Mango Salsa Spicy and Sweet

Jump to RecipeEspañol

Mango Salsa - mamalatinatips.com

This mango salsa is spicy and sweet. It seems so natural and sensible to me now. After all, in México we sprinkle chile on our fruit all the time and my boys generally won't have fruit any other way. Which is why it seems so funny to me that, at least in the part of central Mexico where I come from, we didn't commonly add fruit like mangos and strawberries to our salsas.

Don't get me wrong. I love traditional salsas like my salsa verde, pico de gallo salsa, red salsa and avocado salsa. It's just that these bright, fresh, fruity salsas were a revelation to me. I find they pair especially well with fish, shellfish, and chicken, and they can give a wonderfully bright pop of flavor and balance to a dish.

RELATED POST: Pan Seared Cod with Strawberry Salsa

Mango Salsa - mamalatinatips.com

RELATED POST: Tropical Chicken with Mango and Pineapple

Here is my mango salsa. It's very easy and fast. Serve it on top of salmon, shrimp or any white fish, and feel free to try it with anything else for that matter. The key is to start with a beautifully ripe mango.

Mango Salsa

  • Makes 3 cups
  • Prep time: 10 minutes
  • From start to finish: 12 minutes

Mango Salsa Ingredients - mamalatinatips.com

Ingredients

  • 2 cups chopped fresh mango
  • 1/2 cup red pepper, chopped
  • 1-2 jalapeño peppers, chopped
  • 1/3 cup red onion, chopped
  • 15 fresh cilantro sprigs, finely chopped
  • 1/2 cup corn
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon salt
  • Pepper to taste

Mango Salsa ingredients - mamalatinatips.com

Mix all ingredients in a big bowl until well integrated. Serve immediately or store in the refrigerator until use. It will keep for 2-3 days.

Mango Salsa - mamalatinatips.com

Enjoy!

Print the recipe

Salsa de Mango - mamalatinatips.com
5 from 2 votes

Mango Salsa

Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Servings: 3 cups

Ingredients

  • 2 cups chopped fresh mango
  • 1/2 cup red pepper chopped
  • 1-2 jalapeño peppers chopped
  • 1/3 cup red onion chopped
  • 15 fresh cilantro sprigs finely chopped
  • 1/2 cup corn
  • 1 tablespoon lemon or lime juice
  • 1/4 teaspoon salt
  • Pepper to taste

Instructions

  • Mix all ingredients in a big bowl until well integrated. 
  • Serve immediately or store in the refrigerator until use. It will keep for 2-3 days.
Course: Salsas & Sauces
Cuisine: Mexicana
Author: Silvia Martinez

Notes

©Mama Latina Tips Media
www.mamalatinatips.com
Silvia Martinez
Latest posts by Silvia Martinez (see all)

Sharing is caring!

Subscribe
Notify of
guest
Rate this recipe




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments
Newest
Oldest
Inline Feedbacks
View all comments

As Seen On