Fresh Mango Salsa

This mango salsa is sunshine in a bowl. It’s sweet, spicy, tangy, and fresh — and it goes with absolutely everything. I put it on grilled chicken, fish tacos, chips, burrito bowls, or honestly, I just eat it with a spoon straight from the bowl when nobody’s looking.

The combination of ripe mango with red onion, cilantro, jalapeño, and lime is one of those flavor combos that just works perfectly. Every bite has a different balance of sweet and heat. I make a fresh batch every week in the summer, and it never lasts more than two days because everyone in my house is constantly snacking on it.

Sarah Mitchell

Fresh Mango Salsa

This mango salsa is sunshine in a bowl. It's sweet, spicy, tangy, and fresh — and it goes with absolutely everything.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Course: Snack

Cuisine: Mexican

Calories: 80

Ingredients Method Notes

Ingredients

  

• 2 ripe mangos, diced small
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/3 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 red bell pepper, diced small
• Pinch salt
• Pinch cayenne pepper (optional)

Method

 

1. Dice the mangos into small, even pieces and place in a medium bowl.
2. Add the diced red onion, minced jalapeño, chopped cilantro, and diced red bell pepper.
3. Squeeze the lime juice over everything.
4. Add a pinch of salt and cayenne pepper if using.
5. Gently toss to combine without mashing the mango.
6. Cover and refrigerate for at least 15 minutes to let the flavors meld.
7. Taste and adjust lime juice, salt, and heat to your preference.
8. Serve with tortilla chips, on tacos, or alongside grilled protein.

Notes

The mango needs to be ripe but still firm — if it's too soft, the salsa will be mushy. To pick a ripe mango, press gently near the stem — it should give slightly and smell sweet. This salsa is best eaten the same day or the next day. The lime juice keeps the mango from browning.