Mango Salsa with Jicama

There’s nothing quite like mango salsa, a sweet and spicy compliment to a wide variety of dishes. Our spin on mango salsa is a fresh, crunchy, and healthy combination featuring jicama, green apple, and fresh mangoes for a bright, summery flavor.

What is Mango Salsa?

Mango salsa is a version of classic Mexican salsa but with the addition of Mangoes. This recipe is a modern iteration of a sauce that’s been around since the time of the Aztecs. Aztec lords combined tomatoes with chili peppers, and ground squash seeds and served it on turkey, venison, lobster, and fish. In 1571, Alonso de Molina christened this spicy combination as “salsa.” In the years since, the salsa tradition found its way to the Caribbean, where cooking with fruit is expected. It’s likely there that mango salsa was born.

However it found us, we are grateful to the inventive Aztecs for the delicious and easy salsa recipes we enjoy today.

Why You'll Love Our Easy Mango Salsa Recipe

It's extremely versatile. Use it as a topping for tacos, enchiladas, chimichangas, salads, or any protein. Enjoy it with tortilla chips, or on toast like a bruschetta. Layer the salsa on a sandwich or use it to add a fresh element to your stew. Add or subtract ingredients depending on your taste.

Easy as can be. It does not get any easier to make something fresh and homemade and enjoy all the flavors of salsa. the hardest part of this recipe is all the chopping, which frankly I find therapeutic.

A unique twist. More fun than a traditional tomato-based or tomatillo salsa, this delicious and flavorful mango salsa will be outside of the norm for most and will impress your guests while adding depth and interest to your food.

Ingredients for Mango Salsa

• Diced Jicama. The flesh of ripe jicama should be white and crisp.
• Mangoes. To make sure you are getting ripe mangos, give each one a little squeeze. It should give slightly to your hand pressure without squishiness. If it is too firm to mold to your hand with pressure, it is not ready to eat.
• Granny Smith Apple. These are green apples, mostly sour, which are used heavily in cooking and baking.
• Chili Lime Seasoning. Our secret is this hit of chili lime seasoning, but if it’s not available, swap it out with prepared chili powder and a touch of fresh lime, or even taco seasoning.
• Chopped Fresh Cilantro. Look for leaves that are still a little perky with no browning on the edges or a wilted appearance.
• Lime Juice. Or fresh lemon juice. To taste. Do your best to use freshly squeezed juice, it is so much better than bottled juice. It also helps keep the jicama from turning.
• Salt. To Taste.

How to Make Mango Salsa

This salsa is best served cold, so starting with chilled ingredients is smart but not strictly necessary. You will need a large bowl. Start by getting everything chopped and diced small enough that it's perfect for dipping on chips. Then mix everything really well. Refrigerate until serving.

Variations

Our fresh mango salsa recipe can be adapted to your taste. Here are some ingredients others have added and enjoyed. We do not recommend adding them all at once.

• Corn
• Jalapeño
• Pineapple
• Peaches
• Red Bell Pepper
• Avocado
• Red Onion
• Black Beans. Drained and rinsed.

Tips for the Best Mango Salsa

• Jicama can be peeled, cut, and stored for 2-3 days in a container in the refrigerator. Just remember to squeeze some fresh lime or lemon before storing it to keep it fresh.
• For premium freshness, cut the mango into cubes just before serving.
• Make sure to chop or dice every ingredient to the same size for the best results. Knife cuts matter more with soup and salsa than almost anything else.
• After a few days, drain off the extra juice to enjoy the salsa without making your chips or taco soggy.

How to Serve Mango Salsa

A perfect and healthy addition to a BBQ, or a yummy topping on your tacos or favorite protein are both excellent ways to enjoy this salsa recipe. It's also amazing on tacos, with warm tortilla chips, and as a spread on toast.

Frequently Asked Questions

Can Mango Salsa be made ahead of time?

Yes. Make and refrigerate the salsa up to one day in advance. For best results, cube and add the mango right before serving.

Can you freeze Mango Salsa?

No. We would not recommend freezing mango salsa. It will become too soggy when defrosted.

How do you cut mango for salsa?

Peel and dice the mango into bite-sized cubes. You should approach it like you would a potato.

What to do with Leftovers

Keep your leftover mango salsa in a sealed, airtight container in the fridge for up to 3 days.

More Great Salsa Recipes

• The Best Tomatillo Salsa Verde
• Fresh Summer Corn Salsa
• Tostones with Black Bean Salsa
• King Oyster Mushroom & Mango Avocado Salsa Cups

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