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It’s mango season! This fresh sweet and savory salsa will tickle your tastebud and brighten any table. It’s fresh, easy to make, and is 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.
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 guilty-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.
What Goes Into This Recipe
- 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 – October, are 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 an oblong shape and usually colored very bright red.
Step-By-Step Instructions
- Start by dicing the mango – I like to peel the mango first, cut it into strips, and then dice it.
- Dice the tomato. I used Roma tomatoes for this recipe. 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 it into thin slices and dice.
- Chop the cilantro into medium-sized pieces.
- 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.
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 it. 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
Mangos have a wonderful juicy sweet taste that reminds me of the tropics.
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.
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 mango if it is ripe or not.
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!
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Fresh Mango Salsa
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 rib 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
- 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 it. 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.
What a great new recipe for over fish! Thanks!
This salsa recipe is a fav.
So happy to hear. Thanks for letting me know!