Delicious Mango Salsa made with just 5 simple ingredients – sweet mango, red onion, jalapeño, cilantro, and fresh lime juice. Sweet, spicy, refreshing, and so easy to make, enjoy this amazing mango salsa recipe with chicken, fish, or piled on your favorite tacos.
The Best Mango Salsa Recipe
Mangoes are a summertime staple over here at my house. Fresh, colorful, and surprisingly versatile, mangoes can be enjoyed in all kinds of recipes, but this easy mango salsa is definitely one of our favorites.
Made with just 5 simple ingredients – ripe mango, red onion, jalapeño, cilantro, and fresh lime juice – you can have this amazingly healthy and versatile salsa on the table in under 10 minutes. 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 fruit salsa with grilled chicken, your favorite fish, piled onto tacos, in a burrito bowl, with nachos, or with tortilla chips.
How to Make Mango Salsa
1. Prepare the ingredients
Everyone has their own method of chopping a mango. Personally, I like to peel mine with a sharp paring knife and then slice in half (more or less) around the pit. From there I chop the mango into small bite-size chunks. If you have a different method that you prefer, feel free to use that one. Learn How to Cut a Mango with step-by-step photos and instructions.
Tip – For best results, dice the red onion and jalapeño into tiny, equal-sized pieces.
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.
Serve immediately or keep stored in a sealed container in the refrigerator for up to 3 days.
Optional Additions for Fresh Mango Salsa
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
- green onions
Recipe Notes and Tips
- It’s best to dice the red onion and jalapeño into small, equally 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 avocado, 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.
- Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days.
Frequently Asked Questions
The best mangos for salsa are ones that are 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.
The only source of heat in this salsa comes from the jalapeño. If you’re really sensitive to anything spicy, I recommend skipping the jalapeño, or start with just half and add more if desired.
As someone who loves cilantro, I would say, no. If you strongly dislike cilantro, then it’s probably best to leave it out. For a little added freshness, add a couple of tablespoons of freshly chopped mint instead.
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 best taste, thaw and enjoy within 3 months.
Have you tried making this Easy Mango Salsa Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Mango Salsa Recipe
- 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
- 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.
- 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
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)