Mango Salsa

Taiwan’s summer brings all kinds of mangoes, from native local mangoes to Irwin, Jinhwang, Keitt, and more. Seeing so many varieties at the fruit stands in summer makes me feel so lucky to live in Taiwan.

During mango season, shops roll out all sorts of mango desserts, from cakes and mousses to smoothies, and of course the best of all, mango shaved ice!

But honestly, besides desserts, have you ever thought about using mango in a savory recipe?

Everyone is probably familiar with classic Mexican salsa. The tomato salsa you always order at Tex-Mex restaurants is tangy, salty, and spicy, and it’s everyone’s favorite dip there.

But have you ever tried mango salsa?

Taiwan’s summer mangoes are sweet and tangy. I bet you never thought of it, but making salsa with mango adds mango fragrance and sweetness. It’s pure bliss.

Mango salsa: extra mango fragrance and sweetness, plus bright colors that make it appetizing and delicious

Besides tangy-sweet mango salsa, I’ve shared lots of other delicious, refreshing summer recipes before.

If you want to eat healthy, nourishing food that makes you feel good, be sure to try these:

➣ Summer Nectarine Lentil Pasta Salad ➣ Mexican-Style Grilled Corn & Chickpea Salad ➣ Epic Smoothies 3 Ways: Healthy Homemade Smoothies with the Perfect Ratio

Mango Salsa Ingredients

Mango salsa takes just six fresh ingredients. Mixing all these colorful vegetables together is what creates such a fresh, layered flavor.

• Mango: choose fresh, ripe mangoes, but avoid ones that are overripe and too soft. Any variety you like will work. Personally I recommend sweet-tart mangoes like Jinhwang or Keitt; Irwin mangoes are sweeter and mostly softer.

• Red onion: red onion makes the mango salsa even more colorful and adds a bit of oniony bite.

• Red bell pepper: red bell pepper also adds color to the mango salsa. You can use yellow or green bell peppers too.

• Jalapeños: one of the soul ingredients of salsa is the jalapeño. Fresh jalapeños are very hard to find in Taiwan, so you can use jarred ones instead, and jarred jalapeños even add a little tangy saltiness.

• Lime: this recipe uses limes, because traditional Mexican cooking uses limes. Their fresh fragrance can’t be replaced.

• Cilantro: cilantro gives salsa a fresh, bright flavor. If you don’t like it, just leave it out.

Mango Salsa Variations

There are so many ways to vary salsa. Although this post shares mango salsa, you can also try these great flavors:

• Swap the fruit: besides mango, pineapple is also a great choice, since it’s sweet and tangy too.

• Avocado: I have to say, the uniquely smooth texture of avocado makes everything tastier and fancier, right? Adding avocado is also a great idea.

• More vegetables: if you want more veggies, add beefsteak tomatoes or corn, both common in Mexican cooking.

• Make it more filling: black beans! Black beans are very nutritious, with plenty of dietary fiber and vitamins.

Note ⚠️ apart from the black beans and corn, any of the larger ingredients above should be cut into a dice.

Mango salsa: made with just six fresh ingredients

How to Make Mango Salsa

Making mango salsa is so easy. If you can dice a mango, you’re basically done, because all you have to do is add everything to a bowl, toss well, and dig in with tortilla chips!

1. Dice all the ingredients: here’s my favorite way to dice a mango. First slice off both cheeks, score them in a crosshatch, cut them into narrow wedges, then run a knife along the skin to separate it from the flesh. You can watch this video for a detailed, step-by-step demonstration ☞ https://youtu.be/WRLtR3iBf4I

2. Toss well: put all the ingredients (red onion, red bell pepper, jalapeños, cilantro) in a bowl and toss well.

3. Season: season with lime juice, salt, and pepper. Done.

Mango Salsa Tips

1. Avoid overripe ingredients: don’t use overripe ingredients for mango salsa, especially the mango. A mango that’s just ripe but still firm is best. Likewise, if you add bell peppers, tomatoes, or avocado, avoid ones that are overripe and soft, or the ingredients in your mango salsa will turn mushy and keep releasing juice.

2. The best time to eat mango salsa: I know once your mango salsa is ready you can’t wait to scoop it up with tortilla chips, but I have to break it to you: the ingredients need time together so the flavors can meld. So once everything is tossed, put it in an airtight container in the fridge, ideally overnight, before eating! That’s when the flavors really come together.

Mango salsa: avocado, pineapple, corn, and black beans are all great salsa variations

How to Serve Mango Salsa

The traditional way to eat salsa is with tortilla chips. A classic is a classic, and it’s my favorite way too. Salty, crunchy tortilla chips with that corn aroma, scooping up mango salsa: that’s my favorite weekend movie snack.

You can also use it to add flavor to tacos, quesadillas, burritos, buddha bowls, or salads.

The traditional way to eat salsa is with tortilla chips

How to Store Mango Salsa

As I mentioned, salsa actually tastes better the next day, so if you’re eating it tomorrow or hosting a party, you can make it ahead and refrigerate it in an airtight container.

Leftover salsa also goes into an airtight container and keeps in the fridge for about 3 days.

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I hope you all get a chance to make this sweet and tangy mango salsa!