This fresh and juicy Mango Salsa is made with easy ingredients and can be eaten as a dip with chips or on top of tacos and meat. Completely vegan and gluten free, it’s the ultimate summer snack!
Are you on the search for a refreshing snack you can bring to parties or enjoy under the sun? Whip up a bowl of this easy Mango Salsa to enjoy with homemade tortilla chips and a mango margarita, and get to snacking!
My fresh and juicy mango salsa recipe is made with ripe mangoes, cucumber, herbs and spices, and some jalapeno. This salsa is perfectly balanced; it’s sweet, savory, and only a little spicy. Your tongue will be instantly cooled down from the juicy fruits and vegetables.
Similar to my Pineapple Salsa and Fruit Salsa, this cucumber mango salsa has an explosion of flavor and can be enjoyed as a snack or a topping on your favorite Mexican meals. Try it with regular tortilla chips for dipping, as a refreshing dessert with these cinnamon chips, or on top of carne asada.
Mango salsa ingredients
- Mangoes – Fresh mangoes are in season from May until September. Just think of avocados or peaches when you’re looking for ripe mangoes. They should feel a little firm with a slight give, feel heavy for their size, and have a fresh and fruity smell.
- English cucumber – To double down on the fresh and juicy flavors.
- Cilantro – To give the summer salsa a burst of herbiness.
- Red onion and jalapenos – For some crunch, texture, and heat. You can remove the seeds and veins from the jalapeno if you don’t like too much spice.
- Sugar and spices – Some granulated sugar, salt, and chili powder will help this salsa taste balanced. Adding a little sugar will slightly increase the sweetness of the salsa, but feel free to add only a little or leave it out if you want to cut down.
- Lime – You need the zest and the juice from a lime to help round out all of the flavors.
How to make mango salsa
It’s so easy! Simply add all of the ingredients to a bowl and toss together until combined.
I find that the salsa tastes best after chilling in the fridge for 2 hours but it can also be served immediately.
What to eat with mango salsa
Yes, this salsa makes for a delicious and light snack to eat with chips, but did you know you can also use it as a topping or garnish? It adds lots of freshness to baked salmon, grilled skirt steak, or my jalapeno salmon patties. It’s also a wonderful topping on fish tacos, carne asada tacos, or black bean tacos.
Variations
- If you love spicy salsas, swap the jalapenos in this recipe for serrano peppers instead.
- If you find that the salsa or mangos aren’t sweet enough, mix in a little extra sugar.
Storing
To store, add the salsa to an airtight container and keep it in the fridge for up to 3 days. I find that it tastes best after sitting in the fridge and allowing all of the flavors to meld together.
More salsa recipes
Mango Salsa
Ingredients
- 3 ripe mangoes, peeled, pitted, and diced
- 1 cup diced English cucumber
- 1/2 cup chopped cilantro, loosely packed
- 1/2 cup diced red onion
- 2 jalapenos, diced (seeds removed if you don’t want it spicy)
- 1 lime, zested and juiced
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
Instructions
- Add all ingredients to a medium bowl. Toss together until combined.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
- Makes 3 cups of salsa.
- If you find that the salsa or mangos aren’t sweet enough, mix in a little extra sugar.
- I find that letting the salsa sit in the fridge for 2 hours before serving helps to meld all the flavors together, but if you don’t have the time to let everything marinate, you can serve it immediately.
- For a spicier salsa, use serrano peppers instead of jalapenos.
Nutrition
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