Mango Salsa Stuffed Mini Peppers Recipes
Mango Salsa Stuffed Mini Peppers are colourful, fresh and delicious appetiser bites made with crisp mini sweet peppers filled with juicy mango salsa, tomato, red onion, fresh coriander, lime and a touch of chilli. Quick and easy to prepare, they are perfect for parties, picnics, summer gatherings and healthy snacking.
Equipment
- 1 Sharp Chef’s Knife
- 1 Mixing Bowl:
- 1 Small Spoon
- 1 Kitchen Gloves - Optional
- 1 Serving Platter –
- 1 Paper Towels Or Clean Kitchen Towel
Ingredients
- 18 Mini Sweet Peppers
- 2 Large Ripe Mangoes
- 1 Medium Tomato
- ½ Small Red Onion
- 1 Small Jalapeño
- 2 Tablespoons Fresh Lime Juice
- 3 Tablespoons Fresh Coriander
- ¼ Teaspoon Fine Salt
- ¼ Teaspoon Ground Black Pepper
- 1 Teaspoon Honey Or Maple Syrup - Optional
- 1 Teaspoon Extra-Virgin Olive Oil
- ½ Ripe Avocado - Optional
- Extra Coriander For Garnishing
Instructions
Step 1: Prepare The Mini Peppers
- Wash the mini peppers thoroughly under cool running water and dry them completely.
- Place each pepper on a clean chopping board.
- Slice off the top or cut each pepper lengthways, depending on your preferred presentation.
- Remove the seeds and inner membranes carefully.
- If the peppers are particularly large, cut them into halves for easier serving.
Step 2: Dice The Mango
- Peel the mangoes and remove the stones.
- Dice the flesh into small cubes of approximately 5–7 mm.
- Place the diced mango into a large mixing bowl.
- Keep the pieces firm enough to retain their shape inside the peppers.
Step 3: Prepare The Vegetables
- Finely dice the tomato.
- Remove excess watery seeds if necessary.
- Finely dice the red onion.
- Finely chop the jalapeño.
- Roughly chop the fresh coriander.
- Add the prepared ingredients to the mango.
Step 4: Make The Mango Salsa
- Pour the fresh lime juice over the mango mixture.
- Add the salt and black pepper.
- Drizzle in the olive oil.
- Add the honey or maple syrup if the mango needs additional sweetness.
- Gently fold everything together with a spoon.
- Taste and adjust the lime juice, chilli or seasoning as needed.
Step 5: Add The Optional Avocado
- If using avocado, cut it in half and remove the stone.
- Scoop out the flesh and dice it into small pieces.
- Gently fold the avocado into the mango salsa.
- Avoid vigorous stirring so the avocado remains intact.
Step 6: Fill The Peppers
- Arrange the prepared mini peppers on a serving platter.
- Spoon approximately 1–1½ tablespoons of mango salsa into each pepper.
- Avoid overfilling the peppers so the salsa remains secure.
- Press the filling gently into each pepper without compacting it.
Step 7: Garnish And Serve
- Sprinkle the filled peppers with additional fresh coriander.
- Add a few small pieces of diced mango for decoration.
- Add a light dusting of chilli flakes if desired.
- Serve the Mango Salsa Stuffed Mini Peppers immediately or refrigerate until ready to serve.
Notes
- 🥭 Use Ripe, Firm Mangoes — Choose mangoes that are sweet and juicy but firm enough to hold their shape when diced.
- 🫑 Keep The Peppers Crisp — Use fresh, firm mini sweet peppers for the best texture and presentation.
- 🍋 Balance the Flavours — Adjust the lime juice, salt, and chilli to balance the mango’s natural sweetness.
- 🌶️ Control The Heat — Remove the jalapeño seeds for a milder salsa or leave some in for extra heat.
- 🥣 Avoid Overmixing — Gently fold the salsa ingredients together to keep the mango pieces intact.
- ❄️ Prepare Ahead Carefully — Refrigerate the salsa separately and fill the peppers shortly before serving for maximum freshness.
- 🌿 Garnish Just Before Serving — Add fresh coriander and a little diced mango at the end for a vibrant finish.