Light, refreshing and colorful, this Mango Salsa is perfect for dipping and pairs beautifully with your favorite grilled protein. This easy to customize 10-minute recipe is a delicious combination of sweet mangoes, crunchy peppers and onions, and zesty lime juice.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Jump to:
10-Minute Appetizer - Vegan + Gluten-Free
I love recipes that come together in no time and taste like a million bucks. THIS is one of those!
All you need to do in this simple yet elegant appetizer is peel and cut mango, chop up peppers, onions, jalapeno and cilantro and just toss everything together with lime juice and seasoning. That's it!
I serve this Mango Salsa with an assortment of store-bought tortilla chips- blue, yellow and white, and it just elevates a regular 'chips and dip' to a fancy appetizer that adults and kids enjoy alike!
Mango Salsa Ingredients
In addition to salt and paprika, all you need is a handful of fresh ingredients for this incredibly tasty mango salsa recipe.
- Mangoes: Pick mangoes that are ripe but are firm to the touch. See more mango picking tips below!
- Onions, Peppers & Jalapeno: I personally like red onion for its sweet and sharp taste, but feel free to pick a white or yellow onion. As for bell pepper, pick any color you like.
- Jalapeno: Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it if you like it mild. Alternatively, substitute it with finely chopped green bell pepper instead.
- Lime juice: Fresh and juicy limes make a world of difference in this salsa. I wouldn't recommend the bottled stuff here.
- Cilantro: Fresh cilantro is a match made for salsas, but if it isn't your thing, add sweet basil or chopped mint instead.
How to Pick Mangoes for Mango Salsa
The ideal mango for this recipe is not 'too' ripe and doesn't have too much give. What that means is, when you hold the mango in your hand, it shouldn't be so ripe that you can easily squeeze it. It should be a bit firm to the touch.
I prefer to make this recipe with fresh mangoes as they tend to be more sweet in the season. That being said, this salsa can also be made with frozen and thawed mangoes.
How to Cut a Mango
Mango has a big oval shaped seed in the middle which is inedible. You have to cut around that seed and separate the flesh from the seed to eat it. Checkout the post below to see multiple ways to cut a mango:
Mango Cutting Tips: Learn how to peel and cut a mango, with tips and tricks for peeling, cutting, slicing, and dicing a mango with step-by-step photos and instructions.
Here are step by step instructions on how to cut mango for this recipe one of two ways. As with any fruit, wash and dry it before use.
Method 1: Peel & Chop
- Identify the slim oval shaped seed in the center of the mango. Peel the mango using a vegetable peeler.
- Stand the mango on a cutting board with the wide side (pit side) down. Cut the mango on either side of the seed.
- Place mango slice flat side down on cutting board and slice it thin.
- Now make crosswise marks and chop the mango finely.
Method 2: Chop without Peeling
- Stand the mango upright on the cutting board, pit side down, and cut around the seed.
- Place the mango slice skin side down on a cutting board and make crosswise slits. Now hold the mango slice in your hand, use a spoon and scoop out the mango chunks.
- Alternatively, use the spoon and scoop out the entire 'cheek'.
- Cut crosswise to chop the mango.
How to Make Mango Salsa
Follow this easy-peasy recipe and learn how to make mango salsa from scratch! I find it easy to do all the prep first and then assemble the ingredients.
1. Prep and Chop
Start by chopping mangoes, red peppers (or green/yellow), jalapeno (if using), onion and cilantro. Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
2. Assemble in a bowl
Add the chopped mango, onion, pepper, jalapeno and cilantro in a large mixing bowl.
3. Add seasoning to the salsa
Salt and paprika are the only two seasonings I use in this recipe. Add those to the mixing bowl.
4. Add fresh lime juice
I squeeze in some fresh lime juice now. I highly recommend using fresh lime for this recipe.
5. Toss to combine
Using a spatula gently toss to mix all the ingredients. Taste to check seasoning and add more to suit your preference.
What to Eat with Mango Salsa
Mango salsa goes great with most grilled or air fried proteins. Here are a few of my favorite combinations:
How to Store
Mango salsa is best served immediately. Store any leftover salsa in an air tight container in the refrigerate for up to 2 days.
If making this for a party, chop and prepare all ingredients and refrigerate them in a sealed container a few hours ahead of time. Add lime juice and seasoning when ready to serve.
Recipe Tips & Notes
- Pick a mango that is not 'too' ripe and doesn't have too much give. That means when you hold the mango in your hand, it should be a bit firm to the touch.
- It is best to make this recipe using fresh mangoes. If using frozen mangoes, thaw them first and drain out any excess juices before assembling.
- Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it or substitute it with finely chopped green bell pepper.
- To make mango salsa ahead of time, assemble all chopped ingredients in a bowl and refrigerate. Add lime juice and seasoning 5-10 mins before serving.
- Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
Try a Variation
If you're a huge fan of fruit salsas like me, you'll most likely love Peach Salsa and Pineapple Salsa. The best part about this recipe is that it is super versatile and can be customized based on your liking!
- Pineapple Mango Salsa: Add equal parts of chopped pineapple to make Pineapple Mango Salsa. Or swap the entire mango with pineapple and enjoy juicy and delicious pineapple salsa. I recommend fresh over canned since canned fruit makes the salsa too sweet.
- Peach Salsa: To make peach salsa from scratch, simply substitute chopped mango with chopped peach in this recipe. That simple!
- Mango Avocado Salsa: Add peeled and chopped avocado chunks to this recipe and take it to another level!
FAQs
Pick any non-fibrous mango variety and be sure to pick a mango that is ripe but firm. I like using Ataulfo or Keitt mangoes for salsa.
Use this easy mango salsa recipe and assemble chopped mangoes, pepper, onion, jalapeno, cilantro, lime, salt and paprika to make mango salsa.
More Homemade Salsa Recipes & Dips
Popular Mango Recipes on the Blog
📖 Recipe
Mango Salsa Recipe
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Ingredients
- 3 cups mango, finely chopped (about 2 large mangoes)
- ½ cup red pepper, finely chopped (or 2 mini sweet peppers)
- ½ cup red onion, finely chopped (about ½ medium onion)
- 2 tablespoon jalapeños, de-seeded and finely chopped (about 1 large jalapeño)
- ½ cup cilantro leaves, chopped
- 2 tablespoon lime juice (1 lime)
- ¼ teaspoon salt
- ¼ teaspoon paprika (NOT smoked)
Instructions
- Prep: Peel and chop mangoes, red peppers (or green/yellow), jalapeno (can skip for mild taste), onion and cilantro. Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
- All the chopped mango, onion, pepper, jalapeno and cilantro in a large mixing bowl.
- Add salt and paprika to the mixing bowl.
- Squeeze in some fresh lime juice. I highly recommend using fresh lime for this recipe.
- Using a spatula gently toss to mix all the ingredients. Taste to check seasoning and add more to suit your preference.
Notes
- Pick a mango that is not 'too' ripe and doesn't have too much give. That means when you hold the mango in your hand, it should be a bit firm to the touch.
- It is best to make this recipe using fresh mangoes. If using frozen mangoes, thaw them first and drain out any excess juices before assembling.
- Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it or substitute it with finely chopped green bell pepper.
- To make mango salsa ahead of time, assemble all chopped ingredients in a bowl and refrigerate. Add lime juice and seasoning 5-10 mins before serving.
- Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.
Richard says
I will never know since user-select=none is on so i can't copy the shopping list in a sensible way.
Aneesha says
Hi Richard, there is a 'print recipe' button which you can use to save or print the recipe. I have disabled copy and pasting to prevent content theft. Everyday I see my recipes printed on some random site. I'm sorry for the inconvenience, but I don't have another option to prevent content theft. Try using the print button please, I'm sure it will serve your purpose. I hope you understand. Thanks.