Fresh Tropical Guava Salsa
A vibrant, refreshing salsa that combines the unique sweet-tart flavor of fresh guava with juicy mango, crisp bell pepper, and a kick of jalapeño. Finished with zesty lime and fresh cilantro, this tropical twist on a classic is perfect as a dip, topping for grilled fish, or a bright side for any meal.
For 4 servings
- prep · ~5 min
Prepare the guavas.
Cut each guava in half and scoop out the seeds with a spoon. Finely dice the flesh into small, even cubes and add them to a medium mixing bowl.
TIPChoose guavas that yield slightly to pressure for the best flavor, but are still firm enough to dice cleanly. - prep · ~5 min
Dice the remaining fruits and vegetables.
1.Dice the mango into small, uniform cubes.2.Finely dice the red bell pepper and red onion.3.Remove the seeds and ribs from the jalapeño and mince very fine. - mix · ~2 min
Combine all ingredients.
1.Add the diced mango, bell pepper, red onion, and jalapeño to the bowl with the guava.2.Add the chopped cilantro and freshly squeezed lime juice.3.Season with salt and stir gently until everything is evenly distributed.TIPFold gently with a spatula to avoid mashing the fruit. - rest · ~15 min
Rest the salsa before serving.
Cover the bowl and let the salsa sit at room temperature for 10 to 15 minutes. This allows the flavors to meld and develop.
TIPFor even better flavor, refrigerate for 30 minutes to an hour and then bring back to room temperature before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm guavas and mango so they hold their shape in the salsa.
- 2Always deseed the guava completely to avoid a gritty texture.
- 3Remove jalapeño seeds and ribs to control heat without losing flavor.
- 4Let the salsa rest 10-15 minutes at room temperature for flavors to meld.
- 5For a crunchier texture, dice all produce into uniform 1/4-inch cubes.
- 6Bring chilled salsa back to room temp before serving for brightest taste.
- 7Make ahead: salsa keeps up to 2 days refrigerated; add cilantro just before serving.
Adapt it for your goals.
Spicy
Add a second jalapeño with seeds or a minced habanero for bolder heat. Great for those who love a fiery salsa with grilled meats.
low oilLow-oil
Omit any oil (none needed in this recipe). The salsa is already oil-free, making it ideal for low-fat diets or whole-food plant-based eating.
savory sweetSavory-sweet
Substitute half the mango with finely diced jicama for extra crunch and a milder sweetness. Perfect for balancing the sweetness of the guava.
herbalHerbal
Replace cilantro with fresh mint or Thai basil for a Southeast Asian twist. Works beautifully as a topping for grilled shrimp or in rice paper rolls.
high protein additionHigh-protein addition
Fold in 1/2 cup of cooked black beans or diced avocado for added protein and creaminess. Turns the salsa into a more substantial side or salad topping.
Why this is on our healthy list.
Rich in Vitamin C
Guava and mango are both excellent sources of vitamin C, which supports immune function and skin health.
High in Dietary Fiber
The guava, mango, and bell pepper provide a good amount of fiber, aiding digestion and promoting satiety.
Low in Calories and Fat-Free
This salsa contains no added oils or fats, making it a light, nutrient-dense condiment or snack.
Packed with Antioxidants
Red bell pepper, cilantro, and lime are rich in antioxidants like beta-carotene and flavonoids that help combat oxidative stress.
Naturally Hydrating
The high water content of the fruits and vegetables contributes to hydration, especially in warm weather.
Frequently asked questions
No, guava skin is edible and thin. Simply wash it well, deseed, and dice with the skin on for added texture and nutrients.
