MANGO SALSA

Mango salsa is the sunny condiment that makes everything taste like summer: ripe diced mango with jalapeño, red onion, cilantro, mint, and a bright lime-olive oil dressing, finished with a whisper of chili flakes. Sweet, herbaceous, and gently spicy, it's excellent with coconut shrimp and superb over roasted or grilled fish. Five minutes of chopping, zero cooking.

SERVES 4-6

This simple salsa can be served with my coconut shrimp appetizer (Coconut Shrimp with Mango Salsa), and also is excellent with roasted or grilled fish.

INGREDIENTS

1 jalapeño, seeded and minced

1 ripe mango, peeled, pitted and diced

1 tbsp/10 g red onion, chopped

1 tbsp/3 g cilantro, chopped

½ tbsp mint, chopped

¼ tsp red chili flakes

1 tbsp/15 ml fresh lime juice

1 tbsp/15 ml extra-virgin olive oil

¼ tsp sea salt

⅛ tsp pepper

COOKING INSTRUCTIONS

Combine all salsa ingredients in a medium bowl. Adjust salt and pepper to taste.

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Pro Tips

• Choose a ripe mango that yields to gentle pressure — it should be sweet and juicy enough to carry the whole salsa without added sweetener.
• Seed and mince the jalapeño finely so the heat spreads evenly; nobody wants to hit a whole chili chunk in one bite.
• Chop the red onion small — just a tablespoon is called for, and its sharpness should be a background note, not the main event.
• Let the salsa sit 15 minutes before serving so the lime juice and chili flakes mingle with the mango's juices.
• Fresh mint is the unexpected touch here — it keeps the salsa tasting bright and cooling against the jalapeño's warmth.

Frequently Asked Questions

How long does mango salsa keep?

Best the day it's made. It holds about a day in the refrigerator, though the herbs darken and the mango softens over time.

Can I make it less spicy?

Easily — use half the jalapeño or skip the chili flakes entirely. The salsa's sweet-herby character shines either way.

What should I serve it with?

Coconut shrimp is the classic pairing here, and it's also excellent with roasted or grilled fish. Spoon it over grilled chicken for a quick tropical dinner.

Can I use frozen mango?

Not ideally — frozen mango turns weepy and soft when thawed. Fresh, ripe mango gives the salsa its signature juicy-but-firm texture.

Stav Kogan

MANGO SALSA

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Servings: 4 servings

Calories: 85

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 jalapeño, seeded and minced
• 1 ripe mango, peeled, pitted and diced
• 1 tbsp (10 g) red onion, chopped
• 1 tbsp (3 g) cilantro, chopped
• ½ tbsp mint, chopped
• ¼ tsp red chili flakes
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) extra-virgin olive oil
• ¼ tsp sea salt
• ⅛ tsp pepper

Method

 

1. COOKING INSTRUCTIONS Combine all salsa ingredients in a medium bowl.
2. Adjust salt and pepper to taste.

Nutrition

Calories: 85kcalCarbohydrates: 14gProtein: 1gFat: 4g

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