This recipe for Sweet Heat Mango Salsa has a little bit of everything: sweetness, spiciness, a bit of tang from some white wine vinegar, and a whole lot of deliciousness!
Serve this on top of some fish, shrimp, or pork tacos, or on it's own as an appetizer. No matter how you serve this, you can't go wrong. It's seriously addicting, and you'll definitely be coming back for more. It goes perfectly with my recipe for Mojo Mango Shrimp Tacos
Sweet Heat Mango Salsa Ingredients
The star of this dish is definitely fresh, ripe mangos. You can find imported mangos at your grocery store year-round; however, they are typically the best from May through September.
Not sure how to pick out a ripe mango?? Check out this article from mango.org to learn how to pick the perfect mango! The other ingredients are simple and easy to find. The complete list is below.
Mangos will vary in their sweetness level depending on their quality and exactly how ripe they are. Add the vinegar and agave nectar a little bit at a time to make sure that you balance the sweetness of the mangos you are using. Continuously taste it as you are mixing to ensure that everything is perfectly balanced!
Not sure how to dice a mango? - Mango.org has you covered again! Go take a look at this article (complete with video instructions) on how to perfectly dice a mango!
- Ripe Mangos
- Jalapeño
- Lime Juice
- Cilantro
- Red Onion
- Cayenne Pepper
- Agave Nectar - Substitute equal amounts of honey or granulated sugar
- 2 teaspoon White Wine Vinegar
- ¼ teaspoon Kosher Salt
This recipe was specifically developed for my Mojo Mango Shrimp Tacos, and is the perfect topping for sticky-sweet fried shrimp!
Did you make this recipe for Sweet Heat Mango Salsa?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Sweet Heat Mango Salsa
Equipment
- Medium Mixing Bowl
Ingredients
- 2 Fresh Mangos Diced About 2 Cups
- 1 Jalapeño Seeded and Finely Minced
- 1 ½ Tablespoon Red Onion Minced About ⅛ Onion, or 1 "wedge"
- Juice of 1 Lime About 1 oz.
- 2 Tablespoons Agave Nectar Substitute equal amounts of honey or granulated sugar
- 2 Teaspoon White Wine Vinegar
- ¼ Cup Cilantro Minced
- ¼ Teaspoon Ground Cayenne Add more or less depending on required heat levels. There is a good amount of kick as written.
- ¼ Teaspoon Kosher Salt
Instructions
- Combine diced mango, minced jalapeño, minced red onion, lime juice, agave nectar, white wine vinegar, cilantro, cayenne pepper, and kosher salt in a medium mixing bowl. Allow to rest for 20-minutes.
- Cover and refrigerate until ready to eat if not serving immediately.
Christian says
I make this to take to gatherings during the summer months and its always a hit!