This mango salsa recipe tops our favorite salsas list which also includes: Cowboy Caviar, 5-Minute Salsa, and Salsa Roja.
What makes my Mango salsa recipe different from others online is it’s smooth salsa consistency, as opposed to a pico-de-gallo consistency. I love the texture and the way the flavors blend when pureed together and I love the added touch of flavor from a dash of cider vinegar. You can make the salsa mild, medium or hot depending on how you add the jalapeño.
Ingredients:
Fresh mangos: Check for ripeness by gently squeezing it. A ripe mango will be slightly soft but not at all mushy (similar to how you might check an avocado or peach for ripeness). Smell it near the stem, looking for a sweet aroma, and choose a round, plump mango over a lean, flat one. Red onion: these have a mild flavor that’s perfect for salsa and I love the color it adds. Substitute a yellow onion or a sweet onion if needed. Red bell pepper: Adds color and crunch…. Cilantro Jalapeño: for mild salsa, remove the seeds and membrane inside the jalapeño; for spicier salsa, leave all or part of the seeds and membrane. Lime: fresh lime juice give the best flavor Cider vinegar. Substitute white vinegar or rice vinegar if necessary. Salt
How to Make Mango Salsa (in two steps):
- Cut the mangos. Check out my simple tutorial on how to cut a mango.
- Place all ingredients in a food processor and pulse a few times to combine.
- Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.
Serve Mango Salsa on:
Slow Cooker Chicken Tacos Chicken Quesadillas Salmon Chicken Mexican Tamales BBQ Chicken Tacos Grilled Fish Tacos Any Mexican Food!
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