5-Ingredient Spicy Mango Serrano Salsa

This 5-Ingredient Spicy Mango Serrano Salsa is sweet, it’s citrusy, it packs a good punch of heat and it comes together in just about 5 minutes! What’s not to love?

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One of my all-time favorite fruits growing up are mangoes. And we already know that I love my spice, so this Mango Serrano Salsa recipe is a match made in heaven for me! Every time I make it, I can’t help but finish it all in one sitting. It’s incredibly addicting and once you have one bite, you just can’t put it down.

This salsa is erfect on chicken, fish or seafood tacos, with chips alongside some fresh guac, paired with ceviche and in burritos (or burrito bowls)!

Let’s talk heat—

Serranos typically measure from about 8,000-22,000 Scoville units, so they’re usually significantly spicier than a jalapeño. If you’re looking for something even spicier consider a Thai chili (also known as a bird’s eye chili), which ranges from 50,000-100,000 Scoville units.

If you’re looking for something a little less spicy, maybe consider swapping the serrano pepper with a jalapeño. Jalapeños range from about 2,500-8,000 on the Scoville scale. If you’re not a big fan of heat, simply remove the seeds from the jalapeño before mixing it in with the rest of the ingredients (the seeds are what bring the heat) or exclude spicy peppers from this recipe altogether (hey, less ingredients you’ll need too!). 

Consider this portion of the recipe as a choose-your-own-adventure—choose wisely 😎🔥

How to Make This 5-Ingredient Spicy Mango Serrano Salsa:

1. This one’s easy—add all the ingredients to a bowl and toss until thoroughly combined.
2. Check for seasoning and serve!

5-Ingredient Spicy Mango Serrano Salsa – Tips & Tricks

• If you’re looking for a chili pepper that is spicier than a serrano, consider a Thai chili (also known as a bird’s eye chili), which ranges from 50,000-100,000 Scoville units.
• If you’re looking for something a little less spicy, maybe consider swapping the serrano pepper with a jalapeño. Jalapeños range from about 2,500-8,000 on the Scoville scale. If you’re not a big fan of heat, simply remove the seeds from the jalapeño before mixing it in with the rest of the ingredients (the seeds are what bring the heat) or exclude spicy peppers from this recipe altogether (hey, less ingredients you’ll need too!). 
• I love how the salsa looks when the mangoes are chopped somewhat small and the rest of the fresh ingredients are minced! This allows the beautiful yellow/orange color of the mango to come through with small bit of green and purple from the cilantro, serrano and onion/shallot throughout.
• This Mango Salsa will taste best when consumed within 24 hours, but leftovers will keep in the fridge for up to 3 days when stored in an airtight container!

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Other recipes to prep you for Taco Tuesday—

Creamy Salsa Taquera Anaranjada

Salsa Verde

Chile de Árbol Salsa Taquera

Pickled Red Onions (Cebolla Curtida)

Escabeche (Spicy Pickled Jalapeños and Carrots)

Chunky Spicy Guacamole

Chicken Quesabirria Tacos

 

If you make this Spicy Mango Serrano Salsa, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!

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Similar Recipes

Homemade Salsa Verde

Chile de Árbol Salsa Taquera

Creamy Salsa Taquera Anaranjada

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