Last Updated on 2 months by Neha Deshmukh

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

Hey everyone! If you’re anything like me, summer means vibrant flavors, fresh produce, and spending as much time outdoors as possible. And honestly, nothing screams summer quite like a sweet and spicy mango salsa. I first made this for a little backyard get-together with friends, and it was gone in minutes! It’s seriously addictive, super easy to whip up, and the perfect accompaniment to just about anything. Let’s get into it!

Why You’ll Love This Recipe

This mango salsa isn’t just delicious; it’s a total lifesaver. It takes only 15 minutes to prepare, requires no actual cooking (hello, beating the heat!), and is bursting with fresh, zesty flavors. It’s a fantastic way to add a little Indian-inspired spice to your summer meals. Plus, it’s incredibly versatile – chips, grilled fish, tacos… the possibilities are endless!

Ingredients

Here’s what you’ll need to create this little slice of sunshine:

• 2 large ripe mangoes, finely chopped (about 500g)
• 1 large red pepper, deseeded and finely chopped (about 150g)
• 1 large cucumber, finely chopped (about 150g)
• 1 jalapeno, deseeded and finely chopped (adjust to your spice preference)
• A handful of fresh cilantro leaves, finely chopped (about 1/4 cup)
• A handful of fresh mint leaves, finely chopped (about 1/4 cup)
• 2 tbsp fresh lime juice (about 30ml)
• 1/2 tsp red chilli powder (about 2.5ml)
• Salt and pepper, to taste

Ingredient Notes

Let’s talk about getting the most out of each ingredient. Trust me, these little tips make a big difference!

Mango Varieties for Salsa

While any ripe mango will work, I find Alphonso or Kesar mangoes give the best flavor – they’re wonderfully sweet and fragrant. If you can’t find those, Tommy Atkins or Kent mangoes are great substitutes. Just make sure they’re nice and ripe!

The Heat: Adjusting Jalapeno & Red Chili Powder

This is where you can really customize things. I like a little kick, but if you’re sensitive to spice, start with just half a jalapeno, or even remove the seeds and membranes completely. You can also adjust the amount of red chili powder – Kashmiri chili powder will give you color with less heat.

Fresh Herbs: Cilantro & Mint – A Must-Have Combination

Don’t skip the cilantro and mint! They add such a refreshing, vibrant element to the salsa. The combination is chef’s kiss. Seriously, it elevates the whole dish.

Lime Juice: Fresh vs. Bottled

Always, always use fresh lime juice. It makes a world of difference. Bottled lime juice just doesn’t have the same bright, zesty flavor.

Step-By-Step Instructions

Alright, let’s make some salsa! It’s so easy, you’ll be surprised.

1. Grab a large mixing bowl. This gives you plenty of room to work.
2. Add the chopped mangoes, red pepper, cucumber, and jalapeno to the bowl.
3. Throw in the chopped cilantro and mint. Don’t be shy with the herbs!
4. Pour in the fresh lime juice and sprinkle with red chili powder, salt, and pepper.
5. Gently toss everything together until all the ingredients are nicely coated. Be careful not to mash the mangoes.
6. Now, here’s the important part: cover the bowl and refrigerate for at least 15-20 minutes. This allows all the flavors to meld together beautifully. Trust me, it’s worth the wait!

Expert Tips

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

• For a smoother salsa, you can finely dice the vegetables instead of chopping them.
• Taste as you go! Adjust the lime juice, chili powder, and salt to your liking.
• If you’re prepping ahead, add the lime juice just before refrigerating to prevent the mangoes from getting mushy.

Variations

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

Spice Level: Mild, Medium, Hot

• Mild: Remove the seeds and membranes from the jalapeno, and use just 1/4 tsp of red chili powder.
• Medium: Use 1/2 tsp of red chili powder and leave some of the jalapeno seeds in.
• Hot: Add a pinch of cayenne pepper or use a hotter chili pepper like serrano.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

Also naturally gluten-free! Enjoy.

Festival Adaptation: Summer Parties & BBQs

My family loves to serve this with grilled paneer tikka at summer parties. It’s a huge hit! You can also add a can of drained black beans for extra heartiness.

Serving Suggestions

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

• With tortilla chips – a classic!
• As a topping for grilled fish, chicken, or shrimp.
• Spoon it over tacos or quesadillas.
• Serve it alongside grilled paneer or tofu.
• Even add a dollop to your scrambled eggs for a spicy breakfast!

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the mangoes will start to soften over time.

FAQs

Got questions? I’ve got answers!

How long can I store mango salsa?

Up to 2 days in the fridge, but it’s best fresh!

Can I make mango salsa a day ahead?

You can chop the veggies and store them separately, then combine everything with the lime juice just before serving.

What if I don’t have fresh cilantro or mint?

While they’re key to the flavor, you can substitute with a little parsley if you’re in a pinch. It won’t be quite the same, but it’ll still be tasty.

Can I use other types of chili peppers?

Absolutely! Serrano peppers will add more heat, while poblano peppers will be milder.

Is this salsa best served immediately, or does it benefit from chilling?

Chilling is essential! It allows the flavors to meld and the salsa to become even more delicious.

Enjoy! I really hope you give this mango salsa a try. Let me know what you think in the comments below!