So here’s the plan—we’re making a mango salsa recipe that’s sweet, spicy, fresh, and downright irresistible. I’ll walk you through every juicy step, from picking the right mangos to dicing, mixing, and even adding fun twists (hello, avocado and pineapple!).
This isn’t just any salsa. It’s my go-to for taco nights, summer BBQs, and honestly… any time I’ve got a ripe mango calling my name. And if you’ve got a skinny margarita in hand while you prep? You’re doing it right.
By the end, you’ll have a bold, flavor-packed mango salsa recipe that’s perfect with chips, grilled salmon, or piled high on shrimp tacos. Let’s get into it!
Table of Contents
What You’ll Need (Hint: Ripe Mangos Make All the Difference)
Here’s the deal: not all mango salsas are created equal. It all starts with the right ingredients—and yes, your choice of mango totally matters.
Main Ingredients:
| Ingredient | Why It Matters |
|---|---|
| Ripe Mangos | Go for Ataulfo or Honey mangos—super sweet and buttery. |
| Red Onion | For a punchy crunch and beautiful color. |
| Fresh Jalapeño | Adds heat—remove seeds for milder salsa. |
| Cilantro | Herbaceous and bright—skip it if it’s not your jam. |
| Lime Juice | Brings acidity and zing; fresh-squeezed only please. |
| Sea Salt | Balances the sweetness and makes flavors pop. |
Optional add-ins: diced red bell pepper for color, a splash of olive oil for richness, or chopped cucumber for extra crunch.
Want to go extra?
Try folding in diced avocado to turn it into a chunky mango avocado salsa. Or toss in some fresh pineapple to turn it into a zesty mango pineapple salsa—you’ll love the sweet-tart combo.
This simple mix is the base for all kinds of mango salsa recipes—from topping bison burgers to spooning over grilled chicken.
How to Make Mango Salsa (Step-by-Step)
Alright, now here’s the fun part—let’s get slicing! This mango salsa comes together in 10 minutes flat.
Step 1: Dice the Mangos
- Peel and pit your ripe mangos.
- Cut into small, even cubes (about ½-inch). You want them chunky but scoopable.
Hot tip: If your mango feels slightly soft when you press it and smells sweet at the stem—she’s ready.
Step 2: Prep the Veg
- Dice ¼ cup of red onion super fine—this keeps it from overpowering the salsa.
- Mince 1 jalapeño (remove seeds for less heat or sub in a habanero if you’re feeling bold for a mango habanero salsa twist).
Step 3: Add the Zing
- Squeeze in the juice of one large lime.
- Sprinkle with ½ teaspoon of sea salt (adjust to taste).
- Toss in a handful of chopped cilantro.
Step 4: Mix It All Together
- Gently fold everything together in a medium bowl.
- Chill in the fridge for 15–30 minutes if you can—it gets even better as it sits.
This recipe works beautifully as a topping for burrito bowls or layered into a breakfast burrito for a fruity, fiery kick.
Mango Salsa Pro Tips
- Chop it small: Smaller dice = easier scooping and more flavor in every bite.
- Use ripe, not mushy mangoes: Overripe mangos will make your salsa soggy.
- Make it ahead: This salsa gets even better after an hour in the fridge—perfect for prepping before guests arrive.
Bonus: If you’re doing a Southern-style cookout, this mango salsa also plays so well with smoky flavors. Try spooning it over collard greens with smoked turkey for a wild but delicious twist.
Fun Twists to Try
Now that you’ve got the base mango salsa recipe down, it’s time to play! Whether you’re craving something creamy, tangy, or hearty—these twists will keep things exciting.
Mango Avocado Salsa
Add 1 ripe avocado, diced, for a creamy vibe that balances the heat beautifully. Just fold it in gently right before serving so it doesn’t mash up.
It’s especially delicious in wraps-try it with avocado chicken wraps for the ultimate lunch win.
Bulk It Up with Beans
Add ½ cup of drained black beans or white beans for extra texture and protein. This gives it more staying power—great for topping rice bowls or eating straight with a fork.
Pickled Power
For a punchy twist, try mixing in a spoonful of pickled red onions or even pickled jalapeños. You’ll get that tangy zip that balances the mango’s natural sweetness.
Pineapple + Peach Combos
Want to take your mango salsa tropical? Add diced pineapple, peach, or both! These fruity mashups make an amazing mango and pineapple salsa or peach mango salsa that’s perfect with grilled shrimp or pork.
Go Spicy with Habanero or Serrano
Feeling brave? Sub the jalapeño for a finely minced habanero. The sweetness of the mango cools it down juuuust enough, giving you a fiery kick that’s not too overwhelming. This one’s for the mango habanero salsa lovers out there!
What to Serve It With (So Many Ways!)
This is where mango salsa shines—it’s ridiculously versatile. Sweet, savory, spicy—it plays nice with just about everything on your plate.
Classic Scoop & Snack
- Serve chilled with tortilla chips for the easiest appetizer ever.
- Add a side of crab brûlée if you’re feeling real fancy—it’s a bougie but brilliant contrast!
Tacos, Tacos, Tacos
- Fish tacos with mango salsa are iconic—especially with grilled cod or mahi-mahi.
- Try shrimp tacos with mango salsa for that perfect sweet-heat combo.
- Or go bold with quesabirria tacos and let the salsa cut through all that cheesy richness.
Breakfast Vibes
- Spoon over scrambled eggs, omelets, or even huevos rancheros.
- Add it to a breakfast taco for a zingy, refreshing upgrade.
Bowl Game Strong
- Layer it over rice bowls with grilled chicken, tofu, or shrimp.
- Make it part of a full discada-inspired spread—the contrast of smoky, meaty discada with cool mango salsa? Chef’s kiss.
Grilled Goodness
- Top it on salmon with mango salsa, tilapia, or halibut.
- Add a scoop to mango salsa chicken—especially grilled or roasted!
Unexpected MVPs
- Ever tried fruity salsa with soup? No joke—serve it alongside a hearty bone broth or use it as a fresh topper for these soup bone recipes. You’ll love the contrast.
More Salsa Recipes to Try Next
If you’ve fallen in love with mango salsa (join the club!), here are a few more salsa recipes that deserve a spot in your rotation.
Pineapple Mango Salsa
Sweet, tangy, and perfect with tacos or seafood. It’s like sunshine in a bowl.
Corn & Mango Salsa
Add roasted corn for smoky depth—amazing on tacos, nachos, or grilled meats.
Mango Salsa with a Twist
Swap red onion for shallots, use serrano instead of jalapeño, or try it with Thai basil instead of cilantro. Unexpected, but so good.
And if you’re craving more recipes that go beyond salsa, check out these big flavors:
- This unexpected luxe appetizer: Crab Brûlée Recipe
- Smoky skillet dinner party star: Discada Recipe
- Sweet + spicy wraps for lunch: Avocado Chicken Wraps
- Rich Mexican street-style tacos: Quesabirria
- Comfort in a bowl: Soup Bone Recipes
Recipe Card
PrintFresh Mango Salsa (Sweet, Spicy & So Easy!)
This fresh mango salsa is sweet, spicy, and bursting with vibrant flavor! Made with ripe mangoes, red onion, jalapeño, lime, and cilantro, it’s perfect with chips, grilled fish, tacos, or even spooned over breakfast. Ready in just 15 minutes, this is your go-to salsa for summer cookouts, Cinco de Mayo, or when you’re sipping a skinny margarita on the patio.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Appetizer, Side, Dip
- Method: No-cook / Raw
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
2 ripe mangoes, peeled and diced
¼ cup finely chopped red onion
1 jalapeño, seeded and minced (or leave seeds for extra heat)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
½ teaspoon sea salt
Optional: ½ cup diced red bell pepper, 1 small avocado (diced), 1 tsp olive oil
Instructions
Prepare the Mango: Slice the mangoes into cubes and place in a medium bowl.
Chop the Veggies: Add finely chopped red onion, minced jalapeño, and fresh cilantro.
Add Flavor: Squeeze in lime juice and sprinkle with sea salt.
Mix It Up: Gently toss everything together. Taste and adjust lime or salt if needed.
Chill & Serve: Let sit for 10–30 minutes if you can. Serve with chips, tacos, fish, or grilled meat!
Notes
Want it chunkier? Add diced avocado or black beans.
For a fruity twist, fold in pineapple or peach.
Don’t love cilantro? Use parsley or mint instead.
Can be made 1 day ahead and stored in the fridge.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 6g
- Sodium: 105mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
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FAQs About Mango Salsa
What do I eat mango salsa with?
So many things! This mango salsa isn’t just a chips-and-dip situation (though it kills at parties). It’s amazing with:
Fish tacos and shrimp tacos (honestly, iconic)
Grilled meats like chicken, pork, and especially salmon with mango salsa
Rice bowls, burritos, nachos, or as a topping for quesabirria
Spoon it over a slice of crab brûlée if you’re feeling bold—you won’t regret it
It also plays nicely with brunch—think avocado toast, egg wraps, or folded into a breakfast burrito.
What is a substitute for cilantro in mango salsa?
Not a fan of cilantro? You’re not alone—it’s a love-it-or-hate-it herb. Luckily, there are tasty swaps:
Fresh parsley – mild and clean
Mint – adds a refreshing twist (especially good for mango and pineapple salsa)
Thai basil – a little more exotic, but so good with spicy versions like mango habanero salsa
Or you can skip herbs entirely and let the mango, lime, and jalapeño shine!
Can you put cucumbers in mango salsa?
Heck yes! Chopped cucumber adds cool crunch that balances the sweet and spicy flavors. It’s especially great for summer BBQs or light meals with fish or chicken.
Try it as part of a bigger tropical bowl with black beans, mango, cucumber, and grilled chicken-or serve it alongside a hearty dish like collard greens with smoked turkey for something totally unexpected and fresh.
What brings out the flavor of mango?
To make your mango salsa sing, you want to balance its natural sweetness with acid, salt, and a touch of heat.
Lime juice brightens everything
Sea salt enhances the fruitiness
Jalapeño or habanero adds contrast and depth
A drizzle of olive oil (optional) gives a silky finish that carries flavor
Pro tip: Let the salsa chill for at least 15–30 minutes before serving. The flavors meld and intensify like magic. That’s how you go from good to insanely delicious.
Now Go Make Magic!
And there you have it—your ultimate mango salsa recipe, ready to wow at your next taco night, BBQ, or “I-just-want-something-fresh” kind of day. Whether you spoon it over salmon, pile it on shrimp tacos, or just scoop it straight with tortilla chips, this salsa brings sunshine in every bite.
Tried it and loved it? I’d love to see your creations!
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Now go grab those ripe mangos and let’s make something delicious!
