Kiwi Mango and Strawberry Salsa made of kiwi, mango, and strawberries with tangy lime dressing. With bright, fresh flavors, it’s amazing with chips, over grilled meat or seafood, and on fish or pork carnitas tacos.
I’ve been wanting to make this kiwi mango and strawberry salsa for months but I had to curve my cravings until Summertime when the fruits are at their finest. Well, warmer weather is finally here and grocery stores are now abundant with plump and juicy produce. So, today, I went shopping and chopping.
Ahhh! Just look at the beautiful interplay of colors! I gobbled it up with crisp tortilla chips and the whole bowl full was gone before I knew it. Definitely worth the wait.
Mango salsa with kiwi and strawberries is not only addicting as a dip (cinnamon chips, please), it’s also amazing piled high over your favorite grilled fish (salmon, yum!) or meat (thick, juicy pork chops, yes!) and cradled in fish or pork carnitas tacos. Definitely a great way to take your meals to the next level!
I used to serve hefty batches of this fruit salsa for our Luau parties at work and even though it has been two years since I quit my job to blog full time, my friends and previous co-workers to this day would tell me how they miss “the salsa” I made. It’s that good!
Bring it to potlucks or backyard BBQ’s and be the hero of the party! Loaded with healthy goodness, it’s a treat you won’t feel guilty indulging on all summer long.
Tips on How to Make Kiwi Mango and Strawberry Salsa
- For sweetest taste and best texture, use ripe but very firm fruits.
- This salsa is best cold; chill the fruits for a few minutes before peeling and dicing.
- As the fruits tend to water down and lose their crispness over time, toss everything together just when you are ready to serve. Gently stir to keep the fruits from “bleeding” their color.
- If you want to amp up the heat, feel free to add more jalapeno or substitute serrano peppers.
How Can You Tell a Ripe Mango?
Get the best out of this salsa by using fresh, quality ingredients. Use mangoes that are ripe and but still firm. Remember the color of the skin is not really the best indicator of ripeness. The mango is ripe enough if it gives slightly when squeezed and has a fragrant aroma at the stem end.
Choose mangoes that have a smooth flesh and not stringy or fibrous. My favorite varieties are Keitt or Valencia Pride.
Can you Freeze Mango Salsa?
Unfortunately, I wouldn’t recommend it for this mango salsa recipe. There are a lot of cooked salsas you can freeze but the fresh ingredients here won’t fare as well. The fruits will turn mushy when frozen and thawed; not very appetizing.
Fortunately, it’s so easy to make, you can have a big bowl ready to enjoy in minutes!
More Fruit Salsa Ideas?
Watermelon Salsa-juicy watermelon and black beans make this the perfect tasty, healthy summer treat!
Berry Salsa with Honey and Lime Dressing-With plump mixed berries and sweet-tangy dressing, it’s the best way to enjoy berries!
Nectarine Salsa-spoon over grilled pork chops to easily kick up flavors
Cantaloupe Cucumber Salsa-crisp cucumber, melon, and tomatoes with lime and cilantro dressing are like a party in your mouth!
- 12 large strawberries, hulled and diced
- 6 kiwi, peeled and diced
- 1 large mango, peeled and diced, pit discarded
- 1/2 small onion, peeled and diced
- 1/2 jalapeno pepper, seeded and minced
- 1/2 bunch cilantro, stemmed and coarsely chopped
- 1 lime, juiced
- salt and pepper to taste
- In a large bowl, add strawberries, kiwi, mango, onions, jalapeno, and cilantro.
- Add lime juice and season with salt and pepper to taste. Gently toss to combine. Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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