Mango Salsa

I always invite my friends over to indulge in tacos and margaritas on Cinco de Mayo. Usually I will just grab a few jars of salsa and/or pico de gallo from the grocery store and call it a day. However I was feeling motivated; pre-shots of tequila can do that. I made this quick and easy mango salsa in about 20 minutes and refrigerated until my friends arrived. It was a well received appetizer served along with warm tortilla chips. I may never get store bought salsa again. I am already thinking of different flavor profiles for my next Taco/Marg night. Taking the time to make the salsa provided an element of authenticity that didn’t go unnoticed by my guests. LETS TACO ‘BOUT IT!


  • Mango (1, medium to large, diced)
  • Bell Pepper (1, diced)
  • Jalapeno (1, diced, remove seeds for less heat)
  • Baby Tomatoes ( 1/4 cup, diced)
  • Cilantro (1/3 cup, finely chopped)
  • Sweet Onion (1/2, diced)
  • Lime ( 1, squeezed, juice)
  • Salt/Pepper to taste
  • Smoked Paprika ( 1 teaspoon)


  1. Chop the mango, bell pepper, jalapeno, tomatoes, cilantro, and onion and add to a mixing bowl.
  2. Squeeze juice from the lime into the mixing bowl over ingredients.
  3. Season with salt, pepper, and paprika.
  4. Mix all the ingredients well.
  5. Cover and refrigerate for freshness until serving time.

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