Fresh Mango Salsa is a quick and easy dip that you can whip in just a few minutes to serve along with crackers or chips. This homemade recipe is a family favorite and summer Friday nights are incomplete without it.
Here are some more Salsa Recipes, that you can make for your movie night – Black Bean and Corn Salsa, Chunky Cucumber Salsa, Balsamic Strawberry Salsa, Mango Cucumber Salsa, and Roasted Fresh Tomato Salsa.
About This Recipe
Mango Salsa Dip is a simple recipe, that hardly takes 10 minutes to get ready. It is sweet and spicy at the same time, that makes it even more irresistible.
This 7 ingredient dip is super easy and quick to make, it will take hardly 10 minutes from your kitchen time. You just have to mix chopped mangoes, tomatoes, onions, jalapeno, cilantro, lime juice, extra virgin olive oil, and salt. Yes, it’s that easy!
It is also very low in calories. One serving has less than 50 Kcal.
I paired this salsa with Za’atar Spiced Pita Chips this weekend and it was a hit with everyone. The tangy and sweet flavors were a riot in the mouth and the mildly spiced pita chips made a perfect balance with the salsa.
Though, I have not used red bell pepper or other bell pepper, if you want then please add it.
Mangoes – The star of this dish is Mangoes. Choose the ones which are ripe and juicy for the best taste. Indian mangoes are the best to make this dish. Try and source some from any Indian store near you.
Apart from mangoes, you will need regular salsa ingredients like onion, tomato, jalapeno, cilantro, salt, and lemon juice.
Olive oil is also added to add some flavor. Use a good quality olive oil, as it surely enhances the taste of your Salsa.
You can roast the tomatoes, remove the charred skin and then chop them for a smoky flavored salsa.
Step by Step Recipe
Add all the ingredients in a bowl.
Mix well until combined.
Using a potato masher, mash the ingredients until they slightly come together.
Refrigerate the salsa for a few hours before serving.
Frequently Asked Questions
If you have leftovers, you can store it in a sealer container for about 2 days in the refrigerator.
Salsa tastes best when it is made fresh and the same goes with mango salsa too.
As said it stays good in the fridge for 2 days, you can prepare it ahead of time. But I like to make it fresh, as that’s the way it tastes the best.
I wouldn’t recommend freezing this salsa. But if you still want to freeze it, you can freeze it in an airtight container for about 2 months. Before serving, thaw it in the refrigerator overnight.
You can add the below mentioned ingredients to give a twist to this salsa.
Be creative and let me know what else would you like to add apart from these ingredients in the comments below 🙂
- Black bean
- Red Pepper
It pairs well with any Nachos, Crackers and Chips as a stand alone dip. I love to serve this mango salsa over my fish tacos too. It makes a nice contrasting combination with the fish and takes the tacos to the next level.
You can serve it as a Salad or add on the top of your Tacos. They are popularly added in Fish Tacos.
You can even add it to your Mexican Meal Bowls, Nacho Bowl or Burrito Bowls.
Stuff Avocados with this Salsa and serve as a healthy appetiser.
If you want to experiment further, you can even add it in your wraps or rolls.
Top grilled fish or chicken with this salsa.
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Mango Salsa Recipe
- 1 and ½ cup Ripe Mango (Peeled and Cubed)
- ½ cup Onion (Chopped)
- ½ cup Tomato
- 1 tbsp Jalapeno (Chopped)
- 2 tbsp Cilantro (Chopped)
- 1 tbsp Lemon Juice
- Salt to taste
- 1 tbsp Extra Virgin Olive Oil (Optional)
- Add all the ingredients in a bowl.
- Mix well with a spoon.
- Mash the salsa with the back of a spoon or a potato masher till juices of mangoes are released and there are still some bites of it left.
- Let the salsa rest for 30 minutes in refrigerator.
- Serve with crackers or chips.