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Enjoy our light and fresh Mango Salsa on all your Mexican inspired creations! We adore this salsa on fish tacos but it’s also great spooned over grilled chicken or fish, taco salads, burrito bowls or served with a big bowl of restaurant style tortilla chips.
Easy Mango Salsa
Mango Salsa is one of the easiest multi-purpose recipes you can make. Even non-kitchen pros can do this! Cutting a mango requires an understanding of how to get around the very large oblong pit in the center. It’s not hard to do however I recommend watching a video on How To Cut A Mango before beginning.
Once you master slicing and dicing fresh mango, you’ll put it in everything! Think breakfast bowls, smoothies, mango ice cream and acai bowls.
Ingredients Overview
1. Mangoes
There are six mango varieties typically available in the United States. I recommend picking up whatever is available in your grocery store.
3. Onion
You’ll need at least 1/2 cup of diced onion. I prefer red onion for both color and flavor, however a nice sweet onion like Vidalia will work well too.
4. Limes
Fresh, tart lime juice is essential for this recipe. Keep an extra lime or two on hand in case you want to add more acidity for extra zing.
5. Salt
This salsa needs some salt so I start with just a small amount and add more after tasting. Remember you don’t need a lot if serving this salsa with salty chips.
6. Cilantro
If you like cilantro in your salsa, feel free to add more than the recipe allows. Again I start with a basic amount and adjust as desired.
7. Red Bell Pepper
I love red bell pepper and add it whenever possible. If you prefer green or yellow bell pepper feel free to substitute as preferred.
8. Jalapeno
Remove the seeds and membrane before dicing the jalapeños. This will help control the heat.
If I can find a small red pepper (like Fresno chili peppers) I often add that too. More heat is always good in my family and it pairs well with the sweet mango.
How to tell if a mango is ripe
Lightly squeeze the mango. If it gives a little like a peach or pear, then it’s good to use. Next take a nice deep sniff at the stem. You’re looking for a sweet, fruity aroma like you get with a ripe pineapple.
Depending on the variety of mango used it may change color as mine have in the photo above. Some varieties like Keitt stay green even when ripe so you’ll need to do the squeeze and sniff test.
How to store and ripen mangoes
Store mangoes at room temperature and they’ll ripen in a few days. To speed the process place them in a brown paper bag along with a banana or apple. The ethylene gas trapped inside the bag will help speed the process along.
Once ripe, store mangoes in the refrigerator to slow the process.
How long will fresh Mango Salsa recipe keep?
Depending on how ripe your mangoes are, this salsa will keep well for up to three days. Store in an airtight container in the refrigerator and stir just before serving. Add a squeeze of fresh lime juice to brighten the flavor.
This salsa disappears quickly so you won’t need to worry about it too much. Also, the recipe is easily cut in half or thirds for a smaller batch or simply omit one of the mangoes.
Pro Tips and Variations
- My number one suggestion is to taste the salsa before serving. Add more salt or lime juice as needed to balance the flavors.
- Add an extra diced jalapeño or other hot pepper if spicy salsa is on your menu.
- Add diced avocado, black beans, tomatoes, corn and/or a splash of olive oil.
- Again, if serving with salty chips take care when adding salt to the salsa.
- Use ripe mangoes for the sweetest flavor and a great soft texture.
Mango Salsa
Ingredients
- 4 cups fresh mango diced (about 3 mangoes)
- 1 large jalapeño seeded and diced
- ½ red bell pepper diced
- juice of 2 limes plus more as needed
- ½ cup cilantro leaves chopped
- ½ cup red onion diced
- 1 teaspoon salt
Instructions
- Dice the mango and add to a large bowl. Add all other ingredients. Check the seasoning and add more salt or lime juice as needed.
- Refrigerate until needed. Stir well before serving.
Recipe Notes
- Store in an airtight container in the refrigerator for up to 3 days. Add fresh lime juice if needed before serving.
- Great on fish tacos, grilled meats, burrito bowls or simply with chips
Nutrition
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