New York: It’s that time of year when mangoes practically beg to be used in everything—smoothies, salads, and yes, fresh salsa that wakes up your tastebuds. Mango salsa is more than a side dish. It’s the flavor upgrade your tacos, grilled chicken, fish, or even avocado toast has been waiting for.
This salsa hits all the right notes: tangy from lime, sweet from ripe mangoes, spicy from jalapeños, and herbaceous from fresh cilantro. It’s got color, crunch, and that punch of freshness that turns a boring meal into something you crave. And the best part? You don’t need to cook a thing.
Whether you’re throwing a BBQ, meal prepping for the week, or simply spooning it on tortilla chips while watching Netflix, this easy mango salsa recipe is your go-to sunshine-in-a-bowl.
Also Read: How to Make Egg Fried Rice at Home in Under 20 Minutes
Mango Salsa Recipe: Ingredients You’ll Need
For 2 cups of salsa:
- 2 ripe mangoes, peeled and diced
- 1 small red onion, finely chopped
- 1 jalapeño, deseeded and minced (adjust heat to taste)
- ½ red bell pepper, finely diced (for color + crunch)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Salt, to taste
Optional: A dash of cumin or a few chopped cherry tomatoes for variation
How to Make Mango Salsa (Step-by-Step)
- Chop everything uniformly: Dice mangoes into small cubes so every bite has the perfect texture. Same goes for onion, bell pepper, and jalapeño.
- Mix in a bowl: In a medium bowl, combine the mango, onion, jalapeño, and bell pepper.
- Add freshness: Squeeze fresh lime juice over the mix. Add chopped cilantro and a pinch of salt.
- Let it rest (optional but worth it): Chill the salsa for 10–15 minutes to let the flavors mingle. The mango juice softens the heat, and the lime balances everything.
What to Serve Mango Salsa With
This salsa is way more versatile than you think.
- Tacos: Fish, shrimp, tofu, or chicken
- Grilled mains: Salmon, chicken breasts, steak, or portobello mushrooms
- Tortilla chips: Your go-to party starter
- Bowls: Add it to quinoa or rice bowls
- Avocado toast: Level it up with a spoonful of this on top
- Inside wraps: Hello, tropical crunch!
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Do not freeze—it ruins the texture of the mango.
- Stir before serving if it’s been sitting; some liquid may separate.
Mango salsa is summer in a spoon. It’s the kind of recipe that tastes like you tried way harder than you actually did. It’s healthy, gorgeous, and full of flavor—and whether you’re serving guests or just treating yourself, it’s one of those little upgrades that makes everything taste better.
So next time you spot ripe mangoes, don’t just eat them plain—chop them up, mix them with lime and spice, and taste the magic.
