Fresh Mango Salsa

Fresh Mango Salsa is quick, easy, and delicious! When mangoes are in season, there’s no reason not to have this healthy, brightly colored salsa on hand.

The recipe can be modified to your heat tolerance and a few items can be switched out or omitted depending on what you like or have in the refrigerator. Green onions can be substituted with red onions or why not use a combination for even more color? Add more or less of the jalapeno pepper depending on how much heat you like, but be sure to add a few seeds and ribs from the pepper even if you want your salsa mild. You won’t be sorry.

Fresh Mango Salsa

If you like your salsa kind of juicy, pulse half the completed mixture in a blender or food processor. Then add back into the chunky ingredients, refrigerate for 30 minutes or overnight and serve.

Fresh Mango Salsa

Fresh Mango Salsa is a MUST with fish tacos. Stay tuned for my famous Blackened Fish Tacos, coming soon. 😉

5.0 from 1 reviews
Fresh Mango Salsa
 
This salsa is perfect for fish tacos or with chips. Or with a spoon! Be sure to plan so the finished salsa can be refrigerated for at least 30 minutes before serving. Even better the next day.
Author:
Serves: 4½ cups
Ingredients
  • 2 cups chopped mangoes (about 2 medium mangoes)
  • 1 cup chopped red bell pepper
  • ½ cup fresh chopped pineapple (optional)
  • 2⁄3 cup chopped green onion (may substitute red onion)
  • 1⁄4 cup chopped fresh cilantro
  • Juice from one lime
  • 4 teaspoons olive oil
  • 1 medium fresh jalapeno, minced
Instructions
  1. Mix mangoes, pineapple, pepper, onion, cilantro, lime juice and olive oil together in large bowl.
  2. Add jalapeno to taste. Adding the ribs and seeds will make the salsa more hot, but even if you want this mild, add a couple ribs and at least ¼ teaspoon of the seeds. This will not add too much heat and will bring all the flavors together.
  3. Refrigerate for at least 30 minutes before serving to allow all ingredients to marinade together.
  4. Refrigerate leftovers in an airtight container for up to a week.

Recipe adapted from Food.com.

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