Looking for something sweet and spicy to put on tacos, on grilled chicken, or just to munch on?? Look no further! This Mango Salsa is perfect for the summer heat and adds so much flavor to any grilled food. It’s not traditional, it’s something different but so delicious you won’t be able to stop eating it!
When I think about summer I think of grilled meals, frozen margaritas, pool time, and this delicious mango salsa. I love making a batch of this to take the pool and eat with some tortilla chips. It is also divine on top of grilled chicken breast or grilled shrimp tacos. There’s really nothing like a sweet and savory mix with a little added heat. Another great thing about this recipe? It is so incredibly easy and quick to put together for a last minute gathering, potluck, or snack!
To be honest, I never grew up eating any kind of fruit-based salsa at all. I didn’t really have anything like it until my adult life. Sure, I grew up eating all kinds of fruit with Tajin/chili powder and even some cotija cheese crumbled on top, (don’t knock it until you try it). So the sweet and salty thing was always something I enjoyed. However, a salsa to snack on or top things with was new to me. I was hooked once I tried a mango salsa for the first time and couldn’t believe I had not had it before. It’s definitely not “traditional” in Mexican cuisine but, guess what?? Your girl is a proud Mexican-American who loves to add new things to the kitchen and break the traditional cooking expectations sometimes. It’s just fun and unexpected but always delicious!
This mango salsa only requires 6 ingredients, excluding salt, and you can add on extras if you’d like. For example, I am sure this would be equally delicious if you add fresh tomatoes and even avocadoes. Talk about freshness! As you guys know, (or may not know), I don’t like raw tomatoes or avocadoes. Yes, I said it and sue me if you wish. Such an unpopular opinion, especially coming from a Mexican family. Yes, I don’t like pico de gallo, (it has raw tomatoes). Yes, I don’t like guacamole, (it has avocadoes and usually raw tomatoes). I do eat ketchup, tomato sauce, and any kind of cooked tomato on my food. I get you might think I am crazy but I promise my recipes are all legit even without these minor details haha.
Seriously though, make a batch of this salsa and make sure you make enough to share because it will be gone before you know it. This recipe is Whole30 compliant, just eat with other veggies as a dip. Put it on top of lettuce tacos with some shrimp and a drizzle of my salsa verde. Great on grilled chicken breast or grilled fish. The possibilities for this salsa are endless. Whatever you choose to do with it you will not be disappointed, trust me!
- 3 mangoes chopped
- 1/4 red onion chopped
- 1/2 red bell pepper chopped
- 1-2 jalapenos diced. *see note
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt to taste. **see note
- Add everything in a large bowl and mix well. Season to taste. The flavors intensify if you refrigerate for a couple of hours.
This was fantastic! I used it for a topper on both chicken and meatloaf this week
So glad you liked this recipe, Tracy!