Made with simple ingredients, this mango salsa dip is the perfect side for taco night, goes great with just about meat or seafood for the flexitarians in your family, and is just delicious! This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
š Why you’ll love this recipe
Super duper convenient: it’s vegan, has less than ten ingredients, and can be made in 10 minutes! Can be made with fresh or frozen mangoes: I know it’s hard to find fresh mangoes outside of a small window, so I’ve included tips for using frozen or even canned mangoes in this recipe Has tons of health benefits: mango is called the king of fruits for good reason. It’s super high in nutrients and antioxidants, helping boost your immunity, and iron absorption.
š Ingredients and notes
My recipe is easy, fresh and makes the best homemade mango salsa in 10 minutes. You’ll need mangoes, red onions, cilantro, tomatoes, jalapenos, lime juice and a dash of red chili powder (and salt, of course!) Slice all of them up, add to a bowl and give them a good mix and your salsa is ready.
Mango salsa variations
I’ve seen and made mangoes with several variations to the ingredients listed above. I’ve included them below in case one of them strikes your fancy a bit more (or you don’t have the ingredients listed above).
Bell pepper:Ā Ā Many folks like to use red bell pepper because it’s a good mix of spice and sweet, but I am not a huge fan of the raw taste. You can use any pepper in this salsa to boost the sweet flavors. Cucumber:Ā Some folks like to use cucumbers - but as I’ve mentioned before, I’m deathly allergic. And I don’t like to post recipes that I don’t test and eat myself a few billion times but you can totally use them. Garlic: Some people prefer garlic in their salsa - either raw or the powder form. I’ve found that it tends to overpower the salsa, but I have friends who swear by it . Avocado:Ā avocado makes a fantastic addition - but just make sure you use some that are a bit more “firm” so they don’t get mushy. If they start getting mushy, just make mango guacamole instead. Corn: Summer corn-on-the-cob is delicious, and occasionally, I’d add corn, straight up (or grilled and charred) into this salsa for an added depth of flavor.
š How to make the easiest homemade mango salsa!
Start by dicing the mangoes evenly
Slice the mango into three portions (the center one will have the hard seed). You might need to make a few slices with your knife to see where the seed actually is. But once you have your three portions, set the seed aside. Take one of the “side” portions - with the skin and all. Then using your knife make a criss-cross pattern (much like you might for an avocado) and then use a spoon to scoop out nice clean mango bits. Now, for the seed portion. You want to place it flat on a surface and feel for where there’s mango flesh and use a knife or a spoon to take it out. If it turns out mushy, I use those parts in a nice Indian lassi. No waste!
Chop up the other ingredients and give them all good mix in a bowl
No rocket science here other than, just go to town with it! Okay, but I typically start by adding the seasoning (salt and red chili powder) and then give a big squeeze of lime. Then I use two forks to mix them all up together to result in the most delicious mango salsa dip.
š„ Serving and storage suggestions
I serve my mango salsa chilled (typically 15 to 30 minutes in the fridge would get it to the perfect temperature). You can store this homemade mango salsa for one to two days in an airtight container in the fridge. However, because of the lime juice, and other components, I’ve noticed the mango slices tend to become softer in the fridge. You can still eat them (or puree the whole thing and then use them as a sauce). YouĀ can store this mango salsaĀ in the freezer for 1 to 2 months in freezer safe containers. I recommend portioning them if possible! If you’re wondering what you can eat with this mango salsa:
Throw it on any taco or other Mexican recipes (check out my fried avocado taco and gochujang cauliflower taco to start!) If you have a meat or fish lover in your life, serve it alongside any meat or fish dish. Use as a dip for tortilla chips, avocado fries, or even smashed potatoes! If you have leftovers, blend into a really nice sauce for other dishes
If you like this, try my other Mexican / Mexican Inspired recipes: If you tried this recipe, don’t forget to comment and rate! āāāāā
š Recipe
Note: This recipe was originally published on 5 July, 2020 . It was updated on March 17, 2021 to include more tips and tricks!
