Mango Salsa

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Ingredients
Instructions
Nutrition
Mango Salsa is the perfect dip for football season, or a wonderful accompaniment to grilled fish during the warmer months.

Fresh mango chopped with cucumber, cilantro, and scallion, make this vibrant, colorful Mexican salsa (it could also be considered a mango-cucumber pico de gallo) the perfect accompaniment to fish, chicken, or beef. It’s also incredible in fish tacos. Better yet? If you are looking for a recipe for mango salsa, this is as easy as it gets.

My boys and their friends can’t get enough fresh Mango Salsa, gobbling it up whenever I make it as an after school snack. I often whip up this Mango Salsa recipe as an accompaniment to my Chipotle Lime Salmon, rounding out the meal with my spicy Paleo Dirty Rice (which swaps out starchy rice for grain-free, low-carb, superfood cauliflower).

Amazing in summer when mangoes are at their peak, quick and easy Mango Salsa also makes fantastic football food during chillier times of the year. I like to serve it on lazy Sunday afternoons with gluten-free corn chips (for the boys) and high-protein almond flour crackers (for me), and it will be one of the healthy snacks I serve on Super Bowl Sunday. Here’s how to make your very own Mango Salsa.

Ingredients
Serves:
3cups
Print Recipe
Instructions
  1. In a large bowl combine all ingredients, mixing together
  2. Serve

For this recipe I chopped my mango and cucumber into itty-bitty ¼-inch cubes, you can chop yours larger if you like and make this into a chunkier salsa recipe. Also, please note, if you use a very hot chipotle (like I do) then this mango salsa will be quite spicy. You may wish to reduce the amount of chipotle in the recipe from ¼ teaspoon to just a dash if you are serving your mango salsa to children.

I based this recipe on one by Elise Bauer from Simply Recipes. Her website if one of my favorites. This Mango Salsa recipe is very adaptable and you can play around with it in a variety of ways –if you do decide to change it up please let us know what you did and leave a comment below. What’s your favorite salsa recipe?

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

17 responses to “Mango Salsa”

  1. We make something similar in Trinidad called Chow where we add minced garlic and habaneros but leave out the scallions.

  2. Looks gorgeous Elana! I love it how you can make salsa out of practically anything. The mango salsa is especially great with seafood.

    • Elise, thanks for stopping by and leaving a comment. Your blog is such an inspiration, and one of my favorites!

  3. In Trinidad, we make something similar called ” Mango Chow” which can be eaten as a snack or as a salsa to accompany fish. It is usually made with green full mangoes (i.e. almost ready to ripe) peeled and thinly sliced mixed with minced garlic, chopped chadon beni (a.k.a. Cuban culantro, Thai parsley and is similar in taste to cilantro/coriander but more pungent), salt, black pepper, pinch of brown cane sugar, minced chopped habanero to taste.This is the nas8c recipe for Mango chow. However all fruits, in any stage of green/ripeness, can be made into “chow” with the other ingredients.

  4. I make a simular salsa. I use mango, avacado, cilantro, lime juice and red onion. I usually put it over my salmon and it is delicious

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