Mango Salsa

Mango salsa, fruity, fresh, and wonderfully flavorful. Ready with 7 ingredients in 10 minutes, it's delicious and one of the easiest recipes!

Mango salsa is one of my favorite summer recipes ever. Although you can actually make it at any time of the year, I absolutely love to have it during summer, because it is so refreshing, easy, and simple!

It is actually made with only 7 ingredients in just 10 minutes. Besides, you can customize it with your favorite veggies or spices. I hope you like it!

How to make mango salsa

• Add all the ingredients to a bowl and stir until well combined.
• Serve immediately.

Mango salsa ingredients and tips

• Ripe mangoes.
• Red bell pepper.
• Red onion: any other type of onion will do.
• Fresh cilantro: if you don’t like cilantro, omit it or use fresh parsley instead.
• Jalapeño: I like to use fresh jalapeños for this recipe, but the canned ones are also okay. If you’re not into spicy food, just omit them.
• Lime juice: you could also use lemon juice.
• Salt: I used iodized salt, but any salt will do.
• If you don't know what to eat with this recipe, I suggest you try it with tortilla chips, crudités, vegan bread, or any food you like. It’s also delicious as a salad dressing or a sauce to enjoy with any other dish.

Looking for more appetizer recipes?

• Pineapple Salsa
• Mango Avocado Salsa
• Pico de Gallo
• Plantain Chips
• Bruschetta

Did you make this mango salsa recipe?

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Mango Salsa

Mango salsa, fruity, fresh, and wonderfully flavorful. Ready with 7 ingredients in 10 minutes, it's delicious and one of the easiest recipes!

5 from 1 vote

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Course: Appetizer

Cuisine: Mexican

Diet: Vegan

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 2 ripe mangoes, peeled and chopped
• ▢ 1 red bell pepper, chopped
• ▢ ½ red onion, chopped
• ▢ ¼ cup fresh cilantro, chopped
• ▢ 1 jalapeño, seeded and minced
• ▢ The juice of 1 lime
• ▢ ¼ teaspoon salt

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Instructions

• Add all the ingredients to a bowl and stir until well combined.
• Serve immediately with tortilla chips, crudités, vegan bread, or any food you like. It’s also delicious as a salad dressing or a sauce to enjoy with any dish.
• Keep the leftovers in a sealed container in the fridge for 3 to 4 days.

Notes

• Feel free to add any veggies you like.
• Use any type of onion you want.
• If you don’t like cilantro, omit it or use fresh parsley instead.
• I like to use fresh jalapeños for this recipe, but the canned ones are also okay. If you’re not into spicy food, omit them.
• Lime juice is the best choice, but lemon juice is also okay.
• If you're looking for more vegan appetizers, you can start with these ones: pineapple salsa, mango avocado salsa, pico de gallo, plantain chips, and bruschetta.

Nutrition

Serving: 1serving | Calories: 78kcal | Carbohydrates: 19.3g | Protein: 1.3g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 99mg | Fiber: 2.4g | Sugar: 16.8g