Mango salsa is such fun and delicious addition to seafood or tacos and it's very easy to make! Adding a little sweetness can bring a dish to the next level! And look at all these colors! Mango salsa is definitely a favorite and with mango season coming upon us, this recipe is perfect to add extra flavor and transport you to a vacation on a tropical island!
Mango Salsa Ingredients
The recipe requires a little chopping but no special equipment beside a good knife.
- 1 ripe mango (use 2 if they are small)
- ½ a red onion
- 1 jalapeño (you can use half only too if you prefer)
- Juice of ½ a lime (use a whole if small)
- 1 Roma tomato (I prefer Roma for this recipe as they are not as watery as other kinds of tomatoes)
- 1 handful of fresh cilantro
- a pinch of salt and pepper
How to make Mango Salsa
Method: Chop everything in small pieces and assemble together! Add the salt, pepper and lime juice and mix. So easy and so delicious!
*For the jalapeño, keep as many or as little seeds and part of the membrane as you wish depending on how much heat you prefer.
*There are different ways to chop the mango. You can peel it first carefully with a sharp knife going all around and then cut it around the pit. Or you can cut the mango with the skin on around the pit and then core it and scoop it out. I found the second way is a little safer as mango can get very slippery. But whichever method works best for you! My husband prefers the 1st way while I prefer the second haha!
Tips
Storage → Keep in an air-tight container refrigerated for up to 3 days. It is definitely better enjoyed fresh!
Serve with → https://sprinkledwithbalance.com/slow-cooker-pork-carnitas/
Mango Salsa
Ingredients
- 1 large ripe mango (use 2 if they are small)
- ½ red onion
- 1 jalapeño
- 1 Roma tomato
- 1 handful of fresh cilantro
- ½ lime, juiced (use whole if small)
- a pinch of salt and pepper
Instructions
- Chop everything in small pieces and assemble together! Add the salt, pepper and lime juice and mix. So easy and so delicious! *For the jalapeño, keep as many or as little seeds and part of the membrane as you wish depending on how much heat you prefer. *There are different ways to chop the mango. You can peel it first carefully with a sharp knife going all around and then cut it around the pit. Or you can cut the mango with the skin on around the pit and then core it and scoop it out. I found the second way is a little safer as mango can get very slippery. But whichever method works best for you!
Notes
Nutrition
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About Priscilla, Certified Nutritionist - CPT
I'm Priscilla, a certified nutritionist and mom of two! Welcome and thank you so much for stopping by Sprinkled With Balance where you'll find mostly easy delicious and nutritious recipes, as well as some fun, a little more decadent ones sprinkled in too! My goal is to encourage and inspire you to nourish your body while fully enjoying a balanced lifestyle! I was born in Paris, France but have been living in San Diego, California...
Mary says
This salsa is so yummy! I like to pair it with my fish dishes!
Priscilla says
One of my favorites! So happy you loved it!