Mango Salsa

By Naz Deravian

Published July 2, 2024

Mango Salsa
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
(0)
Notes
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Bursting with sweetness, tang and a little heat, mango salsa is the colorful sidekick that’s always invited to the party. A balance of flavor and texture is key to building this simple condiment. Choose ripe but not mushy mangoes so the flesh doesn’t fall apart. For a contrast in textures, use one riper mango and one less ripe mango. The sharp bite from the red onion and the heat from the chile pleasantly complement the sweetness of the fruit. Add as much lime juice as you like to wake up the taste, and don’t forget to season with a little salt to draw out all the natural flavors. Have fun adding other ingredients like avocado, pomegranate seeds, cucumber and jicama, plus a sprinkle of Tajín for an extra kick. Serve with tortilla chips or pita triangles for scooping, or alongside grilled meats, fish or tacos. Mango salsa is best served the day it's made, but will keep covered in the fridge for up to two days. 

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Ingredients

Yield:4 to 6 servings
  • 2ripe but not mushy large mangoes, diced into ½-inch cubes (about 4 cups)
  • 1jalapeño or serrano chile, seeded or unseeded, finely chopped
  • ½small red onion, finely chopped
  • ½cup chopped cilantro
  • Salt
  • 4tablespoons lime juice, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

90 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 1 gram protein; 368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, toss together the mango, chile, red onion and cilantro. Season with a little salt and drizzle on the lime juice 1 tablespoon at a time. Stir and taste. Add more salt and lime juice to taste.

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Paula

I have made mango salsa for years now. Fantastic on grilled halibut or salmon.

Lori

Can you share any tips on processing this if I want to can some? Thank you!

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