This easy mango salsa is a refreshing blend of sweet mango, crisp veggies, and a touch of heat. It’s perfect as a dip, topping for grilled meats, or as a bright side for tacos and rice bowls.
Why You’ll Love This Recipe
- Quick and ready in just 10–15 minutes
- Combines sweet, tangy, and spicy flavors
- Naturally vegan, gluten-free, and healthy
- Pairs well with many dishes or on its own with chips
- Easy to customize with your favorite ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe mango, peeled and diced
- Red bell pepper, diced
- Red onion, finely chopped
- Jalapeño, seeded and minced (optional for heat)
- Fresh cilantro, chopped
- Fresh lime juice
- Salt and black pepper
- Optional additions: diced avocado, cherry tomatoes, garlic, or a dash of cumin
Directions
- Prepare ingredients: Dice mango, bell pepper, onion, and jalapeño. Chop cilantro.
- Combine: In a mixing bowl, combine all chopped ingredients.
- Add lime juice and season with salt and pepper to taste.
- Toss gently to combine.
- Chill (optional): Let sit in the fridge for 10–20 minutes to let flavors meld.
- Serve: Enjoy with tortilla chips, grilled chicken, fish, tacos, or over rice bowls.
Servings and Timing
- Servings: About 2 cups (4–6 servings)
- Prep time: 10–15 minutes
- Total time: 10–15 minutes
Variations
- Use pineapple or peach instead of mango for a twist
- Add diced avocado for a creamy texture
- Sprinkle in chili powder or cumin for spice
- Include cherry tomatoes for extra color and juice
- Swap lime with lemon juice if preferred
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 2 days
- Freezing not recommended: Texture becomes mushy when thawed
- Best served fresh for optimal flavor and texture
FAQs
Can I make mango salsa ahead of time?
Yes, but it’s best within 24 hours for peak freshness.
How do I choose a ripe mango?
Look for slight softness and a fruity aroma near the stem.
Can I make it without jalapeño?
Yes, omit it or substitute with bell pepper for zero heat.
What goes well with mango salsa?
Grilled fish, shrimp tacos, chicken, rice bowls, or tortilla chips.
Is this recipe spicy?
It has a mild kick from jalapeño, but it’s adjustable to your taste.
Can I use frozen mango?
Yes, thaw and drain it well before dicing.
How long does mango salsa last?
Up to 2 days in the fridge, though it’s best fresh.
Can I add garlic?
Absolutely—add a minced clove for extra zing.
Is mango salsa healthy?
Yes, it’s full of vitamins, fiber, and natural sweetness.
Can I blend it into a sauce?
Yes, pulse in a blender for a chunky or smooth salsa-style sauce.
Conclusion
Easy mango salsa is a bright, tropical addition to any meal. With simple ingredients and big flavor, it’s a go-to recipe for entertaining or everyday meals. Serve it fresh and enjoy the vibrant burst of summer in every bite.
PrintEasy Mango Salsa Recipe
This Easy Mango Salsa is fresh, vibrant, and bursting with flavor. Made with sweet mango, zesty lime, and a hint of spice, it’s the perfect topping for tacos, grilled meats, or served with tortilla chips as a refreshing dip.
- Total Time: 10 minutes
- Yield: About 2 cups 1x
- Category: Appetizer, Side Dish
- Method: No Bake/No Cook
- Cuisine: Mexican, Tropical
Ingredients
-
2 ripe mangoes, peeled, pitted, and diced
-
½ red bell pepper, finely chopped
-
¼ cup red onion, finely chopped
-
1 small jalapeño, seeded and minced
-
¼ cup fresh cilantro, chopped
-
Juice of 1 lime (about 2 tbsp)
-
Salt, to taste
Instructions
-
In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro.
-
Squeeze fresh lime juice over the mixture and add a pinch of salt.
-
Gently toss everything together until well mixed.
-
Taste and adjust salt or lime juice if needed.
-
Chill for 10–15 minutes before serving for best flavor.
Notes
-
Use ripe but firm mangoes for best texture.
-
Add a diced avocado for extra creaminess.
-
For a sweeter salsa, mix in a teaspoon of honey.
-
This salsa is great with fish tacos, grilled chicken, or on its own as a dip.