This fresh Mango Salsa recipe delivers tropical summertime flavors with just 6 ingredients (and a pinch of salt). Serve it with tortilla chips or pile it on top of fish tacos, grilled chicken, or rice.
If this recipe gets you craving more sweet and savory salsas, I have you covered! Try my peach salsa or strawberry salsa recipes next!
I love quick and easy recipes. A good sauce or salsa can make simple dishes taste amazing.
This Mango Salsa recipe combines sweet, juicy mangos with red bell peppers, red onions, and spicy jalapeño. Add fresh cilantro, lime juice, and salt to bring all the flavors together, and it’s ready to enjoy!
Mango Salsa comes together in a matter of minutes and it’s super easy to modify depending on what’s in season. We love to put it on Ground Beef Tacos, Oven-Baked Salmon, or even a big grilled Hamburger!
I recommend making a double batch because it won’t last long!
Ingredients & Notes
- Mangoes — Use any variety of mangoes, as long as they’re nice and ripe. For the best texture, the flesh should be soft but not mushy.
- Red bell pepper— I like to use red bell pepper because they’re the sweetest variety. But, you can use any color you have on hand.
- Red onion — Adds a pop of color and a sharp contrast to the sweeter ingredients. Swap for green onions if you prefer a milder flavor.
- Cilantro — Fresh cilantro is a must! You can chop the whole herb to make things easy. The stems have just as much flavor as the leaves.
- Jalapeño — Add as much jalapeno as you like to adjust the heat. You can also swap it for more bell pepper if you don’t like spicy salsa.
- Lime — I use fresh lime juice and zest in this recipe. The lime juice will balance the sweetness of the mango. If you don’t have lime, you can also use a little bit of apple cider vinegar.
- Salt — Makes all of the flavors in this mango salsa pop!
The Best Way To Cut A Mango:
Place your mango stem side down on a cutting board.
Then, using a sharp knife, cut vertically along each side until you have four pieces of mango and the center pit left over.
Score the mango pieces vertically, then horizontally to make small cubes, careful not to cut through the peel.
Gently press on the back of the peel with your thumbs so the cubes stick out. Then, simply cut the cubes off with a knife or scoop them out with a spoon.
How To Make Mango Salsa
Chop the mango, veggies, and herbs into even-sized pieces before adding them to a mixing bowl. Then, add the lime juice and zest, give it another stir, and season to taste with salt.
You can enjoy this easy mango salsa recipe immediately, or store it in the fridge to let the flavors meld for a while before serving.
Olivia’s Recipe Tips
- You want the mangos to be ripe, but not *too* ripe, or else they’ll become mushy and fall apart when you mix the salsa.
- Be generous with the salt and lime juice. This is what brings all of the flavors together and will keep the salsa fresh for longer.
- Remove the seeds and veins from the jalapeños to make them less spicy.
- If you find red onions to be too sharp, soak them in cold water for about 15 seconds before adding them in. This will mellow out the flavor so they’re not as strong.
Swap the fruit: Go with whatever’s in season and tastes the best! Pineapple, nectarines, peaches, or watermelon would all be good options here.
Add in more veggies or beans: Think peak summertime flavors like chopped cucumber, grilled corn, juicy tomatoes or even black beans.
Amp up the flavor: Top your mango salsa with more spices like a sprinkle of chili powder, tajin, or even crumbled feta cheese for a tangy contrast.
Store leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the mangos stay fresh and vibrant!
If your mango salsa gets a little watery, just strain the juices off with a slotted spoon when you’re ready to serve it.
How To Serve Mango Salsa
Besides eating the whole bowl with tortilla chips, there are SO many ways to use mango salsa. I love putting it on carne asada tacos, taco salad (or any salad), shrimp tacos and meal prep bowls along with guacamole and pico de galo.
It’s also an easy way to add a lot of flavor to simple meals like baked chicken and pairs especially well with whitefish like this air fryer cod.
Mango salsa goes well with Mexican dishes like burrito bowls, carne asada, chicken fajitas, or chicken enchiladas. It adds a tasty twist.
Please let me know how you like this recipe in the comments and don’t forget to leave a star rating!
More Salsa & Sauce Recipes
How to make Tomato Sauce
1 hr 30 mins
Pico De Gallo
8 mins
Garlic Aioli
1 min
Chimichurri Sauce Recipe
5 mins
Mango Salsa
Ingredients
- 3 mangoes diced
- 1 medium red bell pepper chopped
- ½ cup chopped red onion
- ¼ cup fresh cilantro leaves chopped
- 1 jalapeño seeded and minced
- Juice and zest of 1 lime
- salt to taste
Instructions
- Combine diced mangos, chopped red bell pepper, chopped red onion, chopped cilantro, and minced jalapeño in a bowl.
- Add the lime juice and zest, then mix well. Season with salt to taste.
- Serve immediately or refrigerate until ready to use.
Notes
- Dice the ingredients into fine, uniform pieces so you get some of everything in each bite.
- Use fresh lime juice and mangos for the best flavor.
- Remember to wear gloves or wash your hands thoroughly when handling jalapeños.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Oh my goodness!!!!! Soooo delicious 😋
Happy you liked it!