This fresh mango salsa recipe pairs sweet ripe mango with savory onion, spicy jalapeno, citrusy lime, and verdant cilantro. It whips up in 15 minutes, is great for snacking or as a condiment, and is the perfect way to jazz up your salsa routine.
You can’t go wrong with a great salsa recipe.
Scooped up with crunchy tortilla chips, spooned onto tacos or grilled meats, or eaten on its own as a salad, mango salsa is versatile and delicious!
If you’re looking for something different other than tomato salsa, this one is sure to be a new favorite. It highlights the fruity flavor of fresh mango and is the perfect balance of sweet and savory flavors.
Don’t wait for taco night to make this! Keep a batch stashed in your fridge for snacking. Or make a batch and add a can of black beans and enjoy it for lunch. Welcome to your new favorite salsa!
Why You’ll Love This Recipe
- It’s the perfect way to switch up your regular salsa routine! Dress up taco nights, make any dinner feel like a Cinco de Mayo celebration, or enjoy its fresh, bright flavor on salad.
- You can eat it with tortilla chips, on top of grilled meat or fish, or on its own as a salad.
- The flavors of sweet mango, savory onion, spicy jalapeno, and fresh lime are magical together.
The Best Mango Salsa Recipe
- Ripe mangoes
- Red bell pepper
- Red onion
- Lime (juice and zest)
You are going to love how easy this fresh salsa recipe is to make! Simply add all ingredients to a large bowl and stir to combine.
How to Store This Recipe
Store this recipe covered in the fridge for up to 3 days. Note that the fruit and vegetables will soften over time.
- Make sure your mango is ripe. You can use any type of mango you like, just make sure it’s ripe for the best flavor. Different mangoes turn different colors when they’re ripe. Some are orange or red, and others are yellow. They should have a bit of give to them when you press with a finger. And they should have a fruity aroma.
- Don’t skip the lime zest. The bright pop of concentrated lime flavor disperses through the salad and adds a citrusy undertone.
- Feel free to increase the jalapeno. As written, this recipe is a mild spice level. If you like spicy heat, you can add more jalapeno.
Mango Salsa FAQs
What is Mango Salsa Made Of?
Traditional mango salsa usually contains the following: mango, red bell pepper, red onion, jalapeno, cilantro, lime, and salt.
Do You Put Tomatoes in Mango Salsa?
No, tomatoes aren’t usually in mango salsa. However, if you really like tomatoes and you think they’d go well, add them to this dish! The beauty of cooking is that you can customize recipes to suit your tastes.
And if you’re looking for a great fresh tomato salsa, take a peek at this recipe for Pico de Gallo (Mexican Salsa Fresca)!
What Do You Eat Mango Salsa With?
You are only limited by your imagination here! Like most types of salsa, this one is good in a number of ways. Here are a few ideas:
- With tortilla chips for dipping
- As a topping on grilled steak, chicken, or fish
- On its own as a salad (or on a bed of greens)
- As a condiment for burritos, tacos, or rice bowls
Can You Freeze Mango Salsa?
That depends on what you’re using it for after freezing and thawing it.
This is a fresh salsa, meaning it’s not cooked at all. After it’s frozen and thawed, the fruit and vegetables will be less crisp and more watery.
If you like a fresh, crunchy salsa for dipping tortilla chips, you probably wouldn’t want to freeze it. However, if you’re using mango pico de gallo as a condiment for tacos or a rice bowl where there are a lot of other flavors and textures going on, then you might not mind the softer texture of this salsa after it’s frozen and thawed.
More Savory Fruit Recipes to Make
- Short Rib Beef Tostadas Recipe with Pineapple Salsa and Cotija
- Watermelon Salad Recipe with Feta
- Mango Turkey Sloppy Joe Salad Bowls
- Sweet and Savory Strawberry Salad with Rosé Reduction and Fresh Mint
Mango Salsa Recipe
- 2 medium-large ripe mangoes peeled, pitted, and diced
- 1 medium red bell pepper seeded and diced
- ½ small red onion minced
- 1 jalapeno seeded and minced
- 1 cup minced fresh cilantro
- 3 tablespoons fresh lime juice
- ½ tablespoon fresh lime zest
- ½ teaspoon sea salt
- Add all ingredients to a large bowl and stir to combine.
- Recipe Yield and Serving Size: This recipe makes about 4 cups of salsa, which is 16 (¼-cup) servings.
- Storage: Store covered in the fridge for up to 3 days.
- Mango: You can use any type of mango you like, just make sure it’s ripe for the best flavor. Different mangoes turn different colors when they’re ripe. Some are orange or red, and others are yellow. They should have a bit of give to them when you press with a finger. And they should have a fruity aroma.
- Don’t Skip the Lime Zest: The bright pop of concentrated lime flavor disperses through the salad and adds a citrusy undertone.
- Bump Up the Heat: As written, this recipe is a mild spice level. If you like spicy heat, you can add more jalapeno.