Mango salsa used to feel like a throwaway garnish—something you slapped on fish and forgot. But then I made this one the way Ina would: with restraint, balance, and just enough heat.
It’s not soupy. It’s not candy-sweet. It’s crisp, fresh, and sharper than you expect. Here’s how I made it Ina-level.
The Game-Changer Step
Letting it sit. Just 30 minutes. The lime and lemon mellow the onion, round out the mango, and pull the whole thing together.
It’s technically raw, but it doesn’t taste “raw.” It tastes intentional. That’s the Ina difference.
Not Just What—But Why
- Mango (1, peeled and chopped) – You want it ripe, not mushy. If it feels like an avocado when pressed, it’s ready.
- Red bell pepper (¼ cup, finely chopped) – Sweet, crisp, and visually bright. I tried orange once—not nearly as punchy.
- Green onion (1, chopped) – It’s subtle. Red onion overwhelmed it. Stick with green.
- Jalapeño (1, finely chopped) – I remove the seeds for medium heat. Leave them in for more of a kick.
- Cilantro (2 Tbsp, chopped) – Adds freshness. No good sub here—skip it only if you must.
- Lime juice (2 Tbsp) + Lemon juice (1 Tbsp) – The combo is key. Lime brings tang, lemon sharpens it.
Safe Substitutions
- Pineapple instead of mango – Works beautifully, just dice it fine.
- Serrano in place of jalapeño – Slightly hotter, more herbal. A great switch.
- No onion? Add finely diced cucumber for texture without sharpness.
What Went Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Salsa turned mushy | Mango too ripe or overmixed | Use firmer mango and stir gently |
| Tasted flat | Underseasoned or unbalanced acid | Add a pinch of salt + lemon juice |
| Too spicy | Used full jalapeño with seeds | Remove seeds or use less pepper |
How to Make Ina Garten’s Mango Salsa
- Prep ingredients: Dice mango, bell pepper, and green onion. Finely chop the jalapeño and cilantro.
- Mix: In a medium bowl, combine all chopped ingredients. Add lime and lemon juice.
- Rest: Cover and refrigerate for 30 minutes. This softens the onion, balances the heat, and marries the flavors.
- Serve: Spoon over grilled chicken, fish tacos, or just serve with salty chips.
Smart Little Tricks
- Use a sharp knife on the mango to avoid bruising the fruit.
- Roll the lime and lemon on the counter before juicing—they give more.
- I add a pinch of flaky salt right before serving. It wakes everything up.
Leftover Notes
- Fridge: 3 days in an airtight container. Stir before serving.
- Freezer: Technically yes, but the texture suffers. Best fresh.
Before You Make It…
Q: Can I make it ahead of time?
A: Yes—up to 24 hours ahead. Just give it a good stir before serving.
Q: Can I make it without citrus?
A: The acid is crucial. If you must skip lemon, use all lime, but don’t leave both out.
Q: How do I make it less sweet?
A: Use just-ripe mango and balance with extra lime juice or a pinch of salt.
Try More Recipes:
Ina Garten Mango Salsa
Description
A bright, citrusy salsa that brings out the best in tacos, grilled meats, or salty chips.
Ingredients
Instructions
- In a bowl, combine mango, red pepper, green onion, jalapeño, and cilantro.
- Add lime and lemon juice. Stir gently to combine.
- Cover and let sit 30 minutes before serving.
- Serve chilled with chips or spooned over grilled meats.