Cambodian Mango Salsa
Cambodian mango salsa is a bright, punchy condiment that comes together in minutes. It pairs sweet ripe mango with fresh lime, cilantro, green onion, and a kick of hot chili. In Khmer, this style of salsa is often called tirk salouk swai.
Unlike tomato-based salsas, this version leans on the natural sweetness of tropical fruit. The lime keeps it sharp, the salt rounds everything out, and the chili gives it a gentle heat. It is a simple way to bring a fresh, Cambodian-style flavor to grilled meats, fried fish, or crunchy snacks.
What You Need
The recipe uses a short list of fresh ingredients. A ripe mango gives the salsa its body and sweetness. Look for a mango that is soft to the touch but not mushy. Our guide to Cambodian mangoes explains the difference between sweet ripe varieties and tart green mangoes if you want to understand the fruit better.
Fresh lime juice adds acidity and keeps the flavor lively. Cilantro and green onion bring a fresh, herbal note. Chopped hot chili is optional, but it is what gives the salsa its spicy edge. Salt is the final touch that balances the sweet, sour, and hot elements.
Mango also brings useful nutrients to the table, including vitamin C and vitamin A, according to USDA food composition data for raw mango.
Equipment
- Chef’s knife: To peel and dice the mango and chop the cilantro, green onion, and chili.
- Cutting board: To safely prepare the mango and fresh herbs.
- Measuring spoons: To measure the lime juice and salt.
- Mixing bowl: To combine all the salsa ingredients.
- Spoon: To stir the salsa until everything is evenly mixed.
- Food processor: To blend the salsa into a creamy texture if you choose that option.
How to Make Cambodian Mango Salsa
Step 1: Prepare the Ingredients
Peel the ripe mango and cut the flesh away from the seed. Dice the mango into small, even pieces and place them in a mixing bowl. Chop the cilantro and green onion finely. If you are using chili, chop it finely as well.
Step 2: Mix the Chunky Salsa
Add the lime juice, chopped cilantro, green onion, salt, and chopped chili to the bowl with the mango. Stir everything together until the ingredients are evenly distributed. Taste the salsa and adjust the salt or chili if needed. For a chunky texture, stop here.
Step 3: Make a Creamy Salsa (Optional)
For a smoother, creamier salsa, place all the ingredients in a food processor. Blend for a few seconds, just until the mixture comes together but still has some texture. Do not over-blend, or the salsa may become watery.
Step 4: Serve or Chill
Serve the salsa immediately, or cover it and refrigerate for several hours before serving. Chilling allows the flavors to settle and deepen.
Cooking Tips
Use a ripe but firm mango. A very soft mango will make the salsa watery, especially if you blend it. A firm-ripe mango holds its shape better in the chunky version.
Add the chili gradually. Four chopped hot chilies will give a noticeable kick. If you are unsure about the heat level, start with one or two and taste as you go.
Let the salsa rest for at least 30 minutes before serving if you have time. The lime, salt, and chili will pull flavor from the mango and herbs, making the salsa taste more rounded.
How to Serve
This salsa is traditionally served as a dip with potato chips, taro root chips, shrimp chips, or fresh raw vegetables. It also works well spooned over grilled fish, grilled chicken, or fried tofu.
If you enjoy fruit-based salsas, you might also like our Hawaiian Mango and Pineapple Salsa for a sweeter, tangier variation. For a more savory Cambodian-style salsa, try our Cambodian Grill Tomato Salsa with Fried Fish.
Recipe Notes
The chunky version is the most common way to serve this salsa in Cambodian homes. The creamy version is useful when you want a smoother sauce for dipping or drizzling.
If you use very hot chilies, remove the seeds and white membranes before chopping to control the heat. Wear gloves if your skin is sensitive.
Frequently Asked Questions
How long does Cambodian mango salsa keep?
Store it in a covered container in the refrigerator. For the best flavor and safety, use it within three to four days, following general guidance for perishable dips and salsas from University of Nebraska–Lincoln Extension food safety resources.
Can I make this salsa ahead of time?
Yes. You can mix it a few hours before serving and keep it chilled. The flavor actually improves after about an hour in the refrigerator because the ingredients have time to blend.
Can I freeze mango salsa?
Freezing is not recommended for the chunky version. The mango will release water and become soft when thawed, and the herbs will lose their fresh texture.
Final Thoughts
Cambodian mango salsa is one of the easiest ways to add a fresh, spicy-sweet element to a meal. It needs only a few ingredients and no cooking, so it works well on busy days. Make the chunky version for dipping, or blend it smooth for a pourable sauce. Either way, it brings a bright taste of Cambodian home cooking to the table. You can find more fresh ideas in our collection of Cambodian salad recipes.
Mango Salsa
4
servings10
minutes10
minutes51
kcal20
minutesThis fresh mango salsa balances sweet ripe mango with tart lime and spicy chili. It is a no-cook Cambodian condiment that works as a dip or a topping for grilled fish, chicken, and snacks.
Ingredients
1 ripe mango, peeled and diced
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1 stalk of green onion, chopped
1/2 teaspoon salt
4 chopped hot chili pepper or to your taste (option)
Directions
- For chunky salsa; mix all ingredients together.
- For creamy salsa; put all ingredients in food processor and blended for few second.
- Serve immediately or refrigerated for several hours before serve.
Equipment
BlenderCheck product details
Chef’s KnifeCheck product details
Cutting boardCheck product details
Measuring Spoons & CupsCheck product details
Mixing BowlsCheck product details
Spoon and Folk SetCheck product details
Recipe Video
Nutrition Facts
- Serving Size: 2 g
- Total number of serves: 4
- Calories: 51kcal
- Fat: 0.4g
- Saturated Fat: 0.1g
- Sodium: 296mg
- Potassium: 250mg
- Carbohydrates: 12.3g
- Net Carbs: 10.7g
- Fiber: 1.6g
- Sugar: 9.6g
- Protein: 1.4g
- Vitamin A: 54.4mcg
- Vitamin C: 85.5mg
- Calcium: 16mg
- Iron: 1mg
- Vitamin E: 0.8mg
- Vitamin K: 17.8mcg
- Thiamin: 0.1mg
- Riboflavin: 0.1mg
- Niacin: 0.9mg
- Vitamin B6: 0.3mg
- Folate: 35.5mcg
- Pantothenic Acid: 0.2mg
- Phosphorus: 29mg
- Magnesium: 17mg
- Copper: 0.1mg
- Manganese: 0.1mg
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