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Mango Salsa

Posted by Elise on Aug 19, 2006

Filed under Mexican and Tex Mex, Quick, Salsa

Mango Salsa

Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos.

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Mango Salsa Recipe

  • Prep time: 10 minutes
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Ingredients

  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
  • 1/2 medium red onion, finely chopped
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Method

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Indexed: Mango, Salsa

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40 Comments

The salsa was so good that I ate the entire batch. I have to make it again for tonight.

Posted by: Andrei on January 27, 2005 4:38 PM

Andrei - I know what you mean...

Posted by: Elise on January 28, 2005 3:53 PM

I've had cucumber salsa and mango salsa, but never the two together. I was going to make mango salsa tonight, but I think I'll add some cucumber. Nice to find your blog - I've bookmarked it so I can come back and read more when dinner doesn't beckon. Yes, I know it's late...We're a second shift household and have rather odd hours. ;)

Posted by: Gardenwife on March 21, 2005 10:45 PM

Elise, this recipe was awesome!! I added to just about everything; rice, salads, with chips, on the chipolte pork. The mango was a pain to chop but well worth the effort!

Posted by: Brooke on February 6, 2006 1:22 PM

I'll have the roast duck with the mango salsa

Posted by: the geico caveman on June 17, 2006 3:54 PM

Lately I have been serving mango salsa atop chili-encrusted flank steak - mmmm!!! Thanks for the recipe as well as the mango-slicing instructions - my technique has been very clumsy and time-consuming, so I'm glad for the expert tips. :)

Posted by: Kristi on August 20, 2006 10:15 AM

YUMMY INDEED! Adapted this salsa to use with roasted Cornish Hens. We just added a very small lunchbox-size box of raisins, soaked in the lime juice, but thought later that rum could replace the lime for the hens. Other thoughts: try adding a smidge of shredded coconut, too? Anyway, it was a touch of the divine. ;-)

Posted by: Carol on August 20, 2006 11:11 AM

I love eating mango, but unfortunately I'm allergic to the skin. It's like milkweed to my skin. I get a horrible rash. so I can't cut my own. But I do buy mango in a jar. and my salsa is a bit different.

I add tiny diced apple (granny smith), and tiny diced celery and I omit the jalepeño

Posted by: James on August 20, 2006 11:38 AM

Does anybody have a recipe for a mango salsa without cucumber? With tomato? I love salsa with tomato and mango, but I hate cucumbers! And the last few times i've seen a mango salsa recipe it has included cucumber. thanks!

Posted by: Rhiannon on August 21, 2006 6:30 AM

Yum! I heart mangos or kumquats in my salsa!

Posted by: Garrett on August 21, 2006 9:22 AM

I've made this without the cucumbers but with some chopped pecans. The extra crunch is great.

I've also added fresh pineapple. We always say we're making this for whatever we're grilling, but we end up scooping at least half of it out of the bowl with chips before the meat is done!

Posted by: Bonnie on August 21, 2006 11:38 AM

I love this recipe, too! I like to use peaches instead of mangos, tastes marvelous!

Posted by: Meredith on August 21, 2006 8:25 PM

i love this recipe. it's also great as a dip as an alternative to regular salsa and as a hamburger toppings. yum!

Posted by: gail on August 22, 2006 6:51 AM

I make my mango salsa without cucumbers, but with diced red bell pepper. In addition to the other ingredients you list, I also add a splash of rice vinegar (a light, sweet-ish white vinegar).
In addition, since there is always mango left on the mango pit, I squeeze it over the bowl of ingredients so that I get every last drop of mango juice into the salsa. It's always a huge hit and GREAT with blue corn chips or on top of a spinach salad.

Posted by: Lynn on August 22, 2006 12:47 PM

OK, I love Mango Salsa it go so well with so many things especially fish. Can't wait to try this one.
thanks

Posted by: Eddie on September 19, 2006 10:29 PM

I've made mango salsa with tomatoes and without cucumbers and usually serve it on grilled salmon. Yum! I'll have try this one. Once I substituted chopped peaches for the mango and it was superb. That might be good here too!

Posted by: Ellen on November 11, 2006 8:01 AM

I have never prepared mango salsa with cucumber but can't wait to try. I like to add some diced red bell pepper to contrast the color and add some sweetness. It's great as a topping to grilled swordfish.

Posted by: G. Stephen on April 12, 2007 11:20 AM

Thank you for this recipe. It was amazing atop the seared Ahi tuna, the recipe for which I also got from this site.

Posted by: Shane Poznikoff on April 22, 2007 10:15 PM

I made this salsa for a Memorial Day barbecue this weekend. It was delicious served with blue corn chips and guacamole. I added some diced red bell pepper to the recipe to add some extra color and flavor. A friend asked for the recipe and I will definitely make it again! Thank you!

Posted by: Jamie on May 28, 2007 7:30 AM

Elise,
Wow! This salsa was excellent ~ I wish I'd doubled the batch. My husband loved it on top of his grilled salmon, but I arm-wrestled him to save a few bites for me and my blue corn chips. This salsa has just become a regular item at our table. (I added a smidgen of Agave nectar (honey would work, too) to cut the heat a bit.) LOVED IT!!!

Posted by: Susan on June 20, 2007 2:29 PM

I've just gotten back into cooking (after finally finishing my PhD) and this was the first thing I tried. I just wanted to say thanks for a great blog and a recipe I now crave. I have to keep a stock of the ingredients because I get up and eat it in the middle of the night (which is better than the cookies I was snacking on). :)

Posted by: Natalie on July 20, 2007 8:19 PM

My first taste of Mango Salsa had chopped jicama in it. Delicious, it gave it the crunch I like and the jicama is mild so did not detract from the mango flavor.

Posted by: P.Allen on August 1, 2007 4:38 AM

Rhiannon, I hope this recipe is what you're looking for! It is very much like Elise's recipe with the addition of tomatoes.
Mango-tomato Salsa

1 large or 2 small mangoes*, diced
2 Roma tomatoes, cut into small pieces OR 10 cherry tomatoes cut in half OR a half pint of small grape tomatoes
1 small red onion, diced (cipollini are great for this!)
1 minced Poblano pepper (seeded and ribbed – don’t forget your gloves for this!)
2 or 3 Persian cucumbers, diced (do not need to be peeled)
¼ cup fresh cilantro or Italian flat leaf parsley, chopped

Cut the vegetables and combine. Add the juice of one (or two limes depending on size and acidity) lime and salt and pepper to taste. Stir gently but thoroughly. Let marinate at least 1 hour, stir, adjust seasonings and serve.

Options: I buy hot peppers during the summer at the farmer’s market and freeze them whole, then cut and use as needed. If I do not have any Poblano (or Anaheim or jalapeno) on hand though, this is excellent with about ½-1 teaspoon of smoked ancho or chipolte pepper. The smoky flavor is wonderful especially with any kind of grilled meat or fish.

*Look for the yellow mangoes. I get them in Chinatown, but I have seen them in other stores in the area for specialty produce. They are softer, sweeter and not nearly so fibrous as the more common type.

Posted by: Cindy on November 4, 2007 1:46 PM

Secret ingredient next time you make this salsa: a splash or two of Triple Sec! I did one similar to this over Swordfish with a Mango BBQ Sauce glaze. Delicious!

Posted by: Chris on June 20, 2008 1:22 PM

Hi Elise,

I tried this salsa yesterday. It turned out very well. I added some horsegram sprouts to the salsa. The sprouts had a slight bitter taste and I thought the sweetness of mango and tartness of lime juice will reduce it. They did reduce the bitterness and my husband enjoyed it without knowing that it had sprouts in it :).

I will write about the salsa in my blog, next week. Thank you for sharing the recipe.

Regards,
Priya.

Posted by: Priya on June 26, 2008 8:11 AM

Excellent recipe! Thanks!

I added some 'California Bacon' bits (bacon baked in the oven with brown sugar and cracked pepper), left out the jalepeno, and added about a half cup of brown sugar to the salsa.

It was super good on grilled chicken breasts marinaded in soy sauce and brown sugar. I know, I know...I may have gone a little overboard with the brown sugar, but it tasted great!

Hubby and I agreed that it would be awesome over some Mahi Mahi or Halibut.

Posted by: Joey on August 25, 2008 5:18 PM

Seriously, I never ever end up with any of this left over. And every single time I make this I get asked for the recipe! It's so good I make it at least once a week.

Posted by: Amanda on May 13, 2009 2:18 PM

How long will mango salsa last if stored in a jar? in freezer?

Great question. We just made some mango salsa and I would say that it will last about 5 days in the refrigerator, but will be best the first few days. Afterwards it gets a little mushy. No idea how it would freeze, but if you try it, let us know how it goes. ~Elise

Posted by: Joan on May 28, 2009 7:38 AM

I made a modified version of this and served it over pound cake, it was amazing. thanks.

http://thesimpletable.com/2009/07/mango-salsa-on-pound-cake/

Posted by: Jason on July 16, 2009 8:50 PM

I made this last night, and wanted to eat the entire bowl! It was delicious. I added an avocado to mine, and omitted the jalapeno. The next time I will add the jalapeno for a little bit of spice. Very good and thank you for showing us how to cut the Mango!

Posted by: Elle on August 27, 2009 11:49 AM

Are mango salsa and mango chutney the same?

No, here's our recipe for mango chutney. Our mango salsa is raw. Our mango chutney is cooked. ~Elise

Posted by: Asan on October 12, 2009 10:02 PM

I have seen kiwi put in this salsa instead of cucumber. Give it a try it can give it a cooling effect!

Posted by: Tpopcorn on October 17, 2009 6:38 AM

This recipe was fantastic. I served it atop of grilled shrimp. I think next time I'll puree about 1/3 of it and mix it in to have a little sauciness to it.

Posted by: Singingirl96 on February 23, 2011 6:40 PM

THIS WAS DELICIOUS!!!! Soooo good....now only to try it paired with something other than my spoon!

Thanks!

Posted by: Kelly on April 18, 2011 12:15 AM

I loved this salsa, it was delicious. I used it as the main flavoring in a couscous salad. I used this salsa, couscous, and black beans. It was a great light dinner.

Posted by: Gillian on May 30, 2011 3:43 PM

Could this salsa be canned? Would there be any adjustments to the recipe in terms of preserving it?

This is a fresh salsa, not a cooked salsa, so no, you would not can this salsa. ~Elise

Posted by: ld on June 24, 2011 3:14 PM

Great Salsa recipe. And so healthy!

Posted by: Kristal L. Rosebrook on July 19, 2011 9:20 PM

I have made this salsa twice now to use for fish tacos, and it is awesome! Thank you *so* much for sharing :-)

Posted by: Becky on August 7, 2011 2:04 PM

love these! thank you so much... they are a regular on our healthy meal rotation :)

Posted by: Jenna on January 13, 2012 12:54 PM

With homemade tortillas, panko breaded oven baked tilapia, shredded lettuce and mango salsa and
a dollop of greek yogurt they were the best fish
tacos for a Friday Lenten meal!

Posted by: angela on March 13, 2012 2:31 PM

I apologize for the inconvenience, comments are closed. ~Elise

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