Mango Salsa Recipe – Fresh Jalapeño & Lime Flavors

Last Updated on 2 months by Neha Deshmukh

Mango Salsa Recipe – Fresh Jalapeño & Lime Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, fresh snack or side dish that just screams sunshine. This Mango Salsa is exactly that! I first made this for a summer BBQ and it was an instant hit – seriously, people were scraping the bowl clean. It’s so easy to throw together, bursting with flavor, and perfect with tortilla chips, grilled fish, or even alongside some tacos. Let’s get into it!

Why You’ll Love This Recipe

This Mango Salsa isn’t just delicious; it’s incredibly versatile. The sweetness of the mango perfectly balances the heat of the jalapeños and the zing of the lime. It’s a fantastic way to add a little something special to any meal, and it’s a guaranteed crowd-pleaser. Plus, it comes together in under 30 minutes – perfect for when you’re short on time but craving something amazing.

Ingredients

Here’s what you’ll need to make this vibrant salsa:

• 1 large mango (about 400 gms)
• 1 medium green bell pepper
• 1 medium red bell pepper
• 1 small onion
• 2 fresh jalapenos
• 1 tbsp preserved jalapenos
• 4 tbsp fresh coriander leaves (cilantro)
• 2 limes
• Salt to taste
• Corn tortilla chips, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Selection & Ripeness

You want a mango that’s ripe but still firm. It should give slightly to gentle pressure, similar to an avocado. Avoid mangoes that are overly soft or bruised. I prefer Alphonso mangoes when they’re in season, but any sweet mango variety will work beautifully.

Bell Pepper Varieties – Choosing the Right Color

I like to use both green and red bell peppers for a nice visual contrast and a slightly different flavor profile. Red bell peppers are sweeter, while green bell peppers have a bit more of a grassy bite. Feel free to experiment with yellow or orange peppers too!

Jalapeno Heat Level – Adjusting to Your Preference

Jalapeños can vary quite a bit in heat. If you’re sensitive to spice, remove the seeds and membranes before chopping. For extra heat, leave some seeds in, or add a little more preserved jalapeno.

Cilantro vs. Coriander Leaves – Understanding the Difference

Okay, this one trips people up! “Cilantro” is the Spanish name for the coriander leaf. They’re the same thing! If you’re not a fan, don’t worry – we’ll cover substitutions later.

Lime Juice – Fresh vs. Bottled

Always, always use fresh lime juice for the best flavor. Bottled lime juice just doesn’t compare. You’ll need the juice of about 2 limes, but I always have an extra on hand just in case!

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First, let’s prep our veggies. Finely chop the green and red bell peppers, the onion, and the fresh jalapeños. Don’t forget to remove those seeds if you want to tone down the heat!
2. Now, chop up that beautiful mango into small, bite-sized pieces.
3. Grab a large mixing bowl and add the chopped mango, bell peppers, onion, jalapeños, and 4 tablespoons of chopped fresh coriander leaves.
4. Season with salt to taste. Don’t be shy – salt really brings out the flavors!
5. Squeeze the juice from one lime over the mixture.
6. Gently toss everything together. Be careful not to mash the mango – we want nice, distinct pieces.
7. Cover the bowl and refrigerate for at least an hour. This allows the flavors to meld together and really shine. Trust me, the wait is worth it!
8. Serve chilled with tortilla chips and lime wedges on the side.

Expert Tips

• Don’t overmix: Gentle tossing is key to keeping the mango intact.
• Taste as you go: Adjust the salt and lime juice to your liking.
• Chill time is crucial: Don’t skip the refrigeration step! It makes a huge difference.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Spice Level Adjustments – Mild to Hot

My friend, Priya, loves a really spicy salsa. She adds a pinch of cayenne pepper and uses habaneros instead of jalapeños! For a milder version, remove the jalapeño seeds and membranes, or use a milder pepper like a poblano.

Vegan Adaptation

This recipe is naturally vegan! Just double-check your tortilla chips to ensure they don’t contain any animal products.

Gluten-Free Adaptation

Again, this recipe is naturally gluten-free. Just be sure to use gluten-free tortilla chips.

Festival Adaptations – Summer Parties & BBQs

I often double or triple this recipe when I’m hosting a summer party. It’s always the first thing to disappear!

Serving Suggestions

Mango Salsa is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With tortilla chips (obviously!)
• As a topping for grilled fish or chicken
• Alongside tacos or quesadillas
• As a vibrant addition to a salad
• Even with grilled halloumi for a vegetarian treat!

Storage Instructions

Leftover mango salsa can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the mango can become a little softer over time.

FAQs

Let’s answer some common questions!

What is the best way to dice a mango for salsa?

There are a few ways! You can score the mango flesh in a grid pattern and then scoop it out with a spoon. Or, you can peel the mango and then slice it into thin strips, followed by dicing.

Can I make this salsa ahead of time? If so, how long will it keep?

Yes, you can make it a few hours ahead of time. However, it’s best enjoyed within 2 days for optimal freshness.

What kind of tortilla chips pair best with mango salsa?

I love using lightly salted tortilla chips so the salsa’s flavors really shine. Blue corn tortilla chips are also a great option!

Can I use other types of peppers besides jalapenos?

Absolutely! You can use serrano peppers for more heat, or poblano peppers for a milder flavor.

Is it possible to make this salsa without cilantro? What can I substitute?

Yes! If you’re not a fan of cilantro, you can substitute it with parsley or mint.

How can I prevent the mango from becoming mushy?

Don’t overmix the salsa, and make sure the mango is ripe but still firm. Chilling it for too long can also make it softer, so don’t let it sit in the fridge for more than 2 days.

Enjoy this burst of sunshine in a bowl! I hope you love it as much as I do. Let me know in the comments how it turns out for you!