Charred Shishito Mango Salsa

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Spoon in a bowl of homemade shishito pepper mango salsa

Mango salsa just got even better thanks to charred shishito peppers! The two combine for a sweet, smoky salsa that’s ready to elevate your tortilla chips, tacos, bowls, roasted plantains, and so much more.

Just 8 ingredients and 25 minutes required for this easy flavor bomb. Let’s make salsa!

Avocado, shishito peppers, mango, lime, green onions, avocado oil, salt, honey, and cilantro

How to Make Mango Shishito Pepper Salsa

This salsa begins with one of our favorite methods for cooking shishitos: pan searing until charred and smoky! We use the same method for the green onions, which brings out their sweet (vs. pungent) notes.

Charred shishito peppers and green onions in a cast iron skillet

Then we finely chop and add to a bowl with mango for sweetness, avocado for richness, cilantro and lime for bright herby flavor, and salt to bring it all together. Depending on the sweetness of your mango, a little maple syrup (or honey) can help take things to the next level!

Bowl with chopped mango, avocado, cilantro, charred shishito peppers, and green onions

One final stir and it’s SALSA o’clock!

Tortilla chip resting in a bowl of shishito mango salsa

We can’t WAIT for you to try this shishito pepper salsa! It’s:

Subtly spicy
Naturally sweet
& SO delicious!

It’s a versatile dish perfect for dipping tortilla chips or adding to tacos, bowls, grilled fish, or roasted plantains or making a bowl with quinoa, black beans, and cabbage slaw.

More Homemade Salsa Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a tortilla chip with shishito mango salsa on it

Charred Shishito Mango Salsa

Smoky shishito pepper mango salsa with avocado, cilantro, and lime. Super versatile and just 8 ingredients and 25 minutes required!
Author Minimalist Baker
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 (~1/2 cup servings)
Course Dip, Side
Cuisine Gluten-Free, Mexican/Latin-Inspired, Vegan (optional)
Freezer Friendly No
Does it keep? Best when fresh


  • 8 oz. shishito peppers, rinsed and patted dry with a clean kitchen towel
  • 1/2 Tbsp avocado oil (or other neutral, high-heat oil)
  • 3 stalks green onion, ends trimmed, cut into 5- to 6-inch-long pieces
  • 1/2 cup ripe mango, cut into small cubes (1/2 mango yields ~1/2 cup or 115 g)
  • 1/2 medium avocado, diced
  • 1/2 cup finely chopped cilantro, large stems removed
  • 2 Tbsp fresh lime juice (1 lime yields ~2 Tbsp or 30 ml juice)
  • 1/4 tsp sea salt (plus more to taste)
  • 1/2 tsp maple syrup (or honey if not vegan // optional, depending on the sweetness of your mango)


  • Rinse and thoroughly dry the peppers with a clean kitchen towel to prevent splattering.
  • Turn your exhaust fan on to its highest setting and, if possible, open a window (cooking shishitos can get a bit smoky!).
  • Heat a large (preferably cast iron) skillet over medium-high heat. Once hot, add the oil and peppers and sprinkle with a healthy pinch of sea salt (work in batches if using a smaller pan or cooking a larger amount of peppers). Cook the peppers in a single layer (it’s okay if a few aren’t touching the bottom of the pan), undisturbed, until charred in places — about 2-3 minutes. Then toss and continue to cook, tossing occasionally, until charred on all sides and shriveled, about 6-7 minutes more. Transfer peppers to a bowl to cool.
  • Return the skillet to the heat and add the green onions. Cook, turning occasionally, until charred on all sides — about 5-6 minutes. Transfer charred green onions to the bowl with the peppers.
  • When cool enough to handle, remove the stems from the peppers and discard. Roughly chop the peppers and green onions.
  • Add the chopped peppers and green onions to a medium bowl along with the mango, avocado, cilantro, lime juice, and salt. Stir well. Taste and adjust as needed, adding more lime juice for brightness, maple syrup (or honey) if your mango isn’t adding enough sweetness, or salt for overall flavor.
  • Delicious served with tortilla chips, grilled fish, and roasted plantains, in fish tacos, or with quinoa, black beans, and cabbage slaw.
  • Best when fresh. Leftover salsa will keep in a sealed container in the refrigerator for 1-2 days, but the avocado will begin to brown. Not freezer friendly.


*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 (half cup) serving Calories: 83 Carbohydrates: 10.8 g Protein: 2 g Fat: 4.3 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 151 mg Potassium: 173 mg Fiber: 4.4 g Sugar: 7 g Vitamin A: 666 IU Vitamin C: 42.9 mg Calcium: 14 mg Iron: 0.7 mg

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My Rating:

  1. Liz says

    What an interesting salad! I’ve never seen a shishito pepper, but they look a bit like a longer version of pimientos del padrón here in Spain so I might try it with them!
    Thanks :-)

  2. Elaine says

    I didn’t see where you said what to do with the seeds of the peppers nor did I see them in the picture of your dish. Are they supposed to be removed or what?