It’s made with ripe mangos, crunchy bell peppers, parsley, mild jalapenos, and tangy lime for some sweet heat to accompany your meats and seafood or used as a dip!
This Mango Salsa is perfect for using up ripe mango and great even for topping a summer salad.
It's also delicious with chips as an appetizer and a perfect topping for tacos, for a burst of freshness that just shouts summer.
This easy quick fresh salsa is bursting with mango,freshly chopped vegetables and our combination of flavors makes this an addicting appetizer.
Pack some for a beach outing, a picnic lunch, perfect for parties, taking on a camping trip, and a delicious healthy snack.
If you happen to be a mango fan do try our recipe for Mango Muffinsthose happen to be my number 1 most viewed recipe.
We also have another creative fluffy pie we made using mango for a delicious summer dessert treat called Fluffy No Bake Pie.
Scroll down to get this easily printable mango recipe.
Is Mango Healthy?
Mango is a very sweet fruit and eaten in moderation has many health benefits.
Mangoes are a rich source of vitamins A, C, and D.
Each serving of mango is fat-free, sodium-free, and cholesterol-free and one of the most commonly consumed fruits in the world, and great for keeping your skin and hair healthy.
They also have anti-aging qualities and have been proven to lower the chances of breast and colon cancer.
Their sugar content is very high though however, reaching nearly 31g per mango, so you will want to limit them for sugar intake and too many can cause additional weight gain.
Ingredients You Will Need To Make
Scroll down to the recipe card for exact measurements
- mango
- avocado
- cucumbers
- bell pepper
- parsley
- garlic
- jalapeno
- chili powder, cumin, granulated garlic powder
- salt, pepper
- apple cider vinegar
Other Additions
- black beans
- coconut
- toasted nuts
- chickpeas
- fresh corn off the cob
- pineapple
- red onion
- chopped fresh spinach, arugula, or another green you like
- quinoa make it into a mango salad
- tomatoes diced
- raspberries and chopped berries of choice
- diced peaches
Tips
- Unripe mangos should be kept on the counter and not refrigerated otherwise they will not ripen.
- If they are still unripened place mangos in a paper bag with a couple of apples in a warm place.
- After the mangos have ripened moved them to the refrigerator to slow down the ripening process.
- Chop each of your ingredients all the same size for a clean uniform looking salsa
- If you have leftover salsa that is not going to be used up quickly, puree it and use it as a sauce on fish or toss it with cooked chopped chicken for a taco wrap
- the cucumber, bell pepper, red onions, jalapenos, cilantro, and garlic can all be chopped and stored in airtight containers in the refrigerator up to 24 hours ahead of time, however, the mango needs to be in a separate container and drained before using on paper towels or cheesecloth to remove excess liquid
- Ripe mangos will sometimes have a fruity aroma at the end of their stem
- for best results, let the salsa refrigerate at least 1 hour before serving
- mango salsa can be frozen and thawed in the refrigerator overnight
- I prefer to serve mine on leafy greens for presentation and to hold the juices
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Serving Mango Salsa
This mango salsa is so versatile, taste it and discover what you will love on meat or seafood wise but for use as an appetizer, a bed of leafy greens looks fresh and vibrant.
We have used it as a side dish with Cuban pork, Grilled Recipes, and just as an appetizer with a tortilla chip, it really is the salsa of all salsa's when it comes to creative uses.
I never have leftovers, but as if I do as I said it's great pureed for a warmed-up topping for chicken, fish, or pork, and even drizzled on top of tacos.
Let me know how you like the recipe, hope all my tips helped, I would love to hear your comments.
Yield: 8
Mango Salsa
This is a delicious fresh mango salsa great for topping cooked salmon or meats but also perfect for a dip with chips.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 3 mango diced
- 1 avocado in small cubes
- 1 cucumber seeded and diced
- 1 tablespoon parsley Italian, or cilantro
- 2 mild jarred jalapeno peppers minced fine (or half a mild fresh pepper)
- 2 finely minced cloves of garlic
- 3 tablespoons of lime juice
- 1 tablespoon apple cider vinegar
- 1/2 a cleaned red bell pepper diced in small pieces
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon granulated garlic powder
- salt and pepper to taste
- Optional Additions: 1/4 cup shredded coconut, 1/4 cup toasted chopped macadamia nuts. 1/4 cup red onion chopped, 1/2 cup black beans, 1/2 cup pineapple diced, 1/2 cup corn, 1/2 cup chickpeas
Instructions
- Mix all the diced vegetables, beans, and ingredients in a bowl with a cover.
- I like to serve mine on greens to hold the juice while dipping or a bowl that's lower to see how fresh and pretty the dip is.
- The best result in flavor is keeping this in the refrigerator at least 1 hour before using it.
- Use this salsa as a dip with chips, in salads, tacos, topping burritos, on top of cooked cajun style or grilled meats or cooked fish IE salmon, Mahi Mahi, or any other kinds of meats and seafood to use as a topping.
Notes:
Other Additions:
- black beans
- coconut
- toasted nuts
- chickpeas
- fresh corn off the cob
- pineapple
- red onion
- chopped fresh spinach, arugula or another green you like
- quinoa make it into a mango salad
- tomatoes diced
- raspberries and chopped berries of choice
- diced peaches
- Tips:
- Unripe mangos should be kept on the counter and not refrigerated otherwise they will not ripen.
- If they are still unripened place mangos in a paper bag with a couple of apples in a warm place.
- After the mangos have ripened moved them to the refrigerator to slow down the ripening process.
- Chop each of your ingredients all the same size for a clean uniform looking salsa
- If you have leftover salsa that is not going to be used up quickly, puree it and use it as a sauce on fish or toss it with cooked chopped chicken for a taco wrap
- the cucumber, bell pepper, red onions, jalapenos, cilantro, and garlic can all be chopped and stored in airtight containers in the refrigerator up to 24 hours ahead of time, however, the mango needs to be in a separate container and drained before using on paper towels or cheesecloth to remove excess liquid
- Ripe mangos will sometimes have a fruity aroma at the end of their stem
- for best results, let the salsa refrigerate at least 1 hour before serving
- salsa can be frozen and thawed in the refrigerator for later use
Nutrition Facts
Calories
218.65Fat (grams)
8.80Sat. Fat (grams)
1.97Carbs (grams)
35.19Fiber (grams)
7.21Net carbs
27.97Sugar (grams)
21.76Protein (grams)
4.72Sodium (milligrams)
153.47Cholesterol (grams)
0.00
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