This irresistible, sweet fresh mango salsa is a delicious, and colourful way to use all those yummy mangoes for a healthy side dish or appetiser.
Fresh Mango Salsa
The fresh mango salsa includes a delightful combination of lovely, fresh ingredients which can be altered to suit your taste.
It is sweet, tangy and a little (depending on the ingredients you add) and so very refreshing.
It is also a lovely healthy dish full of fresh fruit and vegetables, which means lots of vitamins, minerals and more.
Ingredients to Make this Fresh Mango Salsa
Mangos – 4 mangoes that have been skinned and finely diced
Cucumber – ¼ of a cucumber (I don’t peel mine, though you can if you prefer) which has been finely diced
Red onion – A small, red onion which has been peeled and finely diced
Tomato – 1 red tomato which has been washed, dried and diced
Capsicum – ½ a capsicum – I used red, though you can use green or yellow – washed, dried and diced
Jalapeño or Chilli – ½ small jalapeño or chilli, seeds removed and finely diced
For the dressing, you will need:
- 1 TBSP olive oil
- 2 TBSP apple cider vinegar
- 1 TBSP freshly chopped parsley
- 1 TBSP lime juice, optional
- salt and pepper, to taste
How to Make Mango Salsa
Making mango salsa is so very easy, requiring only a few simple steps.
Prepare the mango by dicing it into small pieces.
Finely dice the cucumber, red onion, tomato and capsicum as well. If adding chilli or jalapeñoes, finely dice it too.
Make the dressing by mixing the olive oil, white wine vinegar, chopped parsley, salt and pepper in a jug.
Assemble the salsa by adding the fruit and vegetables to a bowl.
Pour over the dressing and carefully give the salsa a stir.
What type of Mangoes are needed?
For a lovely sweet and flavourful salsa, the best mangoes to use, should be the freshest mangoes without fibres or strings. They need to have no bruises and be ripe, not hard. If they are too soft or overripe, put them aside to use in smoothies.
Serving Mango Salsa
There are many ways to serve mango salsa:
- as a healthy appetiser
- as a delicious, and colourful side dish for a bbq or with grilled fish, chicken or pork
- with a serve of tortilla chips
- with fish tacos
- as part of a meal bowl
- serve with cooked rice
- with stuffed capsicum (peppers)
Substitutions and Swaps
- Coriander / Cilantro could be substituted for the parsley
- The jalapeño could be swapped for chilli or left out completely
- Diced avocado could be added just before serving
- Diced kiwi fruit could also be added
- Fresh pineapple that has been diced can be added
This salsa can be stored for around 3 days in an airtight container in the fridge, though it is best when served fresh.
It can be stored in the freezer for up to one month, without the cucumber or the dressing. When ready to serve, thaw in the fridge for around 12 hours before serving.
More Mango Recipes
- Mango Cheesecake
- Pavlova Dessert Board
- Fruit Platter
- Banana, Raspberry and Mango Popsicles
- Mango Jam
- Mango Mousse
Fresh Mango Salsa
Fruit and Vegetables
- 4 Mangoes
- 1/4 Cucumber
- 1 small Red Onion
- 1 Tomato
- 1/2 Capsicum
- 1/2 small Jalapeño or Chilli
- 1 TBSP Olive Oil
- 2 TBSP Apple Cider Vinegar
- 1 TBSP Parsley, freshly chopped
- 1 TBSP Lime Juice optional
- Salt and Pepper, to taste
- Making mango salsa is so very easy, requiring only a few simple steps.
- Prepare the mango by dicing it into small pieces.
- Finely dice the cucumber, red onion, tomato and capsicum as well. If adding chilli or jalapeñoes, finely dice it too.
- Make the dressing by mixing the olive oil, white wine vinegar, chopped parsley, salt and pepper in a jug.
- Assemble the salsa by adding the fruit and vegetables to a bowl.
- Pour over the dressing and carefully give the salsa a stir.