This Easy Mango Salsa uses the most delicious seasonal mangoes, crunchy bell peppers and red onion, and tangy lime to create a fresh salsa perfect for summertime. It's sweet, spicy, and citrusy all in one bite!
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About this Salsa
Picture this: You are lounging on the most beautiful sandy beach in a comfortable chair in front of a crystal clear ocean. A light breeze keeps you cool enough to stay out in the sun for hours. In one hand is a piña colada (or frozen margarita) and the other, a tortilla chip with a scoop of the most delicious mango salsa. Ugh. Take me there right now.
While I can't give you the beach, sand, ocean, breeze, I can give you the freshest, most delicious mango salsa (and maybe the drink, too!) Close enough, right?!
This Easy Mango Salsa uses the most delicious seasonal mangoes, crunchy bell peppers and red onion, hearty cherry tomatoes, and tangy lime to create a salsa perfect for summertime. It's sweet, spicy, and citrusy all in one bite!
Enjoy it with some tortilla chips and your favorite summer drink, on top of juicy grilled chicken, salmon or steak, or as a garnish on tacos, enchiladas, salads and more. There are so many ways to enjoy it!
And if you're looking for more salsa flavors, try this Peach Jalapeno Salsa, Food Processor Salsa, or this Cranberry Jalapeño Salsa that I'm sure you'll love, too.
Recipe Ingredients
- Mango: The sweet, tart flavors of a mango pair so well with traditional salsa ingredients. Such a fun way to switch up your salsa game!
- Veggies: For a variety of textures, colors, and flavors, this recipe includes bell peppers, red onion, and cilantro.
- Lime Juice: For great tangy citrus elements! Also helps bring all of our other flavors together.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Wash all fresh produce and dry. Finely dice all of your bell peppers, red onion, and cilantro. Quarter your cherry tomatoes.
2. Slice and cube your mango. Get all of the fruit off of it as possible. Here's the best way to do this:
- Slice your mango on either side of the pit located in the middle of the fruit. It's typically about half an inch thick. You'll be left with 2 rounded slices of mango (the sides) and a rectangular shaped pit (the middle piece).
- Using your knife, slice the insides of your mango slices vertically and horizontally, creating a grid of mango cubes. This is similar to how you'd slice the inside of an avocado.
- Scoop out your mango cubes. You can also slice off the remaining mango surrounding the pit. Be careful with your knife!
3. Add all fruits & vegetables in a mixing bowl. Sprinkle lime juice and season with sea salt. You could also try seasoning with chile lime seasoning, truffle salt, or lemon juice.
4. Toss so everything is well mixed and enjoy! Serve with crunchy chips or use it as a topping on tacos!
Recipe FAQs
Store it in an airtight container in the refrigerator for up to 3 days. This salsa is arguably better the next day since all of the flavors have had a chance to marinate with each other. Just note, you may end up with some extra liquid in the bottom of your bowl because of all the high water content / juicy ingredients. Just be sure to toss again before enjoying.
You don't need a mango to make a fresh and delicious fruity salsa. This recipe is SO versatile. Feel free to try any of the following (in addition to or instead of): Berries, pineapple, peaches, pears, avocado, kiwis. Get creative!
Sure! I would only pulse it 2-3 times until a light liquid forms. You'll end up with more of a saucey salsa in the end.
More Recipes You'll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you really like the recipe consider leaving a comment further down. Thanks for visiting!
Recipe
Easy Mango Salsa
Equipment
- Knife
- Cutting Board
- strainer
- Mixing Bowl
- Measuring cups and spoons
- Mixing spoon
Ingredients
- ¾ cup mango, fresh
- ½ cup orange bell pepper, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, fresh, chopped
- 1 jalapeño, diced
- 2 tbsp lime juice
- ½ tbsp sea salt
- tortilla chips, optional
Instructions
- Wash all fresh produce and dry.
- Finely dice all of your bell peppers, red onion, jalapeños, and cilantro.
- Slice and cube your mango. Get as much fruit off as possible.
- Add all fruits & vegetables in a mixing bowl. Sprinkle lime juice, season with sea salt, and mix. Enjoy!
Need help slicing your mango? Try this:
- Slice your mango on either side of the pit located in the middle of the fruit. It's typically about half an inch thick. You'll be left with 2 rounded slices of mango (the sides) and a rectangular shaped pit (the middle piece).
- Using your knife, slice the insides of your mango slices vertically and horizontally, creating a grid of mango cubes. This is similar to how you'd slice the inside of an avocado.
- Scoop out your mango cubes. You can also slice off the remaining mango surrounding the pit. Be careful with your knife!
Nutrition
Notes
- Berries
- Pineapple
- Peaches
- Pears
- Avocado
- Kiwis
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find FRESH MANGO SALSA calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
Mango Salsa + chip in one hand, a skinny spicy marg in the other! Ideal combo really.
Sydney Van Acker says
This + shrimp over some coconut rice. Make it for the most ideal dinner EVER. So delicious and fresh
Rebecca Harman says
I am really excited about making the mango salsa. I'm not going to be using it until it's social Sunday 10 days from now. Is it okay to make it as soon as my veggies are ripe??
You don't have the amount of tomatoes to use. So how much quantity should I use?
Sydney Van Acker says
Hey Rebecca! I'm excited for you to try this recipe. There actually wasn't any tomatoes used in the original recipe (mention of them removed from the post, thanks for catching that!). If you do want to use some, which would be a delicious addition, we suggest adding 1/2 cup diced.
If you're making ahead of time, it should be good ~4 days in advance stored in the fridge. Just be sure to give it a good stir before serving to mix in any excess moisture from the produce that may have accumulated. Enjoy!
Lisa says
Healthy and delicious! Pairs well with fish tacos!