Mango Salsa
A bright, juicy salsa that balances sweet ripe mango with zesty lime, crisp red onion, and a gentle kick of jalapeño. Fresh cilantro ties it all together for a vibrant topping that works on grilled fish, tacos, or simply scooped with chips. Ready in 15 minutes, no cooking required.
For 4 servings
- prep · ~10 min
Prep all the produce.
1.Peel the mangoes, slice the flesh away from the pit, and cut into small, even dice.2.Halve the jalapeño lengthwise, scrape out the seeds and white membrane, then mince finely.3.Finely dice the red bell pepper and red onion into pieces roughly the same size as the mango.4.Roughly chop the cilantro leaves. Juice the lime until you have 2 tablespoons.TIPChoose mangoes that are ripe but still firm — they should give slightly when pressed but not feel mushy. - mix · ~2 min
Combine and toss the salsa.
1.Place the diced mango in a medium mixing bowl.2.Add the bell pepper, red onion, jalapeño, and cilantro.3.Pour the fresh lime juice over the top and sprinkle with salt.4.Gently fold everything together with a spoon until evenly combined.TIPFold gently — stirring too vigorously breaks down the mango and makes the salsa mushy. - rest · ~10 min
Let the flavors meld.
Cover the bowl and let the salsa sit at room temperature for 10 minutes. This lets the lime juice and salt draw out the mango's juices and marry all the flavors together.
TIPIf making ahead, refrigerate but bring back to room temp before serving for the brightest flavor. - serve
Give a final stir and serve.
Stir the salsa once more, taste and adjust salt or lime if needed, then transfer to a serving bowl. Serve with tortilla chips, over grilled fish, or alongside tacos.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Select mangoes that yield slightly when pressed but still hold their shape for clean dice.
- 2Keep all diced pieces roughly the same size for a balanced bite every time.
- 3Remove all white membrane from the jalapeño for a mild heat that doesn't overpower the mango.
- 4Let the salsa rest at room temperature for 10 minutes so the lime and salt can draw out the mango's juice.
- 5If making ahead, hold the cilantro and fold it in just before serving to keep it bright green.
- 6Serve chilled salsa within 2 days—beyond that the mango softens and loses its texture.
Adapt it for your goals.
Spicy mango salsa
Finely dice a serrano pepper along with the jalapeño, and add a small minced habanero for a fiery kick that still lets the mango sweetness shine.
tropical mango salsaTropical mango salsa
Add 1/2 cup diced fresh pineapple and 1/4 cup diced jicama for extra crunch and a more complex sweet-tart profile.
mango avocado salsaMango avocado salsa
Fold in one cubed ripe avocado just before serving for creamy richness that balances the acidity and spice.
black bean mango salsaBlack bean mango salsa
Stir in 1/2 cup drained canned black beans and a tablespoon of minced red bell pepper for extra protein and heartiness, perfect for taco toppings.
mango mint salsaMango mint salsa
Replace half the cilantro with fresh chopped mint leaves for a cooling, aromatic twist that pairs beautifully with grilled lamb or fish.
Why this is on our healthy list.
Rich in Vitamin C
Both mango and lime juice provide high levels of vitamin C, which supports immune function and collagen production.
Good Source of Fiber
Mango and red bell pepper contribute dietary fiber that aids digestion and helps maintain steady energy levels.
Low in Calories
This salsa is made entirely from fresh produce and contains no added oils or sugars, making it a nutrient-dense, low-calorie condiment.
Contains Antioxidants
Mango is rich in beta-carotene and other carotenoids that help protect cells from oxidative damage.
Frequently asked questions
Press gently near the stem end—it should give slightly like a ripe avocado, with a sweet fragrance. Avoid any with soft spots or wrinkles.
