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    Mango Salsa Recipe

    Published October 3, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This delicious, easy-to-make homemade fresh mango salsa recipe comes together in minutes and is the ultimate topping for your tacos. You will be blown away by the flavors in this recipe.

    We are huge Latin food lovers in our house and are always looking to try out new flavors. If you are the same way, then check out my Mexican Street Corn or Baja Fish Tacos.

    bowl of fresh mango salsa

    Mango Salsa

    Mango salsa consists of mangos, chiles, lime juice, and other ingredients to make a sweet, spicy, and tangy salsa. The flavors are well-balanced and incredibly complimenting when combined with pork, grilled chicken, or fish.

    The simplicity of this easy mango salsa is in the few ingredients with bold flavors in this recipe. However, it can be enhanced with the use of other ingredients that you may like, such as tomatoes, green onions, black beans, or cucumbers. It is a delicious salsa served with corn tortilla chips, but If you want to add it to something, try putting it on my Mahi Mahi tacos or grilled fish tacos.  

    Ingredients You Need

    ingredients to make mango salsa
    • Mangos – You will need fresh ripe mangos for this recipe.
    • Bell Pepper – I like to use red bell pepper.
    • Onion – You can use red, yellow, white, or sweet onion in this recipe.
    • Chile – I use jalapeños in this mango salsa.
    • Lime – The juice of the lime will provide some much-needed acid.
    • Cilantro – Some chopped fresh cilantro will help with lemon-lime flavor and color.

    How to Make Mango Salsa

    Start by preparing the peppers and onions.

    preparing vegetables

    When roughly chopping the fresh cilantro, use the stems as they have a lot of flavors.

    chopping fresh cilantro

    Medium dice the fresh mango. See my how to cut a mango procedure for more details.

    medium dicing a fresh mango

    Add all the mangos, red bell pepper, onions, jalapeños, and finely diced cilantro to a medium bowl.

    diced ingredients for mango salsa

    Squeeze in the juice of 1 fresh lime.

    squeezing a lime into a bowl

    Season well with salt and pepper.

    seasoning a mango salsa

    Using a spoon, mix the ingredients until combined. Store or serve.

    mixing a mango salsa

    Make-Ahead and Storage

    Make-Ahead: You can make this homemade salsa up to 2 days ahead of time.

    How to Store: Place covered in the refrigerator for up to 7 days.  This recipe will not freeze well.

    Chef Billy Parisi

    Chef Notes + Tips

    • If you are using a champagne mango, then you will need to use two of them.
    • To change up this recipe, you can substitute the mango for pineapple.
    • If you want more spice in this recipe, try using a serrano or even a habanero pepper.
    • Since mangos have bromelain, they will break down the fibers in the protein, turning it into mush of whatever you are serving if left there for too long. I recommend not leaving it on longer than 2 hours.

    More Latin-Inspired Recipes

    Let's Cook - Chef Billy Parisi

    Mango Salsa Recipe

    This delicious, easy-to-make homemade fresh mango salsa recipe comes together in minutes and is the ultimate topping for your tacos.
    Servings: 8
    Prep Time: 15 minutes
    Cook Time: 0 minutes

    Ingredients 

    • 1 peeled, seeded, and medium-diced fresh large mango
    • ½ seeded and small diced red bell pepper
    • ½ peeled and small diced red onion
    • 1 seeded and small diced jalapeño
    • Juice of 1 lime
    • 2 tablespoons finely chopped fresh cilantro
    • sea salt and pepper to taste

    Instructions

    • Add all the ingredients to a large bowl.
    • Squeeze in the juice of 1 fresh lime.
    • Season well with salt and pepper.
    • Using a spoon, mix the ingredients until combined. Store or serve.

    Notes

    Make-Ahead: You can make this up to 2 days ahead of time.
    How to Store: Place covered in the refrigerator for up to 7 days.  This recipe will not freeze well.
    If you are using a champagne mango, then you will need to use two of them.
    To change up this recipe, you can substitute the mango for pineapple.
    If you want more spice in this recipe, try using a serrano or even a habanero pepper.
    Since mangos have bromelain, they will break down the fibers in the protein, turning it into mush of whatever you are serving if left there for too long. I recommend not leaving it on longer than 2 hours.
    Course: Side Dish
    Cuisine: latin, Mexican