Mango Salsa

Our fresh Mango Salsa recipe is the perfect blend of sweet, spicy, and tangy flavors, making it a must-have topping or dip for everything from tacos to grilled chicken.

The Mango Salsa I put on everything.

As soon as I see fresh mangoes in stores, Mango Salsa is the first thing I make. This recipe keeps a chunky, pico de gallo-style texture that adds great bite and color to any dish. Enjoy it with chips, on top of salmon, chicken tacos, salads, quesadillas, in a wrap or burrito; it's so versatile. Add jalapeño to your liking for a mild or spicy flavor.

If you've become addicted to homemade dips like me make sure to try our Street Corn Dip, Homemade Salsa, Salsa Roja, Cowboy Caviar, or 7-Layer Dip.

How to make Mango Salsa (in two steps):

Dice Ingredients: With a sharp knife, follow my tutorial for how to cut a mango then dice the ripe mangos, red onion, red bell pepper, jalapeño, and fresh cilantro.

Combine: Mix all ingredients in a large bowl with cider vinegar, lime juice, and salt.

Two images showing mango, red onion, red bell pepper, jalapeño, and cilantro all diced on a cutting board then when they are combined in a bowl and someone is squeezing a fresh lime on top.

Serve Mango Salsa on:

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Mango Salsa

This fresh Mango Salsa recipe is the perfect blend of sweet, spicy, and tangy flavors, making it a must-have topping or dip for everything from tacos to grilled chicken.

Course Appetizer, Side Dish

Cuisine American, Mexican

Prep Time 10

Total Time 10

Servings

Calories 83kcal

Author Lauren Allen

Equipment

Knife

Ingredients

3 ripe mangos , peeled, seeded, diced
1/2 red onion , diced
1/2 red bell pepper , diced
1/4 cup fresh cilantro (4g), chopped
1 small jalapeno , (veins and seeds removed, for milder salsa), diced
½ teaspoon apple cider vinegar
Juice of 1 lime
Salt , to taste

Instructions

Finely dice ripe mangos, red onion, red bell pepper, jalapeño, and fresh cilantro. Mix in a large bowl with cider vinegar, lime juice, and salt.

3 ripe mangos, ½ red onion, ½ red bell pepper, ¼ cup fresh cilantro, 1 small jalapeno, ½ teaspoon apple cider vinegar, Juice of 1 lime, Salt
Serve with tortilla chips, over fish, chicken, on tacos, burritos, salads or quesadillas.

Notes

Yield: Makes about 3 ½ cups.

Fresh mangos: Check for ripeness by gently squeezing it. A ripe mango will be slightly soft but not at all mushy (similar to how you might check an avocado or peach for ripeness). Smell it near the stem, looking for a sweet aroma, and choose a round, plump mango over a lean, flat one.

Red onion: these have a mild flavor that's perfect for salsa and I love the color it adds. Substitute a white onion or a sweet onion if needed.

Jalapeño: for mild salsa, remove the seeds and membrane inside the jalapeño; for spicier salsa, leave all or part of the seeds and membrane.

Cider vinegar. Substitute white vinegar or rice vinegar if necessary.

Nutrition

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I originally shared this recipe April 2020. Updated July 2025. I used to use a food processor to blend the ingredients to be more of a smooth, saucy-type salsa. You can do it that way–the recipe hasn't changed otherwise.

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Mango Salsa

The Mango Salsa I put on everything.

How to make Mango Salsa (in two steps):

Serve Mango Salsa on: