Mango Salsa


This Mango Salsa is sweet, tangy and fresh with a right kick of chilli. It’s a sweet and delightful treat, and goes well with tortilla chips. Its great when served with any grilled chicken or fish. You can also use this salsa as a filling for your tacos, rolls, sandwiches or as a salad itself.




Summer brings along all my favourate fruits. And with mangoes in season now, I had to try this recipe.  Its simple, colourful and super easy to make. I am gonna use this Mango Salsa in one of my upcoming post, do watch out for it.

Happy Holidays Everyone. 🙂

Thanks for stopping by.🙂







  • 2 Ripe Mangoes, diced
  • 1 small Red-Green Bell Pepper, fine diced
  • 1 small Red Onion, fine diced
  •  1 Jalapeno, seeded and minced (I have used red birds-eye chilli instead this time)
  • a handful of Fresh Coriander/Cilantro, (say around 1/4 cup) chopped
  • 1 Lime Juice
  • a dash of Salt and Paprika



  1. In a serving bowl, combine mangoes, bell peppers, onion, jalapeno and cilantro. Drizzle with juice of 1 lime and stir well. Season with salt and paprika.
  2. For best flavour, cover the salsa bowl with cling wrap and refrigerate for an hour before serving. Enjoy.



  • You can use canned mangoes if it’s not in season. You can make this salsa with many other fruits as well; such as peach, nectarines and plums.
  • If you have layered the mangoes and other ingredients in the bowl, as shown in my pics. Then don’t forget to toss them before you serve. 🙂
  • I know in pics you can feel there’s more of onions than mangoes. Dont got with the pics. Its  because they are layered, and yes the one used for decoration went into my bowl too. 😛


This Mango Salsa recipe is adapted from the pioneer woman’s, Peach Salsa.


If you make this recipe, I’d love to see pics of your creations on Instagram, Pinterest, Facebook and Twitter! Hashtag them #mypinchofyum. Your feedback and suggestions have always been precious, please leave me an email at

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Thanks for stopping by.




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