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A little sweet, a little spicy, and tons of flavor, this recipe for Mango Salsa will become your all-time favorite! Easy to mix together in minutes, it’s perfect as a dip for tortilla chips or as a topping for freshly grilled meats. The flavors get better the longer it sits, so be sure to make this ahead of time.

Mango salsa in a white bowl.

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What is in mango salsa?

Mango salsa is a combination of fresh (or frozen – we’ll get to that later) mango, jalapeños, onions, lime juice, cilantro, cumin, salt, & white pepper.

Mango ingredients on a wooden cutting board.

How do you peel a mango?

  1. Cut off the bottom stem end.
  2. Using a Y-shaped vegetable peeler, peel from the cut bottom edge in one swift motion.
  3. Continue until all the peel has been removed.

How do you core a mango?

Mangoes have an oblong seed down the center of the fruit.

  1. Stand the peeled mango up, cut side down.
  2. Beginning about ¼ inch from the center, slice the “cheek” away from the seed, following the rounded shape of the seed.
  3. Continue the same motion on the opposite side.
  4. Once the “cheeks” are removed, lay the seed flat and use an angled cut to remove a wedged piece from each side.

Mango salsa in a white bowl.

Can I use frozen mango?

Yes!  And a great idea, especially when mangoes are out of season.

A 16 oz bag of frozen mango will yield about the same as 2 mangoes.  To prep, simply defrost and drain residual juices. Cube each mango chunk into ¼ inch square, as the frozen mango pieces are about an inch in diameter.

Mango salsa in a white bowl.

What about canned mango?

Another great idea, but keep in mind most canned mango is packed in syrup. Since mango is sweet enough on its own, the added sugar is unnecessary.

If you are really in a pinch and canned mango is your only option, drain, rinse, and continue to mix with the remainder of the ingredients.  One 15-oz can should give you the same amount as 2 mangoes.

Someone scooping mango salsa out of a bowl with a chip.

Mango Salsa

A little sweet, a little spicy, and tons of flavor, this recipe for Mango Salsa will become your all-time favorite! Easy to mix together in minutes, it’s perfect as a dip for tortilla chips or as a topping for freshly grilled meats. 
5 from 6 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 8


  • 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


  • 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.


  1. 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.
  2. Jalapeños: For a spicier salsa, add more jalapeños or substitute serrano chiles.
  3. 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.
  4. Yield: This Mango Salsa recipe makes about 2 cups total, enough for 4 (1/2-cup) servings.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 0.5cupCalories: 8kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 146mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 7mgCalcium: 6mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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  1. Made this from frozen mangos, because sometimes ya gotta do with what ya got. OUTSTANDING! A little runnier than fresh mangoes would have made it, but didn’t matter since it was for fish taco bowls. Brilliant recipe, with the perfect combination of flavours; so bright tasting. This one’s going in ye ol’ recipe box – thanks!5 stars

    1. Hi Beverly, yes that should be fine! I wonder if it would make the salsa juicier, but I don’t really see that as a problem. If you don’t either, that’s all that matters. Thanks! -Meggan

  2. After making your mango smoothie recipe, I sidled over to some other recipes here to see what else I could do with the leftover mango. BOOM mango salsa. This stuff is expensive at Whole Foods. They sample it all the time but now I’m making my own and LOVING IT THANKS 5 stars