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Fresh Mango Salsa has become a quick favorite around our house. This colorful dish bursts with flavor and is easy to prepare. I love this with chips and on top of Jerk Baked Tofu with Coconut White Rice or on top of Jackfruit Tacos for a quick weeknight meal.
Fruit salsas are diverse and flavorful, and it is so fun coming up with different combinations. This fresh mango salsa is definitely a favorite.
It's sweet, sour, salty, and mildly spicy this hits all the different taste buds for an explosion in the mouth. Paired with chickpea chips, you have a match made in heaven!
The cucumber adds crunch and texture. If you're sensitive to nightshades, you can leave the red bell pepper out and add more cucumber. And if you're one of those cilantro haters, use basil or parsley instead. This is truly a salsa for all!
How to make Mango Salsa
Mango salsa comes together in a snap. I adore making this salsa simply for it's aesthetic quality. All the colors make it very pleasing to the eye. Have you ever heard the phrase "eat the rainbow"?
Combining lots of different colored fruits and veggies into your diet will help you to achieve eating all the vitamins and minerals you need in a day. This salsa, with it's rainbow of colors ,will get you down that road in a jiffy!
Once you've done your chopping, throw everything in a bowl and give it a stir. Then let it marinate in the refrigerator for an hour or more to allow the lime juice to seep into all the crevices. If you just can't wait, that's ok! Eat it up, I won't judge. If you're making this ahead of time, it will last 2-3 days in the fridge.
How to cut a Mango
The trickiest part about making mango salsa is cutting the mangoes themselves. There are lots of different methods out there, and today I'll share mine.
Start by cutting the mango lengthwise just off from center on both sides. There is a seed in the middle of mangoes that you need to avoid, so cutting this way will help you avoid the seed. You know you've hit the seed if you meet resistance with your knife. Just move the knife slightly outward and try again. Don't forget to cut the sides too.
Next, use a spoon and start from one edge to scoop the mango out of the skin. Now your mango is ready to dice, slice, or gobble up! Enjoy!
More Vegan Dips
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Fresh Mango Salsa
- 1 mango diced
- ¼ red onion diced
- ½ cup cilantro *see note
- ½ cucumber peeled, seeded and diced
- ½ red bell pepper seeded and diced, **see note
- Dash Cayenne or to taste (optional)
- ½ lime juiced
- ¼ teaspoon sea salt
- Combine all ingredients in a bowl and stir thoroughly to combine. Taste for seasonings and add more as desired to suit your own tastes. I am a total wimp when it comes to spicy food, so the dash of cayenne may be laughable to some. By all means, spice it up if your taste buds tell you to!
- Cover and chill in the fridge for one hour. This will keep in the fridge for 2-3 days. Enjoy!