Slide the knife between the skin and the flesh.
- Slide the mango chunk down a glass, using the lip of the glass to separate the flesh from the skin.
Either way, you’ll be left with little squares – in the pic below, the mango wasn’t cut into squares before using the glass, but in this case, you would cut the squares first.
The Dressing:
The dressing is a mix-up of a little vinegar, lime juice, salt & pepper, and a smidge of sugar. It couldn’t be simpler. If I feel like taking another step, it’s nice to zest the lime and add it in, too.
How to Store Mango Salsa:
- Your Mango Salsa is a fleeting thing! Enjoy it all if possible the first day.
- Store leftovers in the fridge; they’ll still taste good but the looks and texture deteriorate quickly.
- If your salsa isn’t too spicy, you might blend it with yogurt and honey and make a Mango Lassi. Use your judgment.
Mango Lassi
Saving Money on Mango Salsa:
If discount groceries are an option in your area, these ingredients should be available at places like Aldi or Lidl.
Mangoes:
- Mangoes do go on sale now and then at regular groceries, but the sales are far and few between.
- For the best pricing, buy whole fruit, not precut. When the mango is ripe, it should yield to gentle pressure.
- Store mangoes on the counter but once ripe, move them to the fridge. To speed the ripening process, place it in a paper bag. Freeze any unused mango if there is no immediate use for it.
Cucumbers:
- Cucumbers go on sale regularly and will keep for a few days to a week if stored correctly.
- Wrap them in a paper towel, put them back in the produce bag, and store in the crisper drawer.
Red Bell Peppers:
- Of all the bells, red bell peppers are the priciest. If you see them at a great price, buy ahead; they’ll easily keep for a week or two.
- Compare buying singles as opposed to packs of two or three in different colors; They may or may not be a cost saving.
Mango Salsa
Mango Salsa
- Prep Time: 15 minutes + rest
- Total Time: 15 minutes + rest
- Yield: 4 servings 1x
- Category: Appetizer Salsa
- Cuisine: Mexican or Southwestern
Ingredients
- 1 ripe Mango, diced (may substitute a papaya or two)
- 1/2 cucumber, peeled & diced
- 1/4 red pepper, small dice
- 1/4 cup diced red onion, small dice
- 2 teaspoons white or apple cider vinegar
- 1/2 lime, juiced
- salt and pepper to taste
- 1 teaspoon sugar
- 1/2 to 1 jalapeno, small dice, optional
Instructions
To a bowl add mango, cucumber, red pepper, and red onion.
In another bowl mix dressing ingredients: vinegar, lime juice, salt, pepper, and sugar. Pour over the vegetables. If time allows, let sit for an hour.
Optional, to taste, add finely diced jalapeno.
Mango Salsa published July 2012, updated September 2024.