This mango salsa is made with sweet, ripe mangoes, red onion, jalapeño, cilantro, and lime. It has a terrific sweet and spicy tang with a tropical flair that works well with your favorite seafood or tortilla chips!
When mangoes are in season and plentiful at the market, it’s hard to resist making mango salsa. It’s so easy!
It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon.
And fish tacos? Mango salsa is perfect for fish tacos.
What Does Mango Taste Like?
The tropical flavor of mangoes creates a sweeter salsa than the traditional tomato-based version. When ripe, the taste of a mango can be similar to that of a ripe peach crossed with pineapple, and when added to salsa, it is particularly complementary to seafood. Or, just scoop up mango salsa with tortilla chips and enjoy the sweet/salt combo!
How to Choose the Best Mangoes for Salsa
While there are several varieties of mangoes, most stores sell only one or two of them. Most varieties will work in this recipe, but we suggest you avoid honey mangoes, a newer variety of the fruit that’s smaller and softer, because it may not hold up in the recipe.
Choose ripe mangoes, ones that are more yellow or orange than green. Green mangoes are unripe. A ripe mango will also smell fragrant. The inside flesh should be soft, but not mushy. Mangoes that are not yet ripe enough will continue to ripen as they sit out at room temperature.
How to Cut a Mango
There’s a long, flat pit in the middle of a mango that can make it seem complicated to cut, but don’t let it intimidate you. It’s easier than it looks. We have some great tips in our How to Cut Mango article to help.
Swaps and Substitutions
- Substitute parsley for the cilantro.
- To tame the heat, substitute red bell pepper for the jalapeño.
- To increase the heat, substitute habanero pepper (only if you can handle it!) for the jalapeño.
- Add diced avocado. This will help if you find the mango salsa too acidic.
- Add diced jicama.
- Add diced cucumber.
- Add some chopped kiwi.
- Add some chopped pineapple.
- Add a splash or two of triple sec or mango flavored rum for an adult version.
Store for Later
Refrigerate mango salsa, tightly covered, for 3 to 5 days. It will be best in the first day or two. After that, it will still be safe to eat, but it will begin to break down and become mushy.
What to Serve with Mango Salsa
FROM THE EDITORS OF SIMPLY RECIPESSAVE ITPRINT
Mango Salsa
PREP TIME20 minsTOTAL TIME20 minsSERVINGS3 servingsYIELD1 1/2 cups
For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It’s also great with avocado!
It will be easier to dice a mango that is still a bit firm, ripe, but not too soft. See How to Cut a Mango for tips.
Add less or more jalapeño to taste. Make sure to actually taste a little first. Some of them can be quite hot!
Ingredients
- 1 ripe mango, peeled, pitted, and finely diced (1 1/2 cups)
- 2 tablespoons finely chopped red onion
- 1/2 jalapeño, minced
- 3 tablespoons fresh cilantro leaves, chopped
- 3 tablespoons fresh lime juice
Method
- Combine all the ingredients:Put the diced mango, red onion, jalapeño, and cilantro in a medium bowl. Toss with lime juice.
- Serve:Serve as a dip for tortilla chips or as a topping for fish, steak, or tacos.
