Briana Milner Mango Salsa is sweet, yet spicy, colorful, easy to make, and, oh, so delicious!
To make this fruity and healthy mango salsa, you’ll need a mango, red bell pepper, jalapeño, garlic, cilantro, lime, apple cider vinegar, chili powder, cumin, salt and pepper, It only takes 10 minutes to make and you might find it gets devoured in less time!
How do I serve mango salsa?
This mango salsa is so versatile. You can enjoy it as a dip with chips, yet it goes great with any Mexican dish. It adds flavor as a filling for tacos, a topping for quesadillas, enchiladas, burrito bowls…the ideas are endless. It is perfect for a topping on stuffed avocados, or served with refried beans, black beans or Mexican rice. The Mango salsa can be sprinkled on cooked meat, on your favorite fish, as a mix with quinoa, or as a topping on a salad.
More than just a delicious tropical fruit, mangos are rich in vitamin C, minerals and antioxidants, and helps you feel full longer. The fruity flavor of the Mango creates a sweeter salsa than those that are tomato-based.
What are some variations to this recipe?
Add a cup of jicama, finely chopped cucumber or 1/2 avocado for variety in your salsa.
Add strawberries, peaches or pineapple for an even fruitier salsa.
If you like your salsa with a little “heat”, leave in the jalapeño seeds.
What is the best way to store my Mango Salsa?
Mango salsa can be stored in the refrigerator for up to 3 days if it is stored in an airtight container, but it will taste best if used in 1-2 days.
Can Mango Salsa be frozen?
The mango salsa can be frozen for up to 2 months. Place it in an airtight container and when you are ready to use it, thaw overnight in the refrigerator before serving. You may want to add a bit of lime juice before serving. Make sure it is served within an hour after thawing for the best flavor.
This mango salsa tastes best if it is enjoyed right away or let it set for an hour to allow the flavors to blend together.
Ingredients:
Mango – use a ripe mango for the most flavor; peel, pit and dice. For a great article on how to prepare your mango, check this one out!
Red bell pepper – I like the red bell pepper as it is sweeter than the other bell pepper colors, but you can use whatever bell pepper you have on hand.
Jalapeño – remove the seeds and the white vein if you don’t want it spicy! We like to keep a few seeds in our mango salsa because we like the heat!
Minced Garlic – you can use ground garlic if that is what you have. I prefer fresh minced garlic, or minced garlic in water or oil and it blends well with the flavors of this salsa.
Fresh Cilantro – chopped finely.
Juice of 1 lime – I prefer the fresh juice of the lime, but you can use bottled lime juice if preferred.
Apple Cider Vinegar – you can use additional lime juice if you don’t have apple cider vinegar.
Salt – use more or less for your taste buds.
Pepper
Prep fresh ingredients by dicing mango, bell pepper, and cilantro. Devein and remove seeds from the jalapeño, then dice.
In large bowl, add all the ingredients…
…and mix!
Serve immediately or store in fridge overnight to allow flavors to fully incorporate.
Supplies I used for this recipe:
For my seasonings, I love them looking aesthetic.
If you like this Mango Salsa recipe, try this one out!
Sweet and Spicy Mango Salsa
Equipment
- Large bowl
Ingredients
- 1 mango diced
- 1 red bell pepper diced
- 1 jalapeño diced
- 1 tbsp minced garlic
- 1 tbsp fresh cilantro
- Juice of 1 lime
- 1 tbsp Apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- Prep fresh ingredients by dicing mango, bell pepper, and cilantro. Devein and remove seeds from the jalapeño, then dice.
- In large bowl, add all the ingredients and mix.
- Serve immediately or store in fridge overnight to allow flavors to fully incorporate.
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