Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
The Best Fresh Mango Salsa Recipe! If you have ripe mangos, you’ve gotta try this easy mango salsa recipe. Ready in just 10 minutes with only 6 ingredients.
Fresh mangos are so good right now. Our local market has them on major sale and I’ve been scooping them up by the dozen. We eat them daily, and both of my kiddos get a huge kick on sucking on the pit after I’m done chopping them.
We eat a lot of salsa in my house. My husband’s favorite snack is chips and salsa and while my canning salsa recipe is our go-to salsa recipe there is something about fresh and juicy mangos that make for a fun, seasonal snack. A staple recipe in the summer and perfect for company.
While fresh mangos are delicious on their own, you’ve gotta try them in this healthy salsa recipe. Only 6 ingredients and ready in just 10 minutes!
This salsa recipe uses only a handful of ingredients. Here’s what you need for this salsa recipe:
Almost any fresh fruit works in this recipe instead of mango. Peaches, strawberries, pineapple (and yes, even tomatoes) can be used as a substitute.
Any color bell pepper will work instead of the red pepper and any acid, like vinegar or fresh lemon juice can work for the lime juice.
I highly recommend the cilantro but since I know that some people are very put off by cilantro, you can omit it all together or even use fresh parsley.
If I have fresh avocados, I love adding those to the salsa as well. Mango and creamy avocado are one of my favorite combinations.
This salsa couldn’t be easier to throw together. Chop all of the ingredients, then add to a medium bowl, then toss to combine.
Season to taste, as desired. If it needs more salt, add it. For a tangier salsa, add in more fresh lime juice. If you’d like a spicier salsa add in more jalapeño pepper or a dash of cayenne pepper. Or, make my habanero version below.
If you want to spice up this salsa, swap in one habanero pepper for the jalapeño pepper. A habanero pepper is 100x hotter than a jalapeño pepper, so I say use your discretion for this.
My husband loves anything habanero flavor, so when I make mango habanero salsa for him I roast the pepper first before removing the seeds and finely chopped. This mellows the spice level so it’s still very spicy, but enjoyable.
I highly recommend using gloves when handling the habanero pepper.
For best results, you’ll want a mango that is ripe, but still firm. Too ripe mango will be mushy and harder to cut. My absolute favorite mango is a honey (a.k.a. ataulfo) variety; a deep yellow mango that’s incredibly sweet when ripe.
To tell if a mango is ripe, give it a gentle squeeze. It should not be hard, but give slightly. If your mango is underripe, you can stick it in a paper bag for a few days to ripen.
There are two ways to peel a mango, but I think the easiest way is to use a paring knife to gently remove the skin all the way around the mango then cut the flesh around the pit and cube.
There are so many ways to enjoy this mango salsa, though with tortilla chips is my favorite! It’s great as a condiment or sauce with grilled proteins, as an appetizer with jicama sticks, chips and chopped veggies or with tacos.
I’d be surprised if there were any leftovers of this salsa, but if you have leftovers then place in an airtight container and place in the refrigerator for 4-5 days.
If you try this mango salsa recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
The Best Fresh Mango Salsa Recipe! If you have fresh mangos, you’ve gotta try this easy mango salsa recipe. Ready in just 10 minutes with only 6 ingredients.
*To make this a spicy mango salsa, like a mango habanero salsa, substitute 1 small habanero with the jalapeño.
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