Healthy homemade Easy Spicy Mango Salsa! Fresh diced mango mixed with crunchy red bell pepper, purple onion, garlic, and cilantro. All finished off with lime juice, red wine vinegar, olive oil, agave, salt, and pepper. The perfect side salad, healthy snack or appetizer, ready in 10 minutes. Vegan, gluten-free and so good!!!
This homemade Easy Spicy Mango Salsa is what you need for those warmer weather meals. It just makes the best cool and fresh healthy addition to almost any meal that is grilled or enjoyed poolside.
It’s a super simple recipe that requires only a few ingredients. Made with refreshing sweet mango, tangy bright lime, sweet red bell peppers, crunchy sliced purple onion, and the perfect hint of spice from the jalapeño. Finished off with cilantro and a squeeze of lime which makes this the perfect appetizer, side salad, topping, whatever you want it to be.
We are also loving this Homemade Cilantro Lime Dressing that is also a nice cool and refreshing addition to salads and grilled anything really.
This salsa is also just so beautiful and colourful!
Why you will love this recipe
- It’s so easy my kids can make this and they are 5 and 8.
- The colors are so bright and beautiful, it just screams summer!
- The combo of sweet and spicy flavors is everything.
- Perfectly pairs with chips for an easy appetizer or on top of grilled fish or chicken.
- It’s both vegan and gluten-free so everyone can enjoy it!
- You can make it in 10 minutes or less!
Ingredients needed to make this Easy Spicy Mango Salsa
Now, don’t be intimated by the fact that you have to cut up a mango. It is very easy because if it wasn’t then I would just buy the store-bought mango salsa and call it a day.
So I am going to show you how to cut up a mango in just a few easy steps.
Here we go!
How to easily cut up a mango
- Start by cutting off the end to help the mango stand up and stabilize it and give it some feet or a nice flat base.
- Then use a sharp knife to slice the skin off by slicing down the mango along the curve of the fruit. Continue all around the mango until you have trimmed off all of the skin.
- Now it’s time to slice it up. FYI…there is a pit in the center. So instead of trying to cut the pit out, I like to just cut around it. To do this, slice off the sides or cheeks of the mango and dice them up. Then slice around the rest of the mango to get all that mango goodness and toss the pitted center. You will be able to feel the pit as you slice through.
Wasn’t that easy? No mango slicer needed here!
So worth it since mangoes are pretty good for you and this spicy mango salsa is legit amazing!
Health benefits of eating mangoes
- Help prevent diseases like cancer
- Can help clear up your skin – thank you vitamins
- Lowers cholesterol – fiber, pectin, and vitamin C are to thank for this
- Alkaline your body to help make it a disease and inflammation-fighting machine!
Now onto how to make this amazing Spicy Mango Salsa.
How to make Spicy Mango Salsa
- Dice up the mango and the rest of the veggies. I used red bell peppers, purple onion, garlic and jalapeños and add them to a medium size mixing bowl.
- Add the rest of the ingredients (lime zest and juice, agave, red wine vinegar, salt and pepper) and toss everything together. Sprinkle with a little chopped cilantro.
- Serve cold or at room temperature with tortilla chips or on top of your favorite grilled chicken, fish or veggies.
Uses for Mango Salsa
- Topping for so many things like; salads, tacos, grilled fish, or chicken.
- Eat as a side or a salad all on its own
- Serve as an appetizer with tortilla chips – my personal fave!
- Enjoy it as a snack with some cucumber slices or diced avocado.
Other dips you may also enjoy
- Homemade Roasted Red Pepper Hummus
- Easy 5 Minute Romesco Sauce
- Incredible Roasted Vegetable Dip
- 5 Minute Green Goddess Dressing
You can easily store this spicy mango salsa for up to 4 days in the refrigerator in an airtight container. I do not recommend freezing it since it will lose it’s flavor and get mushy when you defrost it.
- Select mangoes that are tender to the touch with a mix of green and red skin, letting you know it is perfectly ripe. You want the mango to be ripe but not too mushy so you can easily peel and dice it up for this salsa.
- You can use honey, maple syrup or agave to slightly sweeten this salsa or leave it out all together if you want to keep it lower in sugar.
- When cutting up the jalapeño make sure you use a spoon to remove the ribs and seeds unless you want this salsa to be extra spicy.
- You can serve this salsa cold or at room temperature.
- To store this easy mango salsa, place it into an airtight container and keep if in the refrigerator for up to 4 days.
Did you make this recipe? If you did, then please leave a comment and rating below. I would love to hear from you!Print