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Home » Appetizer and Snack Recipes » Mango Salsa Recipe

Published: Mar 23, 2023 | Modified: Mar 23, 2023 by Hina Gujral

Mango Salsa Recipe

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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.

A sweet and spicy vegan mango salsaPin

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.

A sweet and spicy vegan mango salsaPin

Salsa Ingredients

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.

A sweet and spicy vegan mango salsaPin
Step 1

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.

A sweet and spicy vegan mango salsaPin
Step 2

Serving Suggestion

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.

A sweet and spicy vegan mango salsaPin
Fresh Mango Salsa

More Mango Recipes

  • Mango Shrimp Salad
  • Mango Milkshake
  • Mango Ice Cream
  • Mango Iced Tea
  • Mango Mojito
  • Mango Lassi
  • Mango Dip

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If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

A sweet and spicy vegan mango salsaPin

Fresh Mango Salsa

Mango salsa is a chunky fresh mango and red pepper spiced gluten-free dip. This vegan mango salsa is an absolute summer delight. Learn how to make mango salsa in a few simple steps.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 372kcal
Author: Hina Gujral
  • Mixing Bowl
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Ingredients

  • 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

Instructions

  • 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.

Recipe Notes:

  • 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. 

Nutrition

Calories: 372kcal | Carbohydrates: 32g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Sodium: 7mg | Potassium: 477mg | Fiber: 5g | Sugar: 27g | Vitamin A: 3314IU | Vitamin C: 136mg | Calcium: 34mg | Iron: 1mg
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Reader Interactions

Comments

  1. Khushboo Motihar says

    May 16, 2014 at 8:45 am

    Looks lipsmackingly delicious 🙂

    munniofalltrades.blogspot.in

    Reply
  2. Indrani says

    May 17, 2014 at 5:30 am

    Tempting. Love the pics. 🙂

    Reply
  3. Vartika says

    June 29, 2019 at 8:42 am

    Any substitute for red Capsicum?

    Reply
    • Hina Gujral says

      July 01, 2019 at 10:03 am

      Skip it. Make purely mango salsa.

      Reply
  4. Michelle | Sift & Simmer says

    March 03, 2021 at 12:33 am

    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 🙂

    Reply
    • Hina Gujral says

      March 03, 2021 at 11:23 am

      I am so happy to know that you really liked the recipe idea.

      Reply

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Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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