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The Best Mango Salsa served in a blue bowl with tortilla chips on a marble table

The Best Mango Salsa

Emily Wilson
The Best Mango Salsa is fresh, vibrant, and ready in just 10 minutes. Made with ripe mango, crisp bell pepper, red onion, lime juice, and a touch of jalapeño, this easy recipe is perfect for fish tacos, grilled chicken, shrimp bowls, or as a homemade mango salsa dip for chips. Sweet, tangy, and lightly spicy, it works beautifully as a colorful topping or refreshing side dish.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 120 kcal

Equipment

  • Chef's Knife
  • Cutting Board
  • Mixing bowl
  • Citrus Juicer
  • Spoon or Spatula

Ingredients
  

Salsa Ingredients

  • 2 ripe mangoes, peeled and diced about 2 cups
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 jalapeño, seeded and minced adjust for heat preference
  • 1 clove garlic, minced
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 tablespoon olive oil optional
  • 0.5 teaspoon sea salt or to taste
  • 0.125 teaspoon black pepper

Instructions
 

  • 1. Prepare the mango: Slice the mango flesh away from the pit. Score into cubes and scoop out with a spoon. Dice into even half inch pieces.
    2. Chop the vegetables: Finely chop the red onion and bell pepper. Mince the jalapeño and garlic very small for even flavor distribution.
    3. Combine ingredients: In a mixing bowl, add mango, onion, bell pepper, jalapeño, garlic, and cilantro. Pour in lime juice and olive oil. Season with salt and pepper.
    4. Mix gently: Stir carefully until just combined. Taste and adjust lime or salt as needed.
    5. Rest and serve: Let the salsa rest for 15 minutes to allow flavors to blend. Serve with fish tacos, grilled chicken, shrimp, or tortilla chips.

Notes

For mango salsa for fish tacos, drain excess liquid before assembling to prevent soggy tortillas. To make a thicker homemade mango salsa dip for chips, reduce lime juice slightly and chill for at least 30 minutes. Use slightly firm mango for the best texture. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as mango texture changes after thawing.
Nutrition Facts:
•Calories: 120 kcal 
•Carbohydrates: 18 g 
•Protein: 1 g 
•Total Fat: 4 g 
•Saturated Fat: 0.5 g 
•Cholesterol: 0 mg 
•Sodium: 150 mg 
•Potassium: 250 mg 
•Fiber: 3 g 
•Sugar: 14 g 
•Vitamin A: 1600 IU 
•Vitamin C: 60 mg 
•Calcium: 25 mg 
•Iron: 1 mg