Strawberry Mango Salsa combines sweet mangoes, juicy strawberries, cilantro, lime, honey, jalapeño, and sea salt for a deliciously flavorful snack or appetizer.
Strawberry Mango Salsa
During the hot summer months, fresh fruit and vegetable salsas hold a permanent spot in my weekly meal rotation and are a constant presence in my fridge.
They serve as the perfect snack to beat the summer heat! Pair a bowl of this vibrant Strawberry-Mango Salsa with some delectable cinnamon-sugar chips, and you’ve just elevated snack time to the highlight of the day!
Strawberry Mango Salsa Ingredients
- Strawberries: Look for ripe strawberries that are bright red with fresh, green caps. They should be firm but not hard. Rinse the strawberries gently just before you’re ready to use them to keep them from becoming waterlogged.
- Mango: Choose a ripe mango that is slightly soft to the touch, similar to a ripe peach. The color isn’t always an indicator of ripeness, but the aroma is!
- Lime: Use limes that are bright green and feel heavy for their size; these have the most juice. You can roll the lime on the counter with the palm of your hand before cutting it to get the maximum amount of juice.
- Honey/maple syrup: This adds a touch of sweetness to the salsa. You can adjust the quantity based on how sweet your fruit is and your personal preference. If you’re vegan, opt for maple syrup instead of honey.
- Jalapeño pepper: Remember: the heat is in the seeds and the veins, so if you prefer a milder salsa, remove them. Always wash your hands thoroughly after handling jalapeño, and avoid touching your face.
- Red onion: Choose firm onions with bright, smooth outer skin. Soaking chopped onions in cold water for ten minutes can mellow the flavor if it’s too pungent. Hate onions? Leave them out; the salsa will still be delicious!
- Cilantro: Fresh cilantro adds a beautiful herby note. When buying, look for bright green leaves with no signs of wilting. If you’re one of those people who find cilantro soapy-tasting (it’s genetic!), you can substitute it with flat-leaf parsley.
- Sea salt: A good quality sea salt not only seasons the Strawberry Mango Salsa but also helps to draw out the flavors of the other ingredients. You can add more or less depending on your preference.
How To Make Strawberry Mango Salsa (Tips)
- Select the fruits: Choose ripe but firm fruits. Overripe fruits can make the salsa mushy, while underripe ones will lack flavor.
- Dice the fruits: Cut the strawberries and mangoes into uniform pieces. This not only makes the salsa look more appealing but also ensures a balanced bite every time.
- Adjust the heat: The amount of jalapeños you add is flexible. If you’re sensitive to heat, start with a small amount and add more until you reach your desired heat level. Conversely, if you love spicy food, don’t hold back!
- Balance the flavors: Taste your salsa before serving. Since the sweetness of strawberries and mangoes can vary, you may need to adjust the amount of honey, lime juice, or salt to balance the flavors.
- Rest: Let the salsa sit for 10-15 minutes before serving. This allows time for the flavors to meld.
- Customize the recipe: Feel free to experiment with this Strawberry Mango Salsa and add in other fruits like pineapple or peaches for a different flavor profile. You can also swap cilantro for mint for a refreshing twist.
Strawberry Mango Salsa Serving Suggestions
- Tortilla chips: This is the classic way to serve salsa. Choose a sturdy chip that can hold up to the chunky fruits without breaking.
- Grilled meats: The sweetness of the salsa pairs wonderfully with grilled chicken, pork, or fish. It adds a refreshing, summery touch to these dishes.
- Tacos or quesadillas: Use this salsa as a topping for your favorite tacos or quesadillas to add a fruity twist.
- Salads: Mix this salsa into a green salad for a burst of sweetness and color.
- Seafood: Spoon it over cooked shrimp or scallops for a tropical-inspired meal.
- Desserts: Serve it over a scoop of vanilla ice cream or a slice of cheesecake for a fruity dessert.
- Cinnamon-sugar chips: For a sweet twist, serve this salsa with homemade cinnamon-sugar tortilla chips or cinnamon-sugar pita chips. (We also love these cinnamon corn chips!)
- Cheese board: Add this Strawberry Mango Salsa to a cheese board for a unique and vibrant accompaniment to your favorite cheeses.
Storage
Storage
- Refrigeration: Transfer any leftover Strawberry Mango Salsa to an airtight container. Choose a container with a tight-fitting lid to maintain freshness and prevent any odors from permeating the salsa.
- Shelf life: Store salsa in the refrigerator for up to three days. It is best enjoyed fresh, since the flavors may diminish over time.
- Mix well before serving: Before serving any leftover salsa, give it a good stir to redistribute the flavors and ingredients. Add a touch more salt if needed.
More Summer Favorites:
- Mango Black Bean Salsa with fresh sweet corn
- Pineapple Salsa with red pepper
- Chipotle Chicken Marinade with real chipotle peppers
- Summer Pasta with cherry tomatoes and sweet corn
- Avocado Salsa with cilantro
Strawberry Mango Salsa
Strawberry Mango Salsa is a fresh, fruity blend of mango, strawberries, cilantro, lime, honey, and a hint of jalapeño—perfect for a flavorful snack or appetizer!
Equipment
- Medium bowl
Ingredients
- 1 large lime
- 1-1/2 teaspoons honey plus more as needed
- 1/8 teaspoon salt
- 1-1/2 cups fresh, ripe strawberries hulled and diced
- 1-1/2 cups fresh, ripe mango peeled and diced, see note 1
- 2 tablespoons jalapeño finely minced, see note 2
- 1/3 cup red onion finely diced
- 1/4 cup finely chopped fresh cilantro see note 3
- Chips or cinnamon-sugar pita, for serving, see note 4
Instructions
- Zest and juice lime. In a medium bowl, whisk together lime juice, lime zest, honey, and salt.
- Finely dice the strawberries, mango, jalapeño, red onion, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa. Add these remaining ingredients to bowl. Gently mix everything together until the fruit is well-coated with the lime juice mixture.
- Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
- Allow the salsa to rest for about 10–15 minutes before serving. This will allow the flavors to meld.
- Toss the salsa before serving. If desired, serve with tortilla chips or cinnamon-sugar pita/tortilla chips for dipping.
Recipe Notes
Note 1: Wait until you have perfectly ripe mangoes (slightly soft to the touch, similar to a ripe peach.) Here’s how to cut a mango. I love yellow honey mangoes best in this salsa!
Note 2: You can adjust the spiciness of the salsa by removing the seeds and ribs of the jalapeño pepper for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting the natural oils on your skin, which can cause a burning sensation.
Note 3: For this recipe, you’ll need about half of one bunch of cilantro. To prepare, grab the bunch and twist it to rip off the leaves and stems. (You can use the leaves and tender stems for this recipe.) Finely dice and measure to get a full 1/4 cup.
Note 4: Serving suggestion: My favorite way to enjoy this salsa is with homemade cinnamon-sugar tortilla chips or cinnamon-sugar pita chips. (I also love these cinnamon corn chips!)
Storage: While the salsa is best enjoyed fresh, you can store any leftovers in an airtight container in the fridge for up to 3 days. Stir well before enjoying.
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
