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.

Mango salsa in a white bowl.

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. The flavors get better the longer it sits, so be sure to make this ahead of time.
5 from 4 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings
Course Appetizer
Cuisine Mexican
Calories 8

Ingredients 

  • 1 jalapeño pepper seeded and finely chopped
  • 1/4 cup onion finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Salt
  • 1/4 teaspoon white pepper
  • 2 ripe mangoes peeled, cored and diced
  • tortilla chips for serving

Instructions 

  • In a medium bowl, add jalapeno, onion, lime juice, cilantro, cumin, salt, and pepper. Stir to combine.
  • Gently fold in the diced mangos. Chill at least 30 minutes to blend flavors. Serve with tortilla chips.

Nutrition

Calories: 8kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 146mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 7mgCalcium: 6mgIron: 1mg
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Meggan Hill

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Comments

  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