Looking for a fresh, flavorful mango salsa recipe that’s easy enough for weeknights but impressive enough for parties? This crowd-pleasing salsa combines juicy mangoes, crisp veggies, zesty lime, and a hint of jalapeño for the perfect balance of sweet and spicy. Plus, it’s ready in just 10 minutes—no cooking required! It's the ultimate summer appetizer or taco topper.
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Recipe tested three times and devoured by my teen taste-panel—no leftovers in sight! Enjoy this vibrant mango salsa as a tasty appetizer or snack with tortilla chips, as a side to seafood, or topping for fish tacos.
Why My Recipe
- Bursting with fresh flavors – Sweet, tangy, and just a little spicy, and you can literally taste the freshness one each bite.
- Versatile – Perfect with chips, grilled fish, tacos, or as a salad topper.
- No cooking required – Just chop, mix, and chill! No oven to turn on.
- Customizable heat – Make it mild or fiery, you can control the spice levels.
David
Ingredients & Substitutions
- 3 large ripe mangoes, diced – adds natural sweetness and tropical flavor
- 1 large red bell pepper, diced– provides crunch and vibrant color
- ¾ small red onion, finely diced – offers a sharp, aromatic bite – soak in ice water to mellow
- 3 jalapeños, seeded & diced – brings mild heat – keep seeds for spicier version
- ½ cup fresh cilantro, chopped – adds bright, herbal freshness
- 1 lime, juiced – balances flavors with zesty acidity
How Do I Choose The Best Mangoes From The Store?
There are a few varieties of mangoes, but most stores only stock about two types. While most mango types will work in this mango salsa, I don’t recommend using honey mangoes, as they tend to be smaller and softer and won’t hold up as well as the others in the salsa mixture.
Always select ripe mangoes for this mango salsa. A ripe mango will appear yellow or orange, while an unripe mango will be green. A ripe mango will also have a fragrant smell.
The mango flesh should be soft, but not mushy.
What's The Best Way To Cut Mangos For The Salsa?
With a family of nine, I’ve diced my weight in mangos—here’s the trick to avoiding slippery pits:
- Start by slicing through the sides of the mango away from the oblong pit in the center. Make sure you stand the mango on a sturdy kitchen board, holding it upright with one hand while slicing the other side from top to bottom with a sharp knife.
- Repeat this for the other side of the mango. You will now have three pieces, including a sliced section that has the pit.
- Take one of the mango slices without the pit and make cuts into it, lengthwise and crosswise, but don’t cut through the peel. Invert the slice so that the cut segments stick outward.
- Use a small paring knife to remove the segments from the peel. Repeat this process for the other sliced section that doesn’t contain the pit.
- When it comes to the third sliced section housing the pit, lie the slice flat on a kitchen board and cut around the pit. Remove the peel and cut the small amount of mango flesh remaining.
Mango Salsa Storage Tips (Keep It Fresh!)
Refrigerator:
- Best in an airtight container with a lid or a mason jar.
- How long will it last? 2–3 days max (the onions and lime juice soften the mango over time).
- Pro tip: Place plastic wrap directly on the salsa’s surface before sealing to limit air exposure.
- Definitely Do not freeze. The texture completely changes.
- Food Safety Note: Discard if left at room temperature for over 2 hours (especially if serving outdoors!).
More Delicious Salsa Recipes
Best Ever Mango Salsa Recipe
Ingredients
- 3 large ripe mangoes diced
- 1 large red bell pepper diced
- ¾ small red onion diced
- 3 jalapenos seeded and diced (keep seeds intact if you want it spicy)
- ½ cup chopped cilantro about 1 bunch
- 1 lime juiced
- Salt and pepper to taste
Instructions
- 1. In a medium mixing bowl, combine the mango, red bell pepper, red onion, jalapeños, cilantro, and lime juice. Season with salt and pepper and stir together with a spoon.
2. Place in the refrigerator to chill for at least 1 hour for the flavors to really come out.
3. Serve with a side of tortilla chips or over some fish tacos. Enjoy!
Notes
David’s Tips for Success
Pick ripe mangoes: Look for fragrant fruit that yields slightly when pressed.Spice control:
- Mild: Use 1 jalapeño (seeds removed).
-
Extra hot: Add serrano peppers or keep jalapeño seeds.
Texture tip: For extra crunch, add ½ cup diced cucumber.
Short on time? Let salsa sit 15 mins at room temp if neede
Recipe FAQs
Can I use frozen mango?
Yes! Thaw and pat dry to avoid excess liquid. You don't want watery salsa.
How do I pick a ripe mango?
Short and sweet, look for a fruity scent and slight softness near the stem.
Can you freeze mango salsa?
Not recommended! Freezing turns mangoes mushy and dulls the fresh flavors.
Made this today, and can’t wait to put on my grilled steaks! The mango salsa tastes great. I added more jalapenos because we love spice.
I love this mango salsa recipe! It makes me feel like I’m on a tropical vacation. I served it over Tilapia with jasmine rice.