A wooden bowl filled with fresh mango salsa.

Mango Pepper Salsa

This simple Mango Pepper Salsa is filled with fresh chunks of mango, chopped cilantro, lime juice, red onions, and jalapeño for a little heat. Serve over grilled chicken, steak, fish, or crispy tortilla chips.

A wooden bowl filled with fresh mango salsa.
Mango Pepper Salsa

This Mango Pepper Salsa is just one variation of an old salsa standby. Fresh mango, cilantro, lime, and red onions create a zesty salsa that is perfect served plain, with chips, or on top of grilled meat.

A wooden bowl filled with fresh mango salsa.

Disclosure: While this post was not sponsored, I received a package from the folks at Whole Foods with Atualfo mangoes which were used in the creation of this recipe.

There was one aspect of California life that somewhat intrigued me when I first moved out west over a decade ago. As a newcomer, I noticed how the beauty of spring was also dreaded by many, for one simple sneezy reason: allergies. I was an outsider looking in, and felt pity for sufferers, as I have never had allergies in my life. Over time, I learned that certain trees and native grasses could trigger reactions, that strong winds could carry, along with its cooling comfort, dreaded pollen. The same wildflowers I found alluring were despised by some. And I also learned that seasonal allergies were something you could develop, over time.

Bless you. Bless you. My husband must have blessed me over a dozen times in a two minute period. Between the both of us, you would think that we are the most blessed people in the world. Could it be? This whole week, I have been suspicious. The sudden sneezing, the itchy glossy eyes, the trouble breathing. Did I develop allergies? Have I been in California long enough?

“Welcome to the club,” my husband remarked.

Basket of fresh mangoes.
Half of a sliced mango with a bowl of fresh salsa in the background.

I feel as though my transition to life as a Californian is oddly complete.

Mango salsa with red onion, cilantro, red pepper, and jalapeño.

When it comes to eating like a Californian, I think I embraced that long ago, though what exactly does that mean? To me, it’s about foods that are vibrant and colorful, seasonal and fresh. It’s those buzzwords that have moved beyond California and have become a way of life for so many of us. Foods that I have taken for granted, like creamy green avocados, and colorful salads, foods that are best eaten outdoors.

This Mango Pepper Salsa is just one variation of an old salsa standby. Fresh cilantro, lime, and red onions are pantry staples, and with these ingredients, I can breathe life into whatever fruits and vegetables are handy for a zesty salsa. I eat this plain, on grilled chicken, steak or fish, or even with chips. And even if I may have allergies, I will eat it outdoors. That is a must.

Mango Pepper Salsa in a wooden bowl with a wooden spoon.

Disclaimer: In celebration of Atualfo mangoes which are in readily available from March to June, I received a package from the folks at Whole Foods to help me find ways to enjoy these mangoes which are perfect for adding flavor to spring fiestas. While I did receive this package, I was not sponsored to write a post. As always, all opinions are my own.

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Mango Pepper Salsa

This simple Mango Pepper Salsa is filled with fresh chunks of mango, chopped cilantro, lime juice, red onions, and jalapeño for a little heat. Serve over grilled chicken, steak, fish, or crispy tortilla chips.
Course Condiments
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4 servings
Calories 46kcal

Ingredients

  • 1 ripe mango pit removed and finely diced
  • 1 small red bell pepper seeded and finely diced
  • 1 jalapeño seeded and finely chopped (add more if not spicy enough)
  • 1/3 cup finely diced red onion
  • 1/2 cup fresh cilantro chopped
  • juice of 1 lime
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Combine the mango, red bell pepper, jalapeño, red onion and cilantro in a bowl. Squeeze in the lemon juice and season to taste with salt and pepper. Let it sit for about 10 minutes before serving. The salsa can be prepared a day in advance.

Nutrition

Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 188mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1664IU | Vitamin C: 63mg | Calcium: 13mg | Iron: 1mg
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Comments

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  1. Tina Jui

    Lovely recipe! I’ve just moved to London from California, and I really miss all the ripe fruits there. I love the combination of spices and mangoes, so glad I found your recipe. If you are interested, I also just posted a black pepper mango juice (w/ serrano chilis) on my site: http://www.theworktop.com/2014/08/black-pepper-mango-juice/. Spicy mangoes :) 

    Reply
  2. Rebecca Fieldhouse

    I absolutely love mango salsa! I make mine with tomato and avocado and love topping it on grilled swordfish. I will have to try this recipe. By the way, these photos are stunning!

    Reply
  3. Monet

    Allergies are the worst! I had them in Austin from February to May. Brought a whole new meaning to spring! Not fun at all. This salsa, on the other hand, is so bright and cheery and lovely. I can’t get enough of it!

    Reply
  4. Laura (Tutti Dolci)

    Your salsa looks so fresh and colorful, and I just happen to have two ripe mangoes, waiting to be used. I think I just found the perfect recipe! :)

    Reply
  5. Marcie @ Flavor the Moments

    This looks wonderful! I have a variation of this on my site. I leave the jalapenos out because nobody else would eat it…but maybe I should leave them in to hoard it all for myself?! Your photos are as beautiful as always.

    Reply
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