Mango salsa recipe, easy mango salsa

Mango salsa recipe with fresh ripe mango. With only few ingredients, this is a perfect party pleaser.

When it's mango season, you can give it a try this easy salsa to go with your corn chips/ tortilla chips. It makes a soulful side for chips. Easily prepare it if you have mangoes cut and use food processor for other ingredients.

I always love salsa as it gives a satisfaction similar to that of the chaat items, minus the fried items.

It could be the onion, lemon/ lime and coriander combo. With slight sweetness from mango, this is so good to have it as such too. Less guilt for snack.

Make sure to choose firm ripen mango or half ripe mango for best texture. I used Thai mango, but can use any such mango that has firm texture. Also please note that usually salsa uses Jalapeno, so swap if you could source it.

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5 from 2 votes

Mango salsa recipe

Fresh mango salsa recipe with fresh ripe mango. With only few ingredients, this is a perfect party pleaser.

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Servings 4

1x2x3x

Cup measurements

Ingredients

• 2 Mangoes firm ripe
• ¼ cup onion finely chopped
• ¼ cup Coriander leaves finely chopped
• ¼ cup capsicum finely chopped
• 1 Green chilli de-seeded finely chopped
• 1 lime
• ¼ teaspoon Salt

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Instructions

• Gather ingredients needed. Finely chop onion, coriander, green chilli - deseeded (Jalapeno if you have), capsicum.
• Chop mango to almost cooked chickpea size. Cut lime to two.
• While chopping mango, I did not use the small not so firm sides. Just used the firm parts of mango.
• In a mixing bowl, take mango, all other chopped ingredients we kept ready for mango salsa.
• Squirt the lime. Sprinkle salt and mix gently. Now it's ready to serve.

Video

Notes

• Tastes best when served fresh. Would not recommend storing as it has raw onion and fruit.

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Stepwise photos

1. Gather ingredients needed. Finely chop onion, coriander, green chilli - deseeded (Jalapeno if you have), capsicum. Chop mango to almost cooked chickpea size. Cut lime to two.

2. While chopping mango, I did not use the small not so firm sides. Just used the firm parts of mango.

3. In a mixing bowl, take mango, all other chopped ingredients we kept ready for mango salsa.

4. Squirt the lime. Sprinkle salt and mix gently. Now it's ready to serve.

I suggest to immediately serve or keep refrigerated cling wrapped and consume within an hour. Since we add raw onion, do not leave outside.