Mango salsa is my go-to salsa recipe when the weather starts to get warm, the grill fires up, and the tacos, burritos, and chips start flowing.
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Lately I’ve been loving this salsa because it’s so versatile. I’ve been serving it as a fruity appetizer, on top of savory burrito bowls, with tofu scramble breakfast tacos, and of course–with chips!
You can use my suggested variations below to make it spicier, sweeter, or a bit more savory than bright and fruity.
HOW TO MAKE QUICK MANGO SALSA
This salsa is so easy to make, you’ll need:
Fresh, juicy limes
MAKE IT YOUR OWN + VARIATIONS
If you would like take this mango salsa to the next level, I suggest getting a little flexible with the recipe. The recipe as it is, is bright and sweet with just a touch of savory spice. If you would prefer a bit more:
SWEET: If you like it bright, fruit, and sweet, I suggest adding a spoonful of maple syrup or honey.
SPICY: Add an extra jalapeño and leave the white inner membrane and seeds (or just some of the seeds and membrane).
SAVORY: Add a teaspoon of chili powder, I do this if I plan to serve the mango salsa on burrito bowls, it adds a nice touch.
OTHER @PLANTSDISH RECIPES TO TRY
HELPFUL KITCHEN TOOLS
MANGO SLICER, PEELER, + PIT REMOVER: This certainly isn’t necessary, but if you want to speed up the process of dicing a mango, this tool is handy to have. You can get it right here on Amazon.
GOLD BOWL: This is the gold bowl that you see in the photos, it’s a Cravings by Chrissy Teigen and you can get it right here on Amazon.
IF YOU LOVE THIS RECIPE
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- 2 ripe mangos pitted, skinned, and diced
- 1/2 red onion diced
- 1/2 red pepper diced
- 1 jalapeno seeded and diced
- 1/4 cup cilantro chopped
- 2 limes juiced
- 1/4 tsp salt optional, but recommended
- In a medium bowl combine the diced mangos, red onion, red pepper, jalapeno, cilantro, lime juice and salt. Toss and cover for thirty minutes to allow the flavors to mesh.
FOR SWEET: If you like it bright, fruit, and sweet, I suggest adding a spoonful of maple syrup or honey.
FOR SPICY: Add an extra jalapeño and leave the white inner membrane and seeds (or just some of the seeds and membrane). FOR SAVORY: Add 1 tsp chili powder.