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Mango salsa

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This delicious colorful mango salsa can be eaten with chips as an appetizer. Mango salsa also makes a great side or topping for meat, poultry and seafood dishes – especially during the summer for grilled dishes. You can make the mango salsa ahead of time and keep it refrigerated until ready to use.

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Mango salsa
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Mango salsa

Delicious and colorful mango salsa recipe made with ripe mangoes, red onion, orange bell pepper, red Fresno chilies, cilantro, and lime

Ingredients

  • 1 medium red onion
  • 2 tsp salt
  • 2 firm mangoes
  • 1 orange bell pepper
  • 4 red Fresno chilies
  • 2 tbs finely chopped cilantro
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 tsp cumin

Instructions

  1. Dice the red onion very finely and sprinkle with 2 teaspoons of salt, let rest for about 10 minutes
  2. Peel the mangoes and dice the flesh into small pieces
  3. Dice the bell pepper very finely
  4. Dice the hot peppers or chilies very finely. I removed the seeds and membranes to make the salsa mild since the kids love it, but if you would like it spicier the you can leave the seeds/membranes.You can also use a spicier hot pepper such as serranos or habaneros.
  5. Rinse the onions with water
  6. Mix all the ingredients together, taste and adjust seasoning/salt as needed. For the best taste, refrigerate for at least an hour before serving.

mango salsa

 

mango salsa


Reader Interactions

Comments

  1. LaShandra says

    March 30, 2013 at 5:18 pm

    This was simply delicious!!! I baked sone tilapia with shrimp and broccoli with olive oil, seasoning salt, red pepper flakes wrapped all in foil and bake at 350 for about 20 minutes. Then took some yellow rice and put the baked tilapia/shrimp/broccoli on the rice. Then topped it off with the mango salsa. OMG!!!! So delicious but alo very healthy!!!

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  2. Chef Rob says

    February 13, 2009 at 5:51 pm

    I tossed the salsa with shrimp and it was delcious – a little spicy with 4 red jalapenos for most people, but I enjoyed it. Most people could probably tolerate 2 of them in this salsa.

    That sounds really good, I will have to try that.

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  3. Chef Rob says

    February 13, 2009 at 7:51 am

    Laylita… I made this last night again. Haven’t made it in awhile and was suprised how much the recipe makes – enough for about 5 people. In the previous post, I mentioned adding some honey, but this time I found something great in the supermarket… Agave Nectar! The stuff that tequila is made from. It was soooo good. Just like honey but with a better, more tropical flavor. It was right next to the honey in the isle, so if you see it, I suggest that you pick some up! I also doubled the cilantro and mint in the recipe for a fresher flavor.

    Oh, I wanted to ask you… have you ever quickly blanched your onion for fresh salsas? 30 seconds boiling water, 30 seconds cold water, then drain. I did this here and it removed the harsh flavor of the onion while still keeping it crisp.

    Chef Rob – Thanks for the suggestions; depending on the onions – some are spicier/harsher than others – I soak them in hot water with some salt and lime juice, or I just put the lime juice directly on the onions and let them rest for a few minutes while I prepare the rest of the ingredients. What do you usually eat this salsa with, seafood? Or just with chips?

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  4. Chef Rob says

    February 11, 2009 at 8:09 am

    For a fresher taste, I would add 2 tbsp. of mint to this recipe. Also, try adding 1 tbsp. honey to balance the acidity; trust me, it makes a world of difference. The splash of triple sec sounds like a great idea, but I would definitely leave out the cumin. The pure, healthy, fresh flavor of mango salsa should not be ruined by such a strong, complex spice. The mango will lose its main focus if cumin is added, especially 1 teaspoon! Good job by the way. I love your recipes!

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