Name: Mango Salsa Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 2 ripe mangos, peeled and diced; 1 onion or shallot, finely chopped (preferably red onion); 1 jalapeno pepper, finely chopped (or habanero for more heat); ½ bell pepper, chopped; ¼ cup fresh cilantro, chopped; 1 garlic clove, minced; 2 tablespoons extra virgin olive oil or avocado oil; 1 lime, juiced (about 2 ½ teaspoons juice); ½ teaspoon sea salt or pink salt; ⅛ teaspoon freshly ground black pepper

If you’re looking for a fresh, vibrant twist to brighten up your meals, this Mango Salsa Recipe is exactly what you need. I absolutely love how this salsa packs punchy sweetness from ripe mangos, a zesty lime kick, and a just-right hint of heat from jalapenos—I still remember the first time I whipped it up for a weekend barbecue and how everyone scrambled for seconds. Whether you’re a salsa newbie or a seasoned fan, you’ll find this recipe super easy and endlessly versatile.

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Why You’ll Love This Recipe

Fresh & Flavorful: The combination of sweet mango and spicy jalapeno is a total flavor bomb.
Easy & Quick: You’ll have this ready in about 10 minutes—perfect for last-minute gatherings.
Versatile: It pairs beautifully with everything from tacos to grilled chicken (or just chips straight up!).
Keeps Well: Made in advance? No worries, it stays vibrant for days in the fridge so you can enjoy leftovers.

A white bowl filled with a colorful mango salsa. The salsa has bright yellow mango chunks as the main layer, mixed with small green bell pepper pieces, red bell pepper bits, and finely chopped purple-red onion. There are also small green cilantro leaves spread throughout. A wooden spoon is placed inside the bowl on the right side, stirring the salsa slightly. The bowl is on a white marbled surface with a whole mango to the top left and some cilantro sprigs below the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Mango Salsa Recipe comes from fresh, high-quality ingredients that balance each other perfectly. When shopping, look for really ripe mangos—they’re the star of the show. A red onion adds a nice mild bite, but you can switch it up depending on what’s available or your taste.

Mangos: Choose ripe, soft-to-the-touch mangos for the juiciest, sweetest flavor.
Onion or Shallot: Red onion is my go-to for its mildness and color, but shallots work well too.
Jalapeno Pepper: Adjust spice by removing seeds or switch to habanero if you like it fiery.
Bell Pepper: Adds crunch and subtle sweetness—choose any color you prefer.
Cilantro: Fresh cilantro really brightens this salsa, but if you’re not a fan, parsley works as a mild substitute.
Garlic Clove: Just a little minced garlic brings savory depth without overpowering.
Extra Virgin Olive Oil (or Avocado Oil): Adds richness and helps meld flavors together beautifully.
Lime: Fresh lime juice is non-negotiable here for that lively citrus zing.
Sea Salt or Pink Salt: Enhances all the flavors—don’t skip it!
Freshly Ground Black Pepper: A dash for a subtle peppery kick.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Mango Salsa Recipe to suit the occasion and my mood. It’s my personal blank canvas—once you get the basics down, feel free to swap or add ingredients to make it yours.

Extra Heat: I’ve tried habanero instead of jalapeno when we wanted a fiery batch—beware, it packs a punch but is so worth it.
Fruity Twist: Adding diced pineapple or peach ups the tropical vibe and sweetness.
Avocado Addition: Tossing in diced avocado right before serving adds creaminess and richness.
Vegan Creamy Salsa: A spoonful of coconut yogurt stirred in makes a deliciously creamy salsa dip.

How to Make Mango Salsa Recipe

Step 1: Prep Your Fresh Ingredients

Start by peeling and dicing the ripe mangos—this is where the magic begins, so don’t rush. Finely chop the red onion or shallot; I keep the pieces small so every bite gets a balanced flavor. Next, finely chop the jalapeno—you can remove the seeds if you want to control the spice. Finally, dice the bell pepper and mince the garlic. One tip I discovered is to wash your hands thoroughly after handling jalapeno, or better yet, use gloves—nothing ruins the rest of your day like accidentally touching your eye!

Step 2: Mix and Flavor

In a mixing bowl, combine your mango, onion, jalapeno, bell pepper, cilantro, and garlic. Drizzle the extra virgin olive oil and squeeze fresh lime juice over everything. Sprinkle with sea salt and freshly cracked black pepper, then gently toss it all together. I like to mix gently so the mango chunks stay in perfect shape and don’t turn to mush.

Step 3: Chill or Serve Immediately

You can serve this mango salsa immediately for fresh, lively flavors, but I’ve found letting it sit in the fridge for 30 minutes really allows the flavors to meld into something extraordinary. Keep in mind, the longer it sits, the softer the mango gets, so if you like your salsa chunky-crisp, serve sooner.

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Pro Tips for Making Mango Salsa Recipe

Pick Perfect Mangos: I always choose slightly soft mangos—not too firm, not mushy—to get that perfect juicy sweetness.
Balance the Spice: When I first tried this, I used a whole jalapeno with seeds and it was way too hot—removing seeds helps control the heat without losing flavor.
Fresh Lime Juice: Bottled lime juice just doesn’t cut it here; freshly squeezed is key for that bright citrus punch.
Gentle Folding: Mix gently to keep mango pieces intact—this prevents your salsa from turning mushy and watery.

How to Serve Mango Salsa Recipe

This image shows a close-up of a white bowl filled with a colorful mango salsa. The salsa has bright yellow chunks of mango as the main layer, mixed with small pieces of red bell pepper, purple onion, and green bell pepper. Fresh green cilantro leaves are scattered throughout, adding texture and color contrast. The salsa looks juicy and slightly shiny, with a wooden spoon partially visible inside the bowl on the right side. Some fresh cilantro sprigs are placed in front of the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to finish up with a sprinkle of extra fresh cilantro or a few thin lime wedges on the side—it just elevates the presentation and invites guests to add a little extra zing if they like. Sometimes I add a couple of avocado slices on top for a creamy contrast that’s just dreamy.

Side Dishes

This Mango Salsa Recipe pairs beautifully with grilled fish or chicken, corn tortilla chips, or even tossed on a green salad for sunny freshness. I often serve it alongside tacos for a brighter, fresher flavor boost. It’s been a game-changer for my weeknight dinners.

Creative Ways to Present

For special occasions, I love serving this salsa in hollowed-out mini bell peppers or small mason jars—makes the party vibe way more festive. Another fun trick is to pair it with grilled pineapple slices for a tropical salsa platter that always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and the salsa stays fresh and flavorful for up to 5 days. I usually give it a gentle stir before serving again to redistribute the juices, and it tastes just as wonderful the next day.

Freezing

Freezing fresh salsa doesn’t work well in my experience—the texture of the mango changes and becomes mushy. I recommend enjoying fresh or storing refrigerated instead for the best texture and flavor.

Reheating

This salsa is best served cold or at room temperature, so no reheating needed. If you’ve chilled it, just let it sit out for 10 minutes before serving to let the flavors open up.

FAQs

Can I use frozen mango for this Mango Salsa Recipe?

While fresh mango is ideal for its texture and sweetness, you can use frozen mango if that’s what you have on hand—just thaw it completely and drain any excess liquid to prevent the salsa from becoming watery.
How spicy is this Mango Salsa Recipe?

The heat level depends mostly on your choice of pepper and whether you include the seeds. Using jalapeno with seeds will give moderate heat, but removing seeds or substituting with milder peppers will make it gentle, perfect for kids or sensitive palates.
Can I prepare this Mango Salsa Recipe ahead of time?

Yes! Making it a few hours in advance or even the day before helps meld the flavors beautifully. Just keep it covered and refrigerated, and bring it to room temperature before serving for best taste.
What can I serve with Mango Salsa besides chips?

This salsa is great on grilled meats, fresh salads, tacos, fish, or even as a topping on scrambled eggs. It’s a surprisingly versatile sidekick to many dishes that could use a bright, fresh lift.

Final Thoughts

This Mango Salsa Recipe holds a special place in my kitchen because it’s a simple way to transform any meal into something just a little more exciting and flavorful. Whether you’re a seasoned cook or just want an easy way to impress at your next gathering, this recipe never lets me down. I can’t wait for you to try it and see for yourself how a handful of fresh ingredients can create such a sunshine-filled dish—let me know how it goes!