Mango Salsa

Mango salsa is sweet, spicy, and full of incredible flavors. It tastes great as a dip or added to grilled tofu or vegetables. You will love this mango salsa recipe.

Since I'm a huge salsa fan, I recently made a fruit salsa recipe served with air fried cinnamon chips which taste like summer. Today, however, I found beautiful, fresh mangos to create a mango salsa recipe to serve over grilled tofu or vegetables.

Jump to:

• How to Select and Cut a Mango
• Mango Salsa Ingredients
• Mango Salsa Ingredient Substitutions
• How to Make Mango Salsa
• Serving Suggestions
• Recipe FAQs
• Tips
• More Delicious Vegan Recipes
• 📖 Recipe
• 💬 Reviews

I made a mango salsa recipe with many colors and a hint of spice to enhance the citrus flavors in my grilled tofu recipe. So, I gathered my favorite ingredients. As a result, the mango salsa was a huge success. 

How to Select and Cut a Mango

For most mangos, the first stage of ripening involves getting nice and soft—think the same feel as a ripe avocado. The mango will go from green to some shade of yellow/orange with some areas of red. The mango doesn't have to be entirely orange but should have primarily orange and red with yellow spots.

• When picking a mango, don’t focus on color. It is not the best indicator of ripeness.
• Squeeze the mango gently. A ripe mango will give slightly.
• Use your experience with produce such as peaches and avocados, which are softer as they ripen.
• Ripe mangos will sometimes have a fruity aroma on their stems.
• The red color on some varieties is not an indicator of ripeness. Always judge by feel.

When I bought my first mango, I struggled to cut it; honestly, I demolished it! Then, I figured out the secret and now buy mangos confidently. 

1. First, mangoes need to be peeled with a vegetable peeler.
2. Once peeled, lay the mango on one side and score the mango lengthwise and then sideways, pushing the knife in until you reach the hard inner core. 
3. Next, make one clean put as close to the core as possible, and repeat the process with the remaining three sides. 

Mango Salsa Ingredients

I made a mango salsa recipe with many colors and a hint of spice to enhance the citrus flavors in my grilled tofu recipe. So, I gathered my favorite ingredients. As a result, the mango salsa was a huge success. 

• Mango: A ripe fresh mango can taste sweet, citrus, and almost melon flavor. I think of them as a combination of peach, orange, and cantaloupe. Because of the way mango smells, I also find them to have a floral and tropical, like papaya and pineapple, taste to them as well.
• Red Onion: A small amount of red onion adds a sweetness as well as savory component.
• Red Bell Pepper: Red bell peppers are the sweetest of the bell pepper varieties
• Yellow Pepper: Yellow bell peppers are similar to red bell peppers but slightly less sweet.
• Orange Pepper: Orange bell peppers are similar to red bell peppers but slightly less sweet.
• Jalapeno: Jalapeños are spicy chili peppers from the hot pepper family. They are small, green, or red in color and moderately spicy. Jalapeños are commonly used in Mexican cuisine but are popular worldwide.
• Cilantro: Cilantro has delicate, lacy green leaves resembling flat-leaf parsley. It has a pungent, complex, citrusy flavor.
• Avocado: Avocados add a fresh and creamy texture.
• Cumin: cumin can add nutty warmth, pepperiness, and smokiness with a faintly musty aroma to all manner of dishes
• Lime Juice: Lime juice adds a citrus, fresh flavor to the salsa and helps keep the avocado from turning brown. I prefer fresh lime juice.

Mango Salsa Ingredient Substitutions

• Peaches, or papayas, have the same texture as mangos.
• Instead of red onions, try scallions (green onions).
• Use a baby bell or green peppers instead of red, orange, and yellow.
• Serrano peppers are often used as a substitute for jalapenos.
• If you don't like cilantro, which sometimes tastes like soap to some people, skip it or add parsley or basil instead.
• Try edamame instead of avocado in the salsa.
• Coriander is a substitute for cumin.
• Use bottled lime juice when fresh juice isn't available.

How to Make Mango Salsa

To dice all the veggies uniformly, I use my favorite vegetable chopper.

Then, combine all ingredients in a bowl, stir, cover, and refrigerate for a few hours or overnight for the best flavor.

Serving Suggestions

Also, mango salsa is fabulous for various other recipes as well. For example, it would be perfect for my cinnamon tortilla chips. Or, try it with these vegan recipes.

• Sweet Potato Tacos
• Roasted Vegetable Tacos
• Sweet Potato Cakes
• Grilled Vegetable Kabobs
• Southwest Tofu Scramble
• BBQ Tofu

Recipe FAQs

Tips

• For most mangos, the first stage of ripening involves getting nice and soft—think the same feel as a ripe avocado. Color: The mango will go from green to some shade of yellow/orange. The mango doesn't have to be fully orange but should have mostly orange or yellow spots.
• If a mango gives slightly when squeezed, it is ripe and ready to eat. Mango will also emit a slightly sweet and fragrant aroma from its stem as it becomes riper. Mangoes will ripen naturally on their own if kept at room temperature for a few days.
• Once ripe, mangos should be moved to the refrigerator, slowing the ripening process. Whole, ripe mangos may be stored in the fridge for up to five days.
• Mango skin is edible and packed with vitamins, fiber, and antioxidants. However, though it may offer health benefits, it has an unpleasant taste, may preserve pesticide residues, and contains compounds that may cause allergic reactions.
• To ripen a mango quickly, leave it in a brown paper bag, roll it shut, and store it on your kitchen counter. Mangoes (like avocados) release ethylene, an odorless gas that speeds up ripening.

Instead of regular salsa, switch it up with this tasty mango salsa recipe. You will love the flavors.

More Delicious Vegan Recipes

If you love this mango salsa recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe