I grow my own basil—three different varieties, in fact!—so it goes without saying that I am always looking for new ways to use it. Somehow, I’ve never thought to combine basil with mango, but now that I’ve tried it, I’m kicking myself for not doing it sooner. The two ingredients bring out the absolute best in each other, which you’ll see when you make this mango basil salsa recipe. This is a simple, chunky salsa—and it’s also tomato-free. (Tomato haters, rejoice!) There are 5 simple ingredients here, and each brings a lot to the table. Mango with the sweetness, of course, and then that fresh basil for a burst of herbaceous flavour. Red onions add a bit of pungent flavour without overwhelming the other ingredients, jalapeño brings the heat, and the bright flavor of lime brings balance and pulls it all together. You can whip this up right before your party or BBQ; just store it in a container and bring it over. Eat it with some chips, or on top of your veggie burger, on bruschetta, tacos, burritos…anything your heart desires. Dig in, friends!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Mangoes – Alfonso mangoes (also known as champagne mangoes) are best, as they tend to be sweeter and aren’t stringy. But any mango will do, so long as it’s ripe and sweet. Red onion – Dice it as small as possible. Jalapeño – I seed the jalapeños, but if you want a spicier mango basil salsa, you can leave some (or all) of the seeds in. Lime Basil – Cut the basil into thin strips so it can distribute evenly into the salsa.
How Do You Pick a Good Mango?
When selecting your mangoes, look for ones that are slightly soft when gently pressed and that have a sweet smell. An unripe mango will be hard to the touch, although it will ripen over time if you leave it out at room temperature. If you plan on making this mango basil salsa right away, choose a ripe mango at the store; if you’re making it in a few days, buy an unripe mango.
How to Make Mango Basil Salsa
This Mango Basil Salsa recipe is practically effortless! Here’s what you’ll need to do.
Combine. Place all of the ingredients together in a large bowl and gently toss to combine. Sit. Let the salsa sit for a few minutes to let all the flavours meld together.
Tips for Success
This mango basil salsa recipe is super easy, but here are a few additional tips to help you make sure it turns out perfect!
It’s all about the mango. Make it during mango season when fresh mangoes are easy to find, affordable, and perfectly sweet and tender. If it’s not mango season and you’re not sure about the quality of the fresh mangoes at your grocery store, use frozen—they’re always picked at the peak of ripeness. Jalapenõs can be spicer than you think. If you’re not a fan of spicy foods, add a small amount of jalapeño to the recipe; taste and add more if needed. You can always add more, but it’s a lot harder to add less! Use gloves for chopping the jalapeño. You don’t always feel the pepper oils on your hands when you’re chopping a jalapeño, but you will feel it if you rub your eyes! That’s why it’s always best to be safe and wear latex gloves.
Serving Suggestions
This salsa is perfect for serving with lunch, as a snack or as an appetizer for a party. Serve it on its own with some tortilla chips or pita chips, or serve it as a topping for:
Crispy Beer-Battered Vegan Fish Tacos Quinoa and Black Bean Burrito Bowl Easy Grillable Veggie Burgers Loaded Vegan Nachos
How to Store Leftovers
While you can store leftovers in the fridge, the mango will begin to get mushy after being in the fridge for a day, so I recommend making and serving this mango basil salsa fresh.
More Mango Recipes
Mango Coconut Chia Seed Pudding Summer Fruit Spring Rolls with Mango Dip Mango Habanero Cauliflower Wings Vegan Mango Ice Cream (3 Ingredients)
Enjoy friends! If you make this mango basil salsa recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
