This easy recipe for mango salsa is the best combination of sweet and slightly spicy, packed with flavor from ripe mango, lime, onion, cilantro, and jalapeño! It’s DELICIOUS served on grilled fish, steak, or chicken, or on blackened shrimp or fish tacos.
I think I’d be happy living on a tropical island as long as there were mango trees there. I can’t seem to get enough of this deliciously sweet fruit- it tastes like candy to me, and they’re healthy, too!
One of my favorite ways to enjoy mango is mixed into a sweet and spicy salsa. Mango salsa is delicious on its own with tortilla chips, but it’s also an amazing topping for shrimp or fish tacos or served on top of grilled chicken or blackened fish.
How to make mango salsa
- First, cut up some fresh mango, red onion, a jalapeño pepper, and some fresh cilantro.
- Then, juice and zest a lime.
- Combine everything, along with some salt, in a large bowl.
THAT’S IT! So easy.
How to make mango salsa mild, medium, or spicy
The key to how much spicy you want in your salsa lies in the jalapeño pepper. The seeds and ribs of the pepper are where all the capsaicin is (capsaicin is the component in peppers that makes them hot and spicy).
To make a mild mango salsa, remove the seeds and ribs from the jalapeño pepper.
To make a hot version, leave the seeds and ribs in.
And if you are having trouble deciding, how about removing some, but not all, of the seeds and ribs for a medium version? There you go. The perfect compromise.
How to cut a mango
The easiest way I’ve found is to remove the peel using a glass (such as a pint glass or a wine glass), then cut the fruit into cubes. Or, score it in the peel and them cut off the cubes. Use the fruit for whatever other recipe you want, like this mango salsa or this mango quinoa salad!
Here’s a step-by-step tutorial for how to cut a mango, where I detail both methods!
Other easy homemade salsa recipes
Be sure to check out all my homemade condiments!
Did you make this Mango Salsa Recipe? Please comment below and Rate this Recipe
The BEST Mango Salsa
- Combine all ingredients in a large bowl.
- For best results, allow to sit covered in refrigerator for at least two hours before eating.
- Serve on tacos, with tortilla chips, or spooned on top of grilled chicken, fish, or shrimp.
- Cutting a mango is easy! Here's a tutorial for how to peel and cut a mango.
- If you like spicy, leave the seeds from the jalapeño pepper in. It will already be slightly spicy without the seeds, but leaving them will take it up a notch or two.
- Not a fan of cilantro? Leave it out or replace with basil, mint, chives, or scallions.
- Using a not-quite-ripe mango: If your mango isn't quite ripe, or if you just have a bit of a sweet tooth, you can add 1-2 tablespoons of honey to the mix. I recommend whisking it in the bottom of a large bowl with the lime juice and salt until it's dissolved, then tossing the remaining ingredients with it, so it coats everything evenly.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This recipe first appeared on Bowl of Delicious in June 2014. It’s been updated with new photos and improvements to the recipe and instructions.