How to Make your own Mango Salsa


You have two options when it comes to making mango salsa, either making a 100-percent homemade version or tweaking store-bought, tomato salsa to convert it to a mango variety.

In either case, your own salsa saves money over the store-bought type and helps ensure that you get the complex and bright flavors you want. Serve the salsa on its own with chips, top any Mexican entree with the salsa and spoon it liberally over chicken, beef or fish.


  • If you have sensitive skin, wear plastic gloves while you peel the mango -- the fruit's skin contains urushiol, the same toxic substance found on the leaves of poison ivy and poison oak. Sandra Mason, a horticulture educator with the University of Illinois Extension, recommends washing your hands with rubbing alcohol or a strong soap immediately after handling poison ivy or mangoes.

100-Percent Homemade Salsa


  • 2 mangoes, cut into 1/2-inch pieces
  • 1/2 cup chopped red or white onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon chili powder or chopped chipotle chilies in adobo sauce
  • 1/2 teaspoon minced garlic, optional
  • 1 teaspoon salt
  • 1/4 teaspoon pepper



Combine all the ingredients in a mixing bowl and stir them until they're well mixed.

Taste the salsa and adjust the seasoning or ingredients as needed. Sample again to ensure that it tastes just like you want it to.

Let the salsa sit in the refrigerator for at least one hour to help the flavors blend.


  • According to Dr. Kantha Shelke, of the Institute of Food Technologists on the Forbes website, the longer you let your salsa sit, the more the ingredients will release their flavor and aromas, producing deeper and more complex flavors in the salsa.

Converted Store-Bought Salsa


  • 1 container tomato salsa
  • 2 mangoes, cut into 1/2-inch pieces
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice


Pour the salsa into a mixing bowl and add the other ingredients.

Stir well to mix the ingredients, cover the bowl and refrigerate for at least one hour to let their flavors blend.


  • Increase the proportion of mangoes to the rest of the ingredients to infuse more mango flavor into the salsa. Add an additional diced mango to either recipe or use half of the third mango to release more of the fruit's essence before you add it to the salsa.

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