Elevate your taste buds with our Salsa de Mango recipe—a vibrant fusion of sweet and tangy flavors that promises to add a tropical twist to your favorite dishes.
Salsa de Mango isn't just a condiment; it's a taste of summer trapped in a bowl. This vibrant medley of fresh, ripe mangoes, and tangy citrus captures the essence of sunshine and warmth, offering a burst of refreshing sweetness alongside a subtle bite.
Whether served with chips for dipping, spooned over grilled fish, or used as a vibrant topping for tacos, Salsa de Mango embodies the exuberant spirit of Latin American cuisine. It's a versatile condiment that can liven up any dish, adding a tropical twist with its unique flavor profile.
This simple recipe doesn't require hours in the kitchen; it's all about celebrating the freshness and vibrancy of its ingredients. So, gather your summer essentials, chop, mix, and transport yourself to a sun-drenched paradise with every bite.
This salsa de mango complements my other recipe perfectly like Chicken Inasal recipe, making it a great pairing worth trying.
🥘Ingredients
Here are the ingredients for your Salsa de Mango:
- Mangoes, peeled and diced: Choose mangoes with vibrant color and a slight give when pressed.
- Cucumber: For cooling and crunch effect.
- Tomatoes, seeded and diced. Use ripe tomatoes for a sweeter flavor, adjusting the amount based on your preference for a more dominant tomato profile.
- Red onion, finely diced: Adds a sharp, balancing flavor. Adjust the amount to your spice preference.
- Jalapeños, seeded and finely diced: Provides a subtle heat, adjust this ingredient based on your desired spice level. (optional)
- Fresh cilantro, chopped: Infuses a fresh, herbaceous aroma and citrusy note.
- Lime juice: Brightens the flavors and adds a touch of acidity. Alternatively, you can use lemon or calamansi.
- Salt to taste: Enhances the overall flavor profile.
See recipe card for quantities.
🔪How to Make Salsa de Mango
Here's how to whip up your refreshing Salsa de Mango:
- Gather your sunshine: Peel and dice the mangoes into bite-sized pieces. Remember, riper mangoes offer deeper sweetness.
- Spice it up (optional): Finely dice your jalapeños, removing the seeds if you prefer a milder salsa. Start with one for a subtle kick and add more for heat seekers.
- Add the crunch: Finely dice the red onion, tomato and cucumber for texture and a touch of sweetness.
- Herbs: Chop the fresh cilantro, releasing its vibrant aroma.
- Mix it all up: In a large bowl, combine the mangoes, tomatoes, onion, cucumber, jalapeño (if using), and cilantro.
- Citrusy kiss: Squeeze the juice of one lime over the mixture, brightening the flavors.
- Season to perfection: Sprinkle with salt to taste, adjusting according to your preference.
- Let it mingle: Allow the flavors to meld for at least 15 minutes before serving. The longer it sits, the more the flavors come together.
And there you have it! Your Salsa de Mango is ready to transport you to a tropical paradise with every bite. Serve it with chips, top your tacos, or use it as a vibrant sauce for grilled fish or chicken. Enjoy the sunshine in every mouthful!
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📖Substitutions
While the classic combo of mango, onion, cucumber, tomato, jalapeño, and cilantro sings in this salsa, you can definitely substitute for variety or based on what you have on hand:
Fruity Swaps:
- Mango Magic: Instead of mangoes, try pineapple, for a different tropical twist. Adjust sweetness based on the chosen fruit.
- Citrus Kick: Add grapefruit or orange segments for a tangy and refreshing variation.
Veggie Versatility:
- Cucumber Crunch: Swap cucumber with chopped green bell pepper for a similar textural contrast and a slightly sweeter flavor.
- Jalapeño Heat: If you don't have jalapeños, use serrano peppers for a similar heat level, or milder poblano peppers for a subtle kick. Adjust quantity accordingly.
- Herb Haven: Don't have cilantro? Fresh parsley or mint offer refreshing alternatives, though they contribute different flavor profiles.
Adding Depth:
- Tomato Twist: While it changes the character of the salsa, adding diced tomatoes provides a savory and tangy dimension. Opt for sweeter roma tomatoes and adjust their quantity based on preference.
- Aromatic Adventure: Infuse a pinch of ground cumin for a deeper, earthy complexity.
👉Storage
Here's how to store your Salsa de Mango to keep it fresh and delicious:
- Transfer leftovers: Once you've enjoyed your salsa, move any remaining portion to an airtight container. Glass jars with tight-fitting lids are ideal to prevent oxidation and maintain flavor.
- Refrigerate promptly: Don't leave the salsa at room temperature for extended periods. Store it in the refrigerator within 2 hours of preparation.
- Maximize freshness: For optimal taste and texture, consume your salsa within 2-3 days. The longer it sits, the more the flavors might blend and the cucumber (if used) may lose its crunch.
❓FAQ
es, frozen mango can be used if fresh mangoes are not available. Thaw the mangoes before using and drain any excess liquid.
Salsa de Mango pairs well with grilled chicken, fish tacos, shrimp skewers, or as a topping for salads and rice bowls. It can also be served as a dip with tortilla chips or alongside grilled vegetables.
Yes, Salsa de Mango can be made ahead of time and stored in the refrigerator until ready to serve. The flavors will continue to develop over time, enhancing the overall taste of the salsa.
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📋 Recipe
Salsa De Mango
Ingredients
- 2 ripe mangoes peeled and diced
- 1 cucumber peeled (optional) and diced
- 2 ripe tomatoes seeded and diced
- 1 small red onion finely diced
- 1-2 jalapeños seeded and finely diced (optional)
- ¼ cup fresh cilantro chopped
- Juice of 1 lime or lemon/calamansi
- Salt to taste
Instructions
- Prepare Ingredients: Peel and dice mangoes, cucumber, and tomatoes. Finely dice red onion and jalapeños (if using). Chop cilantro.
- Combine: In a large bowl, combine all the prepared ingredients.
- Add Lime Juice and Salt: Squeeze lime juice over the mixture and add salt to taste.
- Mix and Serve: Gently mix all ingredients together. Serve immediately or refrigerate for an hour before serving.
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