This simple recipe for homemade Mango Salsa is currently playing on repeat at my house. It's sweet, spicy, and irresistibly fresh! Once you try making this easy condiment, I have a feeling you'll be hooked all summer long.
Why You Will Love This Salsa de Mango?
Fresh mangoes are one of those fruits that just scream "SUMMER!" In season from late May till early September, these lovely hued beauties are sweet, creamy, tropical and sour all in one bite.
This fresh mango salsa recipe is spicy, sweet, tangy, crunchy and all around addictive! When combined with piquant red onions, spicy jalapeños, bright lime and juicy garden tomatoes, you get a uniquely perfect balance of flavors.
If you, like me, have trouble not finishing the entire bowl in one sitting, I have some good news for you: this tasty condiment-meets-salad is low calorie, gluten-free AND vegan. That's right friends! This Pico-de-Gallo style Mango salsa is a completely guilt free food.
Whether you eat it straight from the bowl with a tortilla chip (or spoon!) or serve it atop a perfectly cooked tilapia fish filet, you're sure to fall in love with this Mexican inspired fruity salsa.
And if that weren't enough reason to try this recipe, here's one more: this recipe takes just 8 ingredients and 5 minutes to put together! So go grab a pair of ripe mangoes and meet me in the kitchen. We're about to make your new favorite condiment.
Ingredients & Substitutions
If you've never made homemade salsa before, don't fret. This recipe is as easy as can be! Here's everything you'll need:
While the ingredients should be easy to find, I have a few suggestions for you.
- Mango - Since mangoes are the key ingredient in this fruit forward salsa, it's important to pick perfectly ripe ones. Mangoes are ripe when they yield to firm but gentle pressure. Look for smooth skin that is free from any blemishes.
- Tomatoes - Just about any variety of tomatoes will work well here. I suggest looking for local, in season tomatoes for the best flavor.
- Peppers- I used a combination of sweet peppers for this mango salsa recipe, but you can feel free to use any non-spicy peppers that you like. Bell peppers (aka capsicums) are a great option.
- Jalapeño - Depending on how hot you like your salsa, you may want to swap out the jalapeño for something spicier like serrano or habanero instead. If you prefer a more mild mango tomato salsa, remove the seeds and membranes of the jalapeño prior to chopping.
- Cilantro - Cilantro is widely used in Latin American cuisine, and in my opinion is essential to this salsa recipe.
- Lime - The best part of homemade salsa is that it is FRESH. As such, I highly recommend you reach for a fresh lime. It's far superior to bottled lime juice, I promise. To get the most juice out of your citrus, give it a firm roll on the countertop for about 10-15 seconds prior to cutting it.
- Red Onion - I know fruit and onion sounds like a strange combination, but just trust me on this one. Red onion is mild enough for eating raw and adds a ton of flavor and color to the salsa. If you want to dampen the onion flavor a bit, soak the chopped onion in cool water for about 10 minutes, then strain it and add to the salsa.
- Salt - As with most recipes, salt is essential to getting each ingredient to taste more like itself. If your salsa feels a little "flat," try adding more salt a pinch at a time.
How to Make Mango Salsa
This easy, no-cook recipe takes just a few minutes and a single bowl to toss together.
Once all of your produce is chopped, you're basically done.
In a bowl, combine, diced mangos, tomato, red onion, sweet peppers, jalapeño and cilantro. Squeeze in the lime juice and sprinkle with salt.
Toss all the ingredients together. Taste and adjust the flavors for acidity (lime), heat (jalapeño) or salt, if needed. Let the salsa rest for 10-15 minutes to allow the flavors to develop.
Serve with tortilla chips, grilled chicken or fish, or spoon it over tacos, burrito bowls or fajitas. Or just eat it with a spoon - you'll hear zero judgement from me. Enjoy!
FAQs + Storage
Yes! You can absolutely use frozen mango chunks instead of fresh, which is a great way to enjoy this salsa when mangos are out of season. If you're looking to save some time, you can also use pre-cut mangos from the produce section of grocery store.
Though cilantro is an essential part of salsa, if you are one of those folks who equates fresh cilantro with soap, simply skip it! Or, substitute cilantro with fresh mint.
While I think this mango salsa is best when it is fresh, you can certainly keep it in the fridge for a few hours before serving. If you don't mind have a *very little* bit of prep to do before eating, I suggest that you chop everything ahead of time, and then toss it together just before serving.
Mango salsa is best fresh, but leftovers can be kept in the fridge for up to 3 days.
Technically, yes, you can freeze this salsa, it stays well up to 2 months. That said, the cold will damage the cell walls of the delicate tomatoes, so when you defrost the salsa it might end up a bit watery.
- Always use only fresh ingredients for the best taste.
- Use ripe mangos that are firm to touch but gives slightly on gentle pressure.
- Use freshly squeezed lime juice as it is far superior to the bottled one.
If you're looking to customize your mango salsa, there are plenty of things that play nicely with the ingredients. Some of my favorites include:
- diced avocado,
- pineapple ( I love the addition of diced mango to Pineapple Salsa for intense tropical flavor),
- black beans (just drain a can!),
- strawberries ( or for variation you can simply add mango chunks to this Strawberry Salsa),
- peach ( or simply swap mango to make Peach Salsa),
- cucumber, and/or
- corn (sometimes i just add mango chunks to this grilled Corn Salsa).
Feel free to mix and match the ingredients depending on what you have on hand. If you come up with any winning combinations, be sure to let me know in the comments below!
I've said it before and I'll say it again: this tasty salsa is so fresh and yummy that I'll happily eat it straight from the bowl with a fork like a salad. It's THAT good! That said, there are plenty of other ways to enjoy fresh mango salsa:
- serve with tortilla chips as a dip.
- spoon over a block of cream cheese and serve with crackers.
- add it to fish tacos, shrimp tacos or black bean tacos.
- pair it with roasted veggies and cilantro lime rice for a fresh take on burrito bowls.
- serve it with baked tilapia, halibut, mahi mahi, salmon or other light flavored fish.
- spoon it over grilled chicken breasts or steaks.
- add it to your favorite wraps, burritos and rolls.
No matter how you serve this yummy fruit salsa, you're sure to enjoy it.
More mango inspiration:
If you tried this yummy, fresh and easy recipe for Mango Salsa, please be sure to rate and review it below!
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Mango Salsa Recipe
- 2 cups Ripe Mango (peeled and diced)
- ¼ cup Tomato (chopped)
- ½ cup Red Onion (finely chopped)
- ½ cup Sweet Peppers or Red Pepper (chopped)
- ⅓ cup Cilantro (finely chopped)
- 1 Jalapeño (seeded and chopped)
- 3 tablespoons Lime Juice
- ¼ teaspoon Salt
- In a bowl, combine, diced mangos, tomato, red onion, sweet peppers, jalapeno and cilantro. Pour lime juice and sprinkle salt .
- Toss all the ingredients using a spoon. Do the taste test and if needed, adjust the flavors for lime, jalapeno, and salt. Let the salsa rest for 10-15 minutes.
- Serve with tortilla chips, grilled chicken/ fish or top it over tacos, burrito bowls.
- diced avocado,
- black beans (just drain a can!),
- cucumber, and/or