How to Make Mango Salsa

Mango Salsa can be used as a sauce and/or dip for Mexican and Mexican-American foods such as fajitas, tacos, burritos, chips, and more. Unlike the usual tomato-based salsa, this sauce is sweet and mildly spicy. You can make it chunky or smooth too. I used cayenne and jalapeño to have that hint of spiciness to them but you can make it medium or very spicy if preferred. Just gradually add the above-said ingredients. When making Mango Salsa, it’s best to consume them the same day it was made but you can also put it in an airtight container to keep it fresh for 3 to 5 days in the fridge. Come join me in learning how to make Mango Salsa!

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Play video: Mango salsa for fish tacos or chicken

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Ingredients

• 2 medium-sized mangoes, ripe, pitted, and chopped (any varieties works fine so long as they are ripe)
• 2 Roma tomatoes, seeded and diced
• 1 large shallot, chopped (half of a medium-sized red onion works fine too)
• 2 medium-sized jalapeño (or red chipotle) peppers seeded and diced
• 2 tsp minced garlic
• ¼ cup cilantro, finely chopped
• 1 small lime, freshly squeezed
• 3 tbsp extra virgin olive oil
• ½ tsp Kosher salt
• ½ tsp ground black pepper

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Item’s you’ll need

• Blender
• Mixing bowls
• Measuring cups, spoons, and containers
• Cutting board
• Knives
• Wooden or silicone spatulas
• Airtight container with lid (for storage)

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Instructions

Cut and Chopped the Ingredients

The easiest way to cut the mango is by holding it flat in the palm of your hand or on the cutting board with its end facing you. Using your other hand with the knife, align the knife next to the fruit stalk (seed) found on the bottom end of the fruit. Carefully cut starting from the fruit stalk down to the one side of the pit. Flip it over and repeat the process to cut the other side. Using a paring knife, carefully score the mango all the way down to the skin (but do not cut through the skin) creating diced mango meat. Then using a large serving spoon, scoop to remove the meat from the skin. You can also turn it inside out to cut out the meat. Take the mango piece with the seed, cut off the remaining meat of the side. Cut and/or chop the remaining ingredients as described in the above Ingredients section.

Combine Ingredients in the Blender

Put all the ingredients in a blender. Puree or pulse the ingredients into a smooth or chunky texture. Stop at any time to push the ingredients to the bottom then continue to puree or pulse until the desired consistency is achieved.

Storage and Usage

Transfer the Mango Salsa to an airtight container. Allow chilling for 30 minutes to an hour before serving. Best if consumed the same day it was made to enjoy it fresh. Store the leftover in the fridge for up to 3 to 5 days. Enjoy!