Mango Salsa

Why You’ll Love This Recipe

I love Mango Salsa because I get so much flavor from just a handful of fresh ingredients. Sweet mango balances the sharp red onion and spicy jalapeño, while lime juice adds the acidity that brings everything together.

I can easily control the heat by changing the amount of jalapeño. I remove the seeds and membranes when I want a milder salsa or add extra pepper when I want more heat.

I also appreciate how versatile this recipe is. I serve it as a dip, spoon it over grilled proteins, add it to tacos, or use it as a fresh topping for burrito and grain bowls.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe mangoes
• Red bell pepper
• Red onion
• Jalapeño pepper
• Fresh cilantro
• Fresh lime juice
• Salt
• Black pepper, optional

I choose mangoes that are ripe but still firm enough to dice neatly. I find that overly soft mangoes can make the salsa mushy, while underripe mangoes don’t provide the same juicy sweetness.

Directions

I start by peeling the mangoes and cutting the flesh into small, evenly sized cubes. I place the diced mango in a medium mixing bowl.

I finely dice the red bell pepper and red onion so their texture doesn’t overpower the mango. I add both to the bowl.

Next, I finely chop the jalapeño. I remove the seeds and membranes when I want less heat, then add the pepper to the mango mixture.

I chop the fresh cilantro and add it along with freshly squeezed lime juice and a pinch of salt.

I gently toss everything together until the ingredients are evenly distributed and coated with lime juice. I avoid stirring too aggressively because I want the mango pieces to keep their shape.

I taste the salsa and adjust the lime juice, salt, or jalapeño as needed.

I like letting the salsa rest in the refrigerator for about 10–15 minutes before serving. This gives the flavors a little time to blend while keeping the ingredients fresh and crisp.

Servings and Timing

This Mango Salsa makes approximately 4 servings, or around 2 cups depending on the size of the mangoes I use.

I allow about 15 minutes for preparation. Since no cooking is required, my total preparation time is approximately 15 minutes.

If I choose to chill the salsa before serving, I add another 10–15 minutes of optional resting time.

Variations

For Mango Avocado Salsa, I gently fold diced avocado into the mixture just before serving. I add it last so it keeps its shape.

When I want a tropical variation, I combine the mango with diced pineapple. I find the additional fruit works especially well with grilled fish and shrimp.

For extra crunch, I add finely diced cucumber. I can also add tomatoes when I want something closer to a traditional fresh salsa.

When I want more heat, I use additional jalapeño or substitute a hotter chile pepper. I can also add a pinch of cayenne or crushed red pepper.

For a slightly smoky flavor, I add a small amount of ground cumin or finely chopped roasted pepper.

I sometimes replace cilantro with fresh mint when I want a different herbal flavor, particularly when serving the salsa alongside seafood.

Storage/Reheating

I store leftover Mango Salsa in an airtight container in the refrigerator. I find it has the best flavor and texture within about 1–2 days.

As the salsa sits, the mango and vegetables release liquid. I simply stir the mixture before serving again and drain a little excess liquid if necessary.

If I add avocado, I prefer eating the salsa the same day because the avocado can soften and discolor during storage.

I don’t freeze Mango Salsa because freezing and thawing can significantly soften the fresh fruit and vegetables.

I also don’t reheat this recipe. I serve it chilled or let it sit briefly at room temperature before serving.

FAQs

How do I know when a mango is ripe enough for salsa?

I gently press the mango with my fingers. I look for a slight amount of give without an overly soft or mushy texture. For salsa, I prefer a ripe mango that is still firm enough to hold its shape after dicing.

Is Mango Salsa spicy?

I control the spice level with the jalapeño. I remove its seeds and membranes and use a smaller amount for mild salsa. When I want a hotter version, I add more jalapeño or use a hotter chile.

Can I make Mango Salsa ahead of time?

Yes. I can prepare it several hours before serving and keep it covered in the refrigerator. I find the flavors develop nicely after a short rest, although I prefer serving the salsa while the fruit and vegetables are still crisp.

What do I serve with Mango Salsa?

I serve Mango Salsa with tortilla chips, tacos, grilled chicken, salmon, white fish, shrimp, or rice bowls. I especially enjoy it with spicy or smoky dishes because the sweet mango provides a refreshing contrast.

Can I use frozen mango for Mango Salsa?

I prefer fresh mango because it gives me the best firm, juicy texture. Frozen mango usually becomes softer after thawing, but I can use it when fresh mango isn’t available if I thaw and drain it thoroughly first.

Conclusion

Mango Salsa is a quick, colorful recipe I make when I want to add fresh flavor to a meal. Sweet mango, crisp bell pepper, red onion, jalapeño, cilantro, and lime create a bright combination that requires no cooking and takes only about 15 minutes to prepare.

Mango Salsa

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Mango Salsa is a fresh, colorful combination of juicy mango, crisp bell pepper, red onion, jalapeño, cilantro, and bright lime juice. This easy no-cook salsa is delicious with tortilla chips, tacos, grilled chicken, fish, shrimp, or rice bowls.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes, plus optional 10–15 minutes chilling
• Yield: 4 servings, about 2 cups
• Category: Appetizer
• Method: No Cook
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 2 ripe mangoes, peeled and diced
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt, or to taste
• Freshly ground black pepper, optional, to taste

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Instructions

1. Peel the mangoes and cut the flesh into small, evenly sized cubes. Place the diced mango in a medium mixing bowl.
2. Finely dice the red bell pepper and red onion and add them to the mango.
3. Finely chop the jalapeño, removing the seeds and membranes for a milder salsa if desired, and add it to the bowl.
4. Add the chopped fresh cilantro, lime juice, salt, and optional black pepper.
5. Gently toss until the ingredients are evenly distributed and coated with lime juice, taking care not to mash the mango.
6. Taste and adjust the lime juice, salt, or jalapeño as desired.
7. Serve immediately or refrigerate for 10–15 minutes before serving to allow the flavors to blend.

Notes

• Choose ripe mangoes that yield slightly when pressed but remain firm enough to hold their shape when diced.
• For milder salsa, remove the jalapeño seeds and membranes and use less pepper.
• For Mango Avocado Salsa, gently fold diced avocado into the mixture immediately before serving.
• For a tropical variation, add diced fresh pineapple.
• Finely diced cucumber or tomatoes can be added for additional crunch and freshness.
• For extra heat, add more jalapeño, a hotter chile pepper, cayenne, or crushed red pepper.
• A small amount of ground cumin or finely chopped roasted pepper can add smoky flavor.
• Fresh mint can replace cilantro for a different herbal flavor, especially when serving the salsa with seafood.
• Store leftovers in an airtight container in the refrigerator and enjoy within 1–2 days for the best texture.
• Fresh mango provides the best texture, but thawed frozen mango can be used if thoroughly drained.

Nutrition

• Serving Size: 1/2 cup
• Calories: 80 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 0.5 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg