This Strawberry Mango Salsa is sweet, spicy, and perfect for spring and summer! Serve it with chips, on tacos, or on top of grilled chicken or fish.
This recipe and photos have been updated since the original post on 4/7/2014
Salsa is probably the most used condiment in our house. I use it in the morning on top of my eggs and I love to top grilled fish or chicken with it as well.
Most people generally stick with a tomato salsa or salsa verde, but did you know that fruit salsa is equally delicious! If you’re a fan of sweet and savory combinations then I promise you’ll love it.
Since I already have a mango salsa recipe that I used in these Cauliflower Rice Fish Taco Bowls and strawberry salsa that I used for this Grilled Salmon with Strawberry Jalapeño Salsa. I decided the next step was to combine the two.
This Strawberry Mango Salsa is sweet, a little spicy, and so fresh! Besides eating it right out of the bowl with tortilla chips, there’s so many other ways to use it, which I’ve listed below.
This fresh and easy homemade salsa is perfect for spring and summer entertaining. It’s a great appetizer to bring to your next barbecue or Cinco de Mayo party if you’re looking to bring something other than the usual pico de gallo or guacamole.
Ingredients For Strawberry Mango Salsa
Strawberries – Look for ripe strawberries that are bright red and don’t have any white or green on them. Smell the strawberries before you buy them. If they smell like sweet strawberries then they will likely taste that way too.
Mango – I suggest using Ataulfo mangos, sometimes called honey or champagne mangos. They are smaller and have yellow skin. Tommy Atkins is another variety commonly sold in grocery stores. It’s large and has green skin with a dark red blush covering it. It’s more fiberous that Ataulfo mangos, but could also be used for salsa.
Jalapeño – This provides the spiciness for the salsa. To make it less spicy remove the seeds and the vein. You can also leave it out if you prefer.
Red Onion – Red onions have a slightly milder flavor than yellow onions and work well in raw applications like salsa.
Cilantro – A must in any salsa in my opinion.
Lime – The lime is what gives the salsa that bright, tart, citrus flavor. Look for limes with smooth skin and that don’t feel rock hard, they tend to be the juiciest.
Chili Powder – A small amount of this adds a great flavor. Don’t confuse it with cayenne pepper unless you want a really spicy salsa.
Salt – Be sure to use salt in this salsa. It might seem weird since this is a fruit salsa, but it balances the sweet.
How To Choose The Best Mangos
- Color isn’t always the best indicator on whether a mango is ripe.
- Give the mango a gentle squeeze. If it gives a little then it’s ripe and ready to eat.
- Just like peaches and other stone fruit, if a mango isn’t ripe you can put it in a paper bag and leave it on the counter to ripen. Generally it will take an unripe mango several days to ripen on the counter.
How To Make Strawberry Mango Salsa
Start by cutting the mango. Cut the sides away from the pit and then make lengthwise and crosswise cuts into the flesh, but not the skin.
Invert the flesh so that the segments stick out and then cut or peel them away from the skin. Add the diced mango into a large bowl.
Hull the strawberries and dice them, then add them to the bowl with the mango. Dice the red onion and jalapeño and add them in to the bowl. Add in the chopped cilantro.
Season the salsa with the chili powder and salt and squeeze in the juice of a lime. Stir everything together and give it a taste. Add in additional lime juice and/or salt as needed.
Ways To Serve Strawberry Mango Salsa
- On top of chicken, pork, or steak. Substitute with this salsa and make chipotle lime grilled chicken with mango salsa.
- With grilled fish such as salmon, cod, mahi mahi, or halibut.
- As a topping for tacos.
- Skip the lettuce tomato and mayo and use it as a topping for burgers.
How To Store It
This is a salsa that is best eaten the day it’s made. The strawberries get a little soft and release a lot of their juices after the first day.
The salsa will still taste good for the next day or two, but I prefer the texture and consistency the first day. To store the salsa, simply put the leftovers in an airtight container and keep them refrigerated.
More Recipes Using Salsa
Did you make this Strawberry Mango Salsa? I’d love if you’d leave a recipe rating and review below.
- 1 cup diced strawberries
- 1 cup diced mango
- 1 jalapeño, seeded and finely diced
- 2 tablespoons chopped cilantro
- 1/4 cup diced red onion
- Juice of a lime
- 1/4 teaspoon chili powder
- Salt to taste
- Combine all of the ingredients in a bowl and stir together. Taste for seasoning and serve.
Amount Per Serving: Calories: 32Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 101mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 1g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.