Mango Salsa | mango Chilly Salsa Instant recipe

The name salsa comes from Spain. Salsa is a sauce. Its simple, Irresistible word is Fresh Sauce. If mango is added, it becomes Mango Sauce or, in simple terms, Mango Salsa. 

In the United States, salsa refers to the preparation of essential spicy chilli tomato sauce, which is taken from Mexican cuisine.  

The salsa recipe originated in South and Central America during the colonial Columbian era when Spanish invaders from Europe invaded the country.

Salsa, a Fresh Sauce, Mango Salsa, is a new version of mango sauce by Spanish Invaders, which blended local cultural cuisines with the advantage of local ingredients.

On the other hand, it said that Portugal carried mango from India.

Further, it was distributed to Spanish invaders who grew it in South and Central America. Mango was mixed into local cuisine and prepared as Mango Salsa, with variations like Mango Chili Salsa.

The summer season is about to come, and what would be best about it? 

Multiple cuisines and a recipe for a mango party in favour of you and your fussy eater kids.  

The freshness and aroma of this seasonal mango fruit remain in our hearts, even in the offseason. 

We kindle our taste buds with raw mango lassi, mango chutney, mango juice, salsa, and multiple other varieties. But why not try something different this summer?

Yes, mango salsa is the best way to enjoy Indian-style Mexican cuisine in the coming summer.

One of the best-known Mexican cuisines is fresh mango salsa. It is served during lunch or dinner even.

You can eat this with Nachos or Papad as Masala Mango Papad to make your taste buds go sweet, spicy, and tangy. It uses ripe mango, onions, spices, and red bell pepper—a gluten-free dish with Low Fat. 

It is a complete vegan dish with tangy delight for your taste buds.  

My kids are so fussy about it that they love it and can finish a whole bowl in one sitting. I make it in a big pot that, if refrigerated, lasts three to four days. 

It can be combined with multiple Indian dishes, such as Aloo Chat, Salmon, prawns koliwada, Surmai, Chicken, Barbeque, appetizers, and chutney. 

My kids and granny eat this with Papad, Papdi(or fafdi or fafdo in Gujarati), Khakra, chapati, and parathas.

• Chopped Ripe Mangoes: 2 Cups (approximately three to four ripe mangoes)
• Sliced Onion: 1/2 Cup (you can add 1 cup also. It tastes better)
• Red or green bell pepper (capsicum): 1 small to medium-sized capsicum
• Chopped Green chillies: ¼ cup
• Chopped Coriander leaves (kothimber): Three to four tablespoons
• Lemon Juice for a taste of one to two teaspoons as required and your taste.
• One pinch of Sunth (dried ginger)
• Jeera Powder (cumin powder): ¼ teaspoon 
• Black pepper: ¼ teaspoon
• Red chilli powder: ¼ teaspoon. For a change, try Kanda lasun masala (onion-garlic masala).
• Salt as per your taste requirements: ¼ teaspoon for seasoning salsa

1. Take a bowl to mix the salsa.
2. You can use a variety of mangoes of your choice. I always use Alphonso Mango. You can choose a taste from here: Ratnagiri Alphonso Mango or Devgad Alphonso Mango. Wash Ripe mangoes under running water and keep them in a tub of water for soaking for nearly thirty minutes. It reduces heat from mangoes.
3. Slice mango pulp into small pieces and add it to the mixing bowl.
4. Add finely chopped onions, red pepper or regular capsicum, chopped green chilli, 
5. Garnish with Chopped coriander leaves (kothimber)
6. Add spices like sounth, jeera powder, black pepper, and red chilli powder.
7. Add one to two teaspoons of lemon juice. You can reduce or add lemon juice according to your preference, but I prefer one teaspoon only.
8. Sprinkle salt according to your taste. Black salt (rock salt) adds flavour.
9. Mix the mixture well with a spoon or spatula.
10. Store in the refrigerator for thirty minutes to settle.
11. Your Homemade mango salsa is ready now.
12. Serve this fascinating tangy-sweet with mesmerizing taste with Papad, Khakhra, fafda, paratha, or potato chips.

How to make mango salsa for mahi-mahi?

How to make mango salsa for salmon?

How to make mango salsa tilapia?

In the same procedure, you need to add other ingredients.

If I keep it in an airtight, unopened container in the refrigerator, it will last three to four days.

No, Mango Sasav is a Goan-style cuisine or Indianized version of Mango Chilly Salsa. 

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1. You may try Alphonso Mangoes, but you can try another range of mangoes if unavailable. The salsa also has an excellent taste in Kesar mango. If possible, try Rajapuri Mango or Payari with this.
2.  It has minimal fibres and is sweeter with a great aroma, which mesmerizes your salsa.
3. You don't get fresh mangoes in the winter and rainy season. You can even use a little mango pulp, readily available in Indian stores, or mango pulp, which you can use from your refrigerator and which you might have taken out during the scorching summer season with fresh mangoes.
4. Add or change spices as per your taste if possible; you can try Triphala, called treepal in Goa.
5. You can add grated coconut for flavour. However, it doesn't taste like Sasav. It would be best to cook it on flame.
6. You can make it once a week and store it in a refrigerator for three to four days. It goes well with Lays Onion flavour potato chips.
7. You can add Avocado to this. It changes a bit of taste.
8. You can add mint leaves instead of Coriander (cilantro, Kothimber). It tastes like Mango Mint Salsa.
9. If you add Mango pulp to this in the off-season, it will taste like Sweet Mango. You will also have to skip chilli and red chilli powder.
10. For vegans, baked potatoes (roasted Aloo), baked sweet potatoes, and chopped cooked elephant yam are good choices.
11. Those who eat non-vegetables can bake fish with mango salsa, chicken and mango salsa wraps, chicken nuggets with mango salsa, prawns in mango salsa, and much more.
12. Store it in the refrigerator for half an hour before serving. It tastes awesome.
13. You can add Lettuce chopped leaves to give a crunchy salad taste.
14. You can also add carrots and radishes for a change in flavour.