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Sweet, juicy mangoes mix with classic salsa stuff in this fresh take. You'll get that awesome mix of spicy, tangy, and sweet. The colors pop, and honestly, it wakes up pretty much any dish.
The first time I whipped this up was for a cookout in my backyard. I needed a crowd-pleaser that didn't tie me down in the kitchen. Now everybody asks for it and I always have some mangoes handy once they're in season.
Vibrant Ingredients
- Sea salt: Brings out all those flavors and pulls out the best from the fruit
- Fresh cilantro: Adds bright, herbal notes that just make the dish pop
- Jalapeño pepper: Brings some heat. Want it mild? Take out those seeds
- Fresh lime juice: Adds acid, keeps things zesty, and helps all the pieces stay fresh
- White onion: Gives a nice bite and crunch to balance the sweetness
- Vine-ripened tomatoes: Chosen for their perfect tart kick to play off the mango
- Yellow ripe mangoes: Pick ones that give just a little when pressed for the right softness and flavor
Easy Directions
- Let It Chill:
- Pop your salsa in the fridge for at least an hour. Letting it sit for up to four hours really allows the flavors to blend together nicely.
- Mix Your Bowl:
- Throw everything in a big bowl, pour in the lime, and sprinkle some salt. Gently toss. You're not looking to smash it, just get everyone together.
- Chop Good Stuff:
- Dice the onion small, mince up the jalapeño, and chop that cilantro—some stem gives more flavor. Make it as spicy as you want.
- Dice Tomatoes:
- Slice the tomatoes in half, get those seeds out, and chop them to about the same size as your mango.
- Cut Your Mango:
- Peel and cut your mango into little cubes—think about 1/4 inch or so. Keeping them all about the same size makes every bite awesome.
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This always brings back memories of lounging by the ocean in Mexico. That’s where I learned how swapping in ripe mango can totally up your salsa game. Sometimes when I make this for friends, I’ll cut up a little extra mango to snack on while I prep the rest.
Fun Ways to Eat
This mix rules with chips, sure, but you can use it lots of ways. Throw it on grilled mahi mahi or salmon for some brightness. Spoon it over grilled chicken or pork and it freshens everything up. Want something light? Try scooping it into avocado halves. Or toss with corn and black beans to make a bigger salad.
How to Store
Stick your mango salsa in a lidded container in the fridge. It stays at its best for about 2 days. After that, it's still fine for up to 4 days, but it'll get a little softer and juicier. Just pour off extra juice before digging into leftovers. Freezing won't work because the fruit goes mushy.
Change It Up
Tweak this all year long by swapping what’s freshest. During peach season, toss in a cup of diced peach for some mango. In winter, when tomatoes aren’t so great, use red bell pepper instead for crunch and color. If you like more fire, try a chopped habanero for real tropical heat—it's a cool match with the sweet mango.
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Frequently Asked Questions
- → How do I dice a mango for the dish?
Cut the sides off the mango pit first. Then score the flesh into cubes, and use a spoon to pop them out. Lots of people post step-by-step videos if you want to see how it’s done.
- → Can I make this in advance?
Absolutely, it actually gets better as it sits. Make it a few hours early—or even the night before—then stash it in the fridge until you need it.
- → What can I substitute for jalapeno?
If you want something milder, swap in bell peppers or poblano. Want more heat? Try serrano or even habanero instead.
- → How long can I store this in the fridge?
Pop any leftovers in a sealed container and keep cold for three or four days, but it tastes best in the first couple days.
- → What dishes pair well with this salsa?
Toss it onto grilled chicken, fish, tacos, or just dig in with tortilla chips. Even try it as a topping for salads or next to some roasted veggies.