Name: Easy Mango Salsa Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 3 mangos (chopped); 1 red bell pepper (diced); 3/4 cup chopped English cucumber (optional); 1/3 cup red onion (diced); 1-3 jalapenos (seeded, deveined, minced (1 for very mild)); 1/3 cup loosely packed cilantro (chopped); 1/2 teaspoon garlic powder ((or 2 finely minced garlic cloves)); 1/4 tsp EACH salt, chili powder, ground cumin; 1/8-1/4 teaspoon pepper; 3 tablespoons lime juice; 1 tablespoon apple cider vinegar

Fresh Mango Salsa in 20 minutes!

This Mango Salsa is juicy, sweet, refreshing summer in a bowl! It’s made with ripe mangos, crunchy bell peppers, zingy red onion, zesty cilantro, spicy jalapenos and tangy lime for the perfect balance of sweet heat – in minutes! This Mango Salsa is super simple to make – if you can chop fruit and veggies, you can make this salsa! It is delicious plain as a salad, with chips as an appetizer or as a topping for tacos, salads, grilled chicken, pork or fish. No matter how you serve this easy Mango Salsa recipe, I guarantee it will be gone in minutes!

up close of two servings spoons scooping up mango salsa recipe

This is my favorite recipe for Mango Salsa

If you’ve been following me for anytime at all, you know mangos are one of my favorite foods of all time. So, in anticipation of my Chipotle Salmon coming this week, I bring you its spectacular garnish, Mango Salsa! It’s juicy sweetness cuts through the spicy salmon to create a match made in heaven. And you’ll be in heaven every time you eat this salsa.

More Reasons to Love this Mango Salsa Recipe:

Delicious! This beautiful Mango Salsa is sweet, tangy, spicy (customizable) and couldn’t be more refreshing. It’s a favorite dish for potlucks, pool parties, picnics, barbecues, and just to snack on at home.
Healthy. This Mango Salsa tastes like an indulgence because it’s unbelievably delicious but is deceptively healthy! Mangos + fresh vegetables = vitamins, minerals and antioxidants! See below for health benefits of mangos.
Easy. This salsa is quick and easy to make. You just need 20 minutes and to know how to chop!
Customizable: You can customize your Mango Salsa with any of your favorite add-ins such as black beans, corn, pineapple, tomatoes or quinoa.
Make ahead: You can make this Mango Salsa in advance then bring it out when it’s time to serve for stress free entertaining, lunch or dinners.

holding a bowl of mango black bean salsa

Mango Salsa ingredients

You can keep your Mango Salsa as simple as the recipe, or even simpler! You can eliminate ether the cucumber or red bell pepper, but I recommend one or the other for crunch. Here is what you’ll need:

Mangos: make sure you use ripe mangos for juicy, sweet freshness. I’ve included tips on how to choose mangos below.
Red Bell pepper: I use red bell pepper because it is sweeter than other colors, but feel free to substitute for whatever color bell pepper you have on hand. Chop your bell pepper small to create a salsa texture.
Red Bell pepper: I use red bell pepper because it is sweeter than other colors, but feel free to substitute for whatever color bell pepper you have on hand. Chop your bell pepper small to create a salsa texture.
English cucumber: I like English cucumbers so you don’t have to peel them, but you can certainly substitute with a peeled cucumber.
Red onion: I like the fresh pop of red onion but you may also use green onions. If you’re not a fan of raw red onions, you can cook them 30 seconds or so in the microwave to soften the bite or use less.

Jalapeno: remove the seeds and the white veins of your jalapenos because these pack the most fiery heat.
Fresh Cilantro: adds a bright, fresh, citrus pop. You can use more or less to taste.
Lime Juice: you can use fresh or bottled lime juice and use more or less to taste depending on how sweet your mangos are and how tangy you would like your Mango Salsa.
Apple cider vinegar: I like using cider vinegar in connection with lime juice as I feel like it pumps up the flavor profile without adding too much acidity. If you don’t have cider vinegar you may add additional lime juice.
Garlic: I prefer garlic powder because I feel like it gets more evenly distributed but feel free to substitute with fresh garlic.
Salt: Awakens all the flavors! Use more or less to taste.
Chili Powder: Mangos and chili powder are a match made in heaven.

showing how to make mango salsa with top view of bowl with mangos, red onions, bell peppers, cilantro and lime

Mango Salsa Recipe variations

You can mix up your Mango Salsa with any of the below add-ins, or anything else you can dream up!

Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy. You can even combine mango salsa with guacamole.
Tomatoes: I like to use Roma tomatoes and remove the fleshy part so Mango Salsa or any salsa doesn’t get soggy.
Corn: add corn from 1-2 ears sweet corn or from one 15 oz. can rinsed and drained. Try grilling the corn or charring in a skillet for extra flavor.
Berries: strawberries, blueberries, etc. add extra juicy sweetness.
Pineapple: add 2 cups chopped pineapple for extra tropical flavor.
Coconut: along with the pineapple, tropical vibe, try adding toasted coconut like I do in my Pina Colada Fruit Salad.
Black beans: rinse and drain one 15 oz. can black beans. Black beans will drastically change the flavor profile of your Mango Salsa into a hearty, savorier salsa.
Quinoa: make it a quinoa salad with quinoa and some olive oil.
Kale: make it a kale (quinoa) salad.
Protein make it a meal by adding chopped cooked chicken, rotisserie chicken, chopped pork, salmon etc.

showing how to make mango salsa with two wooden spoons tossing ingredients together

Tips for making Mango Salsa

In order to make Mango Salsa, here is some helpful information, including how to select, store, and cut mangos.

TO CHECK IF A MANGO IS RIPE:

To check for mango ripeness, focus on FEEL not color because every variety is a different color when ripe. For example, red doesn’t necessarily mean ripe.
Squeeze gently to judge ripeness. A ripe mango will give slightly, indicating soft flesh inside.
Use your experience with produce such as peaches or avocados, which also become softer as they ripen.
Ripe mangos will sometimes have a fruity aroma at their stem ends.

HOW TO RIPEN MANGOS:

•Unripe mangos should be kept on the counter and not refrigerated; otherwise, they will not ripen.
•To quicken the ripening process, place mangos in a paper bag with a couple of apples in a warm place. These climacteric fruits (meaning they ripen after being harvested) will release ethylene. The ethylene will be trapped in the bag, causing it to build up and speed up the ripening process.
•Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process.

HOW TO CUT A MANGO:

If you aren’t sure how to cut a mango, don’t be shy, it is much easier than you might think! Check out my detailed tutorial on How to Cut a Mango.

holding a mango showing how to chop for easy mango salsa recipe

How to make Mango Salsa

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Are you ready to see just how easy Mango Salsa is to make?

Chop mangos and vegetables: The size of the chopped ingredients comes down to if you like a chunkier salsa or finer salsa. I personally like my mangos chopped about 1/2,” bell peppers 1/4,” and jalapenos 1/8”.
Add ingredients to a large bowl: Choose a bowl that gives you some wiggle room to toss, so everything can get evenly combined.
Add lime juice and seasonings: Toss with lime juice, apple cider vinegar, garlic, chili powder and salt.
Taste and adjust: Taste your salsa with a chip if you’re serving with chips (because chips add saltiness) or with a fork if not serving with chips. Add additional lime juice for tangier, salt for more flavor, jalapeno for spicier (and more flavor).
Chill and/or serve: I recommend chilling Mango Salsa for at least 30 minutes, but if you don’t have time, then you may serve immediately.

Things to know when making Fresh Mango Salsa

Ripe mangos. Make sure our mangos are ripe so they are sweet, flavorful and juicy. Mangos that aren’t quite ripe will be fibrous and bland.
Stall ripening. If your mangos are ripe before you’re ready to make your Mango Salsa, then refrigerate them to stall the ripening process.
Uniform piece. Chop each of your ingredients within half of an inch of each other for even distribution.
Jalapeno to taste. I find one jalapeno very mild and doesn’t have much flavor. I recommend 2-3 jalapenos otherwise it tastes like your Mango Salsa is missing something. You can start with less but add more to taste if your Mango Salsa doesn’t have enough kick.
Puree salsa. If you have leftover salsa that is not going to be eaten before the texture of the mangos soften, then try pureeing it! Pureed Mangos Salsa makes a fabulous sauce for fish. You can even gently warm it and toss with chopped chicken, similar to my Mango Verde Chicken recipe.

How to make Mango Salsa ahead of time

Mango Salsa is best served the day it is made. I recommend making your Mango Salsa 30-60 minutes in advance and chilling in the refrigerator to give the flavors time to build and meld.
You can all of the ingredients ahead of time and wait to assemble one hour before using.
•Mangos: chop and store in a single layer on a paper towel lined plate/tray covered tightly with plastic wrap in the refrigerator up to 24 hours ahead of time. This storage method helps prevent the mangos from becoming too soft.
•Chop remaining ingredients: the cucumber, bell pepper, red onions, jalapenos, cilantro and garlic can all be chopped and stored in airtight containers in the refrigerator up to 24 hours ahead of time.

How to store Fresh Mango Salsa

You can store Mango Salsa up to two days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Softer mangos don’t mean they’ve gone bad, they’re just not as appetizing.

What to do with leftover Mango Salsa

If you have leftover mango salsa that is not going to be eaten before the texture softens, try pureeing it! Pureed salsa makes a fabulous sauce for chicken, fish, or pork.

Does salsa have to refrigerated?

Yes, salsa should be refrigerated in an airtight container to maintain its freshness and prevent spoilage. Refrigeration helps slow down the growth of bacteria and preserves the flavors and textures of the ingredients. Keep in mind that while refrigeration can prolong freshness, salsa is still best enjoyed within a few days of making it.

What to eat with Mango Salsa

This colorful Mango Salsa goes with everything, not just chips! I love to pair it with Mexican food such as on top of Mexican Salads, tacos or burrito bowls. It also goes fabulous with spicy Cajun chicken or salmon. Another favorite pairing is anything cilantro lime. It also pairs well with grilled steak, pork, poultry and shrimp and fish.

showing how to use mango salsa by adding it on top of salmon

Looking for more Mango Salsa Recipes?

Cajun Salmon
Cilantro Lime Shrimp Tacos
Chile Lime Chicken Tacos
Shrimp Burrito Bowls
Cilantro Lime Chicken
Chipotle Chicken
Grilled Steak Fajitas
Carne Asada

You’ll love this recipe for Mango Salsa

Mango Salsa isn’t only delicious, but it is healthy too! All the vegetables in Mango Salsa boast important vitamins, minerals and antioxidants and mangos themselves are a natural superfruit. Mangos contain 20 different vitamins and minerals, are fat free, sodium free and cholesterol free.

Mangos are a great source of vitamins A and C, B6, and also contain iron, calcium, zinc and vitamin E. Here are just a few of the benefits of mangos:

Vitamin C and A are important in the formation of collagen which protects the body’s connective tissue and is important for wound healing and skin elasticy, therefore mangos are sometimes called anti-aging. Vitamin C is also important for overall immune health.
Vitamin A is important for healthy skin and hair, eyesight, and to prevent night blindness and dry eyes.
Beta-carotene is a carotenoid that turns into Vitamin A in the body.
Vitamin B6 is important for strong brain function.
Iron in mangos can increase iron levels which can help eliminate anemia by increasing the red blood cell count in the body.
Glutamine acid improves memory and concentration.
Antioxidants in mangos help protect against diseases such as breast cancer, colon cancer, prostate cancer and leukemia.
Vitamin C, fiber and pectin help control cholesterol.
Tartaric and malic acid found in mangos help maintain the alkali reserve of our body.
Fiber and other nutrients in mangos help you feel full and boosts overall digestive help. This, in turn, helps in losing extra weight.

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Easy Mango Salsa Recipe

Servings: cups

Total Time: 20

Prep Time: 20

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Ingredients

3 mangos chopped
1 red bell pepper diced
3/4 cup chopped English cucumber optional
1/3 cup red onion diced
1-3 jalapenos seeded, deveined, minced (1 for very mild)
1/3 cup loosely packed cilantro chopped
1/2 teaspoon garlic powder (or 2 finely minced garlic cloves)
1/4 tsp EACH salt, chili powder, ground cumin
1/8-1/4 teaspoon pepper
3 tablespoons lime juice
1 tablespoon apple cider vinegar

Instructions

Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.

Notes

STORAGE

Mango Salsa is best served the day it is made.
I recommend making your Mango Salsa 30-60 minutes in advance and chilling in the refrigerator to give the flavors time to build and meld.
You can store Mango Salsa up to two days in an airtight container in your refrigerator but be aware that the mangos will become increasingly soft and change the texture of the salsa. Softer mangos don’t mean they’ve gone bad, they’re just not as appetizing.

Mango Salsa Variations:

You can mix up your Mango Salsa with any of the below add-ins, or anything else you can dream up!

Avocado: chop and add just before serving. Use avocados that are ripe but on the firmer side so they don’t get mushy in the salsa. If you add avocados, keep in mind the leftovers will not keep for as long or as well because the avocados will brown and get mushy.
Tomatoes: I like to use Roma tomatoes and remove the fleshy part so Mango Salsa or any salsa doesn’t get soggy.
Corn: add corn from 1-2 ears sweet corn or from one 15 oz. can rinsed and drained. Try grilling the corn or charring in a skillet for extra flavor.
Berries: strawberries, blueberries, etc. add extra juicy sweetness.
Pineapple: add 2 cups chopped pineapple for extra tropical flavor.
Coconut: along with the pineapple, tropical vibe, try adding toasted coconut like I do in my Pina Colada Fruit Salad.
Black beans: rinse and drain one 15 oz. can black beans. Black beans will drastically change the flavor profile of your Mango Salsa into a hearty, savorier salsa.
Quinoa: make it a quinoa salad with quinoa and some olive oil.
Kale: make it a kale (quinoa) salad.
Protein make it a meal by adding chopped cooked chicken, rotisserie chicken, chopped pork, salmon etc.

Tips for making mango salsa:

Ripe mangos. Make sure our mangos are ripe so they are sweet, flavorful and juicy. Mangos that aren’t quite ripe will be fibrous and bland.
Stall ripening. If your mangos are ripe before you’re ready to make your Mango Salsa, then refrigerate them to stall the ripening process.
Uniform piece. Chop each of your ingredients within half of an inch of each other for even distribution.
Jalapeno to taste. I find one jalapeno very mild and doesn’t have much flavor. I recommend 2-3 jalapenos otherwise it tastes like your Mango Salsa is missing something. You can start with less but add more to taste if your Mango Salsa doesn’t have enough kick.
Puree salsa. If you have leftover salsa that is not going to be eaten before the texture of the mangos soften, then try pureeing it! Pureed Mangos Salsa makes a fabulous sauce for fish. You can even gently warm it and toss with chopped chicken, similar to my Mango Verde Chicken recipe.

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26 Comments

Kathy says

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Looks amazing. Pinned! Thank you for the wonderful recipes.

- Jen says
  
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  You’re so welcome! Thanks for making them!
  
Jeri C. says

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Made this last night for some chili lime shrimp tacos. WAS. A. HIT!!! The sweet mangoes countered the heat from the jalapeños. It was ah-mazing!

- Jen says
  
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  I’m thrilled you loved this mango salsa recipe Jeri! It sounds fantastic with your tacos!
  
Lorein says

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what ratio of the vinegar due you use to enhance the lime juice?

- Jen says
  
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  I use one tablespoon, enjoy!
  
Angela says

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I love mangoes but didn’t buy them very often before trying this recipe. Since the first time I tried this, I buy one and make this salsa nearly every week – it goes great with so many things!

- Jen says
  
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  I love hearing this mango salsa has become a new staple – and I totally agree – it makes everything better! Thanks Angela!
  
Shane Lafleur says

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Made this salsa last night with a marinade of lime and basil on mahi mahi on the grill was amazing .

- Jen says
  
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  Yum! This sounds divine with your marinated mahi mahi! I’m so happy you loved it!
  
Sandra says

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Third time I made this to go with your salmon recipe and it is excellent. Thank you for sharing

- Jen says
  
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  I love hearing that, thank you Sandra!
  
Carl says

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Wish it were easier to find your recipe in this blog. Can’t believe how long it is!

- Jen says
  
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  Hi Carl, that is why there is a “jump to recipe” button at the top of every page.
  
Laura Luken says

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I made this for dinner and it was delicious!! Would like to know Nutritional Info if you have it- mostly the calorie count.

Thank you!

- Jen says
  
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  Thanks Laura, I’m so pleased it was a winner! You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
  
Susan says

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Wow! I tried your basic recipe with your shrimp tacos! Beyond amazing!!! I think we could have licked to bowl.

- Jen says
  
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  Thanks Susan, I’m thrilled it was such a hit!
  
Ryan says

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So I’m making this to top on a white fish. Would it be better to purée or just leave as is?

- Jen says
  
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  Hi Ryan, totally personal preference. I prefer to leave it whole, but it’s delicious either way. Enjoy!
  
Ryan says

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I made this last night for the first time. I used it as like a topper for a baked black cod, it was fantastic, the family loved it. We started thinking about all the crazy ways we could incorporate it into just about everything and anything. It will be a staple from now on for sure. Thank you so much Jen.

- Jen says
  
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  LOL! That’s when you know a recipe is good, thanks so much! I love it on tacos, rice bowls, grilled chicken, salads – it just makes everything better!
  
Jane borden says

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Can I make this with canned mangos!! Do I drain them?

- Patrick Sattley says
  
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  Yes and yes!
  
Jamey says

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Can this recipe be water bath canned?

- Jen says
  
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  I haven’t tried it, but I’m sure that would work well!