Fresh Mango Salsa is a sweet, spicy change up to regular salsa. Just a handful of flavor-packed ingredients and about 15 minutes is all you’ll need to whip this up.
Sweet mangoes, spicy jalepeno, tangy lime juice are just the start of this unexpected salsa recipe.
Use it as an appetizer or a relish. The tropical twist makes this salsa a favorite.
And if you love yourself some mango, try some Mangoes Diablo for dessert.
Delish Mango Salsa Recipe
Calling all salsa lovers! Pico de Gallo is great, no doubt.
But isn’t it fun to change it up every once in awhile? And when it’s just as easy as making traditional salsa, why not?
We love Cranberry Salsa for the holidays and Mango Salsa any time!
The flavor combination is refreshing, tropical and unexpected.
Recipe Ingredients + Notes
Mangoes. Use ripe mangoes that are still slightly frim. This makes it easier to remove the and cube the fruit still with great flavor.
Red Onion. Finely chopped red onion brings color and some spicy flavor notes to the salsa.
Jalapeno Pepper. One medium to large jalapeno is used. Be sure to remove all the seeds. They are the spiciest part of the chile pepper.
Jalapenos can range dramatically in heat. It’s always best to start with a smaller amount and add more if needed.
Also wash hands well after handling a chile pepper and do not touch your eyes, nose or mouth until washing hands.
Cilantro. Fresh cilantro is chopped for the mango salsa.
Lime Juice. Fresh lime juice gives the best flavor. I use a handheld juicer for this.
Salt. Salt after making if needed. If serving with salted tortilla chips, it may not need any salt.
How to cut a Mango
It’s not completely obvious how to cut a mango. They are an oval shape with a large flat pit in the middle.
I have a tried and true method that makes it very easy especially when making mango salsa.
The pit makes it unclear how to best remove the fruit without completely mangling it.
STEP 1. Cut through the mango
When you look at a mango you’ll notice it’s not evenly round. They are flatter in one direction as you can see from the two photos below.
TIP: put the mango on it’s bottom and look down on it for the easiest way to see the shape difference.
The pit will be laying across the rounder side. The knife below is positioned to cut along the long side of the pit on both sides.
Then using a paring knife remove any fruit around the pit.
STEP 2. Cut the removed fruit
In the photo below you can see part of the white pit in the unscored portion of the mango (in the center).
Gently cut through the removed section of mango, making cuts both vertically and horizontally up TO the peel but not through it.
After the mango has been cut, push up on the skin side. The skin will arch pushing the cut mango pieces apart.
STEP 3. Cut along the mango skin
Run a paring knife along the skin of the mango at the bottom of the cut pieces to remove them.
They can be cut in half for smaller pieces.
How to make Mango Salsa – Step-by-Step
It’s so easy….
Combine all the ingredients in a medium bowl.
Swap in key lime juice. I used fresh key lime juice in the original version of this salsa. It gives a special brightness key limes are known for!
Try different chile peppers. All chile peppers have different heat levels. If you want a spicier salsa consider using serrano peppers. For something milder, use anaheim peppers.
Add avocado. Adding some cubes of diced avocado adds a creaminess for a mango avocado salsa option.
Add tomato. To bring in a more savory flavor (that is still sweet) add some chopped tomatoes.
Add peaches. This is delicious with some ripe summer peaches.
Add pineapple. For a true tropical salsa add in some chopped pineapple.
Sweet red peppers. Adding some chopped red bell peppers gives some crunch, color and additional flavor.
Add black beans. For some more protein add some cooked black beans.
How to use Mango Salsa
- As an appetizer recipe with tortilla chips for dipping (the salty contrast is delicious).
- A relish on roasted chicken, or with grilled chicken or fish
- On Mexican inspired dishes like fish tacos or burrito bowls
- On other spicy dishes like this Cuban Garlic Chicken Bowl
Storing the salsa
Store in an airtight container in the refrigerator for 3-4 days.
Make the mango salsa a day ahead for more flavor blending!
More Recipes You’ll Love!
Easy Mango Salsa
- 2 large Mangos ripe yet firm, peeled, pit removed; chopped into ½ inch cubes
- 1 medium-large Jalapeno Chile Pepper de-stemmed, seeded and diced
- 1/2 cup chopped Red Onion
- ¼ cup fresh Lime Juice
- 1/4 cup Cilantro chopped
- Salt to taste
- Combine all ingredients in a bowl.
- Stir to fully combine. Serve with salty tortilla chips!