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This easy Mango Salsa recipe comes together in just 10 minutes and is full of sweet-spicy flavor. Enjoy it as a tortilla chip dip or as a condiment for grilled steak, salmon, chicken, or shrimp.
Tomatoes are botanically a fruit. So it makes perfect sense that other fruits can salsa too! 💃 Fresh mangoes are in season in the U.S. from May through September, and that just so happens to be prime time for patio snacking and grilling; two of many occasions I like to feature this easy Mango Salsa recipe.
A little sweet, a little spicy, and completely craveable, this make-ahead dip recipe takes just 10 minutes to toss together.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mango: This tropical fruit comes in hundreds of varieties. Honey (Ataulfo), Francis, Haden, Keitt, Kent, and Tommy Atkins are the most common mango varieties available in America, but any kind will do. According to the National Mango Board, mango color cannot clue you in about ripeness. When trying to answer “is a mango ripe?” touch and smell are the senses to utilize; not sight. Just like an avocado or peach, a ripe mango will give slightly when you squeeze it. It should smell fruity at the stem.
- Jalapeños: For a spicier salsa, add more jalapeños or substitute serrano chiles.
- Red onions: I love the pop of color red (more accurately, purple) onions lend, but you could also swap in white, yellow, or sweet onions if desired.
- Fresh cilantro: Not a fan? Simply omit the cilantro and toss together the other fruit salsa ingredients. It will still be delicious, and will be more palate-pleasing for those who have the gene that makes cilantro taste soapy.
Step-by-step instructions
- In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like ¼ teaspoon).
- Stir to combine and chill until serving time.
Recipe tips and variations
- Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Serving suggestions: Serve Mango Salsa with a mountain of tortilla chips or on the side of Grilled Pork Chops, Blackened Salmon, or Cajun Chicken Breast. It’s also great on Fish Tacos, Burrito Bowls, or nachos.
Recipe FAQs
Using a paring knife, cut off the stem end. Using a Y-shaped vegetable peeler, peel from the cut bottom edge in one swift motion. Continue until all of the peel has been removed. You could also use your paring knife to carefully remove the peel, tracing strips from top to bottom until all of the peel has been removed.
Mangoes have an oblong seed down the center of the fruit. Stand the peeled mango up, stem side down. Beginning about ¼ inch from the center, use a paring knife to slice the “cheek” away from the seed, following the rounded shape of the seed. Continue the same motion on the opposite side. Once the “cheeks” are removed, lay the seed flat and use an angled cut to remove a wedged piece from each side.
I would recommend sticking with fresh fruit for salsa and other raw mango recipes. But feel free to feature frozen mango in blended and frozen recipes, such as sorbet, my Tropical Mango Smoothie, or Mango Carrot Smoothie.
You sure can. Fresh peaches and nectarines are perfect during summer, and I adore Pineapple Salsa to brighten up the colder months.
Rainbow Thai Salad with Mango
This Rainbow Thai Salad is full of colorful vegetables, herbs, sweet mango, crunchy nuts, and a delicious sweet and spicy peanut dressing.
View Recipe
More salsas to try
Mexican Recipes
Pineapple Salsa
Appetizer Recipes
Black Bean Salsa
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
Chipotle Copycat Recipes
Chipotle Tomato Salsa (Copycat)
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Mango Salsa
Ingredients
- 2 ripe mangoes peeled, cored and diced (see note 1)
- 1 jalapeño pepper seeded and finely chopped (see note 2)
- 1/4 cup red onion finely chopped
- 2 tablespoons fresh lime juice (from 2 limes)
- 2 tablespoons minced fresh cilantro (see note 3)
- 1/4 teaspoon ground cumin
- Salt
- tortilla chips for serving
Instructions
- In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like ¼ teaspoon). Stir to combine. Chill until serving time and serve with tortilla chips.
Notes
- Mango: This tropical fruit comes in hundreds of varieties. Honey (Ataulfo), Francis, Haden, Keitt, Kent, and Tommy Atkins are the most common mango varieties available in America, but any kind will do. According to the National Mango Board, mango color cannot clue you in about ripeness. When trying to answer “is a mango ripe?” touch and smell are the senses to utilize; not sight. Just like an avocado or peach, a ripe mango will give slightly when you squeeze it. It should smell fruity at the stem.
- Jalapeños: For a spicier salsa, add more jalapeños or substitute serrano chiles.
- Fresh cilantro: Not a fan? Simply omit the cilantro and toss together the other fruit salsa ingredients. It will still be delicious, and will be more palate-pleasing for those who have the gene that makes cilantro taste soapy.
- Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
