Mango Salsa

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Mango salsa is something I make all the time. It’s fresh, a little spicy, and perfectly sweet.

The juicy mango pairs beautifully with crunchy red bell pepper, sharp red onion, and just the right amount of heat from jalapeño.

A squeeze of lime brings everything together, making it bright and full of flavor. It’s one of those dishes that disappears quickly—serve it with tortilla chips, spoon it over grilled chicken, or add it to tacos, and you’ll see what I mean.

You don’t need any special skills to make this. Just chop everything up, mix it in a bowl, and let the flavors blend.

The secret is using ripe mangoes—soft but not mushy—so you get that perfect balance of sweetness and tang.

Once you’ve made it a couple of times, you won’t even need to measure. You’ll just know what looks and tastes right.

Table of Contents

Mango Salsa Recipe

Ingredients

2 large ripe mangoes, diced into small cubes
1 small red bell pepper, finely chopped
1/4 cup red onion, finely diced
1 small jalapeño, finely chopped (seeds removed for less heat, keep them for extra spice)
1/4 cup fresh cilantro, chopped
1 garlic clove, minced
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Choose mangoes that are slightly soft when pressed, indicating ripeness. Peel them with a sharp knife, slice along the pit, and cut into small, even cubes for the best texture.
Finely dice the red bell pepper, ensuring the pieces are similar in size to the mango for a well-balanced bite. Remove the white pith inside the pepper to keep the flavor crisp and clean.
Dice the red onion as finely as possible to avoid overwhelming the salsa with too much sharpness. If the onion tastes too strong, soak it in cold water for five minutes before using.
Slice the jalapeño in half and remove the seeds if you want a milder salsa. Finely chop it for even distribution of heat.
Chop the fresh cilantro leaves, discarding thick stems to keep the salsa light and fresh.
Mince the garlic finely to prevent overpowering the other flavors.
Squeeze fresh lime juice over the ingredients, making sure to catch any seeds. This adds brightness and enhances all the flavors.
Sprinkle in salt and black pepper, mixing everything gently with a spoon to coat evenly. Avoid overmixing to keep the mango pieces intact.
Cover and let the salsa sit for at least 15 minutes before serving. This allows the flavors to meld beautifully.
Serve chilled or at room temperature with tortilla chips, grilled meats, or as a topping for tacos.

Tips For Making Mango Salsa

A great mango salsa is all about fresh ingredients and balance. Here are some tips to make sure yours turns out perfect every time:

Use ripe but firm mangoes: They should be soft enough to be juicy but not so ripe that they turn mushy when diced.
Chop everything evenly: Small, uniform pieces ensure you get a bit of everything in each bite.
Let it rest before serving: Allowing the salsa to sit for 15–20 minutes helps the flavors blend together.
Adjust spice levels to taste: Remove jalapeño seeds for a milder salsa or leave them in for more heat.
Don’t skip the lime juice: It keeps the flavors fresh and prevents the mango from browning.
Taste before serving: If something feels off, a little more lime, salt, or spice can balance it out.
Make it fresh each time: While it can be stored, mango salsa is best enjoyed the day it’s made.

Variations

If you want to switch things up, here are some delicious ways to customize your mango salsa:

Add avocado: Dice a ripe avocado for a creamy twist.
Mix in cucumber: Adds extra crunch and freshness.
Use a different pepper: Swap jalapeño for serrano if you like more heat or bell pepper for a milder version.
Try a hint of sweetness: A small drizzle of honey or a handful of finely chopped pineapple can enhance the flavors.
Include pomegranate seeds: These add a burst of tartness and a pop of color.
Use different herbs: If you’re not a fan of cilantro, try finely chopped parsley or green onions instead.

What To Serve With Mango Salsa?

This salsa pairs well with so many dishes. Here are some great options:

Grilled chicken
Baked or grilled fish
Shrimp tacos
Beef or chicken fajitas
Quesadillas
Burrito bowls
Grilled vegetables
Nachos
Rice dishes
Omelets or scrambled eggs

How To Store Mango Salsa?

Mango salsa tastes best when fresh, but if you have leftovers, here’s how to store it properly:

Refrigerate in an airtight container: It will stay fresh for up to 2 days.
Drain excess liquid before storing: This keeps the salsa from becoming too watery.
Stir before serving: The ingredients may release juices while sitting, so mix well before eating.
Avoid freezing: The texture of mango changes when frozen, making it too soft for salsa.

How To Choose The Best Mangoes?

Picking the right mango is the key to a great salsa. Follow these tips to choose the best ones:

Check the texture: A ripe mango should be slightly soft when gently pressed but not mushy.
Smell near the stem: A sweet, fruity aroma means it’s ready to eat.
Look at the color: Depending on the variety, ripe mangoes may have yellow, orange, or red hues, but color alone isn’t a perfect indicator.
Avoid wrinkles and dark spots: These can mean the mango is overripe or starting to spoil.
Let them ripen at room temperature: If your mangoes are too firm, leave them on the counter for a couple of days.