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Mango Salsa

BY Kevin Lee Jacobs | June 15, 2019 31 Comments

Jump to Recipe Print Recipe

Last updated on September 8th, 2019

Mango Salsa: My easy recipeLast weekend, Mr. Fox and I ordered “Grilled Salmon with Mango Salsa” at a local eatery. The salmon was good, but oh — the salsa! It was savory. And sweet. Also, it was lit with just a spark of jalapeno heat. I couldn’t wait to reproduce this colorful condiment in my very own kitchen.

Mango Salsa: Ingredient #1: red onionGrab a small or medium red onion…

dice the red onionAnd dice it finely.

Although I diced my onion (and all subsequent ingredients in this recipe) with a sharp knife, you could certainly take the easy road and dice your veggies with a nifty dicing gadget. I used such an inexpensive dicing device when I made Pico de Gallo for you last summer.

Ingredient #2: cucumberNext, fetch an English cucumber (or, use any cucumber from your garden or supermarket)…

seeding the cucumberAnd peel it and seed it. To seed a cucumber, first cut it lengthwise in half, and then drag the tip of a spoon along each half to remove the seeds in one fell swoop.

Mango Salsa ingredient #3: jalapeno pepperOnto the jalapeno!

remove ribs and seeds from jalapenoRemove the ends of the pepper, and then cut it in half and remove the ribs and seeds. (Or, go ahead and include some of the ribs and seeds — they’ll give your salsa a little kick!)

diced jalapenoFinely dice the jalapeno.

ripe mangoAnd here’s the star of our show: a perfectly ripe mango.

the peeled mangoPeel the fruit…

mango with bottom removedAnd then cut off a small sliver from the bottom so the mango will stand upright.

mango slicesThen cut off 1/4-inch-thick slabs of fruit.

the diced mangoFinely dice the mango slabs.

a bunch of cilantroNow grab a bunch of cilantro…

coarsely chop the cilantroAnd coarsely chop it.

stirring the mango salsaThrow all of the ingredients into a bowl, and toss to mix.

salt the salsaNow stir in a nice pinch of salt…

add lime juiceAnd the juice of one lime.

cover with plastic wrap and chillThen cover the bowl with plastic wrap, and pop it in the fridge for several hours. This way, the flavors will meld and intensify.

tasting the salsaYou can serve the salsa as-is on tortilla chips, or as a topping for tacos and the like.

mango salsa on a tortilla chipYUM.

mango salsa on baked salmonLast night, I spooned this salsa over some baked salmon fillets. ‘Twas heavenly!

Print Recipe
4.84 from 6 votes

Mango Salsa

A surprisingly good condiment for tortilla chips, tacos, and grilled or baked salmon fillets.
Prep Time10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: salsa, mango,
Servings: 10 (enough for a party)

Ingredients

  • 1 medium-size red onion, finely diced
  • 1 medium-size cucumber, peeled, seeded, and finely diced
  • 1 jalapeno pepper, seeded and finely diced include some seeds for heat
  • 1 mango, peeled and finely diced
  • 1 bunch cilantro, coarsely chopped
  • 1/2 teaspoon salt, or to taste
  • The juice of 1 lime

Instructions

  • Put all of the ingredients in a bowl; toss with a spoon to mix. Taste carefully for seasoning, adding more salt and/or lime juice as necessary.
  • Refrigerate for at least one hour so that flavors can meld and intensify.
  • Serve as an appetizer for tortilla chips or as a topping for tacos or baked or grilled salmon fillets.

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Comments

  1. 1

    Neil says

    June 15, 2019 at 1:58 pm

    I could see adding pineapple and grated ginger to this too….

  2. 2

    Kevin Lee Jacobs says

    June 15, 2019 at 3:58 pm

    Hi Neil – Mango Salsa invites all kinds of variations. If you make yours with pineapple and ginger, let me know how the final product turns out for you!

  3. 3

    Neil says

    June 15, 2019 at 6:02 pm

    I’ve made a pineapple, mango, ginger, garlic apple sauce many times: sweet, tangy, tart, and goes really well with slowly roasted pork shoulder. Dice, mince or grate the ingredients, simmer until soft, and mash until an apple-sauce consistency: not smooth, but a few gentle lumps. I usually use about equal amounts of apple, pineapple and mango, a clove of garlic and a thumb of ginger.
    Serve hot or cooled.

  4. 4

    Amy says

    June 16, 2019 at 8:36 am

    Yum! Mangoes and jalapenos on my shopping list!

  5. 5

    Janis says

    June 16, 2019 at 8:40 am

    My husband will delight in this – anything with mangoes. Thx, Kev!

  6. 6

    Barbara says

    June 16, 2019 at 9:20 am

    The rice looks amazing with the salmon as well. Any chance you could share that recipe too?

    Like others, this is on my “to do” list. Maybe tonight, for Father’s Day!

  7. 7

    Kevin Lee Jacobs says

    June 16, 2019 at 11:02 am

    Hi Barbara – The salmon dinner was so, so good. To make it, I took some 5-ounce center cut salmon fillets, and seasoned them with salt and pepper. Then I baked the fillets for exactly 10 minutes at 425°F. While the salmon baked, I heated a bag of store-bought frozen brown rice in the microwave. Then I put a bed of brown rice on each plate, added the salmon fillet, and topped it with the mango salsa. Easy! (And again, delicious!)

  8. 8

    Marzee Carnes says

    June 16, 2019 at 2:11 pm

    I have had mango salsa with mahi-mahi many times. So, So good!

  9. 9

    Cecile Graven says

    June 16, 2019 at 4:06 pm

    5 stars
    In any (jalapena)pepper not the seeds are the ‘hottest’ but the ribs.

  10. 10

    Joan S says

    June 16, 2019 at 4:28 pm

    Always a treat to receive your email on a Sunday.
    Joan S.

  11. 11

    Janet says

    June 16, 2019 at 5:30 pm

    I added about a cup of pepitas to the mango salsa and it added a nice texture since my mango was a bit ripe and soft. Thanks for the recipe!

  12. 12

    badger gardener says

    June 16, 2019 at 6:30 pm

    I adore mangoes but I am such a bad judge of their ripeness. Nonetheless, I will be making this as soon as I think I have a ripe one.

  13. 13

    JK Collins says

    June 16, 2019 at 8:38 pm

    I’ve been known to keep a bag of mango pieces in my freezer for when I need a taste of summer in winter. I just chop them up and add to Pico de Gallo for a quick wintertime hack for mango salsa!

  14. 14

    Julie R says

    June 16, 2019 at 9:03 pm

    This salsa looks SO yummy. I’ve made several salsas, including tomato, pineapple, radish and bean. Next I will try this mango salsa. This salsa does look like it would go nicely with the fish and rice.

  15. 15

    Erika Kolecki says

    June 17, 2019 at 8:17 am

    Hi Kevin,
    I’m one of those unfortunate souls who can’t stand cilantro. Tastes loike soap. What would be a good substitute? Parsley, Basil….?

  16. 16

    Kevin Lee Jacobs says

    June 17, 2019 at 8:42 am

    Hi badger gardener – In a pinch you could swap the mango with peaches. Even canned peaches (2 28-ounce cans, sliced and diced) will work!

    Hi Erika – There was a time when I despised cilantro. Now I love it! In any event, you could certainly substitute parsley for the cilantro. Enjoy!

  17. 17

    Debbie - MountainMama says

    June 18, 2019 at 12:08 pm

    I made a big batch of pineapple salsa as well as mango chutney last summer when both pineapples and mangos were on sale – it was fabulous all winter long (I canned it.) As a bonus I didn’t have to buy either salsa or chutney all winter, and I still have a few jars left!

  18. 18

    Dorothy R Fuller says

    June 19, 2019 at 9:43 pm

    I just made this and it is nothing but DELICIOUS. I even put some in a little dish and just ate it!! Love your receipts. Kep them coming.

  19. 19

    Pat says

    June 19, 2019 at 10:14 pm

    5 stars
    This is a wonderful salsa for salmon or halibut which is in season here in the PNWest. You mentioned serving it with tortilla chips. I’ve added drained, rinsed black beans to the salsa and served with those Scooper tortilla chips. A meal in itself.

  20. 20

    lise says

    June 23, 2019 at 8:40 am

    5 stars
    I made this , for 3 people, and put it as a side dish for my salmon. Everyone just ohh’d and aw’d about it.. it was Delicious. Will make it again! thank you Kevin
    lise

  21. 21

    Kevin Lee Jacobs says

    June 23, 2019 at 8:50 am

    Hi Dorothy, Pat, and Lise – Thanks for posting your reviews. So glad you enjoyed the salsa!

  22. 22

    Jesse says

    June 23, 2019 at 9:31 pm

    Mango is traditionally served with fresh fish tacos here in South Texas and by our neighbors South of the Border. We serve it often. I add finely chopped green cabbage and chopped parsley, Trader Joe sweet chile sauce and it is like slaw. Some people use fresh cilantro instead of parsley but I don’t like cilantro. NO hot peppers such as jalapeno. Julia Child said you can eat food or you can eat peppers, but not both because if you eat peppers you can’t taste the food. I agree!
    Mangos are cheap here, I bought some large ones this week for 33 cents each and they are delicious. I made mango salsa and had it with fillet of fresh cod last night. Mangos freeze very well. So when large mangoes are 33 cents each and rock hard as baseballs peaches with no aroma or flavor are $3 .99 a pound and up, the choice is obvious. I plan to make a mango cobbler tomorrow and see how that turns out. Will require very little if any sugar. Will add a little ginger and cardamon and Ceylon cinnamon to the mangos.

  23. 23

    Jesse says

    June 23, 2019 at 9:40 pm

    4 stars
    PS regarding mango cobbler or any cobbler. Please make a REAL cobbler with pie crust, NOT with the make your own crust recipe which is not crust at all but mushy bread and horrible. It is more like a pancake, and it nothing like cobbler pie crust. I use a bottom pie crust and lattice pie crust on the top. If you get a never fail pie crust recipe stay with it and you can’t go wrong. Pie crust is easy to make.

  24. 24

    Linda says

    June 23, 2019 at 10:31 pm

    You cooks are just amazing! It is an art form!

  25. 25

    Becky says

    June 25, 2019 at 7:03 pm

    This was insanely delicious! I grilled some yellowfin tuna steaks and cooked a package of coconut jasmine rice in the microwave. Such a simple, filling, and healthy summertime meal. Oh, yes, and we enjoyed some sangria with the meal. Too bad you couldn’t have joined us! 😉

  26. 26

    Becky says

    June 25, 2019 at 7:05 pm

    5 stars
    Oops, forgot the rating.

  27. 27

    Kevin Lee Jacobs says

    June 25, 2019 at 7:26 pm

    Hi Becky – I would have loved your dinner of Grilled Tuna with Mango Salsa. Thanks so much for the 5 stars!

  28. 28

    arj says

    June 26, 2019 at 7:48 pm

    5 stars
    Y’all, this salsa is so good and came together so easily. I swapped the cuke for a green pepper because that’s what I had on hand, but I loved it and think I’ll stick to it. I served this with grilled shrimp tacos and it was a hit! Thanks for a great, easy, and versatile recipe.

  29. 29

    Kevin Lee Jacobs says

    June 26, 2019 at 8:23 pm

    Hi arj – Thanks for the 5 stars! So glad the recipe worked out for you. I’ll have to try the salsa on grilled shrimp tacos!

  30. 30

    Suzi Fox says

    April 25, 2021 at 1:17 pm

    Your posts and recipes always make me happy. Thanks so much. Im in Florida and Mangos in June are my favorite.

  31. 31

    Kevin Lee Jacobs says

    April 25, 2021 at 3:02 pm

    Hi Suzi – Thank you so much!

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