My Fresh Mango Salsa is a bright, vibrant condiment that has a delicious combination of sweet and savoury flavours. The Salsa is ideal to use in several ways; serve as an appetiser with chips, alongside chicken, pork or fish, or as a topping on tacos. The use of fresh, healthy ingredients makes this delicious Mango Salsa irresistible.
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Why we love this recipe:
A perfectly ripe, fresh, fragrant mango is such a special treat, and if you love fresh mangos as much as I do, you will enjoy this homemade Salsa which is full of the sunny flavours of summer. As well as having bright colours and flavours, it also has a range of health-benefiting nutrients.
You will love this Fresh Mango Salsa because:
- It is quickly and easily prepared from fresh ingredients.
- The colours are fresh and vibrant, making the dish instantly appealing.
- It is naturally gluten-free and vegan.
- There’s no cooking involved; just add the ingredients to one bowl and gently toss to combine.
- It is perfect for parties or family gatherings as the ingredients are easily increased to make a large batch.
- The Mango Salsa which you prepare yourself does not contain artificial colours, flavours or preservatives; just pure, natural, nutritious ingredients.
- You will find many occasions to serve this dish.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Mango – as mango is the star of the show, for the best flavour, look for one which is ripe. I have some tips for selecting a ripe mango below.
Tomato – for additional flavour and colour.
Green capsicum/bell pepper - I have used a green pepper for contrasting colours but you could use red if you prefer.
Green jalapeno pepper – if you like a milder Mango Salsa, remove the ribs and seeds from the chilli or omit it entirely if you prefer.
Red onion - this onion is sweeter than the brown/yellow onion, making it ideal for use in salads.
Fresh mint – adds bright flavour.
Fresh lime juice – the flavour of fresh lime juice is more vibrant than bottled.
Sea salt flakes – boost the flavours. Add to your taste.
Step by step instructions:
- To begin, wash the mango well. Cut the fruit downwards from the stem end, slightly off centre, each side of the stone.
- Use a sharp paring knife to make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.
- Then, push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.
- Finely dice the tomato, capsicum/green pepper, jalapeno and red onion and add these to the bowl with the mango.
- Add the chopped mint to the bowl along with the lime juice. If serving immediately, season with sea salt to taste.
- Gently toss the ingredients together to combine them, then check the seasoning, adding more salt or lime juice if necessary.
Cover the bowl with cling wrap and keep it in the fridge until ready to serve. The Salsa is best eaten shortly after it’s prepared but can be made up to 2 hours in advance if preferred.
If you are making the Salsa in advance, do not add salt until you are ready to serve as it will draw moisture from the ingredients, making the Salsa watery.
Tips for success and FAQs:
As mango is the star of the show, the most important tip for this recipe is to select a fresh mango that is ripe, sweet and juicy.
Before you prepare your mango, wash the mango well to remove any dirt, pesticides, or possible bacteria. You may feel that this step is not necessary as you will be peeling the mango. However, as you cut the mango, any dirt or bacteria on the skin will be transferred by knife to the flesh.
Mangos have a large, hard oval seed in their centre and their flesh clings tightly to both the stone and the skin. This can make it difficult to peel and extract the sweet, juicy flesh.
The method most often used is to cut the fruit downwards from the stem end, slightly off centre, each side of the stone. Use a sharp knife to make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.
Be very careful; when you are holding a mango half in one hand and cutting through the flesh with the other there is the danger that you may accidentally go through the skin and cut your hand.
Then, push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.
Do not select the mango by its colour, that is not an indicator of ripeness. Squeeze the mango gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end. Avoid any with wrinkly skin. It either means that the mango is overripe or that it was picked whilst too green and will not ripen. If the mango is not ripe, and you are buying one in advance, keep it on your bench at room temperature. To ripen quicker, place the mango in a paper bag for about 2 days. Once ripe, the mango can be stored in the fridge.
It is best served shortly after preparation. However, you can make it up to 2 hours ahead of time if that suits you. Do not add salt to the Salsa until you are ready to serve as it will draw liquid from the ingredients.
It is best eaten when fresh, but you can store it in an airtight container for up to 2 days.
More delicious recipes for you to try:
A simple salsa is a delicious way to start or accompany a meal. Here are some more of our favourite recipes for you to try:
This delicious condiment, which has a combination of sweet, savoury and slightly spicy flavours, is ideal to use in several ways. Serve the Fresh Mango Salsa as an appetiser with chips, alongside chicken, pork or fish, or as a topping to tacos.
Alex xx
Fresh Mango Salsa
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 large mango See Note 1
- 1 medium tomato
- 1 small green capsicum/bell pepper
- 1 green jalapeno pepper See Note 2
- ½ medium red onion
- ⅓ cup fresh mint - finely chopped
- 1 tablespoon lime juice - freshly squeezed See Note 3
- sea salt flakes - to taste
Instructions
- To begin, wash and dry the mango thoroughly.
- Cut the fruit downwards from the stem end, slightly off centre, on each side of the stone. Use a sharp paring knife to carefully make a criss-cross pattern on the flesh of each mango half, not cutting through the skin.
- Push from the skin side to turn the mango half inside-out. You will easily be able to cut away the cubes of flesh. Remove the skin from the remaining part which contains the seed and cut the flesh away.Add the mango to a medium-sized bowl.
- Finely dice the tomato, capsicum/green pepper, jalapeno and red onion and add these to the bowl with the diced mango.
- Add the chopped mint to the bowl along with the lime juice. If serving immediately, season with sea salt to taste.
- Gently toss the ingredients together to combine them, then check the seasoning, adding more salt or lime juice if necessary.
- Cover the bowl with cling wrap and keep in the fridge until ready to serve. This allows the flavours to blend.
- The Salsa is best eaten shortly after it’s prepared but can be made up to 2 hours in advance if preferred.If you are making the Mango Salsa in advance, do not add salt until you are ready to serve as it will draw moisture from the ingredients, making the Salsa watery.
Notes
- For the best result, you need a ripe mango. Do not select the mango by its colour, that is not an indicator of ripeness. Squeeze the mango gently; when ripe, it should give slightly. It should also be sweetly aromatic near the stem end. Avoid any with wrinkly skin. It either means that the mango is overripe or that it was picked whilst too green and will not ripen. If the mango is not ripe, and you are buying one in advance, keep it on your bench at room temperature. To ripen quicker, place the mango in a paper bag for about 2 days. Once ripe, the mango can be stored in the fridge.
- All chillies vary in the intensity of their heat so I recommend that you check the heat of yours before adding them to the dish. If it seems too hot, remove the seeds and the membrane. If you prefer milder heat you may prefer to only use a half jalapeno or completely omit it.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the recipe if necessary.
- If you are not able to use fresh mint, you can use coriander/cilantro instead; it is delicious. Or, if you prefer, you can also use flat-leaf parsley.
- If making the Salsa an hour or two in advance do not add salt until you are about to serve as it will draw moisture from the ingredients.
- Please note, the nutritional information is based on this recipe serving four people as an appetiser. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Jamie says
This was so refreshing and perfect for the warmer weather here! I added serrano peppers since that's all I had and it was delicious! Served it with some tortilla chips and my friends loved it. Thank you!
Alexandra says
Hi Jamie, I am so pleased to hear that you and your friends enjoyed eating the Fresh Mango Salsa with some tortilla chips. Thank you for letting me know. 🙂