Mango Salsa Recipe – Spicy, Fresh & Easy Indian-Style Dip

Last Updated on 6 months ago by Neha Deshmukh

Mango Salsa Recipe – Spicy, Fresh & Easy Indian-Style Dip

Hey everyone! If you’re anything like me, you absolutely love a good salsa. But I wanted to put a little Indian twist on things, and this Mango Salsa is exactly that – a burst of sweet, spicy, and tangy flavors that’s seriously addictive. I first made this for a summer BBQ and it disappeared in minutes! It’s so easy to whip up, and honestly, it’s become my go-to appetizer for pretty much any gathering.

Why You’ll Love This Recipe

This isn’t your average fruit salsa. We’re taking the sweetness of ripe mangoes and kicking it up a notch with a vibrant blend of Indian spices. It’s fresh, it’s flavorful, and it’s ready in just 15 minutes! Plus, it’s incredibly versatile – perfect with tortilla chips, grilled fish, or even as a topping for tacos. Trust me, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 to 1 cup chopped mangoes (about 1 large mango)
• 1 cup finely chopped onions
• 1 cup finely chopped red bell pepper
• 1 to 1 teaspoon finely chopped green chili (adjust to your spice preference!)
• 2 to 3 tablespoons chopped coriander leaves (fresh cilantro)
• 1 teaspoon crushed black pepper
• 1 teaspoon ground cumin
• ½ teaspoon or more cayenne pepper (start small!)
• 2 teaspoons lemon juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your salsa.

• Mangoes: The star of the show! Alphonso or Kesar mangoes are amazing if you can find them – they’re super sweet and fragrant. But any ripe mango will work beautifully. You want them to be slightly soft to the touch, but not mushy.
• Green Chilies: This is where we bring in the Indian heat! Serrano or Thai green chilies work well. Remember to remove the seeds if you prefer a milder salsa.
• Cumin & Cayenne: These spices are key to that Indian-inspired flavor. Don’t skip them! Cumin adds warmth, while cayenne gives it a lovely kick.
• Coriander (Cilantro): Fresh coriander is a must. It adds such a bright, fresh flavor. If you’re not a fan, you can try mint, but coriander really makes this salsa sing.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, chop your ripe mangoes into small, bite-sized pieces and add them to a mixing bowl.
2. Next, add in the finely chopped onions and red bell pepper. A little color and crunch goes a long way!
3. Now for the heat! Add the finely chopped green chili and fresh coriander leaves.
4. Sprinkle in the crushed black pepper, ground cumin, and cayenne pepper. Remember, you can always add more cayenne later, so start with a little.
5. Drizzle with fresh lemon juice and season with salt to taste.
6. Gently mix everything together until it’s all nicely combined. Don’t overmix, you want to keep those mango pieces intact!

Expert Tips

A few little things that make a big difference:

• Taste as you go: Seriously! Adjust the salt, lemon juice, and chili to your liking.
• Don’t be afraid of spice: If you love heat, add more cayenne pepper.
• Use a sharp knife: This will help you get those nice, even chops.

Variations

Want to switch things up? Here are a few ideas:

• Pineapple Mango Salsa: My friend Sarah loves adding diced pineapple for an extra tropical twist.
• Avocado Mango Salsa: A little diced avocado adds creaminess and healthy fats.
• Black Bean Mango Salsa: Add a can of rinsed and drained black beans for a heartier salsa.

Vegan Adaptation

Great news! This recipe is naturally vegan. No changes needed.

Spice Level Adjustment

• Mild: Use ¼ teaspoon cayenne pepper or omit it altogether. Remove the seeds from the green chili.
• Medium: Use ½ teaspoon cayenne pepper and leave some seeds in the green chili.
• Hot: Use ¾ – 1 teaspoon cayenne pepper and keep the seeds in the green chili.

Festival Adaptation

This salsa is perfect for summer parties, picnics, or any outdoor gathering. It’s light, refreshing, and always a crowd-pleaser. I often bring it to potlucks and it’s always the first to go!

Gluten-Free Option

Naturally gluten-free! Enjoy with your favorite gluten-free tortilla chips or veggies.

Serving Suggestions

Okay, so what do you eat this with?

• Tortilla Chips: The classic choice!
• Grilled Fish or Chicken: Adds a lovely fresh element.
• Tacos: A fantastic topping for fish or shrimp tacos.
• Vegetable Sticks: A healthy and delicious snack.

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 24 hours. The flavors actually meld together even more overnight, so it can be even better the next day! However, the mangoes might soften slightly.

FAQs

Let’s answer some common questions:

What type of mango is best for salsa?

Alphonso or Kesar mangoes are ideal, but any ripe, sweet mango will work.

Can I make this salsa ahead of time?

Yes, you can! It’s best enjoyed fresh, but it will keep in the fridge for up to 24 hours.

How can I adjust the heat level of the salsa?

Adjust the amount of green chili and cayenne pepper to your preference.

What can I serve with mango salsa besides tortilla chips?

Grilled fish, chicken, tacos, or vegetable sticks are all great options.

Is it possible to use other herbs instead of coriander?

You can try mint, but coriander really complements the mango and spices best.