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.
Let’s Talk Ingredients
You really only need a handful of ingredients for 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. Here are a few of our favorites:
- Mangos
- Jalapeños (seeds removed)
- Cucumber
- Avocado
- Red pepper
- Red onion
- Cilantro (or parsley)
- Black beans
- Corn
- Zucchini
The full ingredient list and measurements are listed in the printable recipe below.
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 or chicken
- As a condiment on tacos
- With quinoa or rice
- In a burrito bowl
- With fajitas
Let’s Get Cooking
Are you ready for Mango Salsa? This recipe comes together in less than 15 minutes which makes it one of our favorite go-to’s when we need a quick app or side.
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 jalapeño along with 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.
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:
Mango Salsa
Ingredients
- 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
Instructions
- 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.
