Mango Salsa for Fish Tacos: Your Summer Flavor Game-Changer

This refreshing Mango Salsa for Fish Tacos combines sweet and spicy flavors, making it a perfect topping for your summer meals.

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Prep Time 10

Refrigeration Time 30

Total Time 40

Servings: 4 servings

Course: Sauces

Cuisine: Mexican

Calories: 85

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salsa

2 whole ripe mangos Use the ripest mangoes for the best sweetness and juiciness.
1/2 cup red bell pepper Provides a nice crunch and can be substituted with yellow or orange.
2 whole green onions Adds a mild onion flavor; feel free to swap with red onion.
1/2 whole jalapeño Adjust for your spice preference or replace with a milder chili.
1/4 cup fresh cilantro Add or substitute with parsley if cilantro isn’t your favorite.
1 tablespoon lime juice Essential for brightening the salsa; lemon juice works too.
Salt and pepper Season according to your palate.

Equipment

Mixing Bowl
Knife
Cutting Board

Method

Step‑by‑Step Instructions for Mango Salsa for Fish Tacos

Wash and peel the 2 ripe mangoes, then dice them into small chunks.
Finely chop the 1/2 red bell pepper and slice the 2 green onions.
Carefully remove the seeds from the 1/2 jalapeño and dice it.
In a large mixing bowl, add the diced mangoes, red bell pepper, green onions, and jalapeño.
Include the 1/4 cup of chopped fresh cilantro.
Squeeze the juice from 1-2 fresh limes over the mixture.
Sprinkle in salt and pepper to taste.
Gently stir until well combined, taking care not to mash the mango pieces.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes.
Serve chilled as a topping for tacos or as a dip.

Nutrition

Serving: 1cupCalories: 85kcalCarbohydrates: 22gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 14gVitamin A: 540IUVitamin C: 60mgCalcium: 10mgIron: 0.5mg

Notes

Customize with different ingredients based on your taste preferences.

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