This sweet and spicy homemade mango salsa is ridiculously easy to make… and it’s so good on everything!
Super Healthy Mango Salsa
This is a fantastic recipe to make whenever you need a quick dish for a party.
And with just four ingredients and countless customization options, it’s also easy to whip up for a light and healthy meal at home.
Seriously, you’re going to want to put this salsa on everything.
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So What Do You Eat With It?
When I see mango salsa on restaurant menus, it’s usually paired with dishes like shrimp, chicken, salmon, or fish tacos.
But as a vegetarian, my favorite way to eat it is to add black beans and stuff it into a roasted sweet potato (here’s the best way how to cook sweet potatoes).
The salsa is also great stirred into rice or quinoa, served as an appetizer with chips, mixed into a salad or grain bowl, wrapped with refried beans or hummus into a burrito, or served as a healthy and colorful side dish to complement pretty much any main course.
It’s a wonderful accompaniment to breakfast scrambles (fruit salsa > fruit salad!).
And of course it’s particularly good with tacos – perhaps Buffalo Cauliflower Wing tacos??
Want Spicy Salsa? Add either a dash of hot sauce or diced habanero or serrano peppers.
Or Mild Salsa? The jalapeno in the recipe can easily be left out.
Can You Omit The Cilantro?
For cilantro haters, feel free to leave it out. Or you can add it in at the end after saving some cilantro-less salsa for those poor souls who have the “cilantro tastes like soap” gene. (Yes, it’s a real thing.)
As you can probably tell from all of the options above, this salsa recipe is incredibly versatile and easy to customize, to make the recipe your own.
I’ve been in love with mangoes ever since living in the Philippines for a little while in high school.
It was there that I tried my first Carabao or Manila mango (the small yellow mangoes, similar to the Mexican Ataulfo or honey mango), known as the sweetest mangoes in the world.
For this salsa recipe, you can use any variety of mango, including the more reddish Haden or Tommy Atkins mango or green Keitt mangoes. Apparently there are a lot of different types of mangoes!
How To Make Mango Salsa
Start with ripe mangoes – you can check for ripeness by pressing the fruit very gently. It should yield slightly to pressure and feel soft but not overly mushy.
Get out a big bowl and chop all of your ingredients. You can chop them as large or small as you wish.
Add everything into the bowl and stir.
Taste, then add more lime or even a dash of ginger or garlic powder if desired. I also like to add up to 1/4 tsp salt, because a little bit of salt brings out sweetness.
Cover any leftovers, and refrigerate for up to four days.
Mango Salsa Ingredients
To create the basic salsa recipe, I first looked at the ingredients on my favorite fresh mango salsa you can buy at Whole Foods.
I threw in a handful of everything – there’s really no need to measure with this recipe.
Then I added chopped red pepper at the very end because I wanted to give it more color… also possibly because I ate so much of the mango that the bowl was suddenly looking pretty empty!
For a tropical or Hawaiian mango salsa like the one from Trader Joes, just replace some or all of the mango with diced pineapple instead.
Mango Salsa Recipe
Adapted from this Sweet Potato Salad
Mango Salsa – In Just 5 Minutes!
- 2 mangoes, peeled and diced
- 1/2 cup diced red onion
- 1/2 cup chopped cilantro (omit if desired)
- juice of 1 lime
- pinch salt, optional
- 1/4 cup diced jalapeno, optional
- 1/2 of a bell pepper, optional
Feel free to stir in any of the ingredient suggestions listed earlier in this post. The recipe is great for using up whatever fruit or veggies you have on hand.
To make the salsa, simply stir all ingredients together. Serve either cold or hot, and refrigerate leftovers in a covered container for up to four days. If you try it, be sure to rate the recipe below!
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