Spicy Mango Salsa comes together quickly, for a spicy-sweet salsa that’s perfect for topping fish tacos, crunchy tortilla chips, or eating with a spoon!
I’m riding the summer high hardcore now, with the sun shining when the forecast says rain, and daily beach walks – what could be more summer living than that?
Let’s not forget what summer basically begs for: easy, quick, simple foods. It’s like our DNA changes and we’re drawn to lighting up a grill, putting some veggies on a skewer, or grabbing some organic brats and throwing them on that hot grill to hear them sizzle.
All it comes down to one thing: making dinner simple, easy, and delicious! Tell me I’m not the only one who feels that way? I love being able to grill something simple, serve up a flavorful side that comes together so easily you didn’t even realize you had to put any effort in at all, like this Spicy Mango Salsa.
(Except, for the sake of total disclosure, I don’t actually have a grill — yet. Unless a grill pan counts? Because it’s almost like grilling outside.)
Really, this all came about because Spicy Mango Salsa piled on top of fish tacos is perfection in my book! I made a huge batch for some fish tacos I was testing (and that are coming soon!) when I realized I couldn’t just eat it all without sharing the recipe with you! What kind of food blogger shenanigans would I be pulling then?
I love this Spicy Mango Salsa because it has two kinds of peppers – jalapeños and red hot peppers – which add an extra kick. Never fear, the sweetness of the mango, freshness of the cilantro, and mildly sweet flavor of the red bell peppers make it out of this world, and not too spicy. Just right spicy.
I’d love to see how you jazz up your dishes with Spicy Mango Salsa – served along side grilled chicken? Shrimp skewers? Taco night? Pita bread? PLEASE DO SHARE! And #forkinthekitchen or tag Fork in the Kitchen – or go ahead and send a snap! 🙂
Spicy Mango Salsa
- 4 mangoes, diced
- 1 small red onion, finely diced
- 1 jalapeno, seeds removed, diced
- 1 red hot pepper, seeds removed, diced
- 1 small red bell pepper, diced
- 1 lime, juiced
- ½ cup cilantro, roughly chopped
- Salt to taste
- Dice mango over bowl so it catches the juices*. Add the rest of the diced ingredients, lime juice, and salt to taste. Mix well. You can dig in right away or let the flavors meld together in the fridge (if you can resist digging in!).
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
*Check out this step-by-step tutorial from The Kitchn for how to cut mangoes effectively!