Raspberry Mango Salsa
This glorious Raspberry Mango Salsa finally made a mango convert out of me! Served with tortilla chips, it’s one addicting treat!
This Tropical Fruit Dip is marvelous for summer entertaining! It’s delicious enough to eat with a spoon!
Why You Must Make
- If you haven’t tried any recipes utilizing fresh mangoes, this is an easy recipe to explore the process of peeling, cutting, and tasting this tropical fruit.
- This makes a beautiful, refreshing summer appetizer.
- Plus, you can also use this salsa for topping seafood or chicken. It makes a restaurant-worthy presentation. And it’s delicious!!!
I’ve always been a bit apathetic as far as mangoes are concerned. Maybe it was growing up in Iowa, where a bag of Angel Flake coconut was the most tropical fruit at the grocery store.
When I received a delivery of luscious, ripe mangoes this spring, my tune changed immediately. I diced the sweet and juicy, golden-orange flesh of one to make this Raspberry Mango Salsa. And since making this salsa, I’ve made a Mango Pineapple Salsa to go on grilled salmon and these Salmon Tacos with Mango Salsa. All these are excellent to eat with chips or as a mango salsa for fish like salmon and white fish like flounder, tilapia, and halibut.
- This combination was heavenly. My raspberries were a bit tart, so I added some honey for sweetness. Adjust the recipe according to your preferences.
- Feel free to chop your fruit and berries a bit smaller so they’re more chip-friendly.
- Add any other fruit that sounds good to you. Peaches, strawberries, and kiwis would all be delicious.
- Honestly, I ate this straight out of the bowl with a spoon.
Frequently Asked Questions
Considered a sacred tree in India, this fruit is now grown in other temperate climates like California and Florida in the US.
Mangoes have a large flat seed that runs the length of the fruit, making it difficult to cube for salads and salsas. First, peel the mango, then slice off as much flesh from all sides of the seed. From there, dice or chop as needed for your recipe.
Yes, just defrost and cut as desired.
You can freeze both tomato salsa and fruit salsa, but note that the texture of fruit like strawberries and raspberries will change when the salsa defrosts. I prefer my fruit salsa made fresh.
If you place an underripe mango in a paper bag, the ethylene gas it releases will hurry along the ripening process. If your mangoes are ripe, they can be stored in the refrigerator for up to 5 days.
You May Also Like
- Spicy Mango Slaw from Foodie with Family
- Mango Pineapple Salsa Recipe from Mama Loves Food
- Mango Strawberry Avocado Salad
- More of the Best Appetizer Recipes
Raspberry Mango Salsa
A fabulous salsa featuring mangoes and raspberries!
- 1 medium mango, peeled and cubed
- 6 ounces fresh raspberries (may cut in half if desired)
- 2 tablespoons minced red onion
- 1/2 jalapeno, seeded and minced
- Juice of half a lime
- 1 tablespoon minced cilantro
- 1 teaspoon honey
- Gently toss together all ingredients.
- Taste and add more onion, jalapeno, lime juice, cilantro and/or honey if desired.
- Serve with tortilla chips or use as a topping for salmon or your favorite white fish.
This is highly adaptable. You can use strawberries instead of raspberries. Add kiwi, pineapple or any other fruit that would pair well with mangoes.
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Serving Size:1/4 cup
Amount Per Serving: Calories: 58Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 19mgCarbohydrates: 14gFiber: 2gSugar: 11gProtein: 1g
44 Comments on “Raspberry Mango Salsa”
This is one of my favorite salads ever! No filler here, it is all the good stuff!
Liz, I love this fruit salsa, it looks so refreshing and nice that I could eat the whole bowl !
What a beautiful summer salsa! I’m currently addicted to mangoes so I will be making this!
I love mangos and raspberries. Great salad.