Mango Salsa Recipe – Jalapeño, Cilantro & Lime Delight

Last Updated on 2 months by Neha Deshmukh

Mango Salsa Recipe – Jalapeño, Cilantro & Lime Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, fresh 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 whip up, bursting with flavor, and perfect with everything from tortilla chips to grilled fish. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any salsa. It’s a fiesta in your mouth! The sweetness of the mango perfectly balances the heat of the jalapeño, and the cilantro and lime juice add a zesty freshness that’s totally addictive. Plus, it comes together in under 10 minutes – perfect for when you need a quick and impressive appetizer or side dish. It’s a guaranteed crowd-pleaser, and honestly, it just makes everything taste better.

Ingredients

Here’s what you’ll need to make this amazing Mango Salsa:

• 1 ripe mango
• 1 small red onion
• 1 small red bell pepper
• ¼ cup cilantro (about 15g)
• 1 jalapeño
• 2 tbsp lime juice (about 30ml)
• ½ tsp salt (about 3g)

Ingredient Notes

Okay, let’s talk ingredients! A few little things can make a big difference here.

• Mangoes: Seriously, use a ripe mango! It should be slightly soft to the touch and smell fragrant. The riper the mango, the sweeter and more flavorful your salsa will be. I love using Alphonso mangoes when they’re in season, but any sweet mango will work beautifully.
• Jalapeño: Jalapeños can vary a lot in heat. If you’re sensitive to spice, remove the seeds and membranes before chopping. For a real kick, leave some of the seeds in!
• Cilantro: Fresh cilantro is a must. Dried cilantro just doesn’t compare. That bright, herbaceous flavor is key to this salsa. Don’t be one of those people who think cilantro tastes like soap – it’s amazing!
• Lime Juice: Freshly squeezed lime juice is always best. It adds a brightness that bottled juice just can’t match.

Step-By-Step Instructions

Alright, let’s make some salsa! It’s super simple, I promise.

1. First, peel and dice your mango, discarding the stone. Aim for roughly ¼ inch pieces.
2. Next, deseed and finely chop the jalapeño. Remember what we said about the heat!
3. Finely chop the red onion and red bell pepper too. You want them to be about the same size as the mango pieces.
4. Now, grab a mixing bowl and combine the diced mango, chopped vegetables, and cilantro.
5. Pour in the lime juice and sprinkle with salt.
6. Give everything a good toss to combine.
7. (Optional) For the best flavor, chill the salsa for 15-20 minutes to let the flavors meld. But honestly, you can eat it right away if you’re impatient!

Expert Tips

Here are a few little tricks I’ve learned over the years:

• Don’t overcrowd the bowl: Give the ingredients room to breathe so they mix evenly.
• Taste as you go: Adjust the lime juice and salt to your liking. Everyone’s palate is different!
• Gentle handling: Be gentle when mixing to avoid bruising the mango.

Variations

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

• Spice Level Adjustments: For a milder salsa, remove the seeds and membranes from the jalapeño. For a hotter salsa, leave them in or add a pinch of cayenne pepper. My friend, Priya, loves adding a habanero for a serious kick!
• Festival Adaptations: This salsa is perfect for Cinco de Mayo or any summer BBQ. Serve it with tortilla chips, tacos, or grilled chicken.
• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.

Serving Suggestions

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

• With tortilla chips for a quick snack.
• As a topping for tacos, fish, or grilled chicken.
• Spooned over avocado toast for a flavorful breakfast.
• Alongside grilled shrimp for a light and healthy meal.

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more over time! However, the mango may soften slightly.

FAQs

Got questions? I’ve got answers!

• How long will this salsa keep in the refrigerator? Up to 3 days in an airtight container.
• Can I make this salsa ahead of time? Yes, you can! It’s actually better if you let it sit for a few hours to allow the flavors to meld.
• What’s the best type of mango to use for salsa? Alphonso mangoes are amazing when in season, but any sweet, ripe mango will work.
• Can I use other peppers instead of jalapeño? Absolutely! Serrano peppers or habaneros are great alternatives, depending on your spice preference.
• How can I adjust the acidity of the salsa? Add more or less lime juice to taste. A tiny pinch of sugar can also help balance the acidity.

Enjoy! I hope you love this Mango Salsa as much as I do. Let me know in the comments how it turns out for you!