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Strawberry Mango Summer Salsa

Fruity, colorful, and oh so flavorful Strawberry Mango Summer Salsa – A quick and easy combination of sweet and spicy fresh fruit salsa to eat with just about everything this summer!

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Strawberry Mango Summer Salsa - “Sweet” & “Heat”
So Good, you’ll want to Eat it by the Spoonful!

A bright and flavorful fruit salsa recipe that is the perfect combination of sweet and spicy. This Strawberry Mango Summer Salsa is delicious as a dip with corn tortilla chips, for topping fish or chicken tacos, loading into shrimp-filled pitas, using on a salad, or spooning on top of grilled fish!

ABOUT THIS RECIPE (per serving)

Gluten FreePaleoQuick & EasyHealthy Choices
Servings:  6
AVG. Maker RATING: 
5 from 2 votes
Write a Recipe Review
Prep Time :15 minutes
Total Time :15 minutes
Course : Condiment, Side Dish, Snack
Cuisine : American
Diet : Gluten Free
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 56
Fat 0.2
Carbohydrates 14
Protein 0.7

When looking for a fresh flavor boost Strawberry Mango Summer Salsa is packed with seasonal flavors galore, loaded up with fresh strawberries, juicy mango, red onion, and jalapeno. Drizzled with honey and a splash of champagne vinegar for a touch of tartness, this refreshing salsa is a natural finishing touch for many a summertime meal!

Like many salsas, this recipe can be made with several variations, swap out the mango for peaches or pineapple if that is what you have on hand. If you have no honey, substitute an equal amount of granulated sugar. Exchange the juice from half a fresh squeezed lime instead of using champagne vinegar.

However you make it, this tasty Strawberry Mango Summer Salsa combination of
“sweet” and “heat” recipe takes just 15-minutes for stirring up a batch, and it offers an excellent opportunity for practicing up on your knife skills while making it.

How to make Strawberry Mango Sumer Salsa

Minimal equipment is needed for preparing this fruit salsa. You will need only a cutting board, a cook’s knife or paring knife, and a medium-sized bowl for mixing.

Begin by rinsing the strawberries under cold water and removing the stems with a cook’s knife or paring knife. Cut each strawberry in half against the cutting board, cut again down the middle, and then crosswise, dicing into uniform-sized chunks until all the berries are cut. Measure as you go by measuring the berries and cutting them into a measuring cup before adding them to the bowl.

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To prepare the mango, you will slice the fruit into three parts: the two sides and the core. Do not remove the skin. Place the mango onto the cutting board, holding the fruit upright. Find the tallest side. The pit will be along that line. You will want to slice vertically towards the cutting board, lengthwise, and slightly off-center from the core. Carefully slice, keeping your fingers away from the knife blade and slicing off half the mango while directing your knife towards the center of the mango.

Turning the mango 180 degrees, hold the fruit at the top while slicing the other half off from the pit. Discard the pit.

With the remaining halves, cut lines vertically through the fruit side of each mango half without cutting through the skin. Be careful as you cut to keep your fingers out of the knife’s way. Turn each half so that the vertical lines are now horizontal. Cut lines again through the mango vertically without cutting through the skin. You will end up with grid-like cuts in each mango half.

Carefully turn each mango half inside-out by pressing the skin side outwards with your thumbs so that the fruit side with the cut cubes sticks out. Now, you can easily cut the fruit from the skin with a cook’s knife or paring knife. Alternatively, you may also use a spoon to scoop the cubes out with the edge of the spoon, leaving the skin behind. Add the mango to the bowl.

Next, wash the jalapeno under cold water, cut off the stem, and slice lengthwise. Using the tip of a sharp knife, scrape out the seeds and any membrane holding the seeds in place, working from the bottom to the top of the pepper. Alternatively, you may use a spoon to scrape the seeds and fibrous membrane.

Cut each jalapeno half into julienne strips, then turn and finely dice before adding to the bowl.

Prepare the onion by cutting the bulb in half and slicing it downward through the root against the cutting board. Peel away any dry or damaged layers, leaving the root end intact. With the onion half lying flat against the cutting board, cut several vertical slices into each half, careful not to slice through the root end. Turn and slice horizontally downwards across and through the vertical cuts to fine dice before adding to the bowl.

Finally, add the vinegar, honey or sugar, and salt to the bowl and lightly stir to incorporate.

Refrigerate the salsa mixture for 15-30 minutes for the flavors to develop before serving.

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XXO

Kymberley

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Strawberry Mango Summer Salsa

Strawberry Mango Summer Salsa -- “Sweet” & “Heat” So Good, you’ll want to Eat it by the Spoonful!
Kymberley @GfreeDeliciously
5 from 2 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 15 minutes
Total Time 15 minutes
Course Condiment, Side Dish, Snack
Cuisine American
Servings 6
Calories 56 kcal

EQUIPMENT

INGREDIENTS
 
 

  • 1 cup Strawberries stemmed and diced
  • 1 cup Mango diced
  • 1 medium Jalapeno seeded and diced small
  • 1 small Red Onion diced small
  • 2 tablespoons Champagne Vinegar
  • 2 tablespoons Honey or substitute an equal amount of granulated sugar
  • ½ teaspoon Kosher Salt
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INSTRUCTIONS
 

  • Chop the strawberries and mango, add to a medium-size bowl.
  • Dice the jalapeno and red onion, add to the bowl of ingredients, and stir to combine.
  • Add the vinegar, honey or sugar, and salt. Stir to incorporate. Refrigerate 15 minutes for the flavors to blend before serving. Serve immediately, or store in the refrigerator up to one day. [1]
Tried this recipe?Please consider Leaving a Review.

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YOUR OWN NOTES

KITCHEN NOTES

[1] This recipe is perfect for making ahead of time. Keep in mind that the longer that the fruit sits in the vinegar, the flavors will continue to develop, and the fruit will soften. When making several hours ahead of time, you can save the vinegar, sweetener, and salt to add 15-minutes before serving.

Nutrition

Calories: 56kcalCarbohydrates: 14gProtein: 0.7gFat: 0.2gSaturated Fat: 0gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 0mgSodium: 105.5mgPotassium: 144.8mgFiber: 1.6gSugar: 11.9gVitamin A: 23.2IUVitamin C: 43.6mgCalcium: 12.3mgIron: 0.3mg
Keyword jalapeno, mango, onion, strawberries, strawberry

Recipe Card powered by WP Recipe Maker 

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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