This mango salsa recipe combines sweet and tangy fresh flavors into a super delicious combo that goes great with tortilla chips or over fish or chicken.
This salsa is just so darn good. 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. So good. 🙂
It also makes a wonderfully tasty and healthy 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.
I love to make this recipe when my local Whole Foods or other 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 grocery store.
- mango (make sure it's ripe)
- red bell pepper
- red onion
- jalapeño pepper, seeds removed
- ground cumin
- sea salt
See recipe card below for exact quantities.
First, prep your mango and veggies. Peel and dice the mango, red pepper and onion, 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.
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 about 10-15 minutes so that the flavors can incorporate a bit more.
You can make any of the following substitutions if you don't have all of the ingredients on hand, or if you have different preferences. (I love cilantro, but I know not everyone else does!)
- Mango - use fresh pineapple to make pineapple salsa instead
- Red bell pepper - use orange, yellow or green pepper
- Red onion - use yellow or white onion
- Jalapeño pepper - use another hot pepper of choice, or just leave out
- Cilantro - use parsley
- Ground cumin - if you don't have any cumin on hand, this can easily be left out
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 on this salsa
- Spicy - add extra jalapeño pepper and for extra hot, leave some of the seeds in
- Mild/kid friendly - use less jalapeño or just leave out altogether
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
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.)
- 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
- Prep: Peel and dice the mango (see notes), red pepper and onion, mince the jalapeño and chop the cilantro.
- 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.
- 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!