Mango salsa, a dish brimming with colour and flavour, is a fantastic way to bring a bit of summer into your kitchen. It’s a recipe that’s as simple as it is delightful.
The first mention of a similar fruit salsa dates back to the early culinary fusion of native Central American and Spanish cuisines. However, the mango salsa we know today is a relatively modern creation, a testament to the ongoing evolution of culinary traditions.
The beauty of this recipe lies in its simplicity, making it perfect for beginners. You don’t need any fancy equipment or techniques, just a sharp knife and a bowl. It’s a straightforward recipe, but the outcome is a stunning combination of sweet, sour, and spicy flavours.
There are countless variations of mango salsa. Some add avocado for creaminess, others include bell peppers for a crunch. The version we’re discussing today focuses on the classic ingredients: ripe mangoes, red onion, green chilli, lime juice, fresh coriander, salt, pepper, and a hint of sugar.
The choice of mango is crucial. Ripe mangoes bring the necessary sweetness and texture, balancing the sharpness of the onion and the heat of the chilli. The red onion offers a slight bite and a vibrant colour contrast, while the green chilli’s heat is adjustable to your liking. Lime juice adds a zesty freshness, cutting through the sweetness and marrying all the flavours together.
Coriander, with its citrusy undertone, complements the salsa’s tropical flavour. The seasoning of salt, pepper, and sugar is subtle yet essential, enhancing the natural flavours of the ingredients.
This salsa is not just a treat for the taste buds; it’s a visual feast too. The rich orange of the mango, the deep purple of the onion, and the bright green of the coriander create a dish that’s as beautiful to look at as it is to eat.
Mango salsa is incredibly versatile. It can be a refreshing side to grilled fish or chicken, a topping for tacos, or a dip for tortilla chips. Its ability to pair with various dishes makes it a valuable recipe in your culinary arsenal.
Mango salsa is more than just a recipe; it’s a celebration of simple ingredients coming together to create something unexpectedly wonderful. It’s a dish that invites experimentation and can be tailored to suit any palate.
With each ingredient playing a crucial role, the result is a harmonious blend of flavours that’s sure to be a hit, whether it’s a casual family dinner or a gathering with friends.
Expert Tip: Choose ripe but firm mangoes for the salsa. Overripe mangoes can be too mushy, while underripe ones won’t provide the right sweetness.
Mangoes: The star of our mango salsa, ripe mangoes bring a lovely sweetness and a smooth, creamy texture. They’re essential for balancing the sharper flavours of the other ingredients. If you can’t find mangoes, peaches make a great alternative, offering a similar sweetness and texture.
Red Onion: The sharp, slightly pungent flavour of red onion adds depth to the salsa. It contrasts beautifully with the sweetness of the mango. If you’re not a fan of red onion, try shallots for a milder taste.
Green Chilli: Green chilli introduces a gentle heat to the salsa, making it more dynamic. If green chilli is too spicy for you, bell peppers are a good substitute. They won’t add heat but will contribute to the crunch.
Lime Juice: Lime juice is crucial for its acidity, which brightens up the flavours and cuts through the sweetness of the mango. No lime? No problem. Lemon juice works just as well, though it has a slightly different flavour profile.
Fresh Coriander Leaves: Coriander adds a fresh, citrusy note. It’s a wonderful complement to the tropical flavour of mango. If coriander isn’t to your taste, parsley is a good alternative, offering a fresh flavour without the citrusy notes.
Salt: Salt is essential in this salsa. It enhances the flavours of the other ingredients and balances the sweetness of the mango and the acidity of the lime juice.
Black Pepper: Black pepper adds a subtle heat and complexity. It’s a small but significant addition that enhances the overall flavour profile of the salsa.
Sugar: A touch of sugar helps in balancing the acidity of the lime and the heat from the chilli. It’s a small addition but makes a noticeable difference in the overall taste. If you prefer, honey can be used as a natural sweetener instead.
Mango salsa is a delightful blend of flavours and textures, where each ingredient plays a crucial role. This combination creates a dish that is not only delicious but also visually appealing, making it a perfect addition to any meal or gathering.
Expert Tip: For a brighter flavour, zest the lime before juicing it and add the zest to the salsa. This adds an extra layer of citrus aroma and tang.
Absolutely! You can prepare mango salsa a few hours in advance. The flavours actually meld and intensify over time. Just keep it refrigerated until you’re ready to serve. However, for the best texture, I wouldn’t recommend making it more than a day ahead.
Stored in an airtight container, mango salsa can last in the fridge for up to three days. Over time, the mangoes might soften a bit, but it will still be tasty.
The best mangoes for this salsa are ripe but still firm. You want them to hold their shape in the salsa. Varieties like Ataulfo (also known as Honey or Champagne mangoes) or Kent are great choices for their sweet flavour and creamy texture.
While fresh mangoes are preferred for their texture and flavour, you can use frozen mangoes in a pinch. Just let them thaw completely and drain any excess liquid before using.
Certainly! The heat in this salsa mainly comes from the green chilli. To make it less spicy, you can remove the seeds and membrane from the chilli, as that’s where most of the heat resides. Alternatively, you can reduce the amount of chilli or omit it entirely for a milder salsa.
Mango salsa is incredibly versatile. It pairs beautifully with grilled chicken, fish, or pork. It’s also fantastic with tacos, nachos, or simply as a dip with tortilla chips. For a vegetarian option, try it with grilled halloumi or as a topping for a fresh summer salad.
Definitely! Mango salsa is quite adaptable. Feel free to add diced avocado, bell peppers, or cucumber for extra crunch and flavour. Pineapple is another great fruit that can be mixed in for a different twist.
Expert Tip: If you find the raw onion flavour too strong, soak the chopped onions in cold water for about 10 minutes before adding them to the salsa. This technique mellows the sharpness while retaining the crunch.
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