There’s something undeniably joyful about diving into a bowl of mango salsa. It’s bright, fresh, and bursting with a mix of sweet, spicy, and tangy flavors that make your taste buds wake up and dance. This recipe, adapted from Cooking LSL, is one of those go-to gems that takes almost no time to prepare and always manages to impress. Whether you’re serving it as a snack with crispy tortilla chips or spooning it over grilled meats or seafood, mango salsa adds a vibrant, refreshing pop of flavor to just about anything.

What makes this recipe particularly special is its simplicity. You don’t need to be a pro in the kitchen or have fancy equipment. With just a few ingredients—most of which you probably already have—you can create something that looks beautiful and tastes even better. And since there’s no cooking involved, it’s a perfect recipe to whip up on hot summer days when you don’t want to turn on the stove.

I first stumbled on this recipe during a backyard barbecue a few summers ago. A friend brought a bowl of homemade mango salsa, and it disappeared within minutes. I asked for the recipe, made a few tweaks over the years, and now it’s a staple in my kitchen. It’s one of those dishes I keep coming back to because it’s so adaptable—you can play with the ingredients depending on what’s in season or what you’re craving. Whether you’re new to homemade salsa or a seasoned salsa lover, this recipe is definitely one you’ll want to keep in your rotation.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this mango salsa recipe. First and foremost, it’s incredibly easy to make. With only a handful of ingredients and no cooking required, you can throw this together in under 10 minutes. That’s right—no need to plan hours in advance or dirty a pile of pots and pans.

It’s also versatile. Mango salsa pairs beautifully with a variety of dishes, from grilled chicken and fish to rice bowls, tacos, and even breakfast eggs. The sweet mango contrasts perfectly with the sharpness of red onion and the heat of jalapeño, all tied together with a splash of fresh lime juice and the herbal brightness of cilantro.

Another reason you’ll love this recipe is how customizable it is. Prefer a milder salsa? Use sweet peppers instead of jalapeño. Want to crank up the heat? Add a pinch of cayenne. Craving something extra zesty? Throw in some lime zest. The base recipe is solid on its own, but it’s flexible enough to make it your own.

Finally, this salsa is as pretty as it is tasty. The combination of yellow mango, green cilantro, and red onion makes for a colorful, eye-catching dish that’s perfect for parties, picnics, or anytime you want to add a fresh, flavorful twist to your meal.

Health Benefits

Besides being delicious, this mango salsa is packed with nutrients and health benefits. Mangoes are rich in vitamins A and C, which support healthy skin and a strong immune system. They’re also a good source of fiber and antioxidants, which help fight inflammation and keep your digestive system happy.

Red onions bring their own set of benefits, including compounds like quercetin that have anti-inflammatory and heart-protective properties. Meanwhile, jalapeños contain capsaicin, which may help boost metabolism and support cardiovascular health.

Lime juice adds a good dose of vitamin C and helps balance the body’s pH levels, while fresh cilantro provides vitamin K and antioxidants.

Overall, this salsa is a light, nutrient-rich side that’s naturally low in calories and contains no added sugar or processed ingredients. It’s a guilt-free addition to any meal and a great way to get more fruits and veggies into your diet.

Preparation Time, Servings, and Nutritional Information

Prep Time: 5–10 minutes
Cook Time: None
Total Time: 5–10 minutes
Servings: 4 (as a side or dip)
Calories per serving: Approximately 80
Protein: 1g
Carbohydrates: 20g
Fat: 0g
Fiber: 2g
Sugar: 17g

Ingredients List

2 ripe mangoes, peeled and diced (Ataulfo mangoes preferred for their sweetness and creamy texture)
1/4 cup red onion, finely chopped (white or yellow onion can be used in a pinch)
1 small jalapeño, seeded and minced (substitute with sweet pepper for a milder option)
2 tablespoons fresh lime juice (about 1 medium lime)
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt, or to taste

Optional Additions:

1/8 teaspoon cayenne pepper for extra spice
1/2 teaspoon lime zest for an extra punch of citrus flavor

Each ingredient plays a vital role in this dish. The mango is the star—make sure it’s ripe but still firm enough to hold its shape. The red onion adds a sharp bite, while jalapeño brings a little heat. Lime juice brightens everything up, and cilantro adds a fresh, herbal note. Salt enhances the natural sweetness and ties all the flavors together.

Step-By-Step Cooking Instructions

Choose and prep your mangoes
Start by selecting ripe but firm mangoes. Ataulfo mangoes are ideal because they’re sweet and less fibrous. Slice the mango along the seed, score the flesh into cubes, and use a spoon to scoop the cubes into a mixing bowl.
Chop the red onion
Finely dice the red onion. A smaller dice works best for this salsa so the flavors blend evenly and you don’t end up with overpowering bites of onion. Add it to the bowl with the mango.
Mince the jalapeño
Carefully remove the seeds and ribs from the jalapeño if you want a milder salsa. Finely mince the pepper and add it to the mix. If you prefer a non-spicy version, use diced sweet mini peppers instead.
Add fresh cilantro
Wash and finely chop the cilantro, stems and all. Fresh herbs go a long way in lifting the flavors, so don’t skip this step. Stir it into the bowl.
Squeeze in lime juice
Cut a fresh lime in half and squeeze the juice directly into the bowl. If you want extra tang, add some finely grated lime zest as well.
Season with salt
Add about 1/4 teaspoon of salt, then stir everything together gently. Be careful not to overmix, as ripe mango can get mushy if handled too roughly.
Let it sit
For best flavor, cover the salsa and let it sit in the fridge for 30–40 minutes before serving. This gives the ingredients time to meld and deepen in flavor.
Taste and adjust
Before serving, taste your salsa and adjust the seasoning if needed. You might want a little more lime or a pinch more salt depending on your preferences.

How to Serve

Serve with tortilla chips as a vibrant appetizer or snack
Spoon over grilled chicken, fish, or shrimp for a fresh topping
Add to tacos or burrito bowls for a tropical twist
Serve alongside rice and beans for a complete meal
Top your morning eggs or avocado toast with a spoonful for a sweet-savory punch

Pairing Suggestions

This mango salsa pairs beautifully with a variety of dishes and drinks. Here are a few ideas:

Main Dishes

Grilled mahi mahi, tilapia, or salmon
Chicken kebabs or grilled turkey burgers
Skirt steak or grilled beef strips

Side Dishes

Cilantro-lime rice
Quinoa salad
Black bean and corn salad

Drinks

Fresh limeade
Sparkling water with a splash of mango juice
Mango smoothies or mocktails

Storage, Freezing & Reheating Instructions

This salsa is best enjoyed fresh, but here’s how to store any leftovers:

Refrigeration:
Place leftover salsa in an airtight container and store in the refrigerator for up to 24 hours. Beyond that, the texture of the mango may begin to soften too much, and the salsa can become watery.

Freezing:
Freezing is not recommended. The mango loses its firm texture once thawed, resulting in a mushy consistency that doesn’t hold up well for salsa.

Reheating:
This is a cold salsa and should not be reheated. Instead, give it a quick stir and serve it chilled straight from the fridge.

Common Mistakes to Avoid

Using overripe mangoes: These can become too soft and mushy in the salsa. Go for mangoes that yield slightly to pressure but still hold their shape.
Skipping the resting time: Letting the salsa sit for at least 30 minutes enhances the flavor.
Overmixing: Stir gently to avoid breaking down the mango cubes.
Not removing jalapeño seeds: Unless you like it hot, take the seeds and ribs out of the pepper to control the heat level.
Forgetting to taste and adjust: Always taste your salsa before serving and tweak the seasoning if needed.

Pro Tips

Chill your ingredients before mixing to help keep the salsa crisp and refreshing.
Use a sharp knife when cutting mangoes to avoid squishing the fruit.
Double the batch if serving for a crowd—this salsa goes fast.
Try other fruits like pineapple or avocado for variety.
Serve in a chilled bowl to keep it cool longer, especially for outdoor gatherings.

Frequently Asked Questions (FAQs)

Can I make mango salsa ahead of time?
Yes, you can prepare it up to a few hours in advance. Just keep it covered in the fridge until ready to serve.

How do I pick the best mangoes for salsa?
Look for mangoes that are slightly soft to the touch and have a fruity aroma. Avoid overly soft or bruised ones.

Is mango salsa spicy?
It depends on the jalapeño. If you remove the seeds, it’s usually mild. You can adjust the heat by adding or reducing the pepper amount.

Can I use frozen mango?
It’s not recommended, as frozen mango tends to be too soft and watery once thawed.

What can I use instead of cilantro?
If you’re not a fan of cilantro, try using fresh parsley or mint for a different twist.

Can I add tomatoes or bell peppers?
Absolutely. Diced tomatoes or bell peppers add color and flavor to the salsa.

What if I don’t have lime juice?
Lemon juice can work in a pinch, though the flavor will be slightly different.

Is this salsa kid-friendly?
Yes, especially if you omit or reduce the jalapeño. The sweet mango usually wins kids over.

Can I use white or yellow onion?
Yes, either works, though red onion adds a more vibrant color and a slightly sharper bite.

How long does this salsa last?
It’s best within 24 hours, though it can last up to 2 days if stored properly.

Conclusion & Call to Action

This mango salsa is one of those recipes that proves how something simple can be incredibly flavorful. With just a few fresh ingredients and five minutes of your time, you get a colorful, juicy, and delicious salsa that instantly elevates any meal. It’s sweet, tangy, a little spicy, and incredibly refreshing.

Whether you’re hosting a summer barbecue, looking for a quick snack, or just want to brighten up your dinner, this salsa is sure to be a hit. Give it a try, and don’t be surprised if it becomes a staple in your kitchen too.

If you make this mango salsa, I’d love to hear how it turned out. Drop a comment below or tag your creations on social media so others can see your delicious take. Let’s make every bite a little more vibrant!

Mango Salsa

Author: Marina Savoy
Total Time: 5 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This fresh mango salsa is quick to prepare, bursting with sweet, tangy, and spicy flavors, and pairs beautifully with grilled meats, chips, or tacos.

Ingredients

Scale

2 ripe mangoes, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced
2 tbsp fresh lime juice
2 tbsp fresh cilantro, chopped
1/4 tsp salt
Optional: pinch of cayenne pepper, 1/2 tsp lime zest

Instructions

Peel and cube mangoes, place in a mixing bowl.
Add chopped red onion, minced jalapeño, and chopped cilantro.
Pour in lime juice, sprinkle salt, and mix gently.
Let rest in the fridge for 30 minutes to enhance flavor.
Serve chilled.

Notes

Use ripe but firm mangoes to prevent mushiness.
Adjust jalapeño and salt to taste.
Best served the day it’s made.

Prep Time: 5 minutes
Cook Time: None
Category: Appetizer, Side Dish
Method: No-cook
Cuisine: Mexican-inspired

Mango Salsa Recipe: Fresh, Easy, and Perfect for Summer