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!
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.
Looking for other tasty dips? Try this classic guacamole, this 4-ingredient guacamole (even easier!) or this homemade hummus.
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❤️ 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.
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.
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
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.
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.)
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.
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
10-Minute Mango Salsa Recipe
Ingredients
Equipment
Method
- 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!
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