Not only will fresh mango salsa be the most colorful dish on your taco bar table, it’ll be one of the first to disappear. A must with fish tacos.
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.
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 is a MUST with fish tacos. Stay tuned for my famous Blackened Fish Tacos, coming soon. 😉
Fresh Mango Salsa
Ingredients
- 2 cups chopped mangoes, about 2 medium mangoes
- ½ cup fresh chopped pineapple, optional
- 1 cup chopped red bell pepper
- ⅔ cup chopped green onion, may substitute red onion
- ¼ cup chopped fresh cilantro
- Juice from one lime
- 4 teaspoons olive oil
- 1 medium fresh jalapeno, minced
Instructions
- Mix 2 cups mangoes, ½ cup pineapple, 1 cup pepper, ⅔ cup onion, ¼ cup cilantro, lime juice and 4 teaspoons olive oil together in large bowl.
- 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.
- Refrigerate for at least 30 minutes before serving to allow all ingredients to marinade together.
- Refrigerate leftovers in an airtight container for up to a week.
Recipe adapted from Food.com.
This is my new favorite thing! I took it to my parents’ house and we served it over baked tilapia. It was delicious! I’m going to eat whatever’s left on baked tortilla chips. Thank you for sharing!
This was SO GOOD and so fresh! Made if for the family at our cabin and it was requested again the next day. I did add black beans to it but kept everything else exactly as the recipe says. served with tortilla, and corn chips. Wonderful recipe Sally!
The mango I used was just the right amount of ripe. This was absolutely delicious! Served with tortilla chips. My new must-have for parties.
Hi, I found your fresh mango salsa on Pinterest and made it tonight and it was just so good. I was actually making a Porterhouse steak recipe for my lifestyle blog and I decided to put your fresh mango salsa with it. I gave you full credit for the recipe. You can see it here http://60-thenew40.com/porterhouse-steak-best-dinner/.
I am so glad that I found your recipe, my husband is still talking about the wonderful dinner that he had, and how well the delicious salsa went with the steak.
Many thanks
Kathleen, thank you so much for sharing the salsa recipe! We love it too. And serving it with a Porterhouse?! I will definitely be trying that. Great idea! I appreciate you coming by to comment. Have a great week.