Mango Strawberry Salsa

Simple, fresh, and healthy, mango strawberry salsa is full of bright flavors and serves as a great appetizer or side dish. With only 6 ingredients, it’s the perfect addition to tacos, salads, or topping freshly grilled chicken. Customize the flavors for the level of spice that you like and enjoy!

Is there anything better than the flavors of summer? It’s definitely my favorite time of year, with the abundance of fresh fruits and vegetables and all of the creative ways to use them.

Strawberry mango salsa served with cinnamon sugar tortilla chips.

The Mango Strawberry Salsa is a perfect example of the good eating that happens this time of year. It comes together in just a few minutes, but still has big flavors and is so good for you. Fresh mint, bright fruits, a hint of heat from a jalapeno make it surprising but addictive. Not to mention, it’s absolutely beautiful, and who doesn’t want to eat pretty food?

Here are just a few ideas for how to serve it…

Mango Strawberry Salsa Serving Ideas

  • This salsa is great with tortilla chips. The salty/sweet/spicy combo is delicious!
  • For a more dessert-like option, serve it with these cinnamon-sugar tortilla crisps. Cut flour tortillas into wedges and deep fry them in oil until they’re golden brown. Sprinkle them with cinnamon sugar immediately after removing them from the oil.
  • Want a fresh, quick dinner? Grill some chicken breasts and pile the mango strawberry salsa on. It’s amazing! It would also work well with a light fish.

Ingredients

  • 1 large mango, peeled and diced — this should yield about 1 cup. Peel the mango first, then cut all of the fruit off of the seed (also called the gutli). Cut the chunks of fruit into slices, then dices about 1/4″ square.
  • 1/2 lb. strawberries, diced — these should be about the same size as the pieces of mango.
  • 1/2 medium jalapeno, diced very fine –I’ve included more information on using jalapeno at the bottom of the how to section, so keep reading for that!
  • Fresh mint leaves — After washing, roll the mint leaves together. With a sharp knife, slice the roll very thinly. You’ll have thin ribbons of mint leaves. Chop them the other directions so they’re tiny bits of leaf that will mix into the salsa well.
  • Lime or lemon juice — The citrus juice is best if freshly squeezed, and you can use lime or lemon for a bit of tartness in the recipe.
  • Honey — a little squeeze adds a nice flavor to the salsa. If you want to make the salsa vegan, you can substitute agave.
Chop the salsa ingredients--strawberries and mangos--into small pieces about 1/4."

How to Make Mango Strawberry Salsa

Begin by whisking the lime (or lemon) juice together with the honey. Cut the fresh mint leaves very finely and add them to the juice.

Combine the dressing ingredients in a small bowl.

Peel and cut the mango into a fairly fine dice, about 1/4 inch square.

Wash the strawberries and cut them into pieces about the same size as the mango. Stir the two fruits together in a mixing bowl.

The jalapenos should be chopped very fine.

Dice the jalapeño very fine, and stir it into the fruit mixture.

Pour the lime juice dressing over the fruit and stir until it’s all thoroughly coated.

Mix all of the fruit and jalapeno together before adding the dressing.

The mango salsa is best served within a few hours of making it, but it can be stored in the refrigerator for a day.

Tips on Working with Jalapeño

  • When working with hot peppers like jalapeños, be careful to remove all of the pith (white webbing inside) and the seeds. That’s where the really intense heat is, and they also don’t have the best texture.
  • While working with the jalapeños, be careful to avoid touching your eyes or any other sensitive skin. The oil from the pepper will get on your hands and transfer to anything you touch, causing a very unpleasant burning feeling. You can also wear disposable kitchen prep gloves if you prefer.
  • Dice the jalapeño very fine. If you leave it in in large chunks you’ll end up with a very spicy bite. A little bit of heat is a nice contrast to the sweetness of the fruit, but you don’t want it to be instrusive.
  • I added 1/2 of one jalapeño, or about a tablespoon. If you would like you salsa on the spicier side, you can add the whole jalapeño.
  • Or, if you don’t want any heat, eliminate it from the recipe entirely!
Strawberry mango salsa served with cinnamon sugar tortilla chips.

Can I Use Frozen Mango for Salsa?

Yes, you can! Frozen mango will be a bit softer than fresh once it’s thawed, but it will still chop well.

Strawberries, on the other hand, will be very mushy after freezing. You’ll need fresh strawberries for this recipe.

Strawberry mango salsa served with cinnamon sugar tortilla chips.

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Mango Strawberry Salsa


  • Author: Rebecca Neidhart
  • Total Time: 15 minutes
  • Yield: About 3 cups of salsa 1x
  • Diet: Vegetarian

Description

Simple, fresh, and healthy, mango strawberry salsa is full of bright flavors and serves as a great appetizer or side dish.


Ingredients

Scale
  • 1 large mango, diced
  • 1 lb. strawberries, diced
  • 1/2 of a medium jalapeño, diced very fine
  • 45 fresh, large mint leaves
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 teaspoon honey

Instructions

 

Begin by whisking the lime (or lemon) juice together with the honey. Cut the fresh mint leaves very finely and add them to the juice.

Peel and cut the mango into a fairly fine dice, about 1/4 inch square.

Wash the strawberries and cut them into pieces about the same size as the mango. Stir the two fruits together in a mixing bowl.

Dice the jalapeño very fine, and stir it into the fruit mixture.

Pour the lime juice dressing over the fruit and stir until it’s all thoroughly coated.

The mango salsa is best served within a few hours of making it, but it can be stored in the refrigerator for a day.

Notes

Tips for Adding Jalapeño to the Mango Strawberry Salsa

  • When working with hot peppers like jalapeños, be careful to remove all of the pith (white webbing inside) and the seeds. That’s where the really intense heat is, and they also don’t have the best texture.
  • While working with the jalapeños, be careful to avoid touching your eyes or any other sensitive skin. The oil from the pepper will get on your hands and transfer to anything you touch, causing a very unpleasant burning feeling. You can also wear disposable kitchen prep gloves if you prefer.
  • Dice the jalapeño very fine. If you leave it in in large chunks you’ll end up with a very spicy bite. A little bit of heat is a nice contrast to the sweetness of the fruit, but you don’t want it to be instrusive.
  • I added 1/2 of one jalapeño, or about a tablespoon. If you would like you salsa on the spicier side, you can add the whole jalapeño.
  • Or, if you don’t want any heat, eliminate it from the recipe entirely

 

  • Prep Time: 15 minutes
  • Category: Dips and Appetizers
  • Method: Chopping
  • Cuisine: American

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