Mango Strawberry Salsa Recipe – Jalapeño & Cilantro Zing

Last Updated on 4 months by Neha Deshmukh

Mango Strawberry Salsa Recipe – Jalapeño & Cilantro Zing

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, fresh snack or side dish that just pops with flavor. This Mango Strawberry Salsa is exactly that! I first made this for a summer BBQ and it was an instant hit – seriously, people were asking for the recipe before they even finished their first chipful! It’s sweet, it’s spicy, it’s tangy… it’s everything you want in a salsa, and it’s surprisingly easy to whip up. Let’s get into it!

Why You’ll Love This Recipe

This isn’t your average salsa. The combination of sweet mangoes and strawberries with a kick of jalapeño and the freshness of cilantro is just magical. It’s perfect for dipping tortilla chips, topping grilled fish or chicken, or even adding a little zing to your tacos. Plus, it comes together in just 10 minutes! Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make about 3 cups of this deliciousness:

• 2 large mangoes
• 12-15 strawberries
• 1 jalapeño
• 1 small red onion
• ¼ cup cilantro, chopped
• 1 lime juice (from 1 lime)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones makes all the difference!

Mango Varieties for Salsa

I prefer using Alphonso or Kesar mangoes when they’re in season – their sweetness is incredible. But honestly, any ripe mango will work! Tommy Atkins are readily available and a good substitute. You’ll need about 2 large ones, roughly 300-400 grams.

Strawberry Selection Tips

Look for bright red, firm strawberries that smell sweet. Avoid any that look bruised or moldy. About 200 grams of strawberries should do the trick.

The Heat of Jalapeños: Adjusting Spice Levels

Jalapeños can vary a lot in heat. If you’re sensitive to spice, start with half a jalapeño and taste as you go. Remember to remove the seeds and membranes for a milder salsa.

Red Onion vs. White Onion in Salsa

I like red onion for its slightly milder flavor and beautiful color, but white onion works in a pinch. Just be sure to finely dice it!

Fresh Cilantro: Importance & Substitutions

Fresh cilantro is key to that bright, fresh flavor. If you absolutely can’t stand cilantro (it’s a genetic thing for some people!), you can try using parsley, but it won’t be quite the same. About 30ml of chopped cilantro is perfect.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First, dice your mangoes. I find the easiest way is to slice around the pit, then score the flesh in a grid pattern and scoop it out with a spoon.
2. Next, hull and quarter the strawberries. Then, give them a dice similar in size to the mango.
3. Now for the jalapeño! Carefully remove the seeds and membranes (wear gloves if you’re sensitive to chili heat!) and finely dice it.
4. Finely dice the red onion. You don’t want big chunks here.
5. In a large bowl, combine the diced mangoes, strawberries, jalapeño, red onion, and chopped cilantro.
6. Squeeze in the juice of one lime and add a pinch of salt.
7. Gently mix everything together until it’s well combined.

Expert Tips

Want to take your salsa to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Salsa Consistency

Don’t overmix! You want the salsa to hold its shape, not turn into a mush.

Balancing Sweetness, Heat, and Acidity

Taste as you go! Add more lime juice for tanginess, jalapeño for heat, or a tiny bit of sugar if the mangoes aren’t quite sweet enough.

The Importance of Resting Time

This is crucial. Let the salsa rest for at least 15-20 minutes before serving. This allows the flavors to meld together and become truly amazing. Trust me on this one!

Variations

This recipe is super versatile. Here are a few ways to switch things up:

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Hot)

• Mild: Remove the seeds and membranes from the jalapeño, and use only half.
• Hot: Leave the seeds and membranes in the jalapeño, or add a pinch of cayenne pepper.

Tropical Fruit Variations (Pineapple, Kiwi)

My friend Sarah loves adding diced pineapple or kiwi for an extra tropical twist. About ½ cup of either works beautifully.

Festival Adaptations (Summer BBQ, Cinco de Mayo)

For a Cinco de Mayo fiesta, I like to add a little bit of finely chopped avocado right before serving. It adds a lovely creaminess.

Serving Suggestions

This salsa is amazing with… well, everything! But here are a few of my favorites:

• Tortilla chips (obviously!)
• Grilled fish or chicken
• Tacos
• Burrito bowls
• As a topping for nachos

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will actually develop even more overnight! However, the strawberries might release some liquid, so it might be a little watery.

FAQs

Got questions? I’ve got answers!

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

Scoring the mango flesh in a grid pattern and then scooping it out with a spoon is the easiest method, in my opinion.

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

Yes, you can! It’s best made at least 30 minutes ahead to allow the flavors to meld, and it will keep in the fridge for up to 2 days.

How do I control the heat level in this salsa?

Remove the seeds and membranes from the jalapeño for a milder salsa, or leave them in for more heat. You can also add a pinch of cayenne pepper.

What kind of chips pair best with mango strawberry salsa?

I love using lightly salted tortilla chips. You don’t want anything too strongly flavored that will overpower the salsa.

Can I use frozen strawberries in this recipe?

While fresh is best, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain off any excess liquid.

Is it necessary to remove the seeds from the jalapeño?

Not necessary, but highly recommended if you don’t want a super spicy salsa! The seeds and membranes contain most of the heat.