A delicious and easy recipe that will have you eating mango salsa in no time!
How to Make Mango Salsa
Mango salsa is one of my favorite snacks – and the best part is how easy it is to make. Here are a few quick tips to ensure your mango salsa is tasting its best:
- Make sure your mango and avocado are fully ripe. This ensures peak flavor and texture.
- Chop the ingredients into even sizes. By doing so you’ll have a perfect texture and it helps keep the ingredients together into a congruent mango salsa.
- If you like a little more kick in your salsa, add a bit more jalapeno and cumin. However if you prefer your salsa more mild, feel free to leave these ingredients out.
Uses for Mango Salsa
I love enjoying this salsa with my favorite chips. I could eat it all day like that. However it’s also good in a number of other ways. Here are some ideas:
- Use it to top grilled meat or fish. We love grilling marinated chicken (our FAVORITE grilled chicken recipe here) and serving it with a huge topping of this salsa.
- Salmon with mango salsa is also amazing! Try it with my Mojo Salmon Bowls or my Garlic Salmon and Veggies.
- This mango salsa also makes a great side dish to a summer BBQ – you can eat it by the spoonful!
However you choose to eat this salsa I hope it becomes one of your favorites!
How do I store this mango salsa?
Because of the avocado, this salsa doesn’t store well. Although the lime juice should help slow down how quickly the avocado turns brown, it is still not as good after being stored. If you do have leftovers, place them in an airtight container in the fridge and store for up to 1-2 days.
Delicious, fresh, and easy to make mango salsa
- 1 ripe mango, peeled and diced
- 1 ripe avocado, pitted and diced
- 1/2 cup red pepper, diced
- 1 tablespoon jalapeno, finely diced
- 1/3 cup red onion, diced
- 1 tablespoon freshly squeezed lime juice
- 1/3 cup cilantro leaves, coarsely chopped
- Optional: 1/8 teaspoon ground cumin
- Salt and pepper
Combine the mango, avocado, red pepper, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper to taste (and cumin if desired).