This fresh mango salsa recipe is ready in under 30 minutes, tastes amazing, and is super easy to make. It has the perfect balance of sweet and spicy flavors to dazzle your taste buds.
Rather than a traditional salsa made with tomatoes, this salsa is made with sweet, juicy mangoes.
You may be thinking tropical fruit doesn’t belong in salsa--but it absolutely does!
This mango salsa has the perfect balance of sweet and savory flavors with a mild kick-of-heat from the jalapeño. The combination of ingredients makes this salsa a unique appetizer everyone will be eager to dig into.
Mango salsa is made with 5 main ingredients tossed together with lime juice. chili powder. and salt. The results are a ridiculously delicious fruit salsa you won’t want to stop eating.
Ingredients notes and substitutes
- I used honey mangoes, which are also known as ataulfo mangoes. This variety of mango is kidney-shaped and usually a golden-sun color. I’ve gone into more detail on the mangoes below.
- One medium-sized jalapeño, finely diced, keeps the salsa mild. Add 1 to 2 more jalapeños for more heat. Or replace the jalapeño with your favorite hot pepper.
- Red bell pepper can be replaced with green, yellow, or orange. Or try roasted bell peppers instead.
- Substitute the cilantro with green onions.
Choosing the right Mangoes
These are the three honey mangoes I used for the recipe. As I mentioned above, this is the best variety to use.
Alphonso mangoes are similar to honey mangoes and also a good choice.
These two varieties have a soft-velvety texture, sweet mango taste, beautiful orange flesh, and best of all—no stringy fibers.
If you can find honey mangoes I definitely suggest using them for this salsa recipe. But feel free to use any variety you have available.
How to cut a mango
Mangoes have a large slender pit that runs down the middle of the fruit.
To cut around the pit, hold the mango stem side up and use a sharp knife to cut down one side of the mango, as pictured above. Slice all the way down the mango to cut off one side of the flesh.
If the knife stops while you’re cutting, you’ve come too close to the pit. Just move the knife away from the pit a little and continue slicing.
Turn the mango around and cut off the other side the same way you did the first side. Now you are left with 2 mango halves and a pit.
Either toss the pit or cut the skin and the fruit around it off to enjoy.
To cube the mango, make about 1/4-inch slices vertically down the fruit without going through the skin.
Then make the same 1/4-inch slices horizontally through the fruit—not the skin.
You should end up with 2 halves similar to the above image.
Gently press on the skin side of the mango to pop up the fruit squares, as pictured above.
Use your knife to cut the cubes off the skin.
Alternatively, you can skip steps 4 & 5 and, instead, use a spoon to scoop the cubes out of the skin. The spoon method is easier, but the above method is cleaner.
Assembling the Salsa
Start by dicing the fruits and vegetables into bite sized pieces.
Then, add the prepared ingredients to a mixing bowl.
And toss it all together until evenly mixed.
Mango salsa can be enjoyed right away or covered and stored in the refrigerator until you’re ready to serve.
Yes, but you will lose the fresh look and taste of the salsa. To freeze, store the mango salsa in an airtight container in the freezer for up to 3 months. Fully defrost it on the counter or in the fridge before serving.
Serve mango salsa as a dip alongside tortilla chips. Or use it to top tacos, burritos, and tamales. It also tastes great over lemon tofu fillets.
- Chill the mango salsa in the refrigerator for about 30 minutes before serving. This will bring the flavors together and enhance the taste.
- Dice the mangoes into bite-sized pieces to be easily scooped up with a chip. Finely diced the vegetables as well.
- Change out the mangoes for your favorite fruit, such as strawberries, pineapple, kiwi, etc. Or, include a mix of fruits.
- Dice up avocado, cucumber, or cherry tomatoes and toss them in the salsa as well.
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- 3 ripe mangos, diced
- 1 jalapeño, seeds removed and diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion. diced
- 1/4 cup packed fresh cilantro, chopped
- 2 Tablespoons fresh lime juice (about 1 lime)
- 1/3 teaspoon chili powder
- 1/4 teaspoon Himalayan pink salt, or to taste
Prep the ingredients
- Dice the mango and bell pepper into bite-sized pieces.
- Finely dice the onion and jalapeno. And roughly chop the cilantro.
Remember. this is a salsa so the fruit should be cut small enough to easily be scooped up with a chip.
Make the salsa
- In a large bowl, combine all of the ingredients together: mango, onion, bell pepper, jalapeño, cilantro lime juice, and salt.
- Gently fold everything together with a rubber spatula or large spoon.
- Chill the salsa for 15-30 minutes before serving for the best flavor.
- The cilantro leaves should be removed from the stems, measured, then roughly chopped. Kitchen scissors work best for chopping the cilantro, but a knife will do.
- One jalapeño keeps the salsa mild. Add 2 to 3 jalapeños for more heat.
Nutrition Information:Yield: 3 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 1gUnsaturated Fat: 1gSodium: 143mgCarbohydrates: 55gFiber: 6gSugar: 48gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**