Mango Salsa Recipe

Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years! My baby’s in kindergarten now. Sniffle. This blog really is my baby.

I bought all the ingredients to bake a cake to celebrate, then my dishwasher broke down. I’m not going to wash all those dishes by hand.

So, let’s shout happy birthday with this fresh mango salsa recipe! It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colorful that it almost looks like confetti up-close.

Come to think of it, salsa is actually the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day!

Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back when. You’re the best.

You’ll need only six basic ingredients to make this easy mango salsa: ripe mangos, red bell pepper, red onion, cilantro, jalapeño and lime.

This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. It was a big hit at my friend’s potluck dinner!

You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.

If this recipe gets you hooked on making homemade salsas, here are a few more to love:

Please let me know how this recipe turns out for you in the comments! I love hearing from you.

This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.

Mango salsa adapted from the mango pico in my Thai mango cabbage wraps. Storage suggestions: Honestly, I’ll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.

Fresh Mango Salsa

This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.

Prep: 15min

Total: 15min

Yield: 3

Serving Size: 1/2 cup

Nutrition Facts: servingSize 1/2 cup, calories 114 calories, Sugar 24.5 g, Sodium 100.3 mg, Fat 0.7 g, Saturated Fat 0.2 g, Trans Fat 0 g, Carbohydrate 28.3 g, Fiber 3.4 g, Protein 1.8 g, Cholesterol 0 mg

Ingredients:

• 3 ripe mangos, diced (see photos)
• 1 medium red bell pepper, chopped
• 1/2 cup chopped red onion
• 1/4 cup packed fresh cilantro leaves, chopped
• 1 jalapeño, seeded and minced
• 1 large lime, juiced (about 1/4 cup lime juice)
• 1/8 to 1/4 teaspoon salt, to taste

Instruction:

1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
2. Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

FRESH MANGO SALSA

Add a little sunshine to your chips! This colorful, fresh mango salsa is great with simple bean tacos, burritos and vegan bowls too.

Prep: 10min

Total: 10min

Yield: 6

Nutrition Facts: servingSize , calories 48 calories, Sugar 9.2 g, Sodium 28.3 mg, Fat 0.3 g, Saturated Fat 0.1 g, Trans Fat 0 g, Carbohydrate 11.8 g, Fiber 2 g, Protein 0.9 g, Cholesterol 0 mg

Ingredients:

• 2 large ripe mangos, small diced
• 1 large red bell pepper, cored, seeds removed and finely diced
• 1/4 large red onion, finely diced
• 1 medium jalapeno, seeds removed and finely diced
• 1/4 cup cilantro, chopped
• pinch of mineral salt
• 1 lime, juice of

Instruction:

1. Place the diced mango, bell pepper, onion, jalapeno and cilantro in a medium/large mixing bowl. Add a pinch of salt and squeeze of lime juice over top, gently toss to coat.
2. Enjoy right away or let it rest for 30 minutes so flavors can mingle.
3. Serve with chips, or as a condiment or side to any complimentary meal, such as bean tacos, bean & quinoa/rice burritos, and various vegan bowl meals.
4. Store leftovers in a sealed container in the refrigerator for up to 5 – 6 days, or freeze for up to 2 months.
5. Serves 6

Fresh Mango Salsa

Fresh mango salsa recipe packed with gorgeous produce like avocado, mango, red bell pepper, jalapeño, and red onion. This easy, homemade salsa is perfect for salmon, fish tacos, chicken, and of course, dipping with chips!

Prep: 15min

Total: 15min

Yield: 4

Serving Size: 1 serving (based on 4)

Nutrition Facts: servingSize 1 serving (based on 4), calories 133 kcal, Carbohydrate 19.1 g, Protein 2 g, Fat 6.9 g, Saturated Fat 1 g, Fiber 5 g, Sugar 8.9 g

Ingredients:

• 1 large firm avocado, cut into chunks (just very slightly ripe)
• 1 1/2 heaping cup diced mango (from 2 large ripe mango)
• 1 red bell pepper, finely diced
• 1/4 cup finely diced red onion
• 1 jalapeno, seeded and minced
• 1/4 cup fresh chopped cilantro
• Zest and juice of 1 small lime
• Salt and pepper to taste

Instruction:

1. Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with multigrain tortilla chips. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.

Mango Salsa

This Mango Salsa is juicy, sweet, refreshing summer in a bowl! It’s made with ripe mangos, crunchy bell peppers, zingy red onion, zesty cilantro, spicy jalapenos and tangy lime for the perfect balance of sweet heat – in minutes! This Mango Salsa is super simple to make – if you can chop fruit and veggies, you can make this salsa! It is delicious plain as a salad, with chips as an appetizer or as a topping for tacos, salads, grilled chicken, pork or fish. No matter how you serve this easy Mango Salsa recipe, I guarantee it will be gone in minutes!

Prep: 20min

Total: 20min

Yield: 3

Ingredients:

• 3 mangos (chopped)
• 1 red bell pepper (diced)
• 3/4 cup chopped English cucumber (optional)
• 1/3 cup red onion (diced)
• 1-3 jalapenos (seeded, deveined, minced (1 for very mild))
• 1/3 cup loosely packed cilantro (chopped)
• 1/2 teaspoon garlic powder ((or 2 finely minced garlic cloves))
• 1/4 tsp EACH salt, chili powder, ground cumin
• 1/8-1/4 teaspoon pepper
• 3 tablespoons lime juice
• 1 tablespoon apple cider vinegar

Instruction:

1. Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.

Mango Salsa

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