Simple, refreshing raw mango salsa that is great as a vegetable dip or with cocktail shrimp. Sharp serrano chile and the tangy lime provide a counterbalance for the sweet mango.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salsa
Cuisine: Mexican
Keyword: dip, fruit salsa, mango
Servings: 8servings
Calories: 54kcal
Author: Douglas Cullen
Ingredients
2mangos
1serrano chileremove the seeds if you want a milder salsa
1Mexican limeKey lime
¼cupwater
1teaspoonsalt
Instructions
Wash the mangos well.
Remove the meat of the mango (see tutorial below). Discard the pit and skin.
Add the mango, serrano chile, salt, water, and the juice from the lime to your blender.
Blend until smooth. If the salsa is too thick add 1 tablespoon of water at a time until you reach the desired consistency.
Notes
How to Serve
This salsa is best served immediately. It will keep in the refrigerator for two days but the flavors and texture are best when it is served fresh.
Serve with a veggie platter or cocktail shrimp.
It is also great on spring rolls.
It's great dip for serving at parties.
Kids love it too.
Substitutions
You can substitute jalapeños for the serrano chile. Jalapeños are milder.
Variation
Add a couple of strawberries when you blend to make strawberry mango salsa.