If you’re looking for a salsa that pairs perfectly with fish tacos, look no further than this jalapeƱo mango salsa recipe. It’s simple to make, yet full of tropical sweet and spicy bite. It’s perfect as a topper or side for your fish taco favorites, but don’t stop there. JalapeƱo mango salsa is just as delicious with grilled chicken and pork, and during grilling season it can easily double as a refreshing salad-like side to your grilled meats.
š¶ļø Quick recipe snapshot
| Flavor profile | Sweet mango cut hard with lime, red onion and cilantro through it, and a mild green bite from the jalapeƱo |
| Primary heat source | One jalapeƱo, seeds removed, across eight servings |
| Heat level | Mild. This is a fruit salsa first ā the heat is a bright edge rather than the point |
| Texture | Chunky and fresh. Everything is diced, nothing is cooked, and it loosens as it sits |
| Best uses | Fish tacos, grilled chicken and pork, or a bowl of tortilla chips |
| Customization ideas | More jalapeƱo, seeds left in, serrano instead, or habanero if you want it properly hot |
Flavor notes
A quarter cup of lime juice against two cups of mango is a lot of lime, and it is the reason this works. Mango on its own turns cloying fast in a bowl. The lime keeps it sharp, and it slows the fruit browning while the bowl sits on the table.
There is no tomato in here, which is what separates this from a pico. The mango is the base, not a garnish, and everything else is built to keep it honest ā red onion for bite, cilantro for the green note, bell pepper for crunch without heat.
One jalapeƱo with the seeds out, split across eight servings, is a mild salsa by design. That makes sense on a topper that has to sit next to fish without shouting over it. If you want more heat, there are a few ways to get it.
Adaptation ideas
You can increase the heat by adjusting the number of jalapeƱos used (cut back on the bell pepper equally to keep the green pepper ratio just right). Or try using serrano peppers, which are noticeably hotter than jalapeƱo peppers, but with a comparable bright bite.
- Leave the seeds in: The free way up, and the one that changes nothing else about the salsa.
- Go habanero: Fruit and habanero is a genuinely good pairing ā our peach habanero salsa runs on the same idea. Start with a quarter of one; they are a different order of heat.
- Soak the onion: Ten minutes in cold water takes the raw edge off the red onion if you find it harsh, without losing the crunch.
- Add avocado: Diced, folded in at the end. It turns the salsa into something closer to a side dish.
- Swap the fruit: Peach or pineapple both work in place of the mango. Pineapple brings its own acidity, so pull the lime back a little.
- A pinch of chili powder or TajĆn: Over the top just before serving. Sweet fruit and a dusting of chili-lime salt is a classic for a reason.
Serving ideas
- On fish tacos: What it was built for, and the reason the dice is small.
- Over a grilled fillet: Spooned straight onto snapper, mahi or salmon as it comes off the heat.
- With tortilla chips: Use a slotted spoon so you are not scooping up lime juice with it.
- On grilled chicken or pork: Especially anything with a spice rub, where the sweetness has something to push against.
- Over black beans and rice: A spoonful turns a plain bowl into a meal. Good next to jalapeƱo salsa verde if you are putting out more than one.
Storage notes
Covered in the fridge, it is good for two or three days. The lime does a lot of the work here ā it keeps the mango from browning and the whole thing from tasting flat on day two.
It gets wetter as it sits. Mango and red onion both give up liquid, and by the second day there will be a pool at the bottom of the container. Nothing is wrong; either stir it back through or lift the salsa out with a slotted spoon and leave the liquid behind.
Do not freeze it. Mango goes soft and watery on thawing and the onion and bell pepper lose their crunch completely. This is a make-it-and-eat-it salsa, and it only takes fifteen minutes anyway.
Like this recipe? You’ll love these too:
- Spicy Blueberry Salsa: This recipe is sure to please with its earthy, sweet, and tart flavor.
- JalapeƱo Salsa Verde: There’s a low-medium spiciness here with plenty of tomatillo tanginess.
- Peach Habanero Salsa: Extra-hot! You’ll be surprised at how well peaches and habs pair.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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JalapeƱo Mango Salsa
Ingredients
- 2 cups mango chopped
- 1 jalapeƱo pepper seeds removed and diced
- 1 bell pepper diced
- 1/2 red onion diced
- 1/4 cup fresh lime juice
- 2 tablespoons cilantro divided (1 tablespoon for garnish)
- Salt and pepper to taste
Instructions
- Combine the mango, jalapeƱo pepper, bell pepper, red onion, lime juice, and 1 tablespoon of cilantro. Stir to combine.
- Add salt and pepper to taste.
- Garnish with additional fresh cilantro, then serve.
