Mango Salsa

This post may contain affiliate links. For more information, please see our affiliate policy.

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.

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

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.

Recipe ingredients

Labeled ingredients for mango salsa.

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

  1. In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like ¼ teaspoon).
Ingredients for mango salsa in a clear bowl.
  1. Stir to combine and chill until serving time.
Mango salsa after being mixed in a clear bowl.

Recipe tips and variations

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

Recipe FAQs

How do you peel a mango?

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.

How do you core a mango?

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.

Can I use a frozen mango to make fruit salsa?

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.

Could I make Mango Salsa with a different fruit?

You sure can. Fresh peaches and nectarines are perfect during summer, and I adore Pineapple Salsa to brighten up the colder months.

More salsas to try

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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. 
Author: Meggan Hill
5 from 4 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 8

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

  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.

Nutrition

Serving: 0.5cupCalories: 8kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 146mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 7mgCalcium: 6mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.