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Home » Sauce/Dressing/Salsa » Fresh Mango Salsa

Fresh Mango Salsa

Last Updated on July 7, 2020. Originally Posted on June 28, 2022 By Laura Franco / 5 Comments

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Fresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno.  via @krazykitchenmomFresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno.  via @krazykitchenmomFresh Mango Salsa is bursting with bright sweet flavors from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno.  via @krazykitchenmomFresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno.  via @krazykitchenmom

It’s mango season! This fresh sweet and savory salsa will tickle your taste bud and brighten any table. It’s fresh, easy to make, and ready in minutes.

Once you taste this salsa, you’ll want to make it over and over again. There’s a big burst of flavor in every bit.

Mango salsa in a white bowl with a one chip in the salsa.

Why This Recipe Works

  • The mix of sweetness from the sweet ripe mangos along with the savory flavor of the tomatoes makes this a fresh bright healthy salsa. The lime juice gives it just the right amount of tanginess.
  • It’s a great way to use fresh produce and get your family to eat more fresh foods.
  • It’s a guilt-free snack and looks fantastic on any table and it lasts for several days.
  • It’s also the perfect fresh topping for grilled chicken or fish. I also like to use it as a relish with an egg casserole or a quiche for brunch.

Ingredient

photo, with labels, showing all of the mango salsa  ingredients
  • Mangos – There are over 200 hundred varieties of mangos but only about 30 of them are well-known varieties. The most common type, which you can find in most grocery stores from March to October, is called Tommy Atkins mangos. I used Tommy Atkins mangos for this recipe.
  • Roma Tomatoes – I chose Roma tomatoes (also called Plum tomatoes) for this recipe because they have a thick skin that holds up in salsa recipes and sauces. They are oblong in shape and usually colored very bright red.

Let’s Make Fresh Mango Salsa

  1. Start by dicing the mango – I like to peel the mango first, cut it into strips, and then dice it.
  2. Slice the tomato into quarters lengthwise and then slice each quarter again. Cut out the seeds and the flesh and discard them. Slice each piece into thinner slices and dice.
  3. Slice the jalapenos in half. Remove the seeds and the ribs. Cut it into thin slices and dice.
  4. Chop the cilantro into medium-sized pieces.
Four photos showing how to chop mangos, tomatoes, jalapeños, and cilantro
  1. Place all of the chopped ingredients into a medium-sized bowl. Add the lime juice, the olive oil, and salt and pepper. Stir, cover, and refrigerate for 1 hour.
Blue bowl with all of the prepared ingredients to make mango salsa

Krazy Kitchen Mom Tips

  • I highly recommend that you wear plastic gloves when cutting the jalapeño. If you do not have plastic gloves, make sure you thoroughly wash your hands right after cutting the jalapenos. Do not touch your face with or without gloves right after cutting the jalapeno, the juices will sting for hours and is very painful if it gets in your eyes or nose. Believe me, I know from experience.
  • While cilantro stems are edible, I recommend removing the leaves from the stems before chopping them. I only use the stems if I am making a recipe that calls for adding cilantro to a food processor and finely chopping it like my chimichurri sauce recipe.
  • This recipe can be stored in a covered air-tight dish for up to 5 days.
  • I find that mangos with a deeper red coloring are the sweetest.

FAQs

What do mangos taste like?

Mangos have a wonderful juicy sweet taste that reminds me of the tropics.

How do you store fresh mangos?

Like most tropical fruits, whole mangos should be stored at room temperature before they are cut. Once they are cut, they can be stored in the refrigerator.
Mangos also continue to ripen at room temperature so you’ll want to make sure you use them before they get too ripe. If you need to speed the ripening process, simply place the mango in a paper bag for a day or two – just like you would ripen an avocado.

How do you know if a mango is ripe?

Squeeze it! A ripe mango will be a little soft but not mushy. If it’s too easy to squeeze, then it’s probably over-ripe. An over-ripe mango will have a stringy texture.
Smell it! A ripe mango will be pleasingly fragrant. You cannot always tell by the color of the mango if it is ripe or not.

Bowl of mango salsa sitting on a blue colorful towel next to a dish of chips a tomato and a jalapeño.

Other Fresh Recipes

  • Boursin Stuffed Mini Peppers
  • Beet Salad with Goat Cheese
  • Melon Ball Prosciutto Salad
  • Crescent Roll Veggie Pizza – This is one of my most popular recipes!
Bowl of mango salsa

Fresh Mango Salsa

Fresh Mango Salsa is bursting with bright sweet flavor from the perfectly ripened mango and bright red tomatoes with a hint of heat from a jalapeno. 
5 from 1 vote
Print Pin Rate
Course: Appetizer, Sides
Cuisine: American, Tex Mex
Keyword: fresh salsa, homemade salsa, mango salsa recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups
Author: Laura Franco

Ingredients 

  • 2 large mangos peeled and diced
  • 3-4 Roma tomatoes diced
  • 1 diced jalapeno – seeds and ribs removed
  • 1/2 cup chopped cilantro
  • juice from 1 lime
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon each salt and pepper always taste and add more if needed

Instructions

  • Dice the mango. I like to peel the mango first, cut it into strips, and then dice it.
  • Slice the tomato into quarters lengthwise and then slice each quarter again. Cut out the seeds and the flesh and discard them. Slice each piece into thinner slices and dice.
  • Slice the jalapenos in half. Remove the seeds and the ribs. Cut into thin slices and dice.
  • Chop the cilantro into medium-sized pieces.
  • Place the chopped ingredients into a medium-sized bowl.
  • Add lime juice, olive oil, cilantro, and salt and pepper.
  • Stir, cover, and refrigerate for 1 hour.

Notes

KRAZY KITCHEN MOM TIPS
  • I highly recommend that you wear plastic gloves when cutting the jalapeño. If you do not have plastic gloves, make sure you thoroughly wash your hands right after cutting the jalapenos. Do not touch your face with or without gloves right after cutting the jalapeno, the juices will sting for hours and is very painful if it gets in your eyes or nose. Believe me, I know from experience.
  • While cilantro stems are edible, I recommend removing the leaves from the stems before chopping them. I only use the stems, if I am making a recipe that calls for adding cilantro to a food processor and finely chopping it like my chimichurri sauce recipe.
  • This recipe can be stored in a covered air-tight dish for up to 5 days.
  • I find that mangos with a deeper red coloring are the sweetest. 
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5 Comments
Last Updated: July 7, 2020

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Reader Interactions

Comments

  1. Paula says

    January 2, 2015 at 7:59 pm

    What a great new recipe for over fish! Thanks!

    Reply
  2. Vince says

    July 29, 2020 at 2:42 pm

    5 stars
    This salsa recipe is a fav.

    Reply
    • Laura Franco says

      July 29, 2020 at 9:49 pm

      So happy to hear. Thanks for letting me know!

      Reply

Trackbacks

  1. Fresh Strawberry Salsa | Krazy Kitchen Mom says:
    May 24, 2019 at 7:00 am

    […] Fresh Mango Salsa […]

    Reply
  2. Melon Ball Prosciutto Salad | Krazy Kitchen Mom says:
    July 31, 2019 at 7:00 am

    […] Fresh Mango Salsa […]

    Reply

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