With Cinco de Mayo just around the corner, we thought we’d share some of our favorite Mexican recipes re-made with a lighter twist. We’re starting off with this mango salsa recipe, which is just as delicious as classic salsa, but with much less sodium than the store-bought version.
Mangoes are generally at their peak during the month of May, making a mango salsa recipe like this the perfect way to utilize ripe, sweet mangoes. It just so happens that mangoes also tend to pair incredibly well with Mexican entrées, which is fitting as the Mexican holiday of Cinco de Mayo (May 5th) also occurs around the time mangos are at their best.
This mango salsa recipe is much healthier than your average, store-bought tub of salsa because it’s not only fresh and homemade, but it lacks the sodium that’s typically found in classic salsa recipes. The mango also adds a unique, vibrant quality to the salsa that feels intrinsically appropriate for the upcoming warmer season.
We love pairing this mango salsa with fish tacos, as the fish and mango compliment each other very well. You can also pour the salsa over grilled fish for a leaner, low-carb meal idea. Most grilled recipes, including steak, will go beautifully with this mango salsa as a garnish.
Whether you decide to use this mango salsa recipe as a dip or as a garnish for your meats and tacos, we think you’ll love the use of sweet mangoes in this easy, foolproof recipe!
Mango Salsa Recipe
makes 1 1/2 cups
- 1 ripe mango, peeled, pitted, and finely diced
- 2 tbsp finely chopped red onion
- 1/2 jalapeño chile, seeds removed, finely diced
- 3 tbsp fresh cilantro leaves, chopped
- 3 tbsp fresh lime juice
- Diced avocado (optional)
- Add all of the ingredients to a large bowl.
- Stir together to combine. Taste test for acidity; if it tastes too acidic, you can mix in some diced avocado to neutralize it.
Recipe adapted from simplyrecipes.com