This blueberry mango salsa is perfect for summer gatherings!
Corn chips go amazingly well with today’s recipe. So next time you have company over, make a big batch of this fruit salsa recipe, put it in a big serving bowl, and let everyone dig in!
This recipe is perfect for summer holidays like labor day or memorial day. Even the 4th of July! Any gathering is a wonderful excuse to make this bowl of deliciousness. It’s simply good food that everyone will enjoy.
It’s a quick and easy recipe to put together, and the blueberries stay fresh longer than other berries do.
Use it as a traditional salsa with chips or serve it as a side dish to almost any meat-based main dish. I have served this with grilled chicken and pork. It pairs particularly well with meat off a hot grill. You can put a little bit of this on fish tacos too! It’s just the right balance of sweet and peppery, and prep time is minimal.
Serve chilled or at room temperature.
Blueberry Salsa Recipe Checklist
1 cup fresh blueberries – Wash them well and use them whole. No chopping is required.
1 cup ripe mango – chopped into smaller bits.
1 cup chopped red onion – You can use yellow onion in a pinch, but red onion is truly the best here.
1 tbsp. fresh lime juice – lemon juice is delicious too. I’ve made it both ways and both are excellent.
½ medium seeded jalapeno – chopped fine – approximately 2 tbsp. – you can also use a red pepper (chili pepper) if you prefer. If you want it more peppery, add the seeds or use the whole pepper.
¼ tsp. ground black pepper – White pepper works too.
⅛ tsp. salt – I wouldn’t do more than a ¼ teaspoon of salt if you want/need more.
3 tbsp. chopped, fresh cilantro – Some people hate it, some people love it. It’s optional.
1 cup chopped red bell pepper – Optional. I did not use it, but it would be a great addition.
How To Make Blueberry Mango Salsa
Chop all ingredients to the consistency you like.
Mix in a medium mixing bowl and serve.
How To Store Blueberry Mango Salsa
Store this in an airtight container and keep it in the fridge for up to 4 days. Do not freeze.
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Blueberry Mango Salsa Recipe
- 1 cup blueberries (chopped)
- 1 cup mango (chopped)
- 1 cup chopped red onions
- 1 tbsp. lemon juice
- ½ medium seeded jalapeno (chopped fine – approximately 2 tbsp.)
- ¼ tsp. black pepper
- ⅛ tps. salt
- 3 tbsp. chopped, fresh cilantro (optional)
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Serving: 0.5cup | Calories: 42kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 112mg | Fiber: 2g | Sugar: 7g | Vitamin A: 338IU | Vitamin C: 17mg | Calcium: 11mg | Iron: 1mg
Recipe from the Gracious Pantry® archives, originally posted 3/2/1012.