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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. 
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings (1/2 cup each)
Calories 8kcal



  • In a large bowl, add mango, jalapeños, onion, lime juice, cilantro, cumin, and salt to taste (I like 1/4 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: 0.5cup | Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg