Fresh Mango Salsa

This mango salsa is so refreshing, spicy, and fabulous as a dip with chips or as a topping for grilled seafood or fish tacos. 

When mangoes are available, I love to make this mango salsa. It's great for a snack with chips, on salads, and as a topping for grilled fish or chicken. It's so juicy too, and, just like my recipe for grilled pineapple salsa, this salsa adds some acid to your favorite short rib or carnitas tacos. 

Ingredients in this Mango Salsa:

Ripe Mangoes: Look for mangoes that are firm with a slight give, without any blemishes, and that smell fresh. You can ripen them at room temperature, and then refrigerated them for up to a week in the refrigerator. 

Red Onion.

Fresh Jalapeño.

Persian Cucumber: These are sometimes labeled mini cucumbers. There's no need to peel them as the skin is super thin. 

Red Bell Pepper.

Cilantro: You can substitute fresh parsley if you don't care for cilantro. 

Fresh lime juice. 

Chile Lime Seasoning: Tajín Clásico or Melissa's Produce Chile Lime Seasoning are both great. 

You can assemble this salsa a few hours in advance and keep it in the refrigerator before serving. This helps tame the jalapeño and onion. If you have leftovers, they will keep for a couple of days, refrigerated. 

I actually love leftovers on a salad. Because of the juices in the salsa, you won't even need dressing. 

Cutting a Mango:

There are several ways to cut a mango. While in the past, I've always peeled it and then cut the fruit off the seed and diced it. That method isn't that easy, especially when the fruit is ripe and has softened a bit. It's kind of like trying to peel tomatoes or peaches with a peeler. 

This time, I tried the "porcupine" method, where you cut a large piece of the fruit as close to the seed as you can, and then make cuts into the fruit in a cross hatch pattern, avoiding cutting through the skin as best you can. Next, you turn the mango concave and use a small sharp knife or a large flat spoon to slice off the peel. 

At that point, you can cut the cubes into smaller sizes. So much easier!

More Fabulous Mango Recipes:

Stir-fry Mango Ginger Chicken

Mango Float Dessert

Mango Cream

Mango Chile Margarita

Citrus and Mango Shrimp Cocktail

You can vary the quantity of each ingredient to your taste. If you don't care for cilantro, you can also substitute flat-leaf (Italian) parsley. 

For Homemade Tortilla Chips: 

For this batch of mango salsa, I had some corn tortillas in the fridge that I needed to use so I made some quick small-batch tortilla chips. 

To make these chips, cut the tortillas into triangles and line a large plate with paper towels. 

Next, heat about a 1/2 inch of neutral oil in a 10-inch skillet or higher-sided pan until a tiny piece of tortilla sizzles when dropped in the oil. 

After that, fry the tortilla triangles in batches in the hot oil, turning them with tongs until they are browned. Using a slotted spoon, transfer the chips to the paper towel-lined plate and sprinkle with salt. 

This is also a great method for making tostada or taco shells without having to use a large amount of cooking oil. 

Farmers Market Week: 

I'm participating in Farmers Market Week, hosted by Jolene's Recipe Journal. 

Be sure to check out the rest of the recipes from all of my friends to help you make the most of the summer produce that you can find at farmers markets.

Basil Pesto Hummus by The Spiffy Cookie

Caramelized Onion Quiche by Art of Natural Living

Citrus Rainbow Carrots by Jolene's Recipe Journal

Dolly Parton's Coleslaw by Palatable Pastime

Fresh Mango Salsa by Karen's Kitchen Stories

Honey Butter Skillet Corn by Cheese Curd In Paradise

Instant Pot Applesauce by Blogghetti

Pearl Fruit Platter by Magical Ingredients

Black Forest Icebox Cake by A Kitchen Hoor's Adventures

Spinach and Feta Frittata by Our Crafty Mom

Summer Cherry Ketchup & Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Thai Basil Chicken by A Day in the Life on the Farm

 

Fresh Mango Salsa

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 20 MinTotal time: 20 Min

This mango salsa is so refreshing, spicy, and fabulous as a dip or topping for grilled seafood or fish tacos.

Ingredients

• 2 heaping cups diced fresh mango (from about 1 large or 2 medium mangoes), cut into about 1/2 inch dice
• 1/2 medium red onion, diced
• 1 medium jalapeño, stemmed, seeds and ribs removed, diced
• 1 small red bell pepper, stemmed and ribs removed, diced
• 1 to 2 Persian cucumbers, small dice
• 1/4 cup chopped cilantro leaves
• 1/8 to 1/4 teaspoon chile lime seasoning, such as Tajín Clásico (or more to taste)
• 1/4 cup freshly squeezed lime juice, more to taste if needed

Instructions

1. Combine the mango, red onion, jalapeño, red bell pepper, cucumbers, and cilantro in a bowl.
2. Sprinkle with the chile lime seasoning, add the lime juice, and toss with a spoon.
3. Cover and chill in the refrigerator before serving.

Nutrition Facts

Calories

68

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

17 g

Fiber (grams)

2 g

Net carbs

15 g

Sugar (grams)

13 g

Protein (grams)

1 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2024/08/fresh-mango-salsa.html

Karen's Kitchen Stories

mango, jalapeño, salsa

appetizers

Mexican

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