This Fresh Mango Salsa Recipe is vibrant, packed with flavour and super versatile. Pile it onto tacos, use it to enhance simple fish or meat dishes with ease or simply serve it as a tasty dip.
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I switch between making this mango salsa and my canned peach salsa. If I can get hold of a nice juicy mango, then I’ll make this recipe. If I don’t then I always have canned peaches in the pantry. All of the other ingredients are exactly the same and both versions are truly delicious.
This fresh salsa keeps well in the fridge for a day or two so I do tend to make a larger batch and use it with various meals. I find it quite moreish so it never goes to waste.
How to Serve Fresh Mango Salsa
Although the salsa does need to be kept in the fridge, it is a good idea to make sure that you’re serving it at room temperature. This ensures that all of the flavours aren’t dulled which can happen when it is very cold.
Serving the salsa with fish is one of my favourite things. Especially more delicate white fish like haddock fillets, skate wings or cod loin. But it also cuts through the more oily nature of stronger flavoured fish like herring, salmon and tuna.
The salsa naturally lends itself to Mexican and Latin American inspired meals – pile it onto nachos or a cheesy quesadilla . Serve simply with tortilla chips for dipping or heap into almost any taco – pork or battered white fish are my absolute favourites. Don’t forget the guacamole and sour cream too.
Mango Salsa Ingredients
Mango
You ideally want to look for a mango that is slightly soft to the touch but not actually squishy. It is really one of those things where experience helps you to determine the ripeness, so just keep paying attention. If you cut into the mango and there are lots of grey or black bits of discolouration, it has unfortunately moved from ripe to bad. Whilst I do prefer a really soft and juicy mango in this recipe. you can absolutely use one that is only barely ripe. The salsa will have a little more bite texture wise and won’t be as sweet overall.
If you’re concerned about not getting the right mango, you can buy them pre cut so it is easier to see their texture. Or you can buy chunks frozen or slices in a can. All of these options work really well.
Tomatoes
This is not the time to use canned tomatoes. You want to look for ripe, good quality tomatoes. The kind that taste of something. Not the basics kind from the supermarket. I find that cherry tomatoes generally have the best flesh to pip/juice ratio and I’ll always buy on the vine if possible.
Onion
Red onion is my preference as the slight sweetness is great for the overall flavour and the colour really is a feast for the eyes.
If you don’t have red (which are really purple), the next best thing to use instead are shallots or spring onions (green onions/scallion). That’s because they have a less harsh flavour than yellow/white onions. As a “last resort” these will do and be perfectly delicious, I would just recommend using a little less.
Herbs
To me fresh coriander is often my herb of choice. Especially when dealing with Mexican or Asian inspired dishes. And it much be fresh. Dried coriander leaf is pretty revolting and won’t provide the right taste or texture.
If you are one of the people for whom fresh coriander tastes like soap (poor you!) or you’re cooking for someone with the problem (poor them), you can use fresh parsley instead.
Be Flexible
This recipe is already a variation of my peach salsa. And it really is the kind of recipe that can be varied as much as your heart desires. You can switch the fruit out again – pineapple is another really classic option, or even a mix of fruits.
You can use lime juice instead of the lemon, change the coriander for other fresh herbs or add finely chopped red or green chillies to make a spicy version. You could alternatively add red chilli flakes or a dash or two of hot sauce.
Vegetarian or Vegan Mango Salsa Recipe
This recipe is suitable for both vegetarians and vegans as written.
Make Allergy Friendly Mango Salsa
This recipe is free from egg, dairy, gluten and nuts.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Get Ahead
This salsa is best prepared no more than a couple of hours in advance. It is perfectly possible to make it up to 48 hours or so in advance provided it is kept in the fridge. The texture will become soggier then longer it sits so do bear this in mind.
Unfortunately this is not a dish that will be at its best for much longer and it does not freeze well either.
Leftover Mango Salsa
Leftovers will again last around 48 hours in the fridge but this will depend how far advance that you made it.
If I have a larger quantity than I’m going to want to eat in the very near future, I’ll consider using as a stuffing or warming it in some way. You may wish to drain off a little of the released juices before doing so.
Fresh Mango Salsa Tips
Think about making everything roughly the same size when you’re chopping. If you prefer things a little chunkier, then make everything a little bigger. But if you prefer a finer salsa then you can chop smaller.
If you find that red onion can be a little harsh, chop the onions and then leave them to sit in the lemon juice and salt for 5 minutes before adding them to the rest of the ingredients. This will take the edge off a little.
If you’re cutting a fresh mango, do be careful, it is very easy to misjudge where the seed is and slip with a sharp knife.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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More Sauce & Salsa Recipes
The Recipe
Fresh Mango Salsa Recipe
Ingredients
- 300 g Fresh Mango - after prep
- 50 g Red Onion
- 75 g Red Bell Pepper
- 200 g Cherry Tomatoes
- 10 g Fresh Coriander (Cilantro)
- 1 tsp Garlic Paste
- 2 tsp Sea Salt Flakes
- 1 tsp Lemon Juice
Instructions
- Use a sharp knife to cut 50g Red Onion into very fine dice. Add to a small mixing bowl.
- Cut 75g Bell Pepper and 200g Cherry Tomatoes into similar size chunks to the peaches. Also add these to the mixing bowl.
- Cut 300g Fresh Mango into small chucks – roughly the size of a pea. It is easiest to slice down both sides of the pit then use the tip of a knife to score a grid. Push the skin side inwards so the cubes pop out. Slice them off and repeat. Use the knife to slice off the remaining skin and flesh from the pit.
- Finely chop 10g Fresh Coriander including the stalks.
- Add to the bowl along with 1 tsp Garlic Paste, 2 tsp Sea Salt Flakes and 1 tsp Lemon Juice.
- Mix everything together and allow it to sit for at least 5 minutes before serving to allow the flavours to develop.
- And serve!
Hazel says
What a lovely flavour this salsa has. I’ve made it twice now and it’s become a real favourite.
Lesley says
Really enjoyed this tasty salsa and it was super simple to make, I added some fresh
Chilli too. It worked really well with the chicken and avocado tacos we were having for dinner.