Fresh mango, red onion, jalapeno, lime juice, and cilantro come together for this delicious, fresh and vibrant mango salsa. This mango salsa is the perfect dip with crispy tortilla chips, and also makes the perfect topping for grilled chicken, fish or shrimp. Serve it at a party, or make a batch to have on hand for the week to accompany your grilled main course; either way, the easiest mango salsa is sure to be a summer staple in your home.
What will I need to make the easiest mango salsa?
- fresh mango
- red onion
- fresh cilantro
- fresh lime
- kosher salt
These ingredients are all fresh and delicious on their own, which is why there isn’t a huge list of ingredients here. They work together beautifully to create a sweet, savory and subtly spicy salsa. The minimal ingredients here allow this recipe to speak for itself, which I love. This recipe also comes together in just minutes, with no complex steps or methods. Just some dicing and mixing it all together to create a delicious dish.
How to pick and cut a mango
When I debuted this recipe, the biggest question I got was how to cut a mango. And I realize, it can definitely be intimidating and tricky. The pit of a mango is quite large, so it’s easy to think you’re wasting a lot of the meat when you are cutting into one.
First, let’s talk about picking the right mango. It’s important to pick mangoes that are at their peak freshness for this recipe; if a mango isn’t ripe, it is impossible to peel and cut. The flesh of the fruit will be too hard and not sweet enough. So picking the right one is important. Picking a mango is similar to picking an avocado.
When I pick a mango, I look for ones that are soft to the touch (with a little “give” to the skin), but not mushy. You don’t want your finger to sink in when you squeeze the outside, that means the mango is overripe, and it will be mushy inside and have dark spots inside.
A ripe mango will also have a sweet smell, so you can look for that as well.
I found this article which is helpful as well: How to Pick a Mango
To cut the mango, run your knife along the skin to peel it, or you can use a vegetable peeler. The skin should be easy to remove, in large pieces. Once the skin is removed, stand the mango upright and cut down against the pit to create chunks. You can feel where the hard inside is with your knife. As said before, the pit is rather big, so don’t be alarmed.
For this recipe, 3 mangoes yielded about 2 cups of diced mango. This may vary based on the size of your mangoes.
How to make the easiest mango salsa
Once the mango is peeled and cut, dice it finely. Next, dice the red onion. For the jalapeno, slice it in half, and then scoop the seeds and ribs out (this will control the heat factor). For my recipe, I used half of a jalapeno. I advise tasting the final recipe once the ingredients are combined, and then determining whether you want to add the other half of the jalapeno for more heat.
Meanwhile, chop the fresh cilantro, juice the lime, and add the kosher salt. That’s it. Combine everything, and then taste for seasoning. You can add more salt to your liking, and as noted earlier, the rest of the jalapeno if you prefer more heat.
How to serve the easiest mango salsa
This salsa is so versatile; I love this served with tortilla chips, or on top of grilled chicken or fish.
How to make homemade tortilla chips
I like to use these Mission Extra Thin Corn Tortillas to make homemade tortilla chips. Here is how I make them:
- Cut the tortillas into fourths to make large chips (or sixths to make smaller chips).
- Add the pieces to the basket of your air fryer.
- Spray the pieces with non-stick cooking spray.
- Sprinkle the pieces with kosher salt.
- Air fry at 400F for about 8-10 minutes, or until crispy and golden.
- Open the air fryer drawer and shake the drawer every few minutes to ensure the chips do not stick together.
- To do this in the oven, roast on a sheet pan at 400F with cooking spray and kosher salt until golden and crispy.
Arrange the salsa in a bowl, surrounded by the chips, and enjoy!
How to serve with grilled chicken, fish or shrimp
I recommend using this Mojito Lime marinade for grilling proteins to accompany this mango salsa. The flavors are zesty, vibrant, and packed with the flavor of lime. It’s the perfect companion.
When I use this marinade, I omit the oil that the package calls for, and I just add a splash of water and a splash of vinegar (white wine vinegar, apple cider vinegar, or white vinegar will all work). Then, grill the protein. Top with the fresh salsa.
The Easiest Mango Salsa
- mixing bowl
- 3 mangoes fresh, peeled, diced
- 1/2 red onion diced
- 1/2-1 jalapeno seeded, ribs removed, diced
- 1/4 cup cilantro fresh
- 1 lime juiced
- 1/2 tsp kosher salt or more to taste
- Peel the skin off the mango, and cut the mango meat away from the pit.
- Finely dice the mango.
- Finely the red onion.
- Add the mango and red onion to a mixing bowl.
- Slice the jalapeno in half and remove the seeds and ribs.
- Dice the jalapeno. Add half the jalapeno to the mixing bowl.
- For a spicier salsa, use the whole jalapeno. Taste before adding more.
- Chop the cilantro, juice the lime. Add the cilantro and lime juice to the mixing bowl.
- Add the kosher salt. Stir everything to combine.
- Taste for seasoning and heat, adjust accordingly.
- 0 WW points (all plans)