Our quick and Easy Mango Salsa recipe is a little bit spicy, sweet, sour and savory. The perfect Thai infused topping for fish, chicken or even tortilla chips. Learn how to chop a mango like a pro, how to ripen and other storage techniques.
The BEST Salsa
This single bite of summer is bursting with in season sweet mangoes, spicy jalapeños, crispy red bell peppers, citrus and a few crispy green onions. Our delicious salsa is naturally sweet, gluten- free, vegan and super easy to make.
It’s mango season!
You can get mangoes literally all year around in the USA, however their prime season starts in the spring and into the summer. Our world favorite mango in the whole world in the little Philippine mango also known as the Carabao mango. However, use what you can get and today that happened to be a Haden mango. A Haden mango is not as sweet as a Philippine mango but has delicious sweet and sour note and is lovely in our Easy Mango Salsa Recipe.
How To Chop
Mangoes have a pit inside. Therefore, the first line of business is the cut on both side of the pit as close as you can all the way through. Now, you will have 2 meaty mango halves and one with the pit. Take one of the mango meaty halves and hold it in your non-dominant hand. With your dominant knife skilled hands make a slices into the flesh (about 5 slices) but not all the way through the skin downward. Then, turn your mango 180 degrees and cut the other way about 5 slices.
The number of slices you put into the mango is determined by how big you want your mango cubes to be.
- Larger cubes = less slices
- Smaller cubes = more slices
Next, you take your mango half that has the cuts in it and with your hands push from the skin side upward so that the cubes of the mango are exposed. Now, you can either use a knife to cut away the mango cubes or use a spoon and scoop out the mango cubes. Both ways work well. It just depends on what way you prefer or feel more comfortable.
The last part of the mango chopping process is the remove the skin from around the pit portion of the mango. You can then cut off the mango flesh and cut into cubes or maybe that is the portion that is for the chef.
When is it Ripe?
You always know when you have a good ripe mango when it is so juicy that the juice runs down your arm when bite into one. They are many different kinds of mangoes and that all have different shapes and colors. The best way to know if a mango is ripe is…
- Give it a gentle squeeze and if it gives a little bit like a nectarine, peach or avocado, you will know it is ripe.
- The mango will generally give off a little fruity aroma on the ends when it is ripe.
- You can’t judge a mango by its color unless you know that species of mango very well. Not all mangoes are golden yellow, not all are red, so that is not the best indicator.
How to Help Ripen Faster?
Mangoes will continue to ripen after picked when stored at room temperature. You can allow your mangoes to ripen with a day or 2 on the kitchen counter naturally. However, if you are in a rush, you can place your mangoes in a brown paper bag for a day or 2 to expedite the process.
We have found if you place your mangoes on the counter next to bananas or other ripening fruit they will ripen faster. Do not put your mangoes in the refrigerator until they are completely ripe, or you will stunt the ripening process.
How to Make?
Now that you have your mango cubed, let’s make this quick and easy mango salsa. Add together the following ingredients and stir, that’s it!
- Mangoes - ripe and sweet
- Green onions - just the green section
- Fresh grated Ginger - fresh is best
- Jalapeño - to taste (if you like it hot, add more or less if you like it mild)
- Red bell pepper
- Orange Juice
- Lime Juice
- Salt and White Pepper to taste
Now, do not be putting any honey, sugar or sweeteners in your easy mango salsa. Mangoes are naturally sweet. Did you know that if you cut sugar out of your life, you will learn to finally enjoy the natural sweetness within fruits and vegetables again? Mangoes are one of the highest fruits in natural sugar already.
In addition, we used a Cara Cara Orange. A Cara Cara orange is super sweet and has red flesh similar color to a pink grapefruit. These oranges are seedless and really delicious. If you get a chance to try them, please do. We promise, you will not be disappointed.
We could eat our Easy Mango Salsa by the spoonful. Here are a few ways we love to enjoy this delicious salsa…
- Fantastic dip with tortilla chips, toasted crostini's or corn chips
- On top of our Grilled Mango Chicken
- Bring on Taco Tuesdays with our Cajun Blackened Cod and a spoonful of mango salsa in a tortilla.
- Put a dollop of salsa in endive leaves for an easy and light appetizer.
- Dollop a little on Grilled Five Spice Pork Loin Chops or on top of a baked ham. If you like a sweet with your savory pork, you are going to love a little dollop of mango salsa on the side.
More Easy Dips and Salsas
- Cherry Ginger Salsa
- Grilled Swordfish and Crab Salsa
- Lemon Lavender Goat Cheese Spread
- How to Make Bruschetta Bread
- Better Than Store Bought Red Pepper Hummus
- Traditional Baba Ghanoush
HUNGRY FOR MORE
Easy Mango Salsa
- 2 mangoes chopped
- 2 green onions chopped (green part only)
- ⅓ cup red bell pepper chopped
- 1-2 tablespoon jalapeño chopped finely
- 2 tablespoon orange juice juice of ½ fresh orange
- 2 tablespoon lime juice
- salt and white pepper to taste (hold salt for paleo diet)
- Add chopped mangos, green onions, red bell peppers, jalapeno, orange juice, lime juice and salt and white pepper to taste. Stir.Enjoy!
- Store in a sealed container in the refrigerator for up to 3 days or frozen up to 2 months.
- If you like your salsa more spicy add more jalapeño. If you like your salsa mild, add less jalapeño or leave it out all together.