Fresh, vibrant, and bursting with tropical sweetness, this 10-minute mango salsa brings a splash of sunshine to your table. The perfect blend of juicy mangoes and zesty ingredients creates an irresistible combination that’s both healthy and delicious. With only 84 calories per serving and packed with vitamins A and C, this versatile condiment adds a refreshing twist to tacos, grilled fish, or simply paired with crispy tortilla chips.
Ingredients
- Mangos: 3 ripe ones, peeled and seeded – choose soft but not mushy mangos
- Red Onion: 1/2 medium, brings a zesty kick to the mix
- Red Bell Pepper: 1/2 fresh, adds beautiful color and crunch
- Fresh Cilantro: 1/4 cup chopped, gives that fresh herbal note
- Jalapeño: 1 small, deseeded for milder heat level
- Cider Vinegar: 1/2 teaspoon for balanced tanginess
- Lime Juice: From 1 fresh lime, adds bright citrus flavor
- Salt: To taste, enhances all flavors
Instructions
- Prep Work: Ensure all ingredients are chopped into similar-sized pieces for consistent texture
- Combine: Place all prepared ingredients in food processor
- Pulse: Give a few quick pulses until ingredients are combined but still chunky
- Season: Taste and adjust salt as needed
- Serve: Perfect as a topping for tacos, fish, chicken, or simply with tortilla chips
Storage Tips
Keep your mango salsa fresh and tasty in an airtight container in the fridge for up to 3 days. The fruits might release extra juice over time – just give it a quick stir before serving! For the best flavor and texture, enjoy your salsa within the first 24 hours when the colors are bright and the ingredients are at their crispiest.
Quick Variations
Make this salsa your own! Switch mangos with peaches in summer, or add diced avocado for extra creaminess. Not a fan of cilantro? Try fresh mint or parsley instead. Want more kick? Leave some jalapeño seeds in or add a dash of cayenne pepper. For a sweeter twist, toss in some diced pineapple alongside the mango.
Serving Ideas
This bright and sweet salsa goes way beyond chips! Spoon it over grilled fish tacos, add it to your morning eggs, or top grilled chicken with it. It makes a wonderful addition to rice bowls, and adds a tropical pop to sandwich wraps. Try mixing it into quinoa or couscous for a quick summer side dish. For a party spread, serve it in a bright bowl surrounded by both tortilla chips and cucumber slices.
Pro Tips
Pick mangos that give slightly when squeezed – they should be ripe but not mushy. Let your salsa rest for 15 minutes before serving to let the flavors mix together. If your mangos aren’t quite sweet enough, a tiny pinch of sugar helps balance the lime juice. Cut your ingredients in similar-sized pieces for the best texture and easiest eating!
Mango Salsa
Equipment
- food processor
Ingredients
- 3 ripe mangos peeled, seeded
- 1/2 red onion
- 1/2 red bell pepper
- 1/4 cup fresh cilantro chopped
- 1 small jalapeno veins and seeds removed, for milder salsa
- 1/2 teaspoon cider vinegar
- 1 lime juiced
- salt to taste
Instructions
- Place all ingredients in a food process and pulse a few times to combine.
- Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.
