Juicy sweet mangoes, a few simple ingredients, and voila: you have yourself a delicious salsa that will convince even the most sceptical eater.
I don't know about you, but we love Mexican food around here. Burritos, tacos, or even taco cornbread casseroles - they're all part of our weekly rotation and always get devoured. What the younger kids struggle with, however, is spice and also raw onions.
They will carefully pick out the unwanted ingredient or, like my 3rd grader, drown the whole dish in ranch dressing to tone down the heat.
That's why I decided to make this mango salsa extra kid-friendly and adaptable. You know your crew best and know what they'll eat, and sometimes it's worth trying something new. They might not even mind that onions and bell peppers are in here, since the sweetness of the mangos does such a great job in masking unwanted flavors.
This recipe was inspired by my kid-friendly salsa recipe that so many of you love. I have served this salsa as an after-school snack, as an appetizer, and brought it to a potluck; it always gets eaten.
Why this Recipe Works
- Kids love this salsa because the first thing they taste is sweetness instead of spice
- Texture matters: every ingredient is chopped into small, uniform pieces. Which will make certain ingredients less offensive to your picky eater, but also easier to eat
- Customize: If your kids don't mind onions and a bit of chili powder- go for it; if your mangoes aren't fully ripe yet, add a little honey. There's always lots of wiggle room when making salsa.
Ingredients
- Mango - Ataulfo mangoes (also called yellow, champagne, or honey mango) and Alphonso mangoes are my go-to. They're non-fibrous, sweet, and creamy in texture. These types of mangoes are usually in season and readily available from March to July.You know when a mango is ripe when it yields to gentle pressure, and there's a fruity aroma coming from the stem. If the skin has started to wrinkle and your mango is overly soft, it's past its prime. Check out my " How to cut a Mango " guide for perfectly small cubes every time.
- Onion, Bell Pepper, and Cilantro - chop them very thin, and when in doubt, start with a lesser amount
- Chilli Powder - brings a hint of spice, which isn't as overwhelming as jalapeno peppers
See recipe card for quantities.
Instructions
Start with chilled ingredients for maximum freshness. Combine all ingredients in a large mixing bowl and gently mix them with a spoon. Let the salsa sit for a couple of minutes before serving.
Variations
Try adding avocado, cherry tomatoes, or cucumbers.
Related
Looking for other recipes like this? Try these:
Kid-Friendly Mango Salsa
This mango salsa leads with sweetness instead of spice. Fresh ingredients will make it irresistible to your picky eater
Ingredients
- 3 ripe mangoes, cut into small dice (how to cut a mango)
- ½ -1 red bell pepper, finely diced
- ¼ -½ cup red onion, finely diced
- ⅛ -¼ cup cilantro, finely chopped
- juice of one lime (~2 tbsp)
- ⅛-1/4 teaspoon chilli powder
- ⅛-1/4 teaspoon salt
Instructions
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In a serving bowl, combine the prepared ingredients (mango, bell pepper, onion and cilantro). Drizzle with juice of one lime.
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Using a large spoon, stir the ingredients together. Season with salt and chilli powder. For the flavors to develop, let rest for 10 minutes before serving.
Recipe Notes
Storage: store covered in the refrigerator for several days. Mango salsa tastes best fresh, though, and I'd be surprised if it doesn't get gobbled up right away.
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