Mango Salsa Recipe – Fresh, Spicy & Easy Indian Summer Dip

Last Updated on 4 months by Neha Deshmukh

Mango Salsa Recipe – Fresh, Spicy & Easy Indian Summer Dip

Hey everyone! If you’re anything like me, summer means vibrant flavors, fresh produce, and easy entertaining. And honestly, nothing screams summer quite like a sweet and spicy mango salsa. I first made this for a little get-together with friends, and it disappeared so quickly! It’s become a staple at barbecues and picnics ever since. Get ready for a burst of sunshine in every bite!

Why You’ll Love This Recipe

This mango salsa is seriously addictive. It’s the perfect balance of sweet, spicy, and tangy – a real flavor explosion! Plus, it’s incredibly easy to make, requiring just a few simple ingredients and about 15 minutes of your time. It’s a fantastic way to showcase the deliciousness of mangoes, and it’s way healthier than a lot of dips you find at the store. Trust me, once you try this, you’ll be making it all summer long.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing salsa:

• 2 ripe mangoes
• 1 small red bell pepper
• ½ red onion
• 1 large green chilli
• Handful of chopped cilantro
• 2 tbsp lemon juice
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! The quality of your mangoes really makes a difference. If you can get your hands on Alphonso mangoes when they’re in season, do it. They’re unbelievably fragrant and sweet. Otherwise, any ripe, sweet mango will work beautifully.

Now, about that green chilli… this is where you control the heat! I like to use a fairly spicy chilli, but you can adjust the amount (or even remove the seeds) to suit your preference. Don’t be shy – a little spice really elevates the flavors. And finally, fresh cilantro is a must! It adds such a bright, herbaceous note.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

1. First, dice your mangoes, red bell pepper, red onion, and green chilli into small, even pieces. Aim for about ¼ inch dice – this helps create a nice texture.
2. Throw all those beautifully diced ingredients into a medium mixing bowl.
3. Add the lemon juice and salt. Give everything a good mix, making sure all the ingredients are nicely combined.
4. Now, here’s the important part: let the salsa rest for about 5 minutes. This allows all those flavors to meld together and really shine.
5. And that’s it! Serve immediately with your favorite chips, crisps, or as a topping.

Expert Tips

A few little things I’ve learned over the years…

• Dice it right: Consistent dicing is key for a good salsa texture.
• Taste as you go: Adjust the salt and lemon juice to your liking.
• Don’t skip the rest: Letting the salsa sit for a few minutes really makes a difference.
• Chill for extra freshness: While not essential, chilling the salsa for 30 minutes before serving can enhance the flavors.

Variations

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

• Spice Level:
  • Mild: Remove the seeds from the green chilli, or use a milder chilli variety.
  • Medium: Use a standard green chilli, leaving the seeds in for a bit of a kick.
  • Hot: Add a pinch of cayenne pepper or use a hotter chilli like a Serrano. My friend, Priya, loves to add a tiny bit of habanero!
• Festival Adaptations: This is perfect for summer parties, picnics, or even as part of a larger Indian spread. It pairs beautifully with grilled meats or fish.
• Vegan Adaptation: Naturally vegan! No changes needed.
• Gluten-Free Adaptation: Also naturally gluten-free. Enjoy!

Serving Suggestions

Okay, so what do you do with this amazing salsa?

• With tortilla nacho chips – a classic!
• With pita crisps for a lighter option.
• As a topping for bruschetta.
• Spoon it over grilled fish or chicken.
• Serve alongside tacos or quesadillas.
• Honestly, I’ve even been known to eat it straight from the bowl with a spoon!

Storage Instructions

Leftover salsa? Lucky you! Store it in an airtight container in the refrigerator for up to 2 days. The flavors might mellow slightly, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

1. What kind of mangoes are best for salsa?

Alphonso mangoes are the gold standard if you can find them, but any ripe, sweet mango will work. Tommy Atkins, Kent, or Ataulfo mangoes are all good options.

2. How can I adjust the spice level of this salsa?

Remove the seeds from the green chilli for a milder salsa, or add a pinch of cayenne pepper for extra heat.

3. Can I make this salsa ahead of time?

Yes, you can! It’s best to let it sit for at least 5 minutes to allow the flavors to meld, but you can make it up to a day in advance.

4. What’s the best way to dice the ingredients for a consistent salsa texture?

Take your time and aim for about ¼ inch dice. A sharp knife will make the job much easier.

5. Can this salsa be used as a marinade?

Absolutely! The acidity from the lemon juice will help tenderize the meat.

6. What are some other ways to serve mango salsa besides with chips?

So many! Try it with grilled fish, chicken, tacos, or even as a topping for avocado toast.