Mango Salsa is an explosion of sweet and savory flavor and is made with just 6 ingredients. Serve as a dip or topping for tacos, burrito bowls and grilled meat or fish!
**This recipe was originally published in April 2013. The photos have been updated and the text includes more detailed information pertaining to this recipe.
Cinco de Mayo is right around the corner, and salsa is a staple for most celebrations. Instead of buying store bought salsa this year, I’m hoping that this recipe inspires you to make this fresh and easy mango salsa!
I made this salsa recipe several years ago for a Mexican themed ladies spa night. Normally I would’ve made my Homemade Guacamole, but somebody else was bringing it.
I wanted to do something special, so I decided on a fruity salsa. This salsa was a hit, and now it’s one of our favorite recipes.
Why you’ll love this Mango Salsa recipe
- It’s an explosion of sweet and savory flavor with a bit of a kick from the jalapeño.
- This is an easy recipe that is better than any store bought salsa!
- This salsa includes 6 simple ingredients and comes together in under 10 minutes.
- Mango salsa is perfect served with chips, or it works equally well as a condiment for tacos, burrito bowls and grilled meats and fish!
This recipe includes the following 6 ingredients:
- Fresh mango
- Red bell pepper
- Red onion
- Lime juice
How to cut a mango
A lot of people are intimidated about cutting a mango, or simply have no idea how to go about it.
There are gadgets called mango splitters on the market, but I have no idea if they work well as I’ve never used one.
Instead of purchasing one more gadget, follow these simple steps to cut a mango yourself:
- Cut the mango lengthwise around the pit.
- Place the mango cut side up, and cut score lines lengthwise and widthwise in the mango flesh, being careful not to go all the way through the bottom.
- Cut along the bottom of the mango to remove the peel from the mango chunks.
How to make Mango Salsa
This recipe couldn’t be easier! It comes together in under 10 minutes with only 6 ingredients.
- Chop the mango, bell pepper, onion, jalapeño and cilantro, and place them in a medium bowl.
- Add the lime juice, salt and pepper to taste, and stir well to combine.
- Let the salsa stand at room temperature for around 10 minutes before serving to allow the flavors to meld together.
How long does salsa keep in the fridge?
While salsa is best enjoyed the day that it’s made, leftover salsa may be stored in an airtight container in the refrigerator for up to 2 days.
- Serve mango salsa with chips, or as a condiment for fish tacos, chicken burrito bowls or blackened salmon!
- Use fresh peeled, precut mango slices if pressed for time.
- This recipe is easily scaled to feed a big crowd!
See all of my Appetizer recipes.
More salsa recipes you’ll love:
Pico de gallo by Cookie and Kate
- 1 large mango, peeled and diced
- 1 small red bell pepper, stemmed, seeded, and chopped
- 1/2 small red onion, chopped
- 1 small jalapeño, seeds removed and chopped finely
- 1/4 cup freshly chopped cilantro
- Juice of 2 limes
- Salt, to taste
- Place all ingredients in a medium bowl with salt, to taste, and stir well.
- Let stand at room temperature for about 10 minutes before serving to give the flavors time to marry.
- Serve and enjoy!
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 123mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 1g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.