This Mango Salsa is juicy, a little spicy and so delicious! It’s the perfect appetizer to dip all of the salty tortilla chips in!
This recipe was originally published in May 2020 – I’ve since updated the photos! Enjoy!
Hey pals! Today I’m sharing something SUPER delicious! As you know from my many, MANY, Mexican inspired dishes that I share here on OBB, I’m a sucker for Mexican food.
This Mango Salsa was actually super fun to come up with! A couple of weeks ago, Ben and I sat down with a glass of wine and the book called The Flavor Bible and brainstormed some brand new recipes!
The way the book works, you look up a specific ingredient and it gives you pairings that normally go well with said ingredient.
Thus, this Mango Salsa was born. It’s delicious + SO simple.
Why You’re Going to Love This Salsa
I’ve had different types of fruit inspired salsas – but they still always involved some type of tomato base. I feel like tomatoes have an extremely strong flavor that takes over so I wanted to try it sans tomatoes and keep the fruit as the main focus!
Which is exactly what I did with this salsa! As a result, the mango is the star of the show! It’s juicy, sweet, and oh so refreshing.
Another thing I love about this salsa is that it’s all SO FRESH. Everything in it is raw – the red onion, the jalapeno, the garlic, the lime…it’s all fresh and zippy and it all balances together so well.
Like the spicy jalapeno totally jams with the sweet mango – the mango is SO sweet it needs the spice the rev up the flavor a bit.
Also, since the mangos are so soft, the crunch and texture of the red onion is super needed!
Best Tips for Making Mango Salsa
First off, can we just talk about the elephant in the room and how difficult mangoes can be to slice?! If you’re anything like me and tend to lose more mango than you gain in the process – this VIDEO on how to cut a mango helped me IMMENSELY! Highly recommend watching it before you try and cut the mango!
Another thing that I recommend is to finely mince the jalapeno, red onion and garlic.
I chopped my mango into larger pieces but feel free to also mince the mango to make each ingredient the same size. This will make sure that it’s easier to scoop up on a chip!
Because I know y’all are all like me and need like, a LOT of salsa on each chip, right? Right.
Make sure your mango is RIPE but still pretty firm. I went through a mango that was waaaay too ripe for this salsa (of course I ate it anyway..)
The perfect mango for this salsa is one that’s sweet but holds its shape. I recommend looking for one in the grocery store that has a little give to the outer skin but is still pretty firm.
Feel free to eat this mango salsa as soon as it’s done – but I love letting it sit in the fridge (in tupperware) for a while to let all of the juices and flavors meld together.
It’s almost even better the next day because the lime juice almost pickles the red onions. Hello, flavor-town!
Are you like my husband and like things to be so spicy that you cry? If so, try to not deseed the jalapenos!
This recipe does call to remove the seeds from the inside to reduce the heat – however, if you’re the type to welcome the heat, leave in the seeds!
My last recommendation? Season with salt as the final step! This has so much flavor as it is – and the salt definitely elevates it – but start small and gradually increase. Taste and adjust if necessary (or if you like things super salty like me!)
Ways to Serve Mango Salsa
My favorite way is definitely just eating it straight from the bowl with a huge bag of tortilla chips! Buttt…if you’re a little less traditional, I think some of the ideas below would work!
- On grilled chicken breast
- On pan fried salmon
- On top of tacos
- On top of nachos
The world is your oyster here! I just hope y’all enjoy this mango salsa as much as I do. Grab the full recipe below!
Did you enjoy this recipe? Here are a few more recipes you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
This Mango Salsa is juicy, a little spicy and so delicious! It’s the perfect Spring appetizer to dip all of the salty tortilla chips in!
- 1 cup mango, diced into bite size chunks (or smaller if preferred)
- 1/2 medium jalapeno de-seeded and finely minced
- 1/3 cup finely minced red onion
- 1 clove garlic, finely minced
- juice of 1/2 of a fresh lime
- salt to taste
Begin by slicing, dicing and mincing all of the ingredients. Be sure and finely mince the jalapeno, onion and garlic! With the mango, I diced it into bite size chunks, but if you want it smaller you can mince it as well - it's personal preference!
Add all of the ingredients to a bowl. Mix together and then add salt to taste.
If desired, let it sit in the fridge, covered, for about 30 minutes to let the flavors meld together. You can also eat it right away if you just can't resist! Enjoy with tortilla chips!
If you like your salsa spicier, feel free to omit de-seeding the jalapeno. Or, you could even try using a whole jalapeno for extra spice!
See my blog post above for a recommended video on how to cut a mango! 🙂
While you can eat this salsa right away, this is best to sit for a bit (around 30 minutes or so) in the fridge so that the flavors meld together!