Mango Salsa is a fresh mango and red pepper salsa dip. It is a versatile, vegan summer salsa that one can eat with burritos, rolls, nachos, or tortilla chips. This is an easy, one-bowl mango salsa dip recipe.
What is salsa?
Salsa is a rustic side dish originating in Mexico. Its main ingredient is tomato (try my fresh tomato salsa). Salsa is a real outburst of flavours. Unlike other sauces, salsa is not entirely smooth in texture. It has a chunky, coarse texture.
It is one of the best dips to scoop with chips or flavour the tacos.
There are a variety of salsa recipes and versions. It can be made with tomato, roasted corn, avocado, cucumber, red bell pepper, or fresh mango.
I am sharing an easy, gluten-free, vegan mango salsa recipe with the perfect balance of sweet and spicy flavours.
Mango red pepper salsa is a multi-purpose condiment made of ripe mangoes, red peppers, and other fresh flavours that are perfect for the summer season.
Base: The main ingredient of this salsa recipe is fresh, sweet, and ripe mangoes. Red pepper and green chilli make the salsa hot and spicy.
Herbs: Use either cilantro, basil, coriander, or parsley.
Dressing: Honey, lemon juice, salt, cayenne pepper, black pepper, or pure extra virgin olive oil can be added to make the salsa bit saucy.
How To Make Mango Salsa
Step 1: Choose some ripe, sweet mangoes. Peel and chop them into 1-inch cubes. (For every two mangoes, add one medium-sized red bell pepper. This is the proportion to be followed for the right flavour notes in the salsa.) Chop the bell pepper into small cubes as well. Add small red onion and a handful of finely chopped fresh herbs.
Step 2: For the seasoning of the salsa, whisk together lemon juice, salt, and any olive oil using a whisk or a fork. Now, pour the dressing over the salsa and gently toss the salsa. Cover with cling film or a lid and chill for 20-30 minutes before serving.
Serve mango pepper salsa with chips, nachos, grilled BBQ meats, or as a refreshing summer dipping sauce.
Layer it inside the burritos or tacos for a fresh riot of flavours.
Slice your favourite bread, grill it briefly, and top each slice with homemade mango pepper salsa.
You can store leftover salsa in an air tight container for 2 – 3 days.
More Mango Recipes
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Fresh Mango Salsa
- 2 Cup firm ripe mangoes, peeled and diced
- ½ Cup red bell pepper, seeded and diced
- ½ Cup red onion, finely chopped
- 1 – 2 jalapeno pepper or green chili fine chopped
- ¼ Cup fine chopped cilantro or coriander
- Juice of one lemon
- Salt to taste
- ¼ Cup extra virgin olive oil
- Combine diced mango, red bell pepper, onion, chili and cilantro in a bowl.
- Add salt. Mix and gently mash nicely using a fork.
- Pour olive oil, lemon juice and mix the salsa nicely. Taste and adjust the seasoning accordingly.
- Set the salsa aside for few minutes or keep in the fridge before serving for flavors to mature.
- Serve fresh mango salsa with nachos or chips.
- Try to use mangoes with a firm and sweet or semi-sweet pulp. Avoid using green/raw mangoes.
- After mixing dressing to the salsa I always keep it for 20 – 30 minutes aside or in the fridge for the flavors to mature.
- You can also replace mangoes with peaches if mangoes aren’t currently in season in your part of the world.
- Adjust the number of green chilies as per personal preference.
Khushboo Motihar says
Looks lipsmackingly delicious 🙂
Tempting. Love the pics. 🙂
Any substitute for red Capsicum?
Hina Gujral says
Skip it. Make purely mango salsa.
Michelle | Sift & Simmer says
This salsa looks so fresh and delicious! And I’ve got red pepper and mangoes on hand — can’t wait to try it ASAP! Thanks for sharing 🙂
Hina Gujral says
I am so happy to know that you really liked the recipe idea.