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This Mango Salsa is a fresh, sweet, and slightly spicy fruit salsa. This salsa is the perfect way to add some color and flavor to your chips and salsa routine. It also packs a punch when paired with fish, shrimp, or chicken tacos!
This fresh and fruity salsa is the perfect pairing for your summer meals! Our favorite way to serve this is with our Fish Tacos (Healthy Cod tacos, Fried Fish Tacos, and Grilled Fish Tacos), Salmon Tacos, or grilled chicken.
Ingredients & Substitutions
- Mango: This recipe is best with fresh mango. Save the frozen mangos for making margaritas!
- Jalapeño: Adds a hint of heat, leave the membranes for more heat. You can also substitute with a Serrano pepper for more heat or swap out with a green bell pepper to reduce the spice level.
- Lime: Fresh lime juice is best.
Find the complete recipe card below with measurements and full instructions.
How to make Mango Salsa
This is a fresh salsa. Meaning we aren’t cooking any of our ingredients. We are also dicing up all the ingredients by hand and not blending them together. Making it more like a pico de Gallo.
- Dice up the mangos, red bell pepper, jalapeno, red onion, and cilantro. (If you need some help in cutting up your mango check out this video!)
- Sprinkle with salt.Add the lime juice. I recommend starting small with the lime juice, this is an ingredient that can become overpowering.
- Add juice from half of the lime, taste, and add more lime juice as desired. I always recommend fresh lime juice, since bottled lime juice has other sweeteners added that can affect the taste and flavor.
- Let the salsa chill in the refrigerator for at least 30 minutes. This allows time for the lime juice to soften the peppers and mango, creating more juice.
- If you want to add more heat to the salsa, you can leave the membranes in the jalapeño. You can also substitute with a Serrano pepper instead if you are really looking to add some heat.
Storage
Store this Mango Salsa in a sealed container in the refrigerator for 2-3 days.
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Mango Salsa
Ingredients
- 2 mangos diced
- ½ small red onion diced
- 1 red bell pepper membranes removed, diced
- 1 jalapeño deseeded and membranes removed, diced
- 1 bunch fresh cilantro diced
- ¼ teaspoon salt
- 1 lime juiced
Instructions
- Combine the mango, red onion, bell pepper, jalapeño and cilantro in a medium size bowl.
- Sprinkle with salt, and the lime juice. (start with juice from 1/2 a lime first, then taste and add more lime juice as desired).
- Stir to combine.
- Allow the salsa to chill in the fridge for at least 30 minutes prior to serving, this gives time for the flavors to blend and the fruit and peppers to soften in the lime juice.
- Store covered in the refrigerator for 2-3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mango Salsa first published May 23, 2019. Updated July 3, 2024.
Photography by KJandCompany.co
I subbed peaches for mangos and holy crap THIS AALSA WAS INCREDIBLE! It was wiped out before I could get seconds!