Sweet, spicy and tart, this 10-minute raspberry salsa recipe is a total keeper! Juicy raspberries team up with mango, fresh veggies, herbs, and a hint of spice for the perfect balance of sweet and savory.
Quick to make and bursting with flavor, this salsa pairs beautifully with chips, grilled chicken, or fish- just like my Air Fryer roasted salsa.
This chunky salsa recipe is inspired by the classic Mexican Pico de Gallo, and can be used as a side to go with tacos, tortilla chips, quesadillas and even burritos.
If you love salsas, you might also want to try my cucumber Pico de Gallo, pineapple Pico de Gallo, avocado Pico de Gallo and cabbage Pico de Gallo recipes.
Quick Look
- 🔪Prep time: 10 mins.
- ⏲️Cook time: 0 mins.
- 👪 Servings: 4.
- 📋Main ingredients: Raspberries, mango, onion, jalapeno, lemon juice, garlic and seasonings.
- ♨️Cooking method: Chop onions, mango and jalapenos 🡢 add raspberries and remaining ingredients 🡢 mix well and let rest 🡢 serve or refrigerate.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: As a dip with tortilla chips or Air Fryer tortilla strips, tacos, grilled meats and veggie sticks.
Jump to:
What's So Great About the Recipe?
- Sweet and tangy: Fresh raspberries and mango add a juicy burst of sweetness balanced with a hint of spice from the jalapenos- just like my watermelon Pico de Gallo.
- Quick and easy: Ready in just minutes, making it perfect as a side for last-minute gatherings.
- Versatile : Serve with tortilla chips, grilled chicken, fish, or even as a topping for tacos- just like my mango Pico de Gallo.
Recipe Ingredients
Raspberries: Fresh or frozen, for the fruity sweet and tart flavor.
Mango: Fresh, ripe mango, for that juicy sweetness.
Jalapeno: For the heat! Use jalapeno flakes or red pepper flakes if you don't have fresh jalapenos.
Onion + garlic: The flavor builders! Use a red onion for that pungent heat.
Lemon juice: To tie all the flavors together. Lime juice can work well too.
Seasonings: Brown sugar (to cut down the heat), some salt and pepper. use a seasoned salt like garlic parsley salt for extra flavor.
Cilantro: Chopped fresh, for that pop of color.
See recipe card for quantities.
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Substitutions & Variations
- Don't want to use brown sugar? Honey or date sugar can be good natural sweeteners to consider using. I love using my jalapeno infused honey or habanero infused honey for an extra spicy kick.
- You can also use an infused salt like citrus salt or jalapeno infused salt to add an extra layer of flavor to the salsa.
How to Make Raspberry Salsa
Step 1: Finely chop the red onion, cilantro, garlic and jalapenos and cut the mango into small chunks.
Step 2: Transfer to a bowl along with the raspberries, and season with salt, pepper and brown sugar.
Step 3: Squeeze lemon juice over the top.
Step 4: Mix well and let it sit for 10-15 minutes before you serve.
💭Top Tip
If you prefer a smoother, less chunky salsa, chop up the raspberries and mango finely.
How to Store Leftover Raspberry Sala
Store your leftover salsa in the refrigerator for up to 2 days. It can stay good for longer too, but I wouldn't recommend it, as it can get really watery post the 2 day mark.
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Tips & Tricks to Nail the Recipe
- If you're using frozen raspberries, make sure you thaw them before you use them for the recipe. Also remember to remove any excess liquid that is leftover.
- You can also experiment with other mix-ins to bulk up the raspberry salsa. Chopped cucumbers, grilled corn (try my corn Pico de Gallo too), bell peppers, green onions and pineapple are all great choices.
- You can also add some Tajin seasoning into the mix to bring some beautiful Mexican flavors to the salsa.
- Fruits like cherries, strawberries and kiwi can all be excellent additions to this! You can actually make a mixed fruit salsa too. If you have fresh apricots, add them in too- you can also make an apricot salsa if you want!
How to Serve Raspberry Salsa
Team up this spicy raspberry salsa with other dips and sauces like the tangy Chimichurri Rojo, an Italian style cashew basil Pesto, hot Schezwan sauce, a rich nacho cheese sauce or some tart cashew tamarind sauce and your favorite tortilla chips, veggie sticks and other appetizers.
I love spooning some of this salsa over my grilled chicken too, and even end up using it to add some flavor to my homemade sandwiches and wraps.
More Sauces and Dips
Looking for other recipes like this? Try these:
If you tried this raspberry salsa or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Raspberry Salsa
Ingredients
- 1 cup raspberries
- 1 onion
- 1 mango
- 2-3 garlic
- 1-2 jalapenos
- 1 lemon juiced
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cilantro
Instructions
- Finely chop the red onion, cilantro, garlic and jalapenos and cut the mango into small chunks.
- Transfer to a bowl along with the raspberries, and season with salt, pepper and brown sugar.
- Squeeze lemon juice over the top.
- Mix well and let it sit for 10-15 minutes before you serve.
Notes
- If you're using frozen raspberries, make sure you thaw them before you use them for the recipe. Also remember to remove any excess liquid that is leftover.
- You can also experiment with other mix-ins to bulk up the raspberry salsa. Chopped cucumbers, grilled corn (try my corn Pico de Gallo too), bell peppers, green onions and pineapple are all great choices.
- You can also add some Tajin seasoning into the mix to bring some beautiful Mexican flavors to the salsa.
- Fruits like cherries, strawberries and kiwi can all be excellent additions to this! You can actually make a mixed fruit salsa too. If you have fresh apricots, add them in too- you can also make an apricot salsa if you want!
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