Fresh Mango Salsa Recipe

The Best Fresh Mango Salsa Recipe! If you have ripe mangos, you’ve gotta try this easy mango salsa recipe. Ready in just 10 minutes with only six ingredients.

Fresh mangos are so good right now. Our local market has them on major sale and I’ve been scooping them up by the dozen. We eat them daily, and both of my kiddos get a huge kick on sucking on the pit after I’m done chopping them. 

If you love mangos as much as we do, then you’ve gotta try this fresh mango salsa recipe.

Why I love this recipe

We eat a lot of salsa in my house. My husband’s favorite snack is chips and salsa and while my canning salsa recipe is our go-to salsa recipe, there is something about fresh and juicy mangos that make for a fun, seasonal snack. A staple recipe in the summer and perfect for company.  

While fresh mangos are delicious on their own, you’ve gotta try them in this healthy salsa recipe. Only six ingredients and ready in just 10 minutes! 

It’s yummy as a snack but also on top of grilled protein, tacos, quesadillas, burrito bowls and more.

Ingredient Notes

This salsa recipe uses only a handful of ingredients. Because of this, you want really good ingredients– ripe, juicy mango is key! I prefer Alphonso mangos, also known as honey mangos, because they taste like, you guessed it, sweet honey.

When the mango is so good that the juice runs down your cheek as you bite into one, it’s time to make this salsa.

I make this mango salsa whenever mangoes are in season. This mango salsa won’t taste the same if your mango is underripe so keep that in mind when you go to make it. Thawed from frozen mango really doesn’t work the same as the texture is different compared to fresh.

The bell pepper, red onion, cilantro, and jalapeno help balance the mango’s sweetness, and I don’t recommend skipping them. Red bell pepper is a nice color to contrast with the orange mango, but you can use any color.

Substitutions

Almost any fresh fruit works in this recipe instead of mango. Peaches, strawberries, pineapple (and yes, even tomatoes) can be used as a substitute in this mango salsa recipe. 

Any color bell pepper will work instead of the red pepper and any acid, like vinegar or fresh lemon juice can work for the lime juice. If you want a spicier salsa, you can add more jalapeno or turn this into a mango habanero salsa (directions below).

I highly recommend the cilantro, but since I know that some people are very put off by cilantro, you can omit it altogether or even use fresh parsley. 

If I have fresh avocados, I love adding those to the salsa as well. Mango and creamy avocado are one of my favorite combinations and works well in this recipe as it does in my avocado and mango salad with kale. If you love avocado, you’ll want to also try out my avocado salad and creamy avocado salsa verde recipe as well.

How to Make this Fresh Mango Salsa

Prep Your Ingredients

This salsa couldn’t be easier to throw together. Chop all of the ingredients, then add to a medium bowl, then toss to combine.

Combine

Season to taste, as desired. If it needs more salt, add it. For a tangier salsa, add in more fresh lime juice. If you’d like a spicier salsa add in more jalapeño pepper or a dash of cayenne pepper. Or, make my habanero version below.  

How to Make Mango Habanero Salsa

To spice up this salsa, swap in one habanero pepper for the jalapeño pepper. A habanero pepper is 100x hotter than a jalapeño pepper, so use your discretion. 

My husband loves anything habanero flavor, and my peach habanero salsa is one of his favorites. Since he loves that one, I knew he’d like a mango habanero dip. To make, roast the habanero pepper first before removing the seeds and finely chop. This mellows the spice level so it’s still very spicy, but enjoyable. This is optional, but recommended.

I highly recommend using gloves when handling the habanero pepper. 

How to Cut a Mango

For best results, you’ll want a mango that is ripe, but still firm. Too ripe mango will be mushy and harder to cut. My absolute favorite mango is a honey (a.k.a. ataulfo) variety; a deep yellow mango that’s incredibly sweet when ripe. 

To determine ripeness, give it a gentle squeeze. It should not be hard, but give slightly. If your mango is underripe, you can stick it in a paper bag for a few days to ripen. 

There are two ways to peel a mango, but I think the easiest way is to use a paring knife to gently remove the skin all the way around the mango then cut the flesh around the pit and cube. 

Uses for Mango Salsa

There are so many ways to enjoy this mango salsa, though with tortilla chips is my favorite! It’s great as a condiment or sauce with grilled proteins, as an appetizer with jicama sticks, chips and chopped veggies or with tacos. 

Tropical inspired tacos pair really well with this mango salsa. Like fish tacos, my Tropical Tofu Tacos, my Vegan Taco Lettuce Wraps, Crispy Vegan Bean Tacos or shrimp tacos or my Tofu Tinga Tacos. 

How to store leftovers 

I’d be surprised if there were any leftovers of this salsa, but if you have leftovers then place in an airtight container and place in the refrigerator for 4-5 days. 

Aas freezing will change the texture of the fresh mango, I don’t recommend trying to freeze this mango salsa. Store in the fridge instead.

More Homemade Salsa Recipes: 

• Homemade Salsa for Canning
• Creamy Jalapeño Salsa
• Fresh Black Bean and Mango Salsa
• Avocado Salsa
• Pico de Gallo
• Salsa Verde

More Healthy Mango Recipes:

• Black Bean and Mango Salsa 
• Frozen Mango Lassi
• Topical Tofu Tacos with Mango Salsa
• Mango Avocado Fresh Rolls 
• Sweet Chili Mango Popsicles
• Mango Coconut Cream Popsicles

If you try this mango salsa recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!