This Mango Salsa has tons of flavor and flair! The bursts of acidity and brightness from the juicy fresh mangos, jalapeno, lime juice, and red onion are delicious with tortilla chips or on fish tacos.
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I’m a huge fan of tomato salsas, but have you ever had a sweet and juicy fruit salsa before? Just like my Pineapple Salsa, making salsa from fresh fruit and a few simple add-ins always results in a snack that’s nicely balanced between sweet, spicy, and acidic.
They’re the perfect topping for fish tacos, seafood dishes, or as a summery snack with baked tortilla chips or air fryer tortilla chips!
My easy Mango Salsa is no exception, as it features bright and juicy mango, red onion, lime juice, and a touch of heat from jalapeno. The flavors are so refreshing and it all comes together easily in one bowl.
It’s a must-have snack at summer parties, barbecues, and pool parties!
Ingredients needed
- Ripe Mangoes – Peeled and diced.
- Red Onion
- Fresh Lime Juice
- Jalapeño – For a milder salsa, use only half of the jalapeno. Or, replace it with green or red bell pepper. For a spicier salsa, use two jalapenos instead of one or use serrano pepper.
- Fresh Cilantro
- Salt & Pepper
How to choose the best mangos for salsa
According to Mango.org, you want to choose mangoes that are ripe or close to being ripe. They should smell quite fragrant and sweet, and feel firm but have a slight give when gently squeezed. If you end up with more mangos than you need, use the extras in a mango cobbler or a refreshing mango michelada!
Here’s a handy guide on the 6 most common types of mangoes found in the U.S.!
How to make it
To make this juicy and refreshing mango salsa, start by chopping your mango, red onion, seeded jalapeno, and cilantro into small pieces. Place them all into a medium-sized bowl.
Add the lime juice, salt, and pepper. Toss the mixture together until everything is well combined. Serve your finished salsa with fresh tortilla chips and enjoy!
How long does mango salsa last?
The mango salsa will last in an airtight container in the refrigerator for up to 3 days. The flavors do get better as it sits, but the fruit can release its juices and make the salsa liquidy. If you want to make it ahead of time, leave the assembled salsa covered in the fridge for only 1 day for the best texture.
Is mango salsa spicy?
This is a mild salsa thanks to the fresh and juicy mango. It tastes sweet, but I added in a seeded jalapeno for some extra flair! The sweetness of the fresh mango helps balance any remaining spice from the chili pepper, which is great news for those who aren’t fans of spicy food.
To avoid the spice completely, you can use only half of the jalapeno, replace it with green or red bell pepper, or omit the pepper altogether. For a spicier salsa, use two jalapenos instead of one or substitute it for a serrano pepper.
Variations
This flexible and easy mango salsa recipe can be enjoyed as-is or paired with even more creative ingredients. These are a few of my favorite fruits and veggies to throw into the salsa:
- Avocado
- Pineapple
- Tomatoes
- Cucumber
- Bell peppers
- Peaches
- Parsley
- Plums
- Habanero pepper
- Kiwi
- Black Beans
- Edamame
What to eat with mango salsa
I find that this mild and sweet salsa pairs well with boldly flavored Mexican and seafood dishes. Try adding a heaping spoonful to these dishes:
- Grilled Pork Chops
Wine pairings
- A chilled Pinot Gris will play well with the tropical and fruit flavors in the salsa.
- A dry Riesling is acidic, crisp, and will balance nicely with the sweet salsa.
More salsa recipes
More Mexican-inspired recipes
Did you try this mango salsa recipe?
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Love mango? 💛 Be sure to check out these 45+ easy mango recipes!
Full Recipe
Fresh Mango Salsa
Equipment
Ingredients
- 1 3/4 cups diced and peeled mango (about 2 mangoes)
- 1/4 cup diced red onion
- 1/2 lime (juiced)
- 1 jalapeno (seeded and diced)
- 2 Tablespoons chopped cilantro
- Salt and pepper (to taste)
Instructions
- Toss all ingredients together until combined. Season with salt and pepper, if desired.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Nutrition
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