Mango Salsa
Published
Published
Pass the tortilla chips because this Mango Salsa recipe is made for scooping! It’s sweet and juicy from the mango, crisp from the cucumber and bell pepper, and spicy thanks to the jalapeño. This fresh mango salsa is a no-cook side that comes together in minutes once everything is diced.…it’s that easy! I love serving it with chips at summer parties and cookouts, or spooned over tacos and rice bowls.
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Sweet Mango Salsa with Crisp Cucumber
My family loves a good fruit salsa, like my pineapple mango salsa served with seared scallops recipe being a favorite. This mango salsa pairs juicy mango with crisp English cucumber and red bell pepper, plus red onion, jalapeño, cilantro, and the juice and zest of a lime. My biggest tip here is to dice everything into very small, fairly even pieces, so it’s easy to scoop up with a chip or fork, however you serve it! You can enjoy this mango cucumber salsa right away, but I prefer to chill it for a couple of hours first. That short rest gives the salt time to draw out some of the mango and vegetable juices, creating a light lime dressing that coats everything just right.
Helpful Tips and Variations
- Go for a small, even dice. This is my preference for almost all fresh chunky salsas I make, including my pico de gallo. Smaller pieces have more surface area for the lime juice, salt, and cilantro to coat, and keeping them similar in size avoids one flavor from taking over.
- Adjust the spice level. Skip the jalapeño if your family doesn’t tolerate spicy foods well. For more heat, leave some of the pale inner ribs intact when removing the seeds.
- Hate the taste of cilantro? If you’ve got the soap gene, fresh parsley is a great swap. It has a milder, slightly peppery flavor that tastes just as delicious in this salsa.
- Get the most from your lime. A room-temperature lime is softer and easier to squeeze, so it usually releases more juice. Zest it before cutting and juicing because the whole fruit is much easier to hold. Remove only the green outer layer and avoid zesting the white pith underneath, which is very bitter!
- Give it time to rest. I much prefer the flavor and texture of this mango salsa after covering and refrigerating it for a couple of hours. The lime and salt have time to season everything more evenly, and the sharper flavors of the red onion and jalapeño soften slightly without losing their crunch. You can still serve it right away if you’re short on time.
Mango Salsa
Equipment
- Large Bowl
Ingredients
- 3 medium ripe mangos, diced
- 1 English cucumber, diced
- 1 small red bell pepper
- ⅓ cup finely diced red onion
- 1 medium jalapeño, seeded and minced
- ⅓ cup fresh cilantro or parsley, finely chopped
- 1 lime, zested and juiced
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- In a large bowl, gently combine the mangoes, cucumber, bell pepper, red onion, jalapeño, cilantro, lime juice, and lime zest.
- Season the salsa with salt and black pepper.
- Cover and refrigerate for a couple hours or until ready to use.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mango Salsa Step by Step
Gather all of your ingredients.
Combine the salsa ingredients: Add 3 diced ripe mangoes, 1 diced English cucumber, 1 diced small red bell pepper, ⅓ cup finely diced red onion, 1 seeded and minced jalapeño, ⅓ cup chopped cilantro or parsley, and the zest and juice of 1 lime to a large bowl. Gently fold everything together until the ingredients are evenly distributed, taking care not to mash the mango.
Season to taste: Sprinkle 1 tsp kosher salt and ¼ tsp freshly ground black pepper over the salsa, then gently fold again. Cover the bowl and refrigerate the salsa for about 2 hours, or until ready to serve. Give it a gentle stir before serving to redistribute the juices that have collected at the bottom of the bowl. Enjoy!
Serving Suggestions
This recipe for mango salsa makes about 4 cups, so I’d say that’s around 4 servings when you’re using it as a topping for a protein, or closer to 6 servings when serving it with tortilla chips. It’s delicious spooned over fried shrimp tacos because its juicy sweetness is just perfect with the crunchy shrimp, slaw, and creamy cilantro-lime sauce! This salsa can also replace the tomatoes in my chicken burrito bowls, adding sweet heat and crunch to the seasoned chicken, rice, and beans. Or for a summer cookout or Tex-Mex dinner, serve it as a fresh side with grilled mains or pile it over creamy guacamole.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days, although the texture is best within the first day or two. As it sits, the mango and vegetables will soften, and more liquid will accumulate at the bottom of the container. Give it a gentle stir and serve with a slotted spoon to drain excess liquid, if needed.
Room Temperature
Because this salsa is made with fresh fruit and vegetables, don’t leave it at room temperature for longer than 2 hours, or 1 hour if the temperature is above 90°F. Keep it chilled until you’re ready to enjoy and return it to the refrigerator between servings.
Freezing
I don’t recommend freezing leftovers. The mango, cucumber, and bell pepper will release water as they thaw, making the salsa soft and watery.
More Easy Salsa Recipes
- My Pico de Gallo is fresh and chunky, with ripe tomatoes, onion, jalapeño, cilantro, and plenty of lime.
- This Restaurant Style Salsa uses a blender and a mix of fresh vegetables and pantry staples to create a smooth, scoopable texture made for tortilla chips.
- Roasted tomatillos, jalapeño, and garlic give this Salsa Verde its zesty roasted flavor, and the heat is easy to adjust for your family!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
