Tropical fruits add a unique flavor to salsa, as the sweet and savory tastes combine to make a condiment with a lot more punch than traditional salsa. Mango salsa is one of the best variations, the sweetness of the ripe mango contrasting perfectly with the bite of the onion. In India, mango chutney is the condiment of choice, but for Tex-Mex or American fare, a fresh, homemade mango salsa can’t be beat for adding interest, flavor, and bold color to summer dishes.
This recipe couldn’t be simpler. All you have to do is chop, and toss the ingredients in a bowl to have mango salsa at the ready. It’s not only a great topping, but it’s a delicious and unexpected alternative to serve with tortilla chips instead of the usual plain salsa. Consider making a big batch and storing it in a covered container in the refrigerator. Use it to add zest to a number of dishes, or serve with chips when guests drop by.
Kids and those with sensitive palates might prefer mango salsa with sweet red peppers, but feel free to opt for jalapeno peppers or even a habenero if you prefer some heat. The recipe allows for choosing your own heat level, including no heat at all.
Your Healthy Food Examiner created this particular mango salsa recipe to top Blackened Mahi Mahi Tacos, but there are plenty of other ways to use it:
- Serve with tortilla chips for scooping.
- Top grilled chicken or fish.
- Combine with sour cream or Greek yogurt for a zesty dip.
- Add to a burger for a tropical taste.
- Toss with grilled shrimp.
- Serve with pork loin or pork chops.
Mango Salsa Recipe
- 1 ripe mango
- ½ small Vidalia or other mild onion
- 1 small sweet red pepper or jalapeno pepper
- 1 small bunch fresh cilantro, chopped
- Juice of one half a fresh lime
- Salt, to taste
Peel and dice mango and onion. Seed and chop pepper finely. Combine mango, onion, pepper, and cilantro in a small bowl or dish and add lime juice. Sprinkle with salt and stir to combine. Makes about 1 - 1.5 cups.