This salsa works as a delicious dip, but it also adds an amazing punch of flavor to prepared meats and seafood.
Being from Texas, we’re kind of snobs when it comes to salsa. We practically judge the quality of a Tex-Mex restaurant by the quality of their salsa. It took us a while to get on the fruit salsa train, but once we made this version, we became believers. It’s so fresh, vibrant, and colorful! And easy to prepare!
How to Make Homemade Mango Salsa
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The Ingredients You Will Need
What really makes the salsa sing is how fresh it is. We highly recommend using fresh fruit, however, frozen (that has been thawed) could work in a pinch. But, really try and go with fresh! Here’s what you’ll need to have on hand:
Fresh mango – See the video on how to easily cut the mango up. You could also go with fresh pineapple, papaya, peaches, or a combination of any (or all) of them.
Red bell pepper – Stems and seeds removed and chopped. Green, yellow, or orange bell peppers are all perfectly fine options.
Red onion – Finely chopped. You could substitute green onions (scallions), too.
Garlic – Finely minced.
Peppers – We recommend a seeded and finely chopped jalapeño, but you could also with serrano or habanero peppers (leave seeds in for more spice).
Cilantro – Freshly chopped
Citrus – Freshly squeezed orange juice and lime juice.
Salt – A healthy pinch of coarse Kosher salt is best.
EXPERT TIP: Take extra care when cutting the outer ‘cheeks’ from the core of the mango. Only peel a portion of the mango. The flesh can be slippery. Be sure to cut away from your hands.
Tips for Making Perfect Homemade Mango Salsa
Choose Ripe Mangos – Select ripe, sweet mangos for the best flavor. Look for fruit that gives slightly when pressed and has a fragrant aroma. The flesh should be vibrant orange or yellow, indicating ripeness.
Balance Flavors – Combine the sweetness of the mango with acidity and heat. Add lime juice for a zesty kick and finely chopped jalapeños or red onions for a bit of spice. Taste as you go to find the perfect balance that suits your palate.
Incorporate Fresh Herbs – Fresh herbs like cilantro or mint can elevate the salsa, adding depth and freshness. Chop them finely and mix them in just before serving to maintain their vibrant flavor.
Let It Marinate – Allow your mango salsa to sit for at least 30 minutes before serving. This resting time lets the flavors meld together, enhancing the overall taste and making it even more delicious. Store it in the refrigerator to keep it fresh until you’re ready to enjoy it!
Other Amazing Salsa Recipes to Try
If you love salsa as much as we do, you are going to flip for these homemade varieties!
Restaurant-Quality Tex-Mex Salsa
Roasted Tomato Salsa
Salsa Verde
Roasted Corn Salsa
Santa Maria Salsa (with Grilled Trip Tip)
These are all amazing in their own way, but, in the meantime, isn’t this salsa calling your name?
How To Serve
This salsa is so refreshing and perfect for serving with warm crispy tortilla chips and an ice-cold beer or iced tea.
To make your own chips, simply use a pizza cutter to cut a soft corn tortilla into triangles. Fry in hot oil (350°F) in a sturdy skillet until crispy. Drain on paper towels and sprinkle with salt.
This salsa is also amazing when served over grilled salmon, jerk chicken, or steak. It’s amazing alongside an omelette and bacon, too! Just look at this Jamaican Jerk Chicken with Homemade Mango Salsa!
Ready to make the best salsa this side of the Caribbean? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Mango Salsa
Ingredients
- 2 medium mangos peeled and cut into bite-size chunks
- 1 red bell pepper seeded and diced
- ¼ cup red onion finely chopped
- 1 jalapeño seeded and chopped
- 2 cloves garlic minced
- 2 tbsp fresh orange juice
- 2 tbsp fresh lime juice
- ¼ tsp Kosher salt
Instructions
- Mix all of the ingredients together in a large bowl and chill for 15 minutes, or up to 3 days.2 medium mangos, 1 red bell pepper, ¼ cup red onion, 1 jalapeño, 2 cloves garlic, 2 tbsp fresh orange juice, 2 tbsp fresh lime juice, ¼ tsp Kosher salt
