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Mango Salsa For Salmon and Shrimp

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Mango Salsa for Salmon and Shrimp is a must try if you love the flavors of salsa but want to mix it up now and then! The sweetness of the mangoes adds so much flavor to this traditional salsa recipe! Find your recipe below!

Mango salsa for salmon  ingredients mix

Mango Salsa for Salmon and Shrimp

I love salsa and make it at home much of the time. My husband is actually the salsa expert in the family, so sometimes I just set out the ingredients and let him mix it up!

The key to great salsa is having fresh ingredients, and adding enough salt to give it flavor and pull some of that flavor from the vegetables, while not overpowering the natural flavors of your other ingredients! Everyone likes their salsa a little different, so if you make this recipe and decide to add some additional flavors– go for it!

Mango salsa for salmon- ingredients plated

Personally I prefer the flavor of the mangoes to shine in this recipe. I would recommend preparing this salsa with no changes at least once before you make any adaptions. The only thing that I might do, is add a little more heat. I love a good HOT salsa! You can easily “turn up the heat” on this recipe by adding extra serrano and jalapeno pepper. Leave the seeds in to increase the heat level of the peppers.

Mango salsa ingredients chopped

Why make this Mango Salsa for Salmon and Shrimp? One very popular seafood dish ceviche. It’s similar to a salsa but is more hearty dish that you can enjoy as an appetizer or as a main dish served with nutritional and filling sides. Ceviche originated in Peru and is a very popular dish that can include raw shrimp or other seafoods, citrus fruit, and a few other ingredients.

This salsa reminds me a lot of ceviche but as a lighter, less filling version. Since we love to have tacos or fajitas each week, this Mango Salsa is a great appetizer. If you are serving shrimp tacos it’s a must try! I always add a little salsa to my tacos for flavor! 🙂

Mango salsa for salmon  on chip

How to Make Salsa:

On a cutting board, dice your veggies first. I like red onion for any fresh salsa since it has a lot of onion flavor but no bitter aftertaste. You can opt for a yellow onion or leave it out if needed.

Dice a tomato, your mango, and finely slice your jalapeno and serrano peppers. I find that a mandolin attachment to a grater is ideal for slicing peppers. I don’t get much of the pepper oil on my hands like when I am chopping them with a knife. It also makes much thinner cuts than I could with a regular knife and cutting board. (Obviously I am not an expert chef when it comes to dicing food!) Lol. Remember if you want a mild salsa, you need to remove the pepper seeds by sliding your knife along the inside of the pepper, or running it under water.

Add all of this into a large bowl and mix carefully, taking care not to mush the mango as you mix. Add lime juice and salt and mix again. Allow to sit and let the flavors mix before serving. If you are adding seafood like cooked shrimp or smoked salmon directly to the mixture, you must refrigerate or consume immediately for food safety reasons.

Mango salsa in bowl

How fun and bright is this Mango Salsa? I love all the color! Serve with tortilla chips or add as a cold topping to fajitas or tacos. For a low carb option, enjoy with a side of seafood like shrimp or salmon. Enjoy!

Print your Mango Salsa for Salmon Recipe Here:

Yield: 6

Mango Salsa For Salmon and Shrimp

Mango salsa in bowl

Try this Mango Salsa for a sweet and spicy salsa!

Prep Time 15 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 3 Mangos Cubed
  • 1 Serrano or Jalapeño Pepper, Sliced or minced
  • 10 Cilantro Minced
  • 1 Red Bell Pepper, Chopped
  • ¼ Red Onion, Diced
  • Juice of 2 limes
  • Salt to Taste

Instructions


Step 1: Cut all your ingredients and make sure to use gloves when cutting serrano or jalapeño peppers.

If you want your recipe to be spicy, leave the seeds when cutting the peepers.

To make your salsa milder, remove some or all the seeds before slicing the peppers.

Mix all your ingredients in a large bowl.

Add lime juice and salt to taste.

Allow to sit 10 minutes to let flavors blend. Stir again gently before serving.

Notes

You can add fresh seafood such as cooked shrimp, or smoked (ready to eat) salmon.

If you are mixing any seafood with this salsa, be sure to regrigerate or enjoy immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 138Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 127mgCarbohydrates: 35gFiber: 4gSugar: 29gProtein: 2g

Did you make this recipe?

Please leave a comment if you love this recipe!

If you love this Mango Salsa, try more salsa recipes below!

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Slow Cooker Restaurant Style Salsa

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Black Bean Salsa

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