Mango Salsa

1 servings Prep: 15 m Cook: PT0M Total: 15 m Beginner
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This simple and colorful mango salsa with ripe mangos, red bell pepper, jalapeño, and fresh cilantro is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good.

Ingredients

1 servings
  • 3 ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • ½ cup chopped red onion
  • ¼ cup packed fresh cilantro leaves, chopped
  • 1 jalapeño, seeded and minced
  • 1 large lime, juiced (about ¼ cup lime juice)
  • ⅛ to ¼ teaspoon salt, to taste

Step-by-Step Instructions

  1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño.
  2. Drizzle with the juice of one lime and mix well.
  3. Season to taste with salt.
  4. Side Note: For best flavor, let salsa rest for 10 minutes or longer before serving to allow flavors to meld.

Common Problems and Solutions

Q: How do I know if my mangos are ripe enough?

A: Ripe mangos should yield slightly to gentle pressure and have a sweet, fruity aroma at the stem end. The skin color varies by variety, so don't rely on that alone. If they're too firm, let them ripen on the counter for a day or two.

Q: Can I make this ahead of time?

A: Yes! This salsa actually tastes better after the flavors meld for 30 minutes to a few hours. You can make it up to 4 hours ahead, but add the salt just before serving to keep the vegetables from releasing too much liquid.

Q: My salsa is too watery—what happened?

A: Overly ripe mangos or salting too early can release excess liquid. Drain off any liquid before serving, or use slightly firmer mangos next time. Seeding the jalapeño also helps reduce liquid.

Tips and Techniques

For a sweeter salsa, use champagne or honey mangos. For more heat, leave some jalapeño seeds in or add a dash of hot sauce. This salsa pairs wonderfully with grilled fish, shrimp tacos, or alongside crawfish nachos.

Ingredient Substitutions

  • mango: fresh pineapple or peaches
  • red bell pepper: orange or yellow bell pepper
  • fresh cilantro: fresh parsley or mint
  • jalapeño: serrano pepper or omit

Equipment Needed

  • sharp knife
  • cutting board
  • mixing bowl
  • citrus juicer (optional)

Historical Context

Fruit salsas have become popular in Louisiana kitchens as a fresh counterpoint to our rich, hearty dishes. The tropical mango works beautifully in our climate and adds a bright note to spicy Cajun and Creole meals.