This Mango Salsa recipe is a real summer-time, refreshing Salsa and very versatile because it goes with so many foods, and it’s so easy and quick to make.
This Mango Salsa recipe is also a new one for me. Since I love making salsa and I love eating salsa, and I love fruit, my son in law said to me “why don’t you try to make mango salsa”? So we went into the kitchen and started experimenting with some ripe mangoes and a few other ingredients that we felt were staples in salsa.
We have already shared with you our Low Carb Restaurant-style Salsa and our Homemade Low Carb Avocado Salsa. Now we tested our Homemade Low Carb Mango Salsa, with some of our friends to get their opinions. They said all 3 were all delicious and now we are sharing the last of the 3 recipes with you. My son in law also approved! So we hope you enjoy our Homemade Low Carb Mango Salsa.
What Ingredients are in Homemade Low Carb Mango Salsa?
Mango – This is one of those exotic fruits that are not as common as other fruits, but if you have ever had a mango before, when they are ripe they are so sweet and delicious! My first experience with mangos was on our honeymoon on the small Caribbean Island of Montserrat. It was about 100 degrees every day and one day we ate mangoes that fell off the trees right into the cold river. They were so good!! So no wonder that they make such a great addition to our salsa.
Mangos are high in carbs, so you don’t want to go overboard here, but you can eat them on Keto in small amounts, especially in salsa with other ingredients.
Cilantro – This green leafy wonder veggie. It’s a staple ingredient in most Mexican and Spanish foods, but especially in salsa. I love Cilantro, to me, it’s what really makes the food stand out as being delicious!
Lime – If you have ever been to Mexico you know that lime is the number one staple in their food and drinks, everything has lime in it. I think it’s a very refreshing taste to add to this Low Carb Mango Salsa.
Peppers – One big ingredient in any kind of salsa is peppers. Peppers of all sorts and kinds go in salsa. In this Homemade Low Carb Mango Salsa, there are Bell Peppers, you can feel free to choose the color or colors that you like best or ones that you happen to have in your refrigerator.
If you are anything like me I love to keep certain staples in my refrigerator at all times so that in the event at the last minute, I want to make something like this for dinner or if friends stop by spur of the moment I have something that I can offer and whip up quickly. And you can also pick the hot peppers of your choice, I use jalapenos.
Tomatoes – You can use whatever type of tomatoes that you choose to use. I like either a good cherry tomato, especially ones from the garden in the Summer or Campari because they are on the smaller size. Whatever kind that you choose to use for your Homemade Low Carb Mango Salsa, just make sure they are ripe so that they will be sweet.
How to Make Mango Salsa:
1. Chop by hand all of your ingredients except the mango and avocado. They are more delicate.
2. Place them in a large mixing bowl and mix well.
3. Then add your avocados, mangos, and salt to your mixture. Blend carefully.
4. Next, squeeze the lime over the top and you’re done!
Different Variations of Low Carb Mango Salsa
There are a few other things that you can add to this Homemade Mango Salsa that will give you a little more variety.
You can put in less mango and add other fruit, for instance, pineapple goes very well with mango and some of the foods that this easy Mango Salsa goes well with, like chicken, shrimp, mahi-mahi, and salmon. Just be careful not to overdo it with the pineapple or it will raise the carbs a lot.
Another fruit that goes well in your Low Carb Mango Salsa is peaches. Especially in the Summer when all of these fruits are in abundance, a combination of Mango, peaches, and pineapple all go well together. Throw it all on top of a salad with chicken or shrimp and you have a real Summer treat for dinner! Again just keep the quantities low to not have too many carbs.
If you are a garlic fan, add some garlic to your Mango Salsa. If you like things a little spicier, you can also add some chili powder to your Keto Salsa. Chili powder and Mangos are a good match.
Tips to Make the Best Mango Salsa:
Make sure that when you are ready to make your Low Carb Mango Salsa that your mangoes are at their peak ripeness for the best sweet flavor. Otherwise, your Homemade Mango Salsa will be bland in flavor.
Try to chop all of your ingredients in the same size.
Some jalapenos can be mild while others can be hotter, so add a little at a time. You can always add more if needed.
Don’t be afraid to try pineapple or peaches in your Mango salsa for a different variation.
When you have leftover Mango Salsa, drain off any excess liquid and refrigerate for a few days. If you find that it’s becoming more liquidy as time goes on, just take a slotted spoon or strainer and strain it off.
Is Low Carb Mango Salsa Keto?
Yes, this Homemade Mango Salsa is good for those of you who are on the Keto diet. Its just Mango with a bunch of veggies, low in carbs. It’s so healthy for you and good for any diet.
Each serving of this mango salsa is 6.9 Net Carbs, which means you can still have some and stay on a low carb diet. Don’t go crazy though and eat too much, because mangos do have a decent amount of carbs in them and it’s easy to overdo.
As a side note, mangos are very healthy for us. They are predominant in many vitamins and antioxidants. Plus they aid in digestion because of the high fiber in them.
Is Mango Salsa good for Paleo, Vegan or Gluten-Free?
Yes, just as this Homemade Mango Salsa is good for the Keto diet, it’s also good for anyone on the Paleo diet, the Vegan diet, and a Gluten-Free diet. You can’t go wrong with such good and healthy raw veggies.
My family always says that they feel my fresh ingredient salsa is vital to eat year-round and helps them to ward off colds and stuff. I’m not sure that it actually does but I do know that we do feel good the more raw fruits and vegetables that we eat.
How to Know if a Mango is Ripe:
Since there are different varieties of mangoes, which are all different colors, red, yellow, green, you can’t really judge the ripeness of their color. You have to go more for how it feels. See if it’s hard or soft. Squeeze it gently. The softer the fruit is the riper it is.
If it’s not ripe enough, just like avocados, mangoes will ripen if you place them in a paper bag for a couple of days. On the other hand, if the mangoes ripen too fast before you are ready to use them, stick them in the refrigerator so they don’t become too ripe.
What Type of Mango is Best for Salsa?
You can use any type of mangos that you would like to or that you can find in your grocery store and depending on the time of year that you want to make your Homemade Mango Salsa. Mostly I have used the traditional red and green mango, but there is another great type of mangos, Ataulfo Champagne Mangos. They are yellow in color and a little smaller in size.
What to serve with Mango Salsa:
Well, this Homemade Mango Salsa can be eaten just like any other salsa with any low carb chips or crackers. We have 2 other recipes on our site, Low Carb Tortilla Chips, and Low Carb Crackers, both of which go well with this recipe for Salsa. There are a lot of Low Carb choices of crackers you can buy online too that are good choices.
Also, homemade Salsa of any type can be added to eggs in the morning for breakfast, and it’s also a good topper for any kind of meat, like Burgers, Steak, Chicken or Pork. This Homemade Low Carb salsa makes a nice topping on homemade meatloaf, also with seafood such as salmon or shrimp tacos.
Keto/Mango Salsa is also a good topper for any green salad with chicken or shrimp. It makes a delicious and easy to make dinner! Especially so on a hot summer night when you don’t feel like turning on the stove.
How to Store Homemade Low Carb Mango Salsa
Once you make your Homemade Mango Salsa, put it in a plastic container with a tight-fitting lid and store it in your refrigerator for about5 days. Or you could also put your Mango Salsa in a glass jar with a tight-fitting lid to try and keep your salsa fresh for as long as possible. If it has too much liquid just strain it or spoon out the excess, stir it up and you are all set.
Eat it up while it is still fresh. If you don’t finish it, just stick it in your freezer. Read the instructions for freezing below.
Can you Freeze Mango Salsa?
Yes, you can freeze your Homemade Mango Salsa.
Just put your leftover Mango Salsa that you are not going to eat for a while into Ziploc freezer bags into appropriate serving size portions, and flatten out your bags and lay flat in your freezer. It can keep up to 3 months in the freezer if it’s packaged properly to prevent freezer burn.
Then when you thaw it out just place on your counter. Before serving drain any excess liquid and place in a serving bowl and freshen up your Mango Salsa by adding a little squeeze of lime juice and a little salt and pepper to taste.
Serve with your favorite meat or fish or with low carb chips or crackers.
Other Similar Recipes:
If you’re in the mood for some other Keto Salsa recipes then try our:
This is a delicious mango salsa recipe combining mangoes and vegetables and can be added to meat or fish for a fantastic meal year-round. Throw it on top of a salad and you have a no-cook cool Summer dinner.
For a single batch
½ cup red onion
½ cup tomatoes
1 cup red, orange or yellow peppers
1/4 cup jalapeno peppers
½ cup of cilantro
1 cup mango
½ cup avocado, optional
Chop by hand all the ingredients except the mango and avocado. Mix together.
Then add your chopped avocados, mangos and salt. Mix together with your pepper mixture, being careful not to overmix because the avocados can bruise easily, and the mango can get mushy.
Then squeeze a little lime juice over the top and lightly mix
NET CARBS: 6.9 per serving
Nutrition facts include ½ cup of chopped avocado.
One of the most important things while making Homemade Mango Salsa is trying to get your mangos at the perfect ripeness for the perfect flavor. If they are too ripe, store them in your refrigerator. If they aren’t ripe enough, store them in a paper bag to speed up the process.
Don’t overmix because the more you mix, the mushier your mangos will become.
Store any leftovers in the refrigerator for about 5 days. Or store in your freezer for up to 3 months. Wrap well to protect it from freezer burn.