Sweet, salty, acidic, colourful, and fun – this Chilli Mango Salsa is the epitome of summer. With only 5 minutes and 6 ingredients, you can elevate your tacos, burrito bowls or chips and dip game infinitely. It’s a classic pairing with any Mexican fish flavours, but also does well with chicken, pork or tofu dishes. Customize this by swapping or adding tomatoes for some colour, cucumber for freshness, tajin for spicy acidity or avocado for creaminess. Whatever you’ve got in the pantry – make it your own!
What you need
Ingredients
4 SERVINGS
1 cup mango, diced
¼ red onion, diced
½ red chilli or jalapeno, diced
¼ cup coriander, chopped
1 lime, zested and juiced
Salt, to taste
Preparation
Step 1
Add all ingredients to a small bowl.
Step 2
Stir and season with as much salt and lime as preferred. Let sit for a few minutes (up to a few hours) for flavours to incorporate.
✨ RECIPE NOTES ✨
- MANGO: When in season, mango takes the title of the sweetest, juiciest and most delicious fruits in existence. In off-season, mango is sour and incredibly expensive. The solution? Frozen mango – available and affordable all year round, it can be diced up then left to thaw with other salsa ingredients.
- CHILLI: If you like your salsa with a bit more punch, use a Birdseye chilli to dial up the heat. If you like a medium, citrus-y hit, use a jalapeno. If you’re after a more mild take, you can even just use a red or green capsicum here. This still adds colour and a little crunch to your salsa so you don’t miss out on too much!
- SALT & LIME: As always, the seasoning here is a suggestion as this will depend on the sweetness of the mango, sharpness of the onion and spiciness of the chilli you choose. Taste and add more (or less) as you please!
- STORAGE: There won’t be any left of this salsa – we can basically guarantee it. But if you’ve somehow not made it through in a single helping, you can store this salsa in an air-tight container in the fridge for about 3 days. It will taste best on day one!
