Sweet and Spicy Mango Salsa

Mango Salsa

Here’s your quick fix for just about any summer cooking conundrum — make salsa.

This sweet-and-spicy condiment has been known to bring many bland, lifeless, and/or overcooked foods back from the dead (it’s super juicy and super flavorful!) and it has bailed many of us out of that awkward “I-forgot-that-I-promised-to-bring-something-to-your-barbecue-and-now-I’m-showing-up-empty-handed” situation (salsa is so easy to make!)

This mango salsa is one of my summertime favorites. I eat it out of halved avocados for light lunch (or a healthy snack) and I pile it on top of juicy pulled pork sandwiches and slow-cooked, carnitas-style tacos. If you’re more of a traditionalist, then just go ahead and scoop it up with tortilla chips — however you decide to use this salsa, I guarantee it will be love at first bite.

Sweet and Spicy Mango Salsa

  • Servings: 8-12
  • Difficulty: easy
  • Print

2 jalapeño peppers
4 small, sweet mangoes
1 small red bell pepper
½ of a small red onion
Handful of cilantro leaves
4 key limes (or 1-2 regular limes)
Salt, to taste

Preheat your broiler and put the jalapeño peppers on a baking sheet. Roast them in the broiler for 10-12 minutes, flipping them once halfway through their cook time, until they are blackened and blistered in some places. Then, put the jalapeños in a bowl and cover the bowl with plastic wrap. Leave the peppers to cool. (If you’re really in a pinch for time, skip this step — just seed and mince the peppers and add them to the salsa, raw.)

Meanwhile, dice the mangoes, red bell pepper, and red onion into small, evenly sized pieces. Place them into a bowl.

Rinse the cilantro leaves and pat them dry on a paper towel. Then, roughly chop them and add them to the bowl with the mango, bell pepper, and onion.

By this time, the jalapeños should be cool enough to handle. Peel their skin and scrape out their seeds. Discard the seeds and skin. Then, mince the roasted jalapeños and add them to the bowl of salsa ingredients. Stir all of the ingredients until combined.

Then, juice the limes into the bowl of salsa, adding just enough juice to coat the ingredients. Add salt, to taste.

More Ideas
A few of my favorite ways to add even more flavor to this salsa? Toss in a pinch of curry powder or chipotle powder. Or, top the salsa with raw, minced jalapeños.

looking into a bowl of mango salsa

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