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.
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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 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.
- Mangos: 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 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.
- 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
Mango salsa benefits are many. It's low on carbs and fat. Mangoes are rich in calcium, Vitamin A, Vitamin C, and minerals. It is a good source of fiber.
Mango salsa is a sweet take on the classic Mexican condiment, calling for cubes of fresh mango in place of tomatoes. Diced onion, jalapeño pepper, lime juice, and herbs complete this sweet salsa cruda. Each region in Mexico has its specialty salsa based on local ingredients and palates.
Mango salsa tastes best when consumed within 24 hours of being made. However, it will last in the fridge for up to 3 days in an airtight container.
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.
If you love this mango salsa recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Mango Salsa
Ingredients
- 1 mango diced
- 1 avocado diced
- ½ red bell pepper diced
- ½ orange bell pepper diced
- ½ yellow bell pepper diced
- 1 jalapeno seeds and vein removed, diced
- ½ cup fresh cilantro chopped
- 2 Tablespoons lime juice
- 2 teaspoons cumin
Instructions
- Dice the mango and vegetables, except for the avocado.
- Add lime juice, cumin, and cilantro.
- Cover and place in the refrigerator until ready to serve.
- Right before serving, dice avocado and add to the mango salsa (this will prevent it from browning if you make it ahead of time).
Notes
- For most mangos, the first ripening stage 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 entirely orange but should have primarily orange or yellow spots.
- If a mango gives slightly when squeezed, it is ripe and ready to eat. Mango will also emit a somewhat sweet and fragrant aroma from its stem as it becomes riper. Mangoes will ripen naturally 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.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Donna
I am unable to print this recipe.It keeps jumping to another page.
Kathy Carmichael
Hi Donna, thank you for letting me know. I will fix it.