Ingredients and preparation
Mango salsa is a vibrant and refreshing condiment that combines the sweetness of ripe mangoes with the tang of lime and the heat of chili peppers. It’s a versatile addition to many dishes and can be prepared in just a few minutes with fresh ingredients.
Ingredients:
- 2 ripe mangoes, peeled, pitted, and diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Preparation:
- In a medium mixing bowl, combine the diced mangoes, red bell pepper, red onion, and jalapeño.
- Add the chopped cilantro and squeeze in the fresh lime juice.
- Gently toss all the ingredients together until well mixed.
- Season with salt to taste, starting with a small pinch and adjusting as needed.
- Let the salsa sit for 10–15 minutes before serving to allow the flavors to meld.
Cooking Tips:
- Use ripe but firm mangoes to ensure a good texture that holds up in the salsa.
- For a spicier version, include some of the jalapeño seeds or substitute with a serrano pepper.
- Dice all ingredients uniformly for a balanced bite and attractive presentation.
- If red onion is too strong, soak it in cold water for 5 minutes before adding to the salsa.
- For added depth, consider a splash of orange juice or a pinch of ground cumin.
Serving suggestions
Mango salsa pairs beautifully with a wide variety of dishes, making it a versatile addition to your culinary repertoire. Its sweet, tangy, and mildly spicy profile complements both savory and grilled items, adding a burst of freshness and color to the plate.
- Grilled Meats and Seafood: Spoon mango salsa over grilled chicken, pork chops, or fish such as salmon, mahi-mahi, or tilapia. The fruity acidity cuts through the richness of the meat, enhancing the overall flavor.
- Tacos and Burritos: Use mango salsa as a topping for fish tacos, shrimp burritos, or carnitas. It adds a juicy crunch and a tropical twist that balances spicy or smoky fillings.
- Chips and Appetizers: Serve it as a dip with tortilla chips for a refreshing alternative to traditional tomato salsa. It also works well as a topping for crostini or as a filling for mini phyllo cups at parties.
- Salads and Bowls: Add a spoonful to grain bowls, quinoa salads, or leafy greens for a pop of flavor and color. It pairs especially well with avocado, black beans, and grilled vegetables.
- Breakfast Dishes: Try mango salsa with scrambled eggs, omelets, or breakfast burritos. It brings a bright, zesty note that livens up morning meals.
For best results, serve mango salsa chilled or at room temperature. It can be made a few hours in advance and kept in the refrigerator until ready to use, allowing the flavors to develop further. Always give it a gentle stir before serving to redistribute the juices and ingredients evenly.
Storage and shelf life
To maintain the freshness and vibrant flavor of mango salsa, proper storage is essential. Once prepared, transfer the salsa to an airtight container and refrigerate it promptly. It is best consumed within 2 to 3 days, as the texture of the mango and other ingredients may begin to soften and release excess moisture over time.
When storing, avoid using metal containers, as the acidity from the lime juice can react with the metal and alter the taste. Glass or BPA-free plastic containers are ideal. Before sealing the container, press a piece of plastic wrap directly onto the surface of the salsa to minimize air exposure and slow down oxidation, which can dull the color and flavor.
If the salsa has been sitting out at room temperature for more than two hours, especially during warm weather or outdoor gatherings, it’s best to discard any leftovers to prevent the risk of foodborne illness. Always use a clean spoon when serving to avoid introducing bacteria that can shorten its shelf life.
Freezing mango salsa is not recommended, as the texture of the fresh ingredients—particularly the mango and bell pepper—will degrade upon thawing, resulting in a watery and mushy consistency. For optimal taste and texture, prepare mango salsa fresh and store only short-term in the refrigerator.