Mango Salsa - Homemade Hooplah (2024)

This mango salsa is a zesty mix of mango, red pepper, onion, cilantro, lime juice, and a delightful kick of jalapeno. Perfect for dipping or topping dishes.

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About Mango Salsa

I love it when a food has utility, and nothing says utility quite likea salsa.

I especially love mango salsa since it goes perfectly with one of my all-time favorite eats: seafood. Whether it’s shrimp tacos or a filet of salmon, there’s just something about mango salsa that brings out all the best in food from the sea.

Of course, let’s not forget all the great sweet and savory combos you can make with chicken, steak, and pork. A good salsa can easily be used as a garnish or a tasty side.

And to top it all off, this salsa can also be served as a dip!

It really can dono wrong.

What’s in mango salsa?

To make your own batch of this sweetly flavorful mango salsa, you’ll need to collect the following ingredients:

• Mango: The star of the show! A sweet tropical fruit that gives the salsa its primary sweet base.
• Red Bell Pepper: Sweet and crunchy; adds color and a different sweetness.
• Red Onion: Sharp and aromatic; introduces a bite and contrasts the sweetness.
• Cilantro: A citrusy herb that provides herbaceous freshness.
• Lime Juice: Tangy and zesty; brightens flavors and adds acidity.
• Jalapeno: Moderately spicy; adds a kick to contrast the mango.

How to cut a mango

This recipe recommends using fresh mango, and while you can purchase a mango that’s already been cut, cutting your own can be cost-effective. Never done it before? Fear not! Cutting your own is easier than you may think.

The most important thing to remember is that the mango has a long, flat seed in the center. The goal is to cut along the sides of this seed.

To do this, just follow these steps:

• Place the mango on a cutting board with one of its narrow sides facing up.
• Slice down one side of the seed, then repeat on the other side. You’ll now have two large pieces, known as the “cheeks.”
• Make vertical and horizontal cuts on the inside of each cheek, being careful not to cut through the skin.
• Push the mango skin inside out, so the mango squares pop out. You can then slice them off.
• Cut around the seed to get any remaining mango flesh.
• For any additional flesh on the seed, use a spoon or knife to scrape it off.

Can you make it spicier?

This salsa is designed to have a smooth flavor with a delicate kick, but if you’d like a little more fire, it’s easy to adjust this recipe to your tastes:

• Add more jalapeno peppers.This recipe calls for one jalapeno, but you could easily go up to two peppers without changing the flavor too much.
• Include the jalapeno seeds and ribs.There’s a lot of spice in those little seeds and the white fleshy parts of a jalapeno, so if you’re looking for a more firey finger food, the easiest way would be to chop the jalapenos whole without removing the seeds.

Can mango salsa be a dip?

Absolutely! It’s a top pick for appetizers or snacks, akin toguacamole. When served as a dip, consider pairing it with these dippers:

• Baguette Slices: Their neutral flavor and crisp texture make them an ideal canvas for the fruity and zesty mango salsa.
• Focaccia: The olive oil and herb seasoning complements the fresh taste of mango salsa.
• Sourdough: The tanginess of sourdough contrasts nicely with the sweetness of the mango.
• Flatbreads: Naan or pita provide a mild, airy base perfect for a refreshing salsa.
• Ciabatta: Its toasted texture pairs well with the salsa’s soft consistency.
• Tortilla Chips: A classic choice for salsas; its salty crunch works with the sweet and tangy mango salsa.
• Scoop Chips: Their shape makes scooping up chunky mango bits easy.
• Pita Chips: Mild in flavor, they don’t overshadow the mango salsa.
• Plantain Chips: Their savory profile contrasts the sweetness of mango salsa.
• Cheese Crisps: The salty crispiness can pair surprisingly well with the fruity freshness of mango salsa.
• Pretzel Chips: Offering a salty twist, they’re a fun alternative that can contrast the sweet and tangy nature of the salsa.

What to serve with mango salsa

Like many salsas, this recipe shines as a garnish or accompaniment to other meals, especially meats. The sweet and savory combo it creates isalwaysa hit.

Some of my favorite options are:

• Maryland Crab Cakes
• Shrimp Tacos
• Sweet Pulled Pork
• Sangria Chicken
• Vegetarian Burritos
• Grilled Avocados

Can you make it in advance?

Yes! In fact, this salsa does best when the flavors have a chance to marinate. I recommend making it at most24 hours in advanceto ensure the best presentation.

How long is it good for?

Once prepared, mango salsa can be stored in a sealed container in the refrigerator forup to two to three days.

Can you freeze it?

Because of the fresh fruits and vegetables in salsa,I can’t recommend freezing it.

You can still freeze this salsa if you want to, and the recipe may taste the same in the end, but the texture of the fresh ingredients will change significantly from being frozen and thawed. If you want to enjoy this salsa, I recommend eating it before it goes bad in the fridge.

If you end up freezing it, store it in a sealed container or freezer bagfor up to three months.

How long can you leave out salsa?

Whenever you leave out a “serve yourself” dish, keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature. In most cases, you’ll be serving mango salsa straight from the refrigerator, so this extra chilliness should give you another 30 minutes beyond the two-hour window, depending on the room’s temperature.

As the party goes on, you can return the salsa to the refrigerator once you get near the two-hour mark. If there’s still more mango salsa to enjoy, let it chill in the fridge for at least 30 minutes before bringing it back out again.

Want to dig deeper into food safety? Take a look at the USDA’s Food Safety Basics, especially the part about the above-mentioned “danger zone.”

Notes & tips for this mango salsa recipe

• When preparing the jalapenos, be sure to wearfood safety gloveswhile handling them andavoid any contact with your eyeswhile you work. Also, you have a crucial choice to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check outHow to Cut a Jalapeno Pepper the Right Way.
• Red onions can pack a bit of a bite, so if you want a milder flavor, try soaking the onions first. To do this, submerge the red onion in a bowl of ice-cold water and let it soak for about 10 minutes, stirring occasionally. Drain the onions, pat them dry, and then use in the recipe as directed.
• Don’t like jalapeno peppers?That’s okay! This salsa tastes just as good without them, so feel free to skip the extra heat if you’d like.

Other great dip recipes

How to make easy mango salsa

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, add mango, red bell pepper, red onion, cilantro, jalapeno peppers, and lime juice.

Step 2 – Use a spatula to gently toss it all together. I like to use the cilantro as a guide for when to stop mixing; if it looks like it’s everywhere, then you’re good to go.

Step 3 – Serve and enjoy!