Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I think this recipe is wonderful. What I appreciate more is that the recipe was right there, without backstory. Well, that and I have all the ingredients . It turned out great!
Taste very fresh and its very colorful. Easy to make! Puts you in a good mood!
I made this for the 4th of July and it was a hit! Although I didn’t change any of the ingredients, I did cheat a little and used frozen mango chunks that I diced into smaller portions. It was still delicious! I could have eaten it by itself!
I am from AZ. and obviously love the heat. I made a large bowl of this added cut tomato, table spoon of Citrus Patron and then a habanero pepper, instead of the jalapeno and a little coarse salt. Perfecto! If you know your peppers Habanero peppers are about a 1000x’s more heat.
A perfect mango salsa. You do not need any other ingredients other than these. Very refreshing.
Simply delicious, especially with the beautiful ripe mangoes available now, early May, served as a side with a spicier grilled salmon and a side of smoked gouda, onion, tyme baby reds. Mixed green salad with a balsamic dressing. Delishl
I had peach/mango salsa from grocery store deli in Florida. Can’t find a recipe. How can I add necessary item to your peach or mango salsa recipes?
Hi, JudyAnn! I’d suggest using an equal mix of peaches and mangos, using either this recipe or our peach salsa. You might have to play with the ingredients a little to get the exact taste of the salsa you had in Florida. Good luck!
PEACH MANGO SALSA JudyAnn Harrell not sure you will see this. Here’s a recipe.
1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro
In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Soooo good I made it twice in one week! I was making your fish tacos (which are also delicious) and made this salsa as a side. My family loved it so much, I used my extra mangos at the end of the week to make more as an appetizer. Thank you Elise!
I used to make this for Whole Foods Market back in the day. Try topping a burger with it.
I add some pineapple and skip the lime juice….super yummy!
With homemade tortillas, panko breaded oven baked tilapia, shredded lettuce and mango salsa anda dollop of greek yogurt they were the best fishtacos for a Friday Lenten meal!
love these! thank you so much… they are a regular on our healthy meal rotation :)
I have made this salsa twice now to use for fish tacos, and it is awesome! Thank you *so* much for sharing :-)
Great Salsa recipe. And so healthy!
Could this salsa be canned? Would there be any adjustments to the recipe in terms of preserving it?
This is a fresh salsa, not a cooked salsa, so no, you would not can this salsa. ~Elise
I loved this salsa, it was delicious. I used it as the main flavoring in a couscous salad. I used this salsa, couscous, and black beans. It was a great light dinner.
THIS WAS DELICIOUS!!!! Soooo good….now only to try it paired with something other than my spoon!
This recipe was fantastic. I served it atop of grilled shrimp. I think next time I’ll puree about 1/3 of it and mix it in to have a little sauciness to it.
I have seen kiwi put in this salsa instead of cucumber. Give it a try it can give it a cooling effect!
Are mango salsa and mango chutney the same?
No, here’s our recipe for mango chutney. Our mango salsa is raw. Our mango chutney is cooked. ~Elise