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    Home » Recipes » Sauces & Dips » 10-Minute Mango Salsa Recipe

    10-Minute Mango Salsa Recipe

    by Allison · Modified: Jul 31, 2024 · Published: May 30, 2022 · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    This super easy mango salsa combines a delicious mix of sweet and tangy fresh flavors and goes great with fish tacos, salmon, steak or chicken. Or, just use it as a chip dip for a summer treat!

    Mango salsa in a glass bowl on a blue and tan plaid napkin.

    This is seriously the BEST mango salsa recipe and one of my favorite mango dishes to make. I'm always amazed at how fast it is to make (literally just 10 minutes!) and how it can turn a grilled fish recipe into something that tastes like you're on vacation in Hawaii by the beach. (Hint: try it over Mahi Mahi...so good.) 🙂

    It also makes a wonderfully tasty and nutritious snack alongside tortilla chips, or a great add on to chicken burritos. And if you're looking for a regular tomato salsa recipe, check out this fresh homemade salsa. Or, for a sister salsa recipe, try this delicious pineapple salsa.

    Looking for other tasty dips? Try this classic guacamole, this 4-ingredient guacamole (even easier!) or this homemade hummus.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🌿 Ingredients
    • 📝 Instructions
    • 📋 Substitutions
    • 📖 Variations
    • 🔪 Equipment
    • 🍱 Storage
    • 🎉 Top tip
    • 💭 FAQ
    • 🍳 Recipe

    ❤️ Why you'll love this recipe

    • Takes just 10 minutes to make
    • Super versatile and goes well with grilled fish, chicken or steak dishes
    • Great way to use up ripe mangoes
    • Stores and freezes well
    • Make ahead for easy meal prep

    🌿 Ingredients

    I love to make this recipe when my local grocery store has mangoes on sale. Often I'll buy several and make a large batch of salsa along with freezing extra chopped mango pieces for smoothies.

    The other ingredients are all readily found at any large grocery store as well.

    Mango salsa ingredients on a brown wood table.

    See recipe card below for exact quantities.

    📝 Instructions

    To get started, first peel and chop your mango and dice the red pepper and onion. Then, seed and mince the jalapeño and chop the cilantro.

    Caution: Be careful when working with ripe mango as it will be slippery. To dice the whole fruit down to the pit, work your way around the fruit cutting thin lengthwise slices until you reach to large flat pit; then you can dice those long sliced pieces into smaller chunks.

    Next, place all of the prepped ingredients in a large mixing bowl and stir everything to combine.

    Chopped mango, red peppers, red onion, cilantro and jalapeño in a stainless steel mixing bowl with a purple silicone spatula.

    Squeeze the lime over the salsa and add the cumin and salt, mixing once more to incorporate.

    Serve immediately, or let your salsa stand for 10-15 minutes or so to let the flavors incorporate a bit more.

    📋 Substitutions

    You can make any of the following substitutions if you don't have all of the ingredients on hand, or for different preferences.

    • Mango - use fresh pineapple to make pineapple salsa instead, or substitute with a ripe peach or two
    • Red bell pepper - substitute orange, yellow or green pepper
    • Red onion - use yellow or white onion instead
    • Jalapeño pepper - use another hot pepper of choice, or just leave out
    • Cilantro - use parsley instead or just leave out
    • Ground cumin - if you don't have any cumin on hand, this can easily be left out

    📖 Variations

    Here are a few variations you can use to adjust the heat level of this salsa. As written, it's fairly mild with just a little bite to it from the hot pepper and onion, but you can adjust it according to preference.

    • Pineapple Mango Salsa - use just half the amount of mango, and the same amount of pineapple for a delicious twist
    • Avocado Mango Salsa - add a chopped ripe avocado to the salsa if you have one on hand; it's a delicious add-on!
    • Spicy - add extra jalapeño pepper or use a habanero pepper instead, and for extra hot, leave some of the seeds in
    • Mild/kid friendly - use less jalapeño or just leave out altogether

    🔪 Equipment

    You'll need the following basic equipment to make this salsa:

    • vegetable peeler
    • chef's knife
    • cutting board
    • large mixing bowl
    • mixing spoon or silicone spatula

    🍱 Storage

    Any leftover salsa will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

    🎉 Top tip

    Make sure your mango is nice and ripe before you use it in this salsa recipe. If it's still hard to the touch when you buy it, leave it out on the counter to soften a bit first (it may take up to a few days to fully ripen depending on how ripe it was to begin with.)

    Enjoy!

    💭 FAQ

    What are the basic ingredients in mango salad?

    The ingredients in a traditional mango salad include ripe mango, red bell pepper, red onion, cilantro, a hot pepper like jalapeño and some fresh lime juice and salt.

    How can I tell if my mangoes are ripe?

    Look for mangoes with red rather than green skin as that indicates riper fruit, and squeeze it gently to make sure it's not hard yet not too mushy either (it should feel similar to a ripe peach.)

    What dishes go well with mango salsa?

    Fresh mango salsa pairs well with grilled fish, chicken or steak as well as tacos using any of those protein choices. You can also serve mango salsa alongside chips or over rice or grain bowls.

    Can I freeze leftover mango salsa?

    Yes; you can freeze homemade mango salsa for up to 2 months in an airtight container in the fridge. Once thawed, drain any excess liquid before serving.

    🍳 Recipe

    Mango salsa in a glass bowl.

    10-Minute Mango Salsa Recipe

    Allison
    5 from 1 rating
    This easy homemade mango salsa recipe is zesty and delicious with a touch of lime and fresh cilantro. Perfect for fish tacos, chicken & more!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Servings: 6 servings
    Course: Dip
    Cuisine: Mexican
    Calories: 29
    Ingredients Equipment Method Nutrition Notes

    Ingredients
      

    • 1 large ripe mango
    • ½ medium red bell pepper
    • ⅛ red onion about ¼ cup chopped
    • ½ small jalapeño pepper seeds removed
    • 4-5 sprigs cilantro
    • 1 small lime
    • ¼ teaspoon ground cumin
    • ¼ teaspoon sea salt

    Equipment

    • vegetable peeler
    • chef's knife
    • cutting board
    • large mixing bowl
    • mixing spoon or silicone spatula

    Method
     

    1. Prep: Peel and dice the mango (see notes), red pepper and onion, mince the jalapeño and chop the cilantro.
    2. Mix: Place all of the prepped ingredients in a large mixing bowl and stir to combine. Squeeze the lime over the salsa and add the cumin and salt, mixing once more to incorporate.
    3. Enjoy: Serve immediately, or let stand for about 10-15 minutes to let the flavors incorporate more. Leftover salsa will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months. Enjoy!

    Nutrition

    Calories: 29kcalCarbohydrates: 7gProtein: 1gFat: 0.2gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 99mgPotassium: 106mgFiber: 1gSugar: 5gVitamin A: 803IUVitamin C: 30mgCalcium: 11mgIron: 0.3mg

    Notes

    Mango: Be careful when working with ripe mango as it will be slippery. To dice the whole fruit down to the pit, work your way around the fruit cutting thin lengthwise slices until you reach to large flat pit; then you can dice those long sliced pieces into smaller chunks.
    Storage: Any leftover salsa will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

    Did you make this recipe?

    I'd love to know how it turned out! Please rate and leave a comment below, or share a picture on Instagram @onehappydish with the tag #onehappydish.

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