Quick and easy 10 minute Spicy Mango Salsa with Tomato is going to become your new best friend this summer. Sweet and spicy with tropical flavors, it transforms simple chicken and fish dinners and revives leftovers into exciting new dishes.
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Recipe Highlights
- Sweet and Spicy: This homemade mango salsa is a combination of sweet and spicy flavors, made with simple ingredients.
- Quick and Easy: With a preparation time of just 10 minutes, this recipe is a hassle-free way to elevate your meals with minimal effort.
- Customizable Heat: You can easily adjust the level of spiciness to suit your personal preferences. Add more or less jalapeno pepper to control the heat, making it a perfect fit for varying spice tolerance levels.
- Lots of ways to Use: some of my favorite ways are on top of fish tacos, on top of chicken, scooped up with your favorite tortilla chips, and on top of salmon
Ingredients
Fresh ripe mango combined with the zesty kick of fresh lime juice, jalapeno pepper, red onion and juicy tomatoes. It's perfect for summer months and is great to make during the week to freshen up Air Fryer Chicken that you've meal prepped.
Ingredient Notes
- Mangos: Different mango varieties have slightly different textures and flavors. The color of a ripe mango varies depending on the variety, but generally, look for mangoes with vibrant, uniform skin color. Some of the best varieties of mangos to use are: Kensington Mangoes (also known as Bowen mangoes), Calypso Mangoes, R2E2 Mangoes, Ataulfo Mangoes, Tommy Atkins.
- Tomatoes: I love roma tomatoes when making salsas for their firmness and low moisture content which prevents the salsa from becoming watery. Alternatively you could use plum tomatoes, cherry tomatoes, heirloom tomatoes, or san marzano tomatoes.
- Red Onion: Red onions have a milder, slightly sweet taste compared to yellow or white onions. They add a pleasant crunch and a pop of color to your salsa. Alternatively you could use diced green onions.
- Jalapeno Pepper: Jalapeno peppers are medium-spicy chili peppers with a fresh, bright flavor. They bring a gentle kick of heat to your salsa, enhancing its zesty profile. Alternatively you could use habanero pepper.
- Corriander/Cilantro: Coriander, also known as cilantro adds a burst of freshness and earthiness to your salsa.
- Lime: Adds a vibrant citrus punch, and balances the sweetness of the mango with the heat of the peppers.
- Sea Salt: For highlighting the taste of the other components in the salsa and creating a well-balanced overall flavor.
How to Dice a Mango
- Stand the Mango: Place the mango on a cutting board, so it's standing upright with the stem end facing up.
- Slice Off the Cheeks: With a sharp knife, slice off the sides (cheeks) of the mango, cutting close to the pit. You will have two large mango halves.
- Score the Flesh: Take one mango half and make lengthwise and crosswise cuts into the flesh, being careful not to cut through the skin. Create a crisscross pattern of small squares or cubes.
- Scoop Out the Cubes: Hold the scored mango half and gently push the skin from underneath, turning it inside out. The cubed mango pieces will pop out. Use a knife or spoon to separate them from the skin.
- Repeat for the Other Half: Repeat the same process with the other mango half to extract all the mango cubes.
You now have perfectly diced mango cubes ready to use in your spicy mango salsa.
How To Make
- Dice Mangos: Cut each mango in halves away from the pit, which will end up separate from the flesh. Then, take one half and make lengthwise and crosswise cuts without cutting the peel. Followed by turning the flesh side up to chop out diced mango.
- Dice onion and tomato: Thinly dice the red onion and Roma tomatoes (remove their seeds first).
- Dice Jalapeno: Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.
- Combine and Serve: Combine mango, red onion, tomato, and jalapeno with chopped cilantro in a large bowl.
- Add lime juice and salt. Taste it and add more salt if needed. Serve it fresh.
Recipe Tips
- Ripe Mangos: Don't choose mangos that are rock hard. They probably won't have much taste or juice. Ripe mangos mean better texture and flavor. It should be slightly firm, but yields to slight pressure.
- Adjust Spice to Taste: The heat level in your spicy salsa can be customized to your preference. When adding the jalapeno pepper, consider deseeding it for a milder flavor or leaving the seeds for extra heat. Start with a small amount of pepper and taste test, adding more if needed to reach your desired level of spiciness.
- Chill Before Serving: Mango salsa tastes best when it's allowed to chill in the refrigerator for at least 30 minutes before serving. This brief resting period allows the flavors to meld together, enhancing the overall taste. It also makes the salsa refreshing and crisp.
- Keep it Fresh: Mango salsa is at its prime when it's freshly prepared. Try to make it close to the time you plan to serve it to maintain the vibrant colors and textures of the ingredients. If you must prepare it ahead of time, store it in an airtight container in the fridge to keep it as fresh as possible.
I love mango salsa on Salmon with rice because its fresh and quick to make. Mango with thai beef salad in summer is also a favorite at our house. Mango salsa is not just for chips and tacos. I also love it on these Glazed Asian Meatballs.
Other Add-ins
- Diced red capsicum (also known as red bell pepper): this could be in addition to the other ingredients, or in place of the jalapeno pepper to reduce the level of spiciness
- Avocado: Diced avocado adds a creamy, buttery texture and a subtle richness to your salsa. It complements the sweetness of mango and adds a lovely contrast to the spiciness.
- Pineapple: Chunks of fresh pineapple introduce an extra layer of tropical sweetness and a delightful tang to your salsa.
- Black Beans: Makes the salsa more substantial, ideal for serving as a side dish or even a light meal.
Storage for leftover salsa
To store leftover mango salsa, transfer it into an airtight container, seal it tightly, and refrigerate it for 2-3 days.
Common Questions
How can I prevent my mango salsa from becoming too watery or runny?
To avoid a watery salsa, ensure you drain any excess liquid from the diced tomatoes before adding them to the mixture. Additionally, refrigerate the salsa for at least 30 minutes before serving to allow the flavors to meld and reduce excess moisture.
Can I use frozen mangoes instead of fresh ones in my salsa?
You could use frozen mango, but I really recommend using fresh for the best results.
Spicy mango salsa is a blend of contrasting flavors and textures. It combines the natural sweetness of ripe mangoes with the vibrant zing of tomatoes, the mild crunch of red onions, the heat of jalapeno peppers, and the refreshing tang of lime.
Spicy Mango Salsa with Tomatoes
Kim Morris
This vibrant twist on traditional salsa balances sweet and spicy, ideal for topping tacos, grilled dishes, or as a zesty dip.
Ingredients
- 2 medium mangos, diced - see note 1
- 2 medium Roma tomatoes - see note 2
- 1 medium Red onion
- 1 Jalapeno
- 1 handful Corriander/cilantro, chopped
- Juice of 2 limes
- ½ teaspoon salt
Instructions
- Dice Mangos: Cut each mango in halves away from the pit, which will end up separate from the flesh. Then, take one half and make lengthwise and crosswise cuts without cutting the peel. Followed by turning the flesh side up to chop out diced mango.2 medium mangos, diced
- Dice onion and tomato: Thinly dice the red onion and Roma tomatoes (remove their seeds first).1 medium Red onion, 2 medium Roma tomatoes
- Dice Jalapeno: Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.1 Jalapeno
- Combine and Serve: Combine mango, red onion, tomato, and jalapeno with chopped corriander/cilantro in a large bowl. Add lime juice and salt. Taste it and add more salt if needed. Serve it fresh.Juice of 2 limes, ½ teaspoon salt, 1 handful Corriander/cilantro, chopped
Notes
- Mangoes: Some of the best varieties of mangos to use are: Kensington Mangoes (also known as Bowen mangoes), Calypso Mangoes, R2E2 Mangoes, Ataulfo Mangoes, Tommy Atkins.
- Tomatoes: I love roma tomatoes but you could also use plum tomatoes, cherry tomatoes, heirloom tomatoes, or san marzano tomatoes
- Other Add Ins: Avocado, blackbeans, diced pineapple, diced capsicum or red bell pepper
- Chill Before Serving: Mango salsa tastes best when it's allowed to chill in the refrigerator for at least 30 minutes before serving.
- Storage: To store leftover mango salsa, transfer it into an airtight container, seal it tightly, and refrigerate it for 2-3 days.
- Use on: Fish Tacos, Grilled Meats, Air fryer Chicken, Salmon, with Tortilla Chips
- Calories stated are for the entire 2 cups of mango salsa.
- 2 cups is ideal for 4 people if serving on top of fish or chicken (½ cup each)
Nutrition
Calories: 247kcalCarbohydrates: 65gProtein: 5gFat: 1gFiber: 9gSugar: 30g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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