This quick and easy Mango Salsa Recipe is made with just 5 simple ingredients – mangoes, red onion, jalapeño, cilantro, and fresh lime juice. Sweet, spicy, refreshing, and easy to make, enjoy this amazing mango salsa with all of your favorite chicken, fish, and taco dishes.
The Best Mango Salsa Recipe
Mangoes are a summertime staple. Fresh, colorful, and surprisingly versatile, mangoes can be enjoyed in all sorts of recipes – salads, smoothies, Thai mango sticky rice – and, of course, salsa! My favorite.
This incredible mango salsa is made with just 5 simple ingredients – ripe mango, red onion, jalapeño, cilantro, and fresh lime juice. Amazingly healthy and versatile, it’s quick and easy to make, taking just 10 minutes to assemble. It’s easy to make ahead and meal prep, too. I like to start each Monday with a new batch and enjoy it all week long.
A perfect balance between sweet and spicy, enjoy this fantastic fruity salsa with grilled chicken, shrimp, and fish, piled onto tacos, in a burrito bowl, with nachos, or with tortilla chips.
How to Choose the Best Mangoes for Salsa
Most mango varieties will work to make salsa. Larger varieties such as Tommy Atkins, Keitt, Haden, etc., with green skin, will sometimes take on various shades of yellow, orange, and red when ripened, and the much smaller yellow-skinned Ataulfo/Champagne mango are great options as they have a smooth texture, minimal fibers, and a sweet taste.
No matter the type of mango you choose to use, it’s important that your mango be ripe. The easiest way to check for ripeness is by feel and smell. A ripe mango will yield slightly under gentle pressure. It should also emit a sweet, fruity aroma.
How to Make Mango Salsa
1. Prepare the ingredients: Peel the mango with a sharp paring knife and then slice it in half (more or less) around the pit. From there, chop the mango into small bite-size chunks. If you have a different method that you prefer, feel free to use that one. Check out How to Cut a Mango with step-by-step photos and instructions.
- Tip – Dice the red onion and jalapeño into tiny, equal-sized pieces for best results.
2. Toss together: Transfer the mango, red onion, jalapeño, cilantro, and fresh lime juice to a medium bowl. Toss well to combine. Season with salt or a drizzle of honey, if desired.
3. Serve: Serve immediately or keep the salsa stored in a sealed container in the refrigerator for up to 3 days.
Tips and Tricks
- It’s best to dice the red onion and jalapeño into small, equal-sized pieces. Small, even-sized pieces help prevent the onion and jalapeño from overpowering the mango.
- Only use fresh ingredients.
- Have fun with it and make it your own! Delicious additions include avocados, fruits (strawberries, watermelon, papaya, pomegranate arils, etc.), or veggies like chopped red bell pepper or jicama.
- Make sure your mango is ripe, but not too ripe. Judge for ripeness through touch and feel, not color. Similar to picking a ripe avocado, mangoes should give just slightly. Rock hard? Not ripe. Too much squish? The mango flesh will be too mushy.
Mango Salsa Variations
This mango salsa is fantastic with just these 5 ingredients, but feel free to add any of the following to make it your own.
- Red bell pepper
- Black beans
- Diced avocado
- Fresh pineapple
- Kiwi
- Green onions or chives
- Cherry tomatoes
- Sweet corn
What to Eat with Mango Salsa
There are so many different ways to enjoy this mango salsa. It’s sweet, crunchy, a little spicy, and the perfect snack or complement to any main dish. Here are some of my favorite ways to enjoy this colorful summer salsa:
- With yummy grilled or baked salmon, mahi mahi, or shrimp.
- In my favorite carne asada tacos or shrimp tacos.
- With black beans, cilantro lime rice, and cheese!
- With marinated flank steak, skirt steak, or ground beef taco meat.
- With chips, guacamole, and margaritas!
Storage and Leftovers
Keep leftover mango salsa stored in an airtight container in the refrigerator for up to 2-3 days. Beyond that, it will start to lose some of its freshness, and the mangoes will start to soften. One option to avoid any waste is to puree the salsa into a sauce to serve with fish or shrimp.
Can You Freeze Mango Salsa?
Yes, you can. For best results, remove as much liquid as possible before freezing, as you will likely end up with extra liquid once your salsa is thawed. For the best taste, thaw and enjoy within 3 months.
More Easy Salsa Recipes:
- Easy Homemade Salsa Recipe
- Pico de Gallo
- Mango Avocado Salsa
- Pineapple Mango Salsa
- Mango, Watermelon, and Corn Salad
If you try making this Mango Salsa Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Mango Salsa Recipe
Ingredients
- 3 large ripe (yet firm) mangoes - peeled, pitted, and diced
- ½ medium red onion - diced
- 1 jalapeño - diced (see notes)
- 1 cup chopped fresh cilantro - tough stems discarded
- 2 limes - juiced
Instructions
- Transfer all of the salsa ingredients (diced mango, chopped red onion, minced jalapeno, cilantro leaves, and lime juice) to a large bowl. Toss well to combine. Season with salt or a drizzle of honey, if desired.
- Serve immediately with tortilla chips, grilled chicken, or tacos. Refrigerate leftovers in an air-tight container for up to 3-5 days.
Jessica’s Notes
- Jalapeños vary in heat. I recommend starting with one chopped jalapeño (or less if you’re sensitive to spicy food) and add more if desired.
- As written this recipe is vegan, gluten-free, and dairy-free.
- Refrigerate leftovers in an air-tight container for up to 3-5 days.
- Learn How to Cut a Mango and How to Cut a Pineapple
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Thank you for sharing your wonderful recipe. Keep up the good work!