My Sweet & Spicy Mango Salsa is delicious served with your favorite meats like grilled salmon, steaks, and pork chops or even piled onto fish tacos.
It’s National Farmer’s Market Week which means we have teamed up with some of our food blogger friends to bring you lots of farm-to-table recipes. The recipe list is near the end so keep scrolling for more.
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Table of Contents
- How To Select A Ripe Mango
- Prepare The Ingredients
- Making The Mango Salsa
- Storing Your Fruit Salsa
- Serve Your Mango Salsa With Any of These Dishes
- Red Bell Pepper
- Purple onion
- Lime juice
- Salt and Pepper
Our Honey Sweet Peach Mango Salsa recipe skips the spicy and showcases peaches. We like to pile it on top of grilled pork chops.
How To Select A Ripe Mango
Selecting a ripe Mango is a little tricky because the color isn’t your only clue.
The mango should be in some stage of orange or yellow coloring but not all green when it is ripening. Red does not necessarily mean ripe with the mango. Certain varieties have different colors when ripe so be sure to also check the texture and smell.
It is a bit like finding the perfect avocado which takes some practice. You want to give it a gentle squeeze to feel for just the right amount of softness. Just a little squishy, not too much.
A ripe avocado will emit a bit of a fruity aroma near the stem.
Prepare The Ingredients
Peel and Chop
Peel and chop the Mango into small bite-size chunks. You can peel first then cut the mango into about three pieces before cutting it into chunks.
Slice the top of the bell pepper and remove the seeds. Then cut down the sides to lay the whole pepper open and cut into strips. I always cut away the white membrane. Once you have cut it into strips then you can chop it into small pieces for your salsa recipe.
Dice a red onion then mince jalapeno and chop the fresh cilantro. You are almost there. This recipe is fun to make with all the slicing, chopping, and mincing. You get to practice your culinary skills. You need a good set of cutting boards for this recipe like this one.
Making The Mango Salsa
Once you are done with your peeling, cutting, and chopping it is time to make the salsa.
Dump all of your ingredients into a pretty non-reactive bowl. Sprinkle with salt and pepper, and stir. All done. I dare you not to taste it right now. It’s impossible not to, isn’t it?
Storing Your Fruit Salsa
You can cover your fruity salsa and store it in the refrigerator for a couple of days. Be sure to give it a good stir before eating as the juices all sink to the bottom. After the first day, the fruit will become less firm and pretty so I personally prefer to make and serve it on the same day.
Is salsa freezer safe?
Freezing fruit is tricky because it becomes mushy after it has been cut up. For that reason, I do not recommend freezing. However, if you don’t mind having onion, bell peppers, cilantro, and jalapeno in your Smoothie freeze the leftovers and use them to make a fruit smoothie.
Serve Your Mango Salsa With Any of These Dishes
- Mexican Night Easy Shrimp Tacos
- Guacamole lovers enjoy piling Mango Salsa on this Easy Guacamole Recipe
- Grilled meat like these Herb Rubbed Pork Chops
- Grilled Marinated Steaks
- Baked Lemon Pepper Tilapia
- Iron Skillet Parmesan Italian Crusted Salmon
- 2 medium mangos, peeled and chopped small
- 1 medium red bell pepper, chopped small
- ½ medium purple onion, diced small
- ½ medium jalapeno, finely minced
- 3 Tbsp. fresh cilantro, finely chopped
- 2 Tbsp. fresh lime juice
- Salt and Black pepper, to taste
Combine prepared mango, bell pepper, red onion, jalapeno, cilantro, and fresh lime juice in a medium bowl. Season with salt and black pepper, to
taste, and stir to combine.
Serve and Enjoy!
Use a non-reactive bowl due to acidic ingredients. We recommend glass, ceramic, plastic or stainless steel.
I like to use a wooden spoon for mixing fruit salsa recipes.
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