A few years ago, I organised a Tex-Mex dinner at home. The menu included nachos, guacamole, sour cream, homemade wraps for fajitas, chicken fajitas, spiced beef and a tres leches cake for dessert.
Most of the recipes came from a cookbook, except for the homemade wraps, which I found in one of Paul Hollywood’s books. I’ll share that recipe another time.
The dinner was a success, but I didn’t manage to take any pictures of the chicken or the beef: everything disappeared from the table in no time!
Today, I’m sharing a quick recipe from that dinner: mango salsa, a fresh, colourful condiment that takes just a few minutes to prepare.
It’s perfect with nachos and Mexican-inspired dishes, but don’t stop there. Its sweet-and-tangy flavour can transform even a simple grilled chicken breast, and it pairs beautifully with grilled fish, too.
The secret is to prepare it a few hours ahead, giving the lime juice, chilli, onion and coriander time to mingle with the sweetness of the mango. It’s an easy recipe, but it makes a real difference to the meal.
Why You’ll Love This Mango Salsa
Quick and easy: just chop, mix and chill.
Fresh and colourful: ripe mango, red pepper and red onion make a vibrant combination.
Sweet, tangy and slightly spicy: adjust the chilli to suit your taste.
Versatile: serve it with nachos, grilled chicken, fish, fajitas or other Tex-Mex-inspired dishes.
Easy Mango Salsa Recipe
Yield: About 4 servings
Preparation time: 15 minutes
Resting time: At least 2 hours in the refrigerator, preferably overnight
Cooking time: None
Ingredients
1 ripe mango, peeled and diced
1 red bell pepper, finely chopped
½ red onion, finely chopped
1 red chilli, deseeded and finely chopped
3 tablespoons fresh coriander, chopped
3 tablespoons lime juice (or lemon juice)
1 tablespoon olive oil
Salt and black pepper, to taste
No fresh chilli? Use a little chilli powder instead. If you don’t like coriander, flat-leaf parsley makes a good substitute.
Method
Peel the mango, remove the stone and cut the flesh into small cubes.
Finely chop the red bell pepper, red onion and chilli. Deseed the chilli first if you prefer a milder salsa.
Place the mango and chopped vegetables in a large bowl. Add the fresh coriander, lime juice and olive oil.
Season with salt and black pepper, then mix gently until everything is evenly combined.
Cover the bowl and refrigerate for at least two hours, preferably overnight, to allow the flavours to develop.
Stir gently before serving and taste for seasoning. Add a little more lime juice, salt or chilli if needed.
Tips for the Best Mango Salsa
Choose a ripe but firm mango. It should be sweet and fragrant but still hold its shape when diced.
Cut everything into small, even pieces. This makes the salsa easier to scoop up with nachos and helps distribute the flavours.
Make it ahead. A few hours in the refrigerator will improve the flavour, making this a useful recipe when you’re entertaining.
Adjust the heat. Remove the chilli seeds for a milder result, or leave in a little if you enjoy a spicier salsa.
What to Serve with Mango Salsa
This salsa is a natural match for nachos, guacamole and fajitas at a Tex-Mex dinner. It also works wonderfully with grilled chicken and fish, especially when you want something fresh to balance the smoky flavour of the grill.
You can serve it alongside homemade wraps, spiced beef or other dishes inspired by Mexican and Tex-Mex cooking.
If you’re planning a themed dinner, finish the meal with a tres leches cake for a sweet ending.
This mango salsa is proof that a simple homemade condiment can bring a whole meal together. Make it ahead, keep it chilled and let everyone help themselves!
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