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mango salsa recipe, how to make mango salsa | mango recipes

mango salsa recipe with step by step photos – spicy, tangy and sweet mango salsa. this is one of my favorite ways to have mango and all alone i can finish one bowl. the taste and flavor of this mexican inspired mango salsa is similar to our very own indian chaat dishes.

till the mangoes are in season, do try this recipe. its so good. also pretty quick and easy to make. you can serve it as an appetizer or condiment along with the main course. or else you can have it plain or serve with some crackers or nachos. you can also have with plain khakra or with papdis.

for the recipe, you can use green chilies, which have less heat or medium heat. since i used green chilies, which were very hot, i have added only one. you can also use jalapenos instead of green chilies. two more salsa recipes on blog are:

the mango salsa recipe serves 1 to 2, but the recipe can be doubled as well as tripled. the spices can also be adjusted to suit your taste buds.

if you are looking for more mango recipes then do check mango milkshake, mango lassi, aam ka panna, aamras, mango ice cream, mango cake, mango muffins and mango pickle recipe.

mango salsa recipe card below:

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mango salsa recipe
prep time
15 mins
total time
15 mins
 
mango salsa recipe - spicy, sweet and tangy mango salsa made with ripe mangoes, red bell pepper, onions and spices.
course: Appetizer, condiment
cuisine: Mexican, world
servings: 1 to 2
author: dassana amit
ingredients (1 cup = 250 ml)
  • 250 grams mangoes or 1 large mango or ¾ to 1 cup chopped mangoes
  • 1 small onion, finely chopped, 30 grams onion or 1/4 cup finely chopped onion
  • ¼ cup bell pepper, finely chopped or 1 small red bell pepper, finely chopped (shimla mirch)
  • ¼ teaspoon black pepper, crushed or ½ teaspoon crushed black pepper
  • ¼ teaspoon cumin powder (jeera powder)
  • teaspoon red chili powder or cayenne pepper
  • 1 green chili, chopped
  • 2 to 3 tablespoon coriander leaves, chopped (dhania patta)
  • 2 teaspoons lemon juice
  • salt as required
how to make recipe
  1. chop 1 large mango. you should be able to get 3/4 to 1 cup chopped mangoes. add the chopped mango in a mixing bowl. do use ripe and sweet mangoes. you can use any variety.
  2. to the same bowl, add 1/4 cup finely chopped onion, 1/4 cup finely chopped red bell pepper (red capsicum), 1 green chili (chopped) and 2 to 3 tablespoons chopped coriander leaves.
  3. add the following spices - 1/2 teaspoon crushed black pepper, 1/4 teaspoon cumin powder, 1/8 teaspoon red chili powder or cayenne pepper.
  4. now add 2 teaspoons lemon juice. you can add more lemon juice if you want.
  5. lastly season with salt. here i used rock salt. you can also use black salt or regular salt.
  6. mix everything very well. check the taste. if the salsa is not spicy, then you can add some more green chilies. if the too spicy, then add some more mangoes.
  7. serve mango salsa plain or with some chips, crackers or tacos.
recipe notes

- measuring cup used for ingredients is: 1 cup = 250 ml.
- spices can be adjusted as per your taste preferences.
- recipe can be doubled or tripled.
- refrigerates well for 1 to 2 days.


how to make mango salsa recipe:

1. chop 1 large mango. you should be able to get ¾ to 1 cup chopped mangoes. add the chopped mango in a mixing bowl. do use ripe and sweet mangoes. you can use any variety of mangoes. i used alphonso mangoes.

2. to the same bowl, add ¼ cup finely chopped onion, ¼ cup finely chopped red bell pepper (red capsicum), 1 green chili (chopped) and 2 to 3 tablespoons chopped coriander leaves.

3. add the following spices – ½ teaspoon crushed black pepper, ¼ teaspoon cumin powder,⅛ teaspoon red chili powder or cayenne pepper.

4. now add 2 teaspoons lemon juice. you can add more lemon juice if you want.

5. lastly season with salt. here i used rock salt. you can also use black salt or regular salt.

6. mix everything very well.

7. serve mango salsa plain or with some chips, crackers or tacos. you can also keep it in fridge and have it later. stays good for 1 to 2 days in the fridge.




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This post was last modified on May 7, 2017, 12:45 pm

    Categories International CuisinesLow Fat RecipesVegan Recipes