This mango salsa comes together in minutes and is packed with fresh mango, red pepper, onion, jalapenos, and fresh herbs. Perfect to scoop up with tortilla chips or add to your tacos, burritos, and bowls.
If you love mango and salsa, you're going to love this mango salsa. It's fresh, delicious, and only takes minutes to prepare. It's perfect to scoop up with salty tortilla chips or serve in tacos and bowls.
There's no need for a food processor or any other special equipment. All you need is a sharp knife to prepare the ingredients and a bowl to mix it in!
Unlike traditional salsas that use tomatoes as the base, mango salsa is made with a mango base. Fresh mango is mixed with red onion and red bell pepper and tossed in fresh herbs and lime juice to create a mouthwatering mixture.
Ingredients you'll need
To get started, you'll need the following ingredients:
- Mango: Be sure to use a firm mango that's ripe but also easy to dice. You'll want to cut the pieces small enough so they are scoopable.
- Red bell pepper: Remove the seeds and membrane before finely dicing the bell pepper.
- Red onion: To add flavor, be sure to cut the onion so the pieces are similar in size to the mango and bell pepper.
- Cilantro: To add flavor. Adjust the amount based on your preference or omit completely.
- Jalapeno: Heat is added with fresh jalapeno, but be sure to remove the seeds; otherwise, the salsa may end up too spicy.
- Lime juice: Add flavor and tanginess to the salsa. Be sure to start with a smaller amount and add more as needed.
- Salt: To add flavor.
How to make mango salsa
Making a homemade mango salsa is easy and you don't need any equipment besides a sharp knife and a cutting board.
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page.
1. Combine ingredients: In a medium-sized bowl, combine mango, red pepper, red onion, cilantro, and jalapeno. You can control the amount of heat by using less or more jalapeno.
2. Add lime juice and salt: Toss with lime juice and salt. Start with half and add more as needed.
3. Serve or store for later: Enjoy with tortilla chips, on tacos, burritos, and bowls. Or store for later in the fridge.
Commonly asked questions
How long does mango salsa last in the fridge? The salsa should stay fresh for 3-4 days in the fridge if stored in an air-tight container.
Can I use frozen mango? Yes, you can use frozen mango, although I suggest using fresh whenever possible. Be sure to thaw the mango completely before cutting each chunk into smaller pieces.
Can I make this without bell pepper? Yes, you can omit the bell pepper entirely or use another colored bell pepper. Note that a green bell pepper won't be sweet but will still add flavor to the salsa.
How do you peel a mango for salsa? Using a peeler, carefully remove the skin of the mango. Using a sharp knife, cut big wedges off the mango until you have the seed left. Then dice each of the individual pieces.
How can I make the salsa spicier? I suggest using habanero peppers for a much spicier salsa!
More easy Mexican recipes
- Homemade Pico de Gallo
- Black Bean Dip
- Black Bean Soup
- Cauliflower Tacos
- Crispy Potato Tacos with Chipotle Sauce
- Classic Margarita
- Cheese Ball
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Ingredients
- 1 mango, diced
- ½ red pepper, diced
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- 1 jalapeno, deseeded and diced
- ½ lime, juiced, more to taste
- ⅛ teaspoon sea salt, more to taste
Instructions
- In a medium-sized bowl, combine mango, red pepper, red onion, cilantro, and jalapeno.
- Toss with lime juice and salt. Start with half and add more as needed.
Nutrition Information
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Keith says
I have a mango tree and I make jam, margaritas and bread. I have never had mango salsa but wanted to try it. I made this recipe and two days later I sat down and tried it. Well I didn’t stop eating until it was all gone and yes I have a belly ache. I don’t have to try another recipe, because this is as good as I can expect mango salsa to be.
J. Smith says
This recipe is so tasty, I used every ingredient except the jalapeño peppers. I will definitely be making more of this!