I love this mango salsa during the summer time! It's the perfect blend of sweet, spicy, and fresh to accompany any dish!
I like to serve this salsa as an appetizer when we have barbeques during the summer. It also goes great with a fresh restaurant style salsa or guacamole!
Last time I prepared this salsa, I was putting together the very first edition of the A Toasted Crumb Entertaining Guides - Late Summer Luau. So I served this as an appetizer or meal accessory for the Hawaiian Pulled Pork and Coconut Rice you'll find in the guide!
You might be thinking, what exactly makes this salsa "sweet and spicy"?
The salsa consists of chunky ingredients like mangoes, bell pepper, and shallots, but most importantly - diced jalapenos! You've got to have jalapenos in your mango salsa!
For the sweetness, I add a little dressing made of lime juice, even more minced jalapenos, chili powder, and agave! The agave is what brings the sweetness. Agave nectar is a sweet syrup derived from the sap of an agave plant.
Okay, let's make this salsa!
For this appetizer you'll need:
- 2 Mangoes, diced
- 1 Red Bell Pepper, diced
- 1 Small Shallot or Half of 1 Large Shallot, chopped
- 1 Large Jalapeno, half diced and the other half minced
- 2 Large Radishes, cut in half and thinly sliced
- 2 tablespoon Lime Juice
- 2 teaspoon Lime Zest
- 2 teaspoon Agave Nectar
- 1 teaspoon Chili Powder
- Cilantro (optional)
Start with chopping all the mango, bell pepper, shallot, radish, and jalapeno!
You're splitting the jalapeno and using half diced in the salsa. The other half you'll mince for the sweet and spicy dressing.
Place all of the chunky salsa ingredients in a large bowl together. If you're serving right away, go ahead and use the serving bowl. We're almost done!
Combine the lime juice and zest, the minced jalapeno, agave nectar, and chili powder. Whisk to combine and pour over the other salsa ingredients.
Stir the salsa and serve immediately or store in the fridge for 1 - 3 days in an air tight container.
I recommend this salsa with blue corn tortilla chips!
As mentioned, this recipe goes great with all of the seasonal dishes you can find in the very first A Toasted Crumb Entertaining Guide, Late Summer Luau!
In this guide, you’ll find everything you need to plan that perfect late summer luau dinner party!
- Color schemes for tropical themed parties!
- Gorgeous options for summer themed tableware, barware, and flatware!
- A few backyard décor items for your outdoor dining experience!
- A prep schedule for party day complete with recipes for:
- A fresh Island Style Margarita to serve with your new favorite summer salsa recipe!
- Hawaiian Pulled Pork
- Grilled Pineapple Slaw
- 5 Ingredient Coconut Rice
I hope you enjoyed this recipe! If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Sweet and Spicy Mango Salsa
Ingredients
- 2 Mangoes diced
- 1 Red Bell Pepper diced
- 1 Small Shallot or ½ of a Large Shallot chopped
- 1 Small Jalapeno divided (see notes)
- 2 Large Radishes cut in half and thinly sliced
- 2 tablespoon Lime Juice
- 2 Tsp Lime Zest
- 2 Tsp Agave Nectar
- 1 teaspoon Chili Powder
- Cilantro optional
Instructions
- Chop the mango, bell pepper, onion, radish and half of the jalapeno.
- Place all ingredients into a bowl, reserve the other half of the jalapeno and mince it.
- In a small bowl, whisk to combine the lime juice and zest, minced jalapeno, agave nectar, and chili powder.
- Pour dressing over prepared salsa and top with chopped cilantro if desired.
- Serve immediately or store in an airtight container in the fridge for 1 - 3 days.
