Mangos are in season! You know why? Because mangos are always in season here in the United States. We’re lucky to have access to many different varieties of mangos, and because they each have their own unique seasons, we can enjoy mangos and this Easy Mango Salsa all year long.
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1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
If you are able, make this salsa the morning of the day you plan on serving it. That gives the flavors need a chance to meld…but if you forget to plan ahead, no worries! It will still be delicious served right away.
LEARN TO WORK WITH CHILI PEPPERS!
This salsa does contain Serrano chilis. Chili peppers are hot little thangs so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.
We love this sweet and spicy mango salsa on fish, like this tropical salmon….
…and we love it on our Spicy Lime Chicken…
…or our pulled pork tacos. Of course this salsa is great on plain old tortilla chips too!
The Recipe: Easy Mango Salsa!
What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.
Sweet and tangy with a blast of heat.
kid-friendly recipes, party recipe, summer recipe
Servings: 4 servings
large mango, peeled, cored and diced
of a medium red onion. finely diced
cilantro, freshly chopped
- Juice of half a lime
serrano chili, finely minced
(use as much or little as you wish)
of a small red bell pepper, diced
of sea salt
Combine all ingredients except serrano chili and toss. Add serrano a 1/2 teaspoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.
MAY I PLEASE ASK A LITTLE FAVOR?
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