Mango Salsa Roja brightens any table with sweet, tangy mango, crisp red onion, and a touch of heat from jalapeño. It’s fresh, colorful, and quick to make. The salsa smells like ripe fruit and lime, tastes sweet with a sharp lime bite, and has a crisp, juicy texture. Try it with chips, grilled fish, or alongside a chilled drink like a mango peach lemonade for a sunny pairing: mango peach lemonade.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 80 kcal
- Protein: 1 g
- Carbohydrates: 18 g
- Fat: 0.2 g
- Fiber: 2 g
- Sugar: 15 g
- Sodium: 150 mg
Why Make This Mango Salsa Roja
This mango salsa is fast, bright, and full of flavor. It combines sweet mango with savory onion and fresh cilantro. Lime juice lifts the flavors and jalapeño adds a warm kick. It’s great for parties, weekday dinners, or a light snack. The texture is juicy and slightly chunky, and the color is a vivid red-gold that looks inviting on any plate.
How to Make Mango Salsa Roja
Make this salsa in minutes. Dice ripe mangoes for juicy chunks. Fine chop the red onion so each bite is balanced. Mince jalapeños to control the heat. Mix gently and let flavors meld for a few minutes before serving.
Ingredients:
- 2 ripe mangos, diced
- 1 small red onion, finely chopped
- 1-2 jalapeño peppers, minced (seeded if desired)
- 1 bunch of cilantro, chopped
- Juice of 2 limes
- Salt to taste
Directions:
Step 1: Preparation
Peel and dice the mangos into small, even pieces. Finely chop the red onion and mince the jalapeño(s). Chop the cilantro and squeeze the limes. Use a sharp knife to keep pieces neat and to reduce bruising of the mango.
Step 2: Mixing
In a medium bowl, combine the diced mangos, chopped red onion, minced jalapeño, and chopped cilantro. Pour the lime juice over the mix. Sprinkle salt over the top.
Step 3: Cooking
No cooking required. Stir gently to combine all ingredients. Taste and adjust salt or lime. Let the salsa sit at room temperature for 5–10 minutes to let flavors blend, or chill briefly if you prefer it cold.
Step 4: Finishing
Give the salsa a final stir. Add more chopped cilantro or a touch more lime if needed. Transfer to a serving bowl and serve with tortilla chips or spoon over tacos, grilled fish, or chicken.
How to Serve Mango Salsa Roja
Serve this salsa with warm tortilla chips as an appetizer. Spoon it over grilled shrimp, fish tacos, or roasted chicken for a pop of freshness. It also works as a topping for grilled pork or mixed into a grain bowl. For a bright meal, pair with a chilled beverage or a simple green salad.
How to Store Mango Salsa Roja
- Refrigerate in an airtight container for up to 2 days for best texture and flavor.
- For longer storage, freeze in a sealed container up to 1 month, but expect the mango texture to soften after thawing.
- To refresh refrigerated salsa, stir in a squeeze of fresh lime and a little extra cilantro before serving.
Expert Tips for Perfect Mango Salsa Roja
- Use ripe but firm mangos. Overripe mangos get mushy and make the salsa watery.
- Dice mango into even pieces so every bite is balanced.
- Taste as you go. Add salt and lime gradually to avoid overpowering the mango.
- Seed the jalapeño if you want milder heat. For more heat, include some seeds.
- Chop onion finely and rinse briefly in cold water if you find raw onion too sharp. Drain well before mixing.
- Let the salsa sit 5–10 minutes at room temperature to let flavors meld, but don’t let it sit too long or the mango will soften.
Delicious Variations
- Tropical Kick: Add diced pineapple and swap half the cilantro for chopped mint.
- Smoky Mango Roja: Stir in 1/2 teaspoon smoked paprika or char the mango briefly on a grill.
- Spicy-Mango: Use serrano peppers instead of jalapeño for more heat.
- Creamy Mango Salsa: Mix in 2 tablespoons plain yogurt or crema for a creamy texture.
- Black Bean Mango Salsa: Add 1 cup rinsed canned black beans and 1/2 cup corn for a heartier side.
Frequently Asked Questions
Q: How do I pick ripe mangos?
A: Gently squeeze the mango; it should give slightly but not be mushy. Smell the stem end — it should smell sweet. Avoid fruit with large dark soft spots.
Q: Can I make this salsa ahead of time?
A: Yes, you can make it up to 1 day ahead. Store it in the fridge in an airtight container. Stir and taste before serving; you may want to add fresh lime or cilantro to brighten it.
Q: Is this salsa gluten-free and vegan?
A: Yes. The basic recipe is both gluten-free and vegan.
Q: How spicy will this be with 1-2 jalapeños?
A: One jalapeño gives mild heat; two gives medium heat. Remove seeds and ribs to reduce heat. Test a small piece first to judge your comfort level.
Q: Can I use frozen mango?
A: Fresh is best for texture. If using frozen, thaw and drain excess liquid; the salsa will be softer and slightly more watery.
Q: What if my salsa is too salty?
A: Add more diced mango or a touch of honey and a squeeze of lime to balance the salt. You can also add more onion and cilantro to dilute the saltiness.
Q: Can I make a larger batch for a party?
A: Yes. Scale ingredients proportionally. Keep the salsa chilled and make fresh if possible within the day to maintain texture.
Conclusion
Mango Salsa Roja is a quick, colorful recipe that adds bright, sweet-tangy flavor to chips, tacos, and grilled dishes. It’s easy to make, fresh in taste, and flexible for many variations. For another fresh mango salsa idea that’s similar and easy to follow, see this Mango Pico de Gallo (Fresh and Easy Recipe) – Mango Pico de Gallo (Fresh and Easy Recipe) – Fifteen Spatulas. Give this simple recipe a try — it’s a sunny, crowd-pleasing choice that invites creativity.
Print
Mango Salsa Roja
- Total Time: 15
- Yield: 6 servings 1x
- Diet: Vegan
Description
A bright and refreshing mango salsa with sweet mango, crisp red onion, and a touch of heat from jalapeño. Perfect for chips, grilled fish, or as a topping for tacos.
Ingredients
- 2 ripe mangos, diced
- 1 small red onion, finely chopped
- 1–2 jalapeño peppers, minced (seeded if desired)
- 1 bunch of cilantro, chopped
- Juice of 2 limes
- Salt to taste
Instructions
- Peel and dice the mangos into small, even pieces. Finely chop the red onion and mince the jalapeño(s). Chop the cilantro and squeeze the limes.
- In a medium bowl, combine the diced mangos, chopped red onion, minced jalapeño, and chopped cilantro. Pour the lime juice over the mix and sprinkle salt over the top.
- No cooking required. Stir gently to combine all ingredients. Taste and adjust salt or lime. Let the salsa sit at room temperature for 5–10 minutes to let flavors blend, or chill briefly if you prefer it cold.
- Give the salsa a final stir. Add more chopped cilantro or a touch more lime if needed. Transfer to a serving bowl and serve with tortilla chips or over tacos, grilled fish, or chicken.
Notes
Use ripe but firm mangos for the best texture. Let the salsa sit to let the flavors meld, and stir in fresh lime and cilantro before serving if refrigerated.
- Prep Time: 15
- Category: Appetizer
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 15g
- Sodium: 150mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
