Welcome to your new favorite summer snack! This mango salsa recipe is simple, fresh, and mouthwateringly delicious. It comes together in less than 15 minutes, most of which is just chopping up the ingredients. Juicy chunks of ripe mango are the star of course, but I love the addition of tomato, avocado, and cucumber. They’re chopped to the same size, then seasoned to perfection. That seasoning comes from classic salsa ingredients (red onion, hot chili peppers, cilantro, lime juice, and salt) and some not-so-classic additions (olive oil, red wine vinegar). The result is truly something special: zippy, bright, and perfect for the hotter months.
PICKING THE PERFECT MANGO
There are different varieties of mangoes, and they would all work beautifully here. Just watch out for a mango with mainly green skin. This indicates the mango isn’t very ripe yet, and while that’s useful in other recipes, we want a juicy, sweet mango for this salsa. So look for a reddish orange color for the rounder varieties (like Johnny Atkins, which are the most common in the US) or a bright golden color for the more slender ones (like Champagne or Honey mangoes). According to this interview with a Florida mango farmer, “a ripe mango should have a very pleasant, noticeable aroma, smooth skin, and be soft enough to give with a minimal amount of pressure, but not mushy.”
HOW TO CUT MANGOES
Now that you have a gorgeous, ripe mango (or 2 if they’re small), it’s time to cut it. This can be a bit tricky, but practice makes perfect. There are a few different ways, but my favorite way is sometimes called the hedgehog method.
This entails standing the mango upright and slicing off the cheeks, which are the rounded sides where most of the flesh is. Slice these off gently, trying to avoid the large, flat pit in the middle. You’ll end up with two large oval pieces (the cheeks) and the remaining thin center piece, which is mostly the pit. The pit can be difficult to work around so any fruit left around it is a chef’s treat! Use a sharp knife to score the two cheeks, making criss-cross cuts in the fruit without slicing through to the skin. Then press the skin side of the mango cheek from the back so it flips inside out, with the mango cubes sticking out like the spikes on a hedgehog. Then just scoop or slice off the cubes and you’re ready to go!
SALSA COMPONENTS
Now let’s talk about the remaining salsa ingredients. I love a tomato in any salsa, so I include them here. If you don’t have access to ripe tomatoes, you can leave them out or use cherry tomatoes. I particularly love the tiny Sprinkles Cherry tomatoes from Trader Joe’s. They’re sweet year-round, and they’re just adorable! Next up: red onion, cilantro, jalapeño, and lime are all non-negotiable salsa ingredients if you ask me. But I mix it up a bit with the addition of avocado for a creamy bite and garlic paste for a little extra sharpness. (Check out my Chickpea Avocado Salad blog post for instructions on how to mash garlic into a paste.) Finally, a drizzle of oil adds a really nice bit of richness and a splash of tangy red wine vinegar complements the fresh lime juice beautifully. Season to taste and voilà! Mango salsa.
OPTIONAL ADD-INS
If you want to mix it up, there are tons of options! Cucumber adds great body and a vegetal freshness that plays beautifully against the tangy sweetness of the mango and tomato. Just peel it and remove the seeds if you’re using a large green garden cucumber, then chop it about the same size as the mango. For additional flavoring add-ins, you could throw in some cumin, scallions, or even more adventurous options like pomegranate seeds or mint. It’s a great recipe to play around with, so get creative.
SERVING SUGGESTIONS
This salsa is so versatile- it’s perfect on its own with a bit of flaky salt (and tortilla chips of course) but it also pairs famously with tons of other dishes. I’m imagining it with my Taco Salad, Tostada, Crispy Potato Tacos, or Skillet Nacho Dip for starters. You could also serve it over some fluffy rice with some Baked Tofu or roasted chickpeas, for a quick lunch or dinner that’s also great for meal prep. (You can check out my Curried Rice Salad recipe for a quick run-down on how to make roasted chickpeas.) The options are endless!
ENJOY THIS MANGO SALSA RECIPE
I hope that y’all love this mango salsa! It is such an easy dish to enjoy on a hot summer day and after you try it once, I just know you’ll crave it again and again. If you make it, please leave a review and comment below. I’d love to hear from you! Happy cooking.
-Timothy
IF YOU LIKE THIS RECIPE, CHECK OUT THESE:
Creamy Cucumber Salad
Kale and Avocado Salad
Easy Vegan Recipes
1 cup ripe mango, chopped (1 to 2 mangoes) Combine the ingredients: Add the chopped mango, tomato, red onion, jalapeño, cilantro, cucumber (if using), and avocado to a medium bowl. Juice the lime directly over the avocado and mango, then stir to combine. Add the garlic paste, olive oil, red wine vinegar, and salt. Mix again to thoroughly combine. Serve: Taste for seasoning, then serve with a sprinkling of flaky salt (if using). I think this salsa is best served fresh!
Ingredients
½ cup ripe tomato, chopped (ideally cherry tomatoes)
¼ cup red onion, minced
1 tablespoon jalapeño, minced (about ½ a small jalapeño)
½ cup fresh cilantro, roughly chopped
½ cucumber, roughly chopped (optional)
½ cup ripe avocado, diced (½ a large avocado or 1 small)
1 juicy lime
1 fat clove garlic, minced then mashed into a paste
Small drizzle olive oil
Splash red wine vinegar
½ teaspoon salt
Flaky salt, to garnish (optional)
Tortilla chips, to serve (optional)Instructions
notes
The tiny white flowers you see in some of the images are cilantro flowers from the garden.
Food styling, photography, and recipe by Timothy Pakron
Text by Hannah Kearing and Timothy Pakron