Mango Salsa with Tortilla Chips

After whipping up a batch of this vibrant mango salsa last weekend, our family barbecue transformed from ordinary to extraordinary! The sweet and tangy flavors burst onto our palates, perfectly complementing the crispy tortilla chips and grilled chicken we had on hand. Even my picky eaters, who usually shy away from anything remotely “spicy,” couldn’t get enough. The fresh cilantro and lime zest elevated the simple mango and onion base to something truly special. It’s safe to say, this recipe is a new family favorite, and I’m excited to share it with you!

Ingredients

• Ripe Mangoes: (3 large, diced) – The star of the show! Choose ripe but firm mangoes for the best texture and sweetness.
• Red Onion: (½ medium, finely diced) – Adds a sharp, pungent bite that balances the sweetness of the mango.
• Red Bell Pepper: (½ medium, finely diced) – Provides a sweet crunch and vibrant color to the salsa.
• Jalapeño Pepper: (1 small, seeded and minced) – Adds a touch of heat. Adjust the amount to your spice preference, or omit for a milder salsa. Remember to handle with care!
• Fresh Cilantro: (½ cup, chopped) – Lends a fresh, herbaceous flavor that is quintessential to salsa.
• Lime Juice: (¼ cup, freshly squeezed) – Brightens the flavors and adds acidity, crucial for balancing sweetness and heat.
• Salt: (½ teaspoon, or to taste) – Enhances all the flavors and brings them together.
• Tortilla Chips: (For serving) – Crispy and salty, the perfect vehicle for scooping up the delicious mango salsa.

Instructions

1. Prepare the Mangoes: Begin by carefully peeling the mangoes. The easiest way to do this is to stand the mango upright and slice down along each side of the flat seed. You’ll have two “cheeks” of mango flesh. Then, use a spoon to scoop out the remaining flesh around the seed. Dice the mango flesh into small, bite-sized pieces, about ¼ to ½ inch in size. Place the diced mango in a medium-sized mixing bowl.
2. Dice the Vegetables: Finely dice the red onion and red bell pepper. Aim for a similar size to the diced mango for consistent texture. Add these to the bowl with the mango.
3. Prepare the Jalapeño: Carefully slice the jalapeño pepper lengthwise. Remove the seeds and membranes using a spoon or knife (seeds and membranes contain most of the heat, so removing them will make the salsa milder). Mince the jalapeño very finely. If you prefer a spicier salsa, you can leave some seeds in, or even add a second jalapeño. Always wash your hands thoroughly with soap and water after handling jalapeños, and avoid touching your eyes! Add the minced jalapeño to the bowl.
4. Chop the Cilantro: Rinse the fresh cilantro thoroughly and pat it dry with paper towels. Finely chop the cilantro leaves and stems (tender stems are flavorful too!). Add the chopped cilantro to the bowl.
5. Add Lime Juice and Salt: Squeeze fresh lime juice over the ingredients in the bowl. This brightens the flavors and prevents the mango from browning. Sprinkle salt over the mixture.
6. Combine and Mix: Gently toss all the ingredients together in the bowl until everything is evenly distributed. Be careful not to mash the mango.
7. Taste and Adjust: Taste the salsa and adjust seasonings as needed. You might want to add a bit more lime juice for extra tang, more salt to enhance the flavors, or a pinch of sugar if your mangoes are not very sweet. If you want more heat, you can add a pinch of red pepper flakes or a few drops of your favorite hot sauce.
8. Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the mango salsa for at least 30 minutes before serving. This allows the flavors to meld together and intensifies the taste. Chilling also makes the salsa more refreshing, especially on a warm day.
9. Serve with Tortilla Chips: Serve the chilled mango salsa with your favorite tortilla chips. Enjoy immediately!

Nutrition Facts

(Per Serving, approximately ¼ cup)
(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Servings: Approximately 12
• Calories: 60-70 kcal
• Total Fat: 0.5g
• Vitamin C: 30% DV (Daily Value)
• Vitamin A: 15% DV (Daily Value)

This mango salsa is a relatively low-calorie, fat-free, and cholesterol-free option. It’s a good source of Vitamin C and Vitamin A, mainly from the mangoes and bell pepper. It’s also naturally vegan and gluten-free. Remember to consider the nutritional content of the tortilla chips you serve with it, as they can add significant calories and sodium.

Preparation Time

Quick and Easy Prep: This delightful mango salsa is incredibly quick to prepare, making it perfect for impromptu gatherings or when you need a flavorful appetizer in a hurry. From start to finish, including chopping the ingredients, you can have this salsa ready in just about 15-20 minutes. The chilling time (optional but recommended for 30 minutes or longer) further enhances the flavors, but even without chilling, it’s delicious and ready to enjoy. This recipe embodies fresh, flavorful, and fast – ideal for busy lifestyles and anyone craving a vibrant, healthy snack or side dish.

How to Serve

Mango salsa is incredibly versatile and goes beyond just being a dip for tortilla chips. Here are some delicious ways to serve it:

• Classic Appetizer:
  • Tortilla Chips: The most obvious and always satisfying choice! Serve with a generous bowl of your favorite tortilla chips for a party-pleasing appetizer. Choose different varieties of tortilla chips like blue corn, yellow corn, or even flavored chips for added interest.
  • Plantain Chips: For a tropical twist, serve with crispy plantain chips. The subtle sweetness of plantain chips complements the mango salsa beautifully.
• Topping for Grilled Dishes:
  • Grilled Fish or Chicken: Mango salsa is a fantastic topping for grilled fish like mahi-mahi, salmon, or cod. It adds a burst of freshness and sweetness that cuts through the richness of grilled meats and seafood. It also works wonderfully with grilled chicken or even tofu for a vegetarian option.
  • Tacos and Fajitas: Elevate your tacos and fajitas by adding a spoonful of mango salsa. It’s a vibrant alternative to traditional salsa and adds a tropical flair to your Mexican-inspired meals.
• Side Dish for Main Courses:
  • Black Beans and Rice: Serve mango salsa alongside black beans and rice for a complete and flavorful vegetarian meal. The salsa adds a refreshing contrast to the hearty beans and rice.
  • Quinoa Salad: Mix mango salsa into a quinoa salad for added flavor and moisture. It brightens up the salad and makes it more exciting.
• Creative and Unexpected Uses:
  • Bruschetta Topping: Spoon mango salsa over toasted baguette slices for a refreshing bruschetta appetizer. Drizzle with a balsamic glaze for an extra touch of elegance.
  • Salad Garnish: Add a dollop of mango salsa to green salads or avocado salads to add a burst of flavor and texture.
  • Burger or Sandwich Topping: For a unique twist, top your burgers or sandwiches with mango salsa instead of traditional condiments. It pairs especially well with grilled chicken or veggie burgers.
  • With Eggs: Try topping your scrambled eggs or omelets with mango salsa for a flavorful and colorful breakfast or brunch.

Additional Tips for Perfect Mango Salsa

1. Choose Ripe but Firm Mangoes: The key to great mango salsa is using mangoes that are ripe but still firm. Overripe mangoes will be too mushy and won’t hold their shape when diced. Look for mangoes that yield slightly to gentle pressure but are not overly soft. The skin should be vibrant and fragrant.
2. Taste Your Mangoes: Mangoes can vary in sweetness and acidity. Taste a piece of your mango before making the salsa. If it’s very sweet, you might want to add a bit more lime juice to balance the sweetness. If it’s not very sweet, a tiny pinch of sugar can enhance the flavor.
3. Adjust the Spice Level: Jalapeños can vary significantly in heat. Start with a small amount and taste the salsa before adding more. For a milder salsa, remove all the seeds and membranes from the jalapeño. For a spicier salsa, leave some seeds in or use a hotter pepper like serrano or habanero (use with extreme caution!). You can also add a pinch of red pepper flakes for extra heat.
4. Don’t Over-Process: When mixing the salsa, be gentle and avoid over-mixing or mashing the ingredients, especially the mango. You want to maintain the diced texture for the best eating experience.
5. Fresh is Best: Use the freshest ingredients possible for the best flavor. Freshly squeezed lime juice and freshly chopped cilantro make a huge difference compared to bottled lime juice or dried cilantro.
6. Make it Ahead (But Not Too Far): Mango salsa is best enjoyed fresh or within a few hours of making it. You can prepare it up to 4 hours in advance and store it in the refrigerator. However, the texture of the mango and other vegetables might soften slightly after a longer period. If making ahead, wait to add the cilantro until just before serving to keep it fresh and vibrant.
7. Experiment with Variations: Mango salsa is a versatile base. Feel free to experiment with different additions:
   • Pineapple: Add diced pineapple for extra tropical sweetness.
   • Avocado: Dice in some ripe avocado for creaminess (add right before serving as avocado can brown).
   • Corn: Grilled or roasted corn kernels add sweetness and texture.
   • Black Beans: Add cooked black beans for protein and heartiness.
   • Cucumber: Diced cucumber adds a refreshing crunch.
   • Different Herbs: Try adding mint or parsley alongside or instead of cilantro for a different flavor profile.
8. Proper Storage: Store leftover mango salsa in an airtight container in the refrigerator. It will keep for 2-3 days, but it’s best enjoyed within the first day or two for optimal freshness and texture. The salsa may release some liquid as it sits, which is normal. You can drain off excess liquid before serving if desired.

FAQ About Mango Salsa

Q1: Can I make mango salsa ahead of time?
A: Yes, you can make mango salsa ahead of time, but it’s best enjoyed fresh or within a few hours of preparation. You can prepare it up to 4 hours in advance and store it covered in the refrigerator. The flavors meld together nicely as it sits. However, the texture might soften slightly over time, and the cilantro is best added right before serving for maximum freshness.

Q2: How long does mango salsa last in the refrigerator?
A: Mango salsa will last for 2-3 days in an airtight container in the refrigerator. However, the texture and flavor are best within the first day or two. The mango and vegetables may soften slightly and release some liquid as it sits.

Q3: Can I freeze mango salsa?
A: Freezing mango salsa is not recommended. The texture of the mango and other vegetables will change significantly upon thawing, becoming mushy and watery. Fresh salsa is always best.

Q4: Is mango salsa spicy?
A: Mango salsa can be as spicy or mild as you like! The heat comes from the jalapeño pepper. For a mild salsa, remove all the seeds and membranes from the jalapeño, or use a milder pepper like poblano. For a spicier salsa, leave some seeds in the jalapeño, add more jalapeño, or use a hotter pepper like serrano. You can also add a pinch of red pepper flakes for extra heat.

Q5: What if I don’t like cilantro? Can I substitute it?
A: Yes, if you don’t like cilantro, you can substitute it with other fresh herbs. Good alternatives include fresh parsley, mint, or even basil. Each will give a slightly different flavor profile, but they can all work well in mango salsa. Mint can be particularly refreshing.

Q6: Can I use frozen mango for this recipe?
A: While fresh mango is highly recommended for the best texture and flavor, you can use frozen mango in a pinch. Make sure to thaw the frozen mango completely and drain off any excess liquid before dicing and using it in the salsa. The texture might be slightly softer than fresh mango, but it will still work.

Q7: What are some vegetarian main dishes that pair well with mango salsa?
A: Mango salsa is a fantastic accompaniment to many vegetarian main dishes. It pairs wonderfully with grilled halloumi cheese, black bean burgers, veggie tacos, quinoa bowls, grilled vegetables like zucchini and bell peppers, and dishes featuring sweet potatoes or corn. It adds a refreshing and vibrant element to vegetarian meals.

Q8: Can I add fruit other than mango to this salsa?
A: Absolutely! Mango salsa is a great base for experimenting with other fruits. Diced pineapple is a popular addition that complements mango beautifully. You could also try adding diced peaches, strawberries, or even kiwi for a different twist. Just ensure the fruits are ripe but firm to maintain texture in the salsa.

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