This sweet and savory mango salsa is a blend of juicy mango, peppers, onions and cilantro, all tossed together and seasoned with lime juice. Mango salsa is perfect when served as a dip for chips, or a topping for tacos or grilled chicken.
Chips and salsa are a super popular appetizer option for parties and gatherings. Switch things up a bit and swap out the traditional tomato based salsa for this fresh mango salsa. It’s bright, colorful and so easy to make!
How to choose a mango
For this recipe, you’ll want to look for ripe mangoes that are still quite firm, so that they’ll hold their shape in the salsa. Choose mangoes that have a slight bit of give to them when you gently squeeze the fruit. The riper the fruit is, the softer it will be. That being said, if you choose really soft mangoes for this salsa, you will end up with a mushy texture. The color and size of a mango is not an indicator of how ripe it is, so stick with the squeeze test to choose your fruit.
How to cut a mango
There are two ways to cut a mango for this recipe. My preferred way to cut a mango is to first peel the skin off the mango with a vegetable peeler. Make a cut on each side of the pit, staying as close to the pit as you can. You should end up with four slabs of mango. Dice the mango, then add it to your salsa.
The second way to cut a mango is to leave the skin on, and make a cut on each side of the pit. Use a knife to make a cross hatch pattern in the mango flesh, cutting all the way down to, but not through, the skin. Turn the mango piece inside out so that the cuts of mango are sticking out from the skin. Use a knife to slice the squares of mango off the skin and into your bowl.
I prefer the first method only because there is less waste that way, but either will work just fine.
How do you make mango salsa?
This recipe starts with cubes of fresh mango, which are combined with red onion, jalapeno, red bell pepper, cilantro and lime juice. Stir everything together, then cover the bowl until you’re ready to serve your salsa.
Tips for the perfect salsa
- Make sure to finely dice your fruit and vegetables so that the salsa can be easily scooped up with chips.
- This recipe works best with fresh mango. Frozen mango will water down the salsa.
- There is jalapeno in this recipe, but removing the seeds and ribs removes almost all of the heat. If you prefer a spicier salsa, you can add some of the seeds or ribs to the mix.
- This salsa is great served with tortilla chips, over grilled fish or chicken breast, or as a topping for shrimp tacos.
Mango salsa variations
This salsa is perfect as-is, but there are many different ingredients you can add to customize it to your tastes.
- Fruit: Use a combination of fruits, such as mango with papaya, pineapple, strawberries, kiwi or oranges.
- Add-Ins: I love to add a diced avocado to my salsa for even more flavor and texture. Another great addition is a little canned chipotle pepper for a smoky flavor.
- Herbs: Cilantro is a classic salsa ingredient, but you can use green onions if you prefer.
- Peppers: Instead of red bell peppers, try using poblano peppers, roasted hatch chilies or cubanelle peppers.
How long does mango salsa last in the fridge?
I find that mango salsa tastes best when it’s consumed within 24 hours of being made. However, it will last in the fridge for up to 3 days in an airtight container.
You cannot go wrong with salsa, and this tropical version is one of my all time favorite snacks!
More fabulous dip options
Mango Salsa Video
- 3 cups mango finely diced
- 1/3 cup red onion minced
- 1 jalapeno seeds and ribs removed, then minced
- 1 red bell pepper cored, seeded and finely diced
- 1/2 cup cilantro leaves chopped
- 2 tablespoons lime juice
- salt to taste
- Place the mango, red onion, jalapeno, bell pepper and cilantro in a bowl.
- Stir in the lime juice and salt.
- Serve immediately or cover and refrigerate for later use.