What ingredients do I need to make mango salsa?

To make mango salsa, you’ll need ripe mangos, red bell pepper, red onion, fresh cilantro, jalapeño, lime juice, and salt. The ripe mango provides sweetness and juiciness, while the red bell pepper and onion add crunch. Cilantro offers a fresh herb flavor, and jalapeño adds mild heat that balances the sweetness. Lime juice brightens the salsa with acidity, and salt enhances all the flavors. Adjust the amounts based on your taste preferences.

How do I make mango salsa step-by-step?

Start by peeling and dicing ripe mangoes into small cubes. Finely chop red bell pepper, red onion, cilantro leaves, and jalapeño (remove seeds if less heat is desired). Combine all ingredients in a bowl, then squeeze fresh lime juice over the mixture. Stir well and season with salt to taste. Let the salsa rest for about 10 minutes to allow flavors to meld before serving. This method produces a fresh, vibrant salsa perfect for chips or as a topping.

Can I substitute cilantro in mango salsa if I don’t like it?

Yes, if you dislike cilantro, you can leave it out entirely without compromising the salsa’s overall flavor. Instead of cilantro, fresh mint can be used to add a different but refreshing herbal note. However, avoid using parsley, as it does not pair well with the sweetness of mango. Adjust the herb amount to suit your taste.

Is frozen mango a good alternative to fresh mango for salsa?

Fresh mango is recommended for the best texture and flavor in mango salsa. Frozen mango can be used in a pinch, but once thawed, it often becomes softer and more watery, which may affect the salsa’s consistency. If you use frozen mango, drain any excess liquid after thawing to help maintain the salsa’s texture.

How long can I store mango salsa and what’s the best way to keep it fresh?

Mango salsa can be stored in an airtight container in the refrigerator for up to five days. For best quality, consume it within two to three days as fresh salsa may lose some texture and flavor over time. Always keep the salsa chilled and avoid leaving it out at room temperature for extended periods to maintain freshness and food safety. Stir the salsa gently before serving again.

Mango Salsa Recipe: 5 Easy Steps For Fresh Flavor Anytime

Ingredients

Scale

2 to 3 ripe mangoes, peeled and diced
½ cup chopped red bell pepper
¼ to ½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño pepper, seeded and minced
Juice of 1 large lime
1 clove garlic, minced (optional)
⅛ to ½ teaspoon salt, to taste
2 tablespoons extra virgin olive oil or avocado oil (optional)
Freshly ground black pepper (optional)

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Instructions

1. Prepare the mango by slicing along the pit and dicing the flesh into small cubes.
2. In a large serving bowl, combine the diced mango, chopped red bell pepper, red onion, cilantro, jalapeño, and garlic (if using).
3. Drizzle with lime juice and oil (if using), then gently stir all ingredients together using a large spoon.
4. Season with salt and black pepper to taste, stirring well again.
5. Let the salsa rest for at least 10 minutes to allow flavors to meld. Chill for up to 2 days in the fridge for an enhanced taste.

Last Step:

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Notes

🍈 Fresh mango is preferred for best texture and flavor, but frozen chunks can work in a pinch.
🌿 Substitute cilantro with mint or parsley for a different twist.
🥑 Add diced avocado or cucumber for creaminess and extra flavor.

Author: Brandi Oshea
Prep Time: 10 to 15 minutes
Chilling (optional): 10 minutes to 2 days
Cook Time: None
Category: Appetizer
Method: No-Cook
Cuisine: Mexican
Diet: Vegan

Nutrition

Serving Size: ½ cup
Calories: 140
Sugar: 16g
Sodium: 3–5mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg