Mango Salsa Recipe – Quick Indian Summer Salad with Lime & Chilli

Last Updated on 2 months by Neha Deshmukh

Mango Salsa Recipe – Quick Indian Summer Salad With Lime & Chilli

Hey everyone! If you’re anything like me, you’re always looking for fresh, vibrant dishes to beat the summer heat. And honestly, nothing screams summer quite like a juicy mango! This Mango Salsa is my go-to – it’s quick, easy, and bursting with flavour. I first made this when I was craving something light and zesty, and it’s been a family favourite ever since. It’s the perfect little side to brighten up any meal.

Why You’ll Love This Recipe

This isn’t just any salsa; it’s a little slice of sunshine in a bowl! It’s incredibly refreshing, with a lovely balance of sweet, tangy, and spicy. Plus, it comes together in just 15 minutes – perfect for those days when you don’t feel like spending hours in the kitchen. It’s a fantastic way to showcase the incredible flavour of Indian mangoes.

Ingredients

Here’s what you’ll need to whip up this delicious Mango Salsa:

• 2 firm ripe mangoes
• ¼ cup onion
• ¼ cup coriander leaves (cilantro)
• ¼ cup capsicum (bell pepper)
• 1 green chilli
• 1 lime
• ¼ teaspoon salt

Ingredient Notes

Let’s talk about getting the most out of each ingredient!

Mango Varieties – Choosing the Right Mango

The star of the show! Alphonso mangoes are amazing if you can get them, but any firm, ripe mango will work beautifully. Kesar, Totapuri, or even a good quality Ataulfo mango are all great choices. You want a mango that holds its shape when diced, not one that’s overly mushy.

The Heat – Adjusting the Green Chilli

I love a little kick, but you can totally adjust the chilli to your liking. Remove the seeds for a milder salsa, or leave them in if you’re a chilli head like my brother! Serrano or jalapeño peppers also work well if you can’t find green chillies.

Freshness is Key – Coriander & Capsicum

Fresh coriander (cilantro) is a must for that authentic flavour. Don’t skimp on it! And use a crisp capsicum – red, yellow, or orange all add a lovely sweetness.

Step-By-Step Instructions

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

First, gather all your ingredients. Finely chop the onion, coriander, green chilli (remember to deseed if you want it milder!), and capsicum.

Next, dice the mangoes into small, chickpea-sized pieces. Don’t worry about being too precise – a little rustic charm is perfectly fine! Cut the lime into halves, ready for squeezing.

Now, in a mixing bowl, combine the chopped mango, onion, coriander, capsicum, and green chilli.

Squeeze the juice of the lime over the mixture, then add the salt. Gently mix everything together – you don’t want to bruise the mangoes.

Finally, serve immediately for the freshest flavour, or refrigerate for a short time (but honestly, it’s best enjoyed right away!).

Expert Tips

A few little things that make all the difference:

• Don’t overmix: Gentle is key! You want to combine the flavours, not turn the mango into mush.
• Taste as you go: Adjust the salt and lime juice to your preference.
• Chill for a short time: While best fresh, a quick 15-minute chill can enhance the flavours.

Variations

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

Spice Level – Mild, Medium, Hot

As mentioned before, adjust the chilli! For a mild salsa, remove the seeds and use a smaller piece of chilli. For a fiery kick, leave the seeds in and add a pinch of cayenne pepper. My friend, Priya, loves adding a dash of chaat masala for extra zing!

Festival Adaptations – Pairing with Indian Festivals

This salsa is fantastic during festivals like Teej or Raksha Bandhan, served alongside light snacks. It’s a refreshing counterpoint to richer dishes.

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Serving Suggestions

So many ways to enjoy this vibrant salsa!

Serving with Indian Snacks

It’s amazing with papdis, samosas, or even alongside a plate of pakoras. It cuts through the richness beautifully.

Pairing with Grilled Meats & Fish

This salsa is a fantastic accompaniment to grilled chicken, fish, or shrimp. The sweetness of the mango complements the smoky flavours perfectly.

Using as a Taco or Nacho Topping

Don’t limit yourself to Indian cuisine! This salsa is incredible on tacos, nachos, or even as a topping for grilled halloumi.

Storage Instructions

This salsa is best enjoyed fresh, but if you have leftovers…

Store in an airtight container in the refrigerator for up to an hour. After that, the mangoes will start to soften and the salsa will lose its vibrant texture.

FAQs

Got questions? I’ve got answers!

How long can I store mango salsa?

Ideally, enjoy it immediately! But you can store it for up to an hour in the fridge.

Can I make mango salsa ahead of time?

Not really. It’s best made just before serving to maintain its freshness and texture.

What if I don’t have fresh coriander? Can I use dried?

Fresh coriander is really important for the flavour, so I wouldn’t recommend using dried. If you absolutely have to, use a very small amount (about 1 tablespoon) and be aware that the flavour won’t be the same.

Can I use other types of chilli?

Absolutely! Serrano, jalapeño, or even a pinch of red chilli flakes will work.

Is it possible to make this salsa less spicy?

Yes! Remove the seeds from the green chilli, or use a milder chilli variety.

What kind of mangoes work best for salsa?

Firm, ripe mangoes like Alphonso, Kesar, or Ataulfo are ideal. You want a mango that holds its shape when diced.