Mango salsa is one of my all time favourite salsas. It’s so easy to make, has those exotic tropical flavours and the colours are gorgeous when combined. It’s an all time favourite in our family. As soon as the delicious mongos show up, I’m all over them and we enjoy this salsa with so many dishes. It seems I make it once a week during the mango season. Try it and fall in love.
Salsa is one of the easiest condiments to make and enjoy. It takes absolutely no time to make and can be whipped up within a few minutes. I have served it to guests and at pot lucks and it has always been a success. If you love mangoes, then you are guaranteed to love mango salsa.
The ingredients for mango salsa
Just a few ingredients that make this mango salsa finger licking good.
What you will need:
- 1 large ripe mango
- 1/2 lime (or lemon if you prefer)
- 1 red chili
- 1 teaspoon paprika (or red chili powder for a spicier version)
- 2 tablespoons fresh coriander (cilantro)
- Salt and pepper to taste
To start off, let’s peel and chop the mango. There are a lot of varieties of mango and my favourite one to make mango salsa with is the Honey Atulfo that comes from Mexico.
That is the most popular one available in local fruit stalls and super markets and I find it has the most flesh on it. We need a mango that has a lot of juicy flesh.
Chop the mango into 1 cm cubes. Try and get all of the flesh off the mango seed. Also, finely chop the red chili. I use the chili whole, but if you prefer, you can deseed it and then chop it. Chop the fresh coriander (cilantro) finely as well.
Add all three of the chopped ingredients into a mixing bowl and mix them together. Chop and squeeze the lime into the bowl. I only add 1/2 a lime, but if you prefer it more sour than sweet, you can add more lime juice to it. The amount of lime juice also depends on the size of the lime. And limes can be replaced with lemons too. Lemons tend to be more tart, so start with a 1/4 lemon and go from there. Taste as you go and add more as you like.
Add the paprika, salt and pepper into the bowl and mix everything together. Let it sit for about 5 minutes before you consume it. Stir it one more time just before serving.
In our house the salsa doesn’t last longer than a few minutes, but it will not be very good the next day, so try and make only what you need for one serving. If the mango is left in the lemon juice and salt for too long – say over night – it gets soggy and you don’t want soggy salsa.
Enjoy the mango salsa with some chips as a dip or in my fish tacos as a condiment. It is one of those recipes that you will fall in love.
Delicious Mango SalsaCourse: SideCuisine: CanadianDifficulty: Easy
My mango salsa is so easy to make, yet is so refreshing and delicious. It’s a perfect treat for a summer day. Enjoy it as a snack, a condiment in your tacos and wraps.
1 large ripe mango
1 red chili
1 teaspoon paprika
2 tablespoons fresh coriander
Salt and pepper to taste
- Peel and chop the mango into 1 cm cubes.
- Finely chop the red chili and fresh coriander. Deseed the chili if you prefer
- Add the mango, red chili, and fresh coriander to a mixing bowl. Toss together to combine.
- Chop and squeeze the lime into the bowl. At the same time add the paprika, salt and pepper and mix well together.
- Serve fresh with a side of chips or as a condiment to my fish tacos.
– Check out other side recipes here.