It’s almost spring which means enjoying more margaritas with chips and salsa. Tomato-based salsas are great but there are so many other types of salsas such as our Not So Spicy Mango Salsa. This mango salsa recipe is more than just salsa – it’s perfect as a topping for baked fish or chicken, on shrimp tacos, or even as an addition to quinoa salad.
Key Ingredients and Substitutions
You really only need a handful of ingredients for fresh mango salsa. With so many ingredient options, you can add a few of your own favorites (or leave one of ours out) to make your own customized version. For our version we include:
The full ingredient list and measurements are listed in the printable recipe below.
- Red Peppers
- English Cucumbers
- Red Onion
- Jalapeno (with seeds removed)
Some delicious additions or substitions are:
- Red Bell Pepper
- Black Beans
How to Serve Mango Salsa
There are so many options for serving mango salsa, and it will bring a fresh flavor to whatever you decide to add it to. These are some of our go-to ways to serve mango salsa.
- With chips or pita
- On top of baked or grilled fish (we love it on top of seared tuna)
- On top of baked or grilled chicken
- As a condiment on fish tacos (or shrimp tacos)
- With quinoa or rice
- In a burrito bowl
- With fajitas
How to Make Mango Salsa
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
Pro-tip: Mango salsa is best served fresh so make it the day you plan on enjoying it. Also, make sure your mangos are ripe to get the most flavor. Unriped mangos can be bland.
1. Combine Ingredients: In a serving bowl, combine the mango, red pepper, English cucumber, red onion, and finely diced jalapeño along with fresh lime juice, apple cider vinegar, olive oil, garlic powder, kosher salt, and black pepper then gently toss. Top with cilantro.
2. Enjoy: Chill for at least 10 minutes then serve as a dip with your favorite tortilla chips or as a topping for fish, chicken, or tacos.
Recipe Tips and Notes
- Use ripe mangos to get the full juicy, sweet freshness of the fruit.
- Mangos have a big oval-shaped seed in the middle which is inedible. Our preferred method for cutting a mango is first peeling it and then cutting the mango into four large pieces around the seed. You can then slice and dice these pieces of mango easily on a cutting board.
Frequently Asked Questions
Salsa is made from raw fruits and/or vegetables. Chutney is also usually made from fruits and/or vegetables but it is typically blended and cooked.
Mango salsa leftover can be refrigerated in an air-tight container for 3 days. Note: the mangos will soften over time changing the texture of the salsa.
Let’s Connect! If you make our Not So Spicy Mango Salsa or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Other Recipes to Try
If you enjoy this recipe, we recommend checking out some of these:
Not So Spicy Mango Salsa
- 1 mango, diced
- 1 red pepper, diced
- ½ cup English cucumber, diced
- ¼ cup red onion, diced
- 1 jalapeno, minced
- 2 tbsp lime juice
- ½ tbsp apple cider vinegar
- 1 tsp olive oil
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- ¼ cup cilantro. chopped
- In a serving bowl, combine the mango, red pepper, English cucumber, red onion, and jalapeño.
- Add the lime juice, apple cider vinegar, olive oil, garlic powder, kosher salt, and black pepper then gently toss. Top with cilantro
- Chill for at least 10 minutes before serving.