This Easy Mango Salsa recipe is so simple. I LOVE IT. It takes just 10-15 minutes to make, and it’s really, really hard to mess up.
Anytime I see a mango, I am instantly transported to my childhood. We almost always had mangoes in our house, and to me, they just sing of sunshine and summer parties that my parents would throw with tons of family and friends. Mangoes (note: plural can be “mangos” or “mangoes”) are sweet and juicy, firmer than a soft ripe peach but perfectly ripe mangoes will almost melt in your mouth as soon as you take a bite.
So when the National Mango Board approached me to work with them, I jumped at the chance. If you haven’t tried mangoes yet, I urge you to put it on your summer bucket list. You can start by making my super Easy Mango Salsa.
Easy Mango Salsa
This Summer Mango Salsa recipe is such a simple salsa recipe. I LOVE IT. It takes just 10-15 minutes to make, and it’s really, really hard to mess up.
You just chop all of the ingredients and mix them together in a bowl, set it for a bit in the fridge so the main ingredients soak up that luscious lime juice, then serve. Simple!
How to tell when a mango is ripe
Now, you do want to make sure that the mango you choose is a ripe mango. How do you tell when a mango is ripe? When you pick up a mango, it should give slightly if you give it a very, very gentle squeeze. If the mango doesn’t give, it’s not ready; if it feels softer like a ripe peach or avocado, it’s ready. You can also tell by smell: ripe mangoes will give off a sweet smell when you smell around the stem. Because there are so many different types of mangoes, color is not necessarily an indication of ripeness. Many people think that the amount of redness in the skin indicates how ripe a mango is — and quite frankly, sometimes the ripest mangoes really do have more red on their skin — but in most cases, the red color usually just indicates how much sun that mango got.
My son, oddly enough, never had mango before he helped me with this salsa and he tried it. He loves it: the mango, and the salsa!
This salsa is fantastic as soon as it’s assembled, but I personally prefer to let it sit in the refrigerator for at least a couple of hours to allow the lime to soak into the tomatoes, onions, and mango.
Easy Mango Salsa
- 5 Roma tomatoes cut into little cubes
- 1 ripe mango cut into little cubes
- 1/2 cup red onion finely chopped
- 2 garlic cloves finely minced
- 2 Tablespoons cilantro finely chopped
- juice of 1 lime
- Combine all ingredients in a medium bowl.
- Serve immediately, or refrigerate for up to 24 hours to allow ingredients to marinade before serving.
Thanks to the National Mango Board for sponsoring this post. All opinions, recipes, and photos are, as always, my own.