Mango Salsa is one of the easiest most delicious recipes you are going to make this summer. Be careful who you serve it to, they are likely to fall madly and uncontrollably in love with you. This Mango Salsa recipe is that good!
The thing you need to watch out for when making this Mango Salsa is the level of sweetness. If the mangoes are very ripe, the sweetness can become a little overwhelming. The cucumber is a great way to bring a little balance and also add that extra crunch.
This Mango Salsa is delicious with chips and your favorite guacamole (Abuela’s Guacamole we hope), or served with grilled fish, roasted chicken. Please see Ina Garten for the perfect Roast Chicken.
Now let’s salsa!
Mango SalsaCourse: SaucesCuisine: Cuban AmericanDifficulty: Easy
3 cups of mango, very finely diced (you will need about 3 mangos for this)
1 shallot or a half of a small red onion, very finely diced
1 small cucumber, finely diced
¼ cup of cilantro, finely chopped
Juice of 1-2 limes
Juice of 1 small tangerine
Salt and pepper
Optional – hot sauce
- In a small bowl, add all of the ingredients and mix together.
- Start by adding ¼ teaspoon of salt. Taste and adjust. Add more salt if you need to and some hot sauce if you’d like.
- Let the salsa sit in the fridge for at least 15 minutes before serving so the flavor intensifies and comes together.
- Serve with crispy corn chips or salty plantain chips. It will keep in the fridge for up to 2 days.