Fresh 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.
Did you know there are many types of Mangos and that each type peaks at different times from March through September? My favorites are the Kent mangos. I also like the Tommy Atkins and Haden varieties. The Tommy Atkins is slightly sweet and it has a green and yellow skin with a dark red blush. The Haden mango has bright red and yellow skin and has a brighter bolder flavor with an amazing aroma. Both are available in Florida, where I live, most of the year. But they are best starting in March.
Kent mangos are the easiest to find in South Florida where I live. They are tender and juicy and not too fibrous. Kent mangos have an oval shape. They are green with a yellow and red hue. They are at their ripest December – February. To pick a perfectly ripe Kent mango, look for a more yellow color with dots on the skin. It should have an easy squeeze but not be too soft.
how to store mangos
Mangos, like tomatoes, 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 an avocado.
fresh mango salsa ingredients
I use fresh ingredients in my salsa.
- Diced mango
- Diced tomatoes
- Diced jalapenos
- Chopped cilantro
- Salt and pepper
- Extra virgin olive oil
- Fresh lime juice
how to eat mango salsa
- Eat is as a dip with tortilla chips – it’s fresh and delicious.
- I’ve been known to just eat it with a spoon as a side dish.
- Top chicken or fish tacos with mango salsa.
- Top grilled chicken or fish with it to add a fresh bright flavor.
- Mango salsa goes well as a side with scrambled eggs.
- Top any Mexican or Cajun flavored pork or chicken with 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.
- 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)
- Add the mangos and tomatoes to a bowl.
- Stir in jalapenos and cilantro.
- Mix in salt and pepper and olive oil.
- Add lime juice – Because the juice limes produce can vary, I start with 1/2 of the lime juice, taste and add more if needed.
- Cover and chill in the refrigerator 3-4 hours.
This can be stored in an air-tight container (I use a mason jar) for 2-3 days.
- Category: Appetizer, Sides
- Method: Easy Recipe
- Cuisine: Tex Mex, American