Strawberry Mango Salsa

No ratings yet

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!

Prep Time25

Total Time25

Course: Appetizer, Dessert, Snack

Cuisine: American, Healthy, Vegetarian

Keyword: Strawberry Mango Salsa

Servings: servings, with chips

Author: Chelsea Lords

Cost: $7.64

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 strawberries hulled and diced
1-1/2 cups 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 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.

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