Name: Mango Salsa
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 mango, peeled and diced; 1 cup jicama, peeled and diced; 1 jalapeño, minced; 1/4 cup cilantro, finely chopped; 1/4 cup onion, diced; 2 tablespoons lime juice; 1/2 teaspoon sea salt

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I love making this Mango Salsa whenever I want something fresh, colorful, and full of vibrant flavors. The juicy sweetness of ripe mango pairs beautifully with crunchy jicama, zesty lime juice, fresh cilantro, and a touch of jalapeño for just the right amount of heat. Whether I serve it with tortilla chips, spoon it over grilled fish, or use it as a taco topping, this salsa always adds a refreshing twist to any meal.

Mango Salsa

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 mango, peeled and diced

1 cup jicama, peeled and diced

1 jalapeño, minced

¼ cup cilantro, finely chopped

¼ cup onion, diced

2 tablespoons lime juice

½ teaspoon sea salt

Directions

I add the diced mango, jicama, minced jalapeño, chopped cilantro, diced onion, lime juice, and sea salt to a large mixing bowl.

I gently stir everything together until all the ingredients are evenly combined.

I taste the salsa and adjust the flavor by adding extra lime juice, sea salt, or jalapeño if I want more brightness or heat.

I serve it immediately for the freshest flavor or refrigerate it until I'm ready to enjoy it.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Calories: 22 kcal per serving

Variations

I like experimenting with this salsa by switching up the ingredients depending on what I have available. I sometimes add diced avocado for extra creaminess or chopped pineapple for additional tropical sweetness. When I want more color, I mix in diced red bell pepper or cherry tomatoes. For extra spice, I leave some jalapeño seeds in or substitute a serrano pepper. I also enjoy adding a pinch of chili powder or Tajín seasoning for a tangy kick.

Storage/Reheating

I store any leftover mango salsa in an airtight container in the refrigerator for up to 2 days. Since fresh mango releases moisture over time, I give the salsa a quick stir before serving again. I don't recommend freezing it because the texture of the fruit and vegetables changes significantly after thawing. This recipe doesn't require reheating and is best served chilled or at room temperature.

FAQs

How ripe should the mango be?

I prefer using a ripe mango that is slightly soft to the touch but still firm enough to hold its shape after dicing.

Can I make this salsa ahead of time?

Yes. I often prepare it a few hours in advance and refrigerate it so the flavors have time to blend together.

What can I serve with mango salsa?

I enjoy serving it with tortilla chips, fish tacos, grilled chicken, grilled salmon, shrimp, burrito bowls, or even as a topping for salads.

Is this recipe spicy?

The salsa has mild to moderate heat from the jalapeño. I simply adjust the amount of jalapeño to make it milder or spicier according to my preference.

Can I substitute jicama?

Yes. If I can't find jicama, I sometimes use diced cucumber, crisp apple, or extra mango for a slightly different but equally refreshing texture.

Conclusion

I keep coming back to this Mango Salsa because it's simple, refreshing, and incredibly versatile. The combination of sweet mango, crunchy jicama, fresh herbs, and tangy lime creates a salsa that's perfect for everything from casual snacks to elegant dinners. With just a few fresh ingredients and a few minutes of preparation, I can make a flavorful dish that always impresses family and friends.

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Mango Salsa

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Author: Cheryl
Total Time: 20 minutes
Yield: 8 servings
Diet: Vegan

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Description

A fresh and colorful mango salsa made with juicy mango, crisp jicama, zesty lime, cilantro, and jalapeño. Perfect as a dip, taco topping, or refreshing side dish.