This beautiful Mango Salsa Recipe is super easy to whip up and it’s incredibly versatile. It’s wonderful in so many different recipes and it will brighten up your summer barbecue or dinner party.
I wanted to get this recipe to you sooner rather than later. You see, I’ll be sending you to it often because I love it with so many things.
Summer’s around the corner, mango season has begun. I love celebrating this amazing tropical fruit! Mangoes are definitely one of my favorite foods on the planet, and they are the number one on my favorite fruits list! It really doesn’t get much better than a mango at the peak of its season.
Did you know the pit of a mango is flat? It’s true, and if you haven’t cut a mango before, it could be tricky. Check out my easy-to-follow photographic guide that takes you through the steps of How to Peel and Cut a Mango.
This spring or summer salsa is so fantastic is so versatile and can be used in so many delicious ways.
Uses for my Mango Salsa Recipe:
- Mixed into different types of salads (fruit salads, green salads).
- To top grilled meats, fish or poultry.
- For dipping chips, of course!
- To add to lettuce cups with other ingredients, or even on its own.
- On a pretty endive leaf as an hors d’ouevre or appetizer.
- As a condiment for tacos, burritos or tostadas.
- Dare I say, over ice cream? It’s been done. Really!
And then, my current favorite way to serve my mango salsa recipe: on top of my newest, favorite empenadas. These, my friends, are Plantain-Picadillo Empenadas and you will love them! They are a fun cooking project and well worth every minute of effort you put into them. The last time I served these was for a Cinco de Mayo get together, and almost every guest asked me for the recipe. I don’t mean to brag — just sharing so that you’re motivated to make them and then you will be the star.
Enjoy this Mango Salsa recipe with absolutely anything you’d like.
This beautiful Mango Salsa Recipe is super easy to whip up and it's incredibly versatile. It's wonderful in so many different recipes and it will brighten up your summer barbecue or dinner party.
*Makes about 2 cups
- 1 cup mango, chopped into a small dice (here's How to Cut a Mango)
- 1/3 cup red onion, chopped into a small dice
- 1/3 cup seeded tomatoes, chopped into a small dice
- 1/2 cup avocado, chopped into a small dice
- 1 tablespoon cilantro leaves, finely chopped
- 1 teaspoon chipotles in adobo sauce, finely chopped
- juice of 1 small lime
- salt and finely ground black pepper to taste
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Mix everything together in a medium-sized mixing bowl, and season to taste with the salt and pepper.
Wow, that looks amazing–the colors are extraordinary! I think we’ll try that with some mango or lime sorbet, thanks for sharing and congratulations on your new blog, look forward to more deliciousness!
Thank you, Leah!
Whenever I want a burst of color in my life, I just come to your blog. You make me smile, as your posts and your recipes are so full of life:) I am making fish today for dinner, and just happen to have two champagne mangoes in my fruit bowl. Husband is on his diet, and he is the only one allergic to mangoes, so the three of us can indulge in this beautiful salsa!
have a great week!
BTW, I am so happy you managed to attend the last FBLA! I had to work and was utterly bummed:(
Lana, YOU make me smile! Thank you! Yes, I’m so happy to be a part of FBLA, and missed seeing you at the last meet-up. I hope after you return from your travels we’ll connect at the next one. Hope you and your kids enjoyed your mangoes (Champagne Mangoes are my favorite!)