This vibrant mango salsa blends the sweetness of ripe mango with the tang of raw mango, balanced by heat from fresh chili and zesty lime for a bold, refreshing burst of summer flavour.
Add a splash of tropical flavour to your table with this mango salsa featuring ripe mango, raw mango, jalapenos and fresh garlic. It’s sweet, spicy, and slightly tart — an unforgettable mix of textures and tastes that works as a dip, topping, or side.
Ripe mango delivers natural sweetness, raw mango adds a tangy bite, while garlic and chili give this salsa a savory kick. It’s quick to prepare, full of color, and bursting with freshness — the kind of recipe you’ll turn to again and again, especially in these warmer months. This mango salsa can be used as a dip with nachos and chips or used to top tacos or any proteins, where it adds a burst of flavour.
It’s easy to make, naturally gluten-free and vegan, and works across cuisines — from Indian to Mexican to Mediterranean. Whether you’re hosting a summer party or meal prepping for the week, this salsa is a vibrant, flavour-packed essential.
Some Tips for Delicious Salsa
- Use ripe, but firm mangoes to avoid mushy salsa.
- Pick a green, sour raw mango — the tarter, the better.
- Grate garlic finely for even flavor distribution.
- Let it rest for at least 10 minutes so the ingredients meld.
- Adjust spice level by choosing your chili wisely — jalapeño for mild heat, red chili for bold flavour.
Serving Suggestions
- Classic Dip with Chips -Serve this salsa chilled with tortilla chips, papdi, or pita chips for a vibrant and healthy party starter.
- Taco Topping Extraordinaire – Spoon it generously over vegetarian, fish, shrimp, or chicken tacos. The acidity and sweetness cut through spice and fat perfectly.
- Grilled Paneer or Tofu Companion – Top grilled paneer tikka or tofu steaks with mango salsa to add color and contrast. A fantastic vegetarian pairing!
- Rice Bowl Booster – Layer onto rice or quinoa bowls alongside beans, avocado, and greens. It adds moisture, flavour, and a bright punch.
- Grilled Meats & Seafood – Serve alongside grilled chicken, lamb chops, or seared fish like snapper or salmon. The raw mango and lime juice enhance charred flavours.
Storing Instructions
- Refrigerator: Store the salsa in an airtight container for up to 3 days. Stir well before serving, as juices may settle.
- Freezing not recommended: The texture of mango, onion, and herbs will break down and become watery once thawed.
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Mango Salsa
Cuisine: Mexican, Fusion, South Asian, IndianDifficulty: Easy500
grams approx.15
minutesThis vibrant mango salsa blends the sweetness of ripe mango with the tang of raw mango, balanced by heat from fresh chili and zesty lime for a bold, refreshing burst of summer flavour.
Ingredients
200 g ripe mango, peeled and diced
100 g raw (green) mango, peeled and finely diced
60 g red onion, finely chopped
2 garlic cloves, finely minced or grated
1 red chili or jalapeño (approx. 10 g), finely chopped
50 g red bell pepper, diced (optional for crunch)
15 g fresh cilantro, chopped
30 ml lime juice (juice of 1 medium lime)
1/4 tsp Smoked Paprika, optional
Salt to taste
Directions
- In a medium mixing bowl, combine the ripe mango, raw mango, and red onion.
- Stir in the garlic, chili, and red bell pepper, if using.
- Add the cilantro, squeeze over the lime juice, and sprinkle in the salt and smoked paprika (if using).
- Gently toss until well mixed. Taste and adjust salt or lime as needed.
- Let the salsa sit for 10–15 minutes before serving to allow the flavours to come together.
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