Easy Mango Salsa

I think I’d be happy living on a tropical island as long as there were mango trees there. I can’t seem to get enough of this deliciously sweet fruit- it tastes like candy to me, and they’re healthy, too! One of my favorite ways to enjoy mango is mixed into a sweet and spicy salsa. Mango salsa is delicious on its own with tortilla chips, but it’s also an amazing topping for shrimp or fish tacos or served on top of grilled chicken or blackened fish.

How to make mango salsa

THAT’S IT! So easy.

How to make mango salsa mild, medium, or spicy

The key to how much spicy you want in your salsa lies in the jalapeño pepper. The seeds and ribs of the pepper are where all the capsaicin is (capsaicin is the component in peppers that makes them hot and spicy). To make a mild mango salsa, remove the seeds and ribs from the jalapeño pepper. To make a hot version, leave the seeds and ribs in. And if you are having trouble deciding, how about removing some, but not all, of the seeds and ribs for a medium version? There you go. The perfect compromise.

How to cut a mango

The easiest way I’ve found is to remove the peel using a glass (such as a pint glass or a wine glass), then cut the fruit into cubes. Or, score it in the peel and them cut off the cubes. Use the fruit for whatever other recipe you want, like this mango salsa or this mango quinoa salad! Here’s a step-by-step tutorial for how to cut a mango, where I detail both methods!