Baja Fresh Mango Salsa – Raw, Healthy, Baja Fresh

​This Baja fresh mango salsa is full of the traditional Baja flavors used to top fish tacos. I have traveled down to the Baja lots, and I must say, the authentic taco stands know how to make the best salsa. The Baja fresh mango salsa recipe contains the traditional ingredients plus mango for the tastiest salsa. 

Recently, I was at a friend’s BBQ, and she made the best raw mango salsa ever! So, of course, I asked her for the mango salsa recipe, and it is so easy to make (aside from a bit of chopping time, lol). Still, this mango salsa with cilantro is seriously bursting with zesty, sweet, and spicy flavors that are bound to be a hit at any BBQ as an appetizer served with corn chips.

The raw mango salsa is made with fresh ingredients brimming with nutrients found in the raw vegetables and fruit. Eating raw foods high in enzymes is beneficial for gut health. 

While I love having this mango salsa with cilantro on hand in the fridge for an easy gluten-free snack served with your chips, the uses for mango salsa are endless, especially if you like Mexican. This Baja fresh mango salsa with cilantro tastes amazing on top of a fish taco or these smoked salmon tacos. You can also serve this as a side salad with your favorite BBQ meat.

The ingredients for this mango salsa include fresh mango, tomato, avocado, jalapeno, lime, white onion, cilantro, and a sprinkle of salt to taste and pull all the flavors together.

Recipe for Baja fresh mango salsa

• Three tomatoes
• One avocado
• Two mangoes
• One jalapeno
• ½ small white onion (or 1/3 cup diced onion)
• ¼ cup cilantro tightly packed
• One lime
• Himalayan salt to taste

How to make fresh mango salsa

To make this recipe for fresh mango salsa, start by peeling the skin off the mango using a small knife or peeler; once the mango is peeled, cut lengthways just along either side of the mango to get two large mango chunks. I then cut those two pieces of mango in half again to have four large mango rounds about 1 cm thick, chopped lengthwise into small strips, then cut horizontally to form 1 cm mango chunks.

Dice the tomato into similar sized chunks as the mango.

Finely dice the white onion, cilantro, and jalapeno pepper and mix in a medium-size bowl with the tomato and mango.

Cut the avocado in half, take the pit out, then use a large round spoon to take the avocado out of the skin in one big chunk. Flip the avocado onto the flat edge and dice into 1 cm chunks, and add to the mixing bowl.

Top the salsa with the juice of 1 lime and some Himalayan salt to taste, and voila! You have just made the best naturally sweet and spicy mango salsa recipe that is bound to be a hit at any BBQ or as a mango salsa for fish tacos. This black bean and corn salsa is also a huge hit.