I love salsa. It’s got to be one of the best snacks in the world. This mango salsa is fresh, healthy and absolutely delicious!
Mango salsa is also super easy to make. The hardest part is knowing how to cut a mango. Other than that, you simply cut up and add a few more ingredients to a food processor for this savory and sweet salsa.
Related: If you love dips for snacking, next up, try Tzatziki, hummus, chocolate hummus, corn dip, cookie dough dip, or taco dip.
Ingredients
- Mango
- Tomato
- White onion
- Cilantro
- Garlic
- Jalapeno
- Lime
- Salt
Directions
Cut up the mango, removing the skin and separating from the center. Cut up the tomato and onion enough to fit in your food processor. Remove the stem and seeds from the jalapeno.
In a food processor, add all the ingredients including the lime juice and salt. Chop into a chunky salsa consistency. Taste and add more salt as needed.
Tips & Substitutions
- I usually remove all the seeds from the jalapeno before using, but if you want more heat you can leave some or all the seeds in.
- Some like their mango salsa more like a pico de gallo consistency (less blended) and if that’s you then I’d recommend finely chopping all the ingredients rather than using a food processor.
- If you don’t have a food processor, a blender will work as well.
- You can ripen mangos by storing them in a paper bag in a cabinet (or someplace slightly warm) for a few days if they are super green and firm when you buy them.
- If you can’t find mangos, try using 2-3 ripe peaches instead for peach salsa.
I hope you enjoy this mango salsa recipe as much as I do. xo. Emma
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Instructions
-
Cut up the mango, removing the skin and separating from the center.
-
Cut up the tomato and onion enough to fit in your food processor.
-
Remove the stem and seeds from the jalapeno.
-
In a food processor, add all the ingredients including the lime juice and salt.
-
Chop into a chunky salsa consistency. Taste and add more salt as needed.
Notes
Some like their mango salsa more like a pico de gallo consistency (less blended) and if that’s you then I’d recommend finely chopping all the ingredients rather than using a food processor.
If you don’t have a food processor, a blender will work as well.
You can ripen mangos by storing them in a paper bag in a cabinet (or someplace slightly warm) for a few days if they are super green and firm when you buy them.
If you can’t find mangos, try using 2-3 ripe peaches instead for peach salsa.
Nutrition
Nutrition Facts
Mango Salsa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
