Mango Salsa is super easy to make and goes with so many wonderful tacos. I especially love it on fish tacos. Just follow my recipe for Pub Style Fried Fish for the crispiest most savory batter. Super delish in a taco!
Green Mangoes for the win!
Green mangoes are my choice whenever I make Mango Salsa. The extra tart and tangy flavor gives the salsa a little more “oomph!” Additionally, the firm texture of green mango matches the texture of the red onion. Ripe mangoes can be a little jammy, in my opinion. And canned mangoes are not an option at all, as they are even jammier. (Is “jammy” a word? Well, it is now!)
I am not a very gadget-y person, or so I would like to believe, as I have almost every single kitchen gadget in my home! But a mini-chopper is the way to go when you want to finely mince a spicy green chiles. Once you get chile juice on your hands or in your eyes, you will be in a world of pain! Mini-choppers will mince those chiles quickly and with no irritation to your hands or eyes. The kids love using these things, so they will be happy to lend a hand in the kitchen!
Try Mango Salsa with burgers or shrimp
Some people scoop up Mango Salsa with Homemade Tortilla Chips, which is always delightful when you are sitting next to the pool with a frosty margarita. But you can also serve this amazing relish with chicken burgers, fried shrimp or ceviche. It’s super good with just about anything!
For best results, I recommend that you make your salsa right before you serve it. There are so many recipes that I recommend for you to make well in advance so that the flavors have time to mellow and blend. But Mango Salsa capitalizes on its freshness, so keep it fresh!
PrintEasy and Delicious Mango Salsa
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 servings
Ingredients
1 lb green mango (weighed after peel and seed removed) (500g)
1 lb red onion (500g)
½ cup chopped cilantro (40g)
1-2 chile serrano, or any spicy green chile
Juice of 2 limes or 1 lemon
Salt to taste
Instructions
Finely chop the mango, red onion and cilantro. Toss together in a medium sized mixing bowl. Finely mince the chile serrano using a mini chopper device. Add the minced chiles and lime juice to the bowl. Toss again to mix well. Add salt to taste.
Notes
I prefer using green mangoes for mango salsa, as they are more tangy and firm than ripe mangoes.
No but I will and let you know. I’m excited.
Awesome! MG