Ready in as little as 5 minutes, this Easy Mango Salsa Recipe is made with sweet mango, red onion, jalapeño, cilantro, and fresh lime juice. Enjoy this deliciously colorful Mango Salsa with your favorite chicken, tacos, seafood, or by the spoonful!
5-Ingredient Mango Salsa Recipe
Whenever summertime rolls around I immediately gravitate toward all the fresh and colorful fruit and produce at the farmer’s market and grocery stores. However, year after year, one recipe that I continuously go back to is this insanely easy mango salsa.
I fell in love with mangoes in 2011 when my husband and I were traveling through Southeast Asia. We found ourselves on the island of Koh Tao, Thailand for a month and, long story short…ate a lot of mangoes for breakfast.
Anyway, over the years I have made countless versions of fruit-filled salsas made with juicy, ripe mangoes. A few of my favorites including these (amazing) vegetarian Lentil Tacos with Mango Pomegranate Salsa or these Spicy Shrimp Tacos with Mango Watermelon Salsa. I’ve added mango to guacamole and I’ve made delicious mango salads like this Mango, Watermelon and Corn Salad, and this Mango Avocado Salad.
This particular mango salsa, however, is one of my all-time favorites. Mostly because it is so easy to prepare, but also because it is all about the mango!
Although it is true that this mango salsa tastes awesome with seafood (like this Jamaican Jerk Cod with Mango Avocado Salsa), it is also great with your favorite baked or grilled chicken and juicy steak.
Ok, so now that we know that this mango salsa recipe tastes awesome with everything let’s make it!
Ingredients in Mango Salsa
- Fresh mango
- Red onion
- Jalapeño
- Fresh lime juice
- Fresh cilantro
How to pick a ripe mango?
The best mangos for salsa are ones that are ripe, but not too ripe. Judge for ripeness through touch and feel, not color. Gently squeeze your mango. It should give just slightly (similar to picking an avocado). Rock hard? Not ripe. Too much squish? The mango flesh with be too mushy.
Remember, the red color is not an indicator of ripeness, nor is the amount of green an indication that it’s not ripe at all.
Is this salsa spicy?
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.
Do I have to add cilantro?
As someone who loves cilantro, I would say, yes. But, that’s only because I think cilantro makes everything better. If you disagree, then feel free to leave it out. For a little added freshness, add a couple of tablespoons of freshly chopped mint instead.
What else can I add to this fruity mango salsa recipe?
- red bell pepper
- black beans
- diced avocado
- fresh pineapple
- kiwi
- green onions
- chives
RELATED: Mango, Watermelon and Corn Salad
How to Make Mango Salsa
Making your own homemade mango salsa is as easy as chopping, mixing, and serving!
1. Prepare ingredients
Everyone has their own method of chopping a mango. For me 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 (step-by-step photos and instructions)
Tip – For best results, dice the red onion and jalapeno into tiny, equal-sized pieces.
2. Toss together
Transfer all the ingredients for your fruit salsa to a medium bowl. Toss well to combine. Season with salt or a drizzle of honey, if desired.
3. Serve.
Serve immediately or keep stored in a sealed container in the refrigerator for up to 3 days.
Tips and Tricks
- Make sure to dice your red onion and jalapeño nice and small and in approximately equal sizes as not to overpower the dish.
- Only use fresh ingredients. This is especially important for the lime juice.
- Have fun with it! Just because it only has 5 ingredients, that doesn’t mean you can’t add more. Other delicious additions include,
- Make sure your mango is ripe, but not too ripe.
- Assuming you haven’t added any avocado, keep any leftover salsa stored in the refrigerator for up to 2-3 days.
More Salsa Recipes,
Pico de Gallo Recipe (How to Make Pico de Gallo)
Macadamia Crusted Salmon with Pineapple Mango Salsa
Corn and Goat Cheese Fritters with Cherry and Tomato Salsa
If you try making this Fresh Mango Salsa Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Mango Salsa Recipe
Ingredients
- 3 large ripe (yet firm) mangoes - peeled, pitted, and diced
- 1/2 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
Nutrition
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
