Nothing says summer like a big bowl of mango salsa. I start making this the second mangoes show up at the grocery store and I don’t stop until they’re gone for the season. It’s sweet, a little spicy from the jalapeño, and has just enough lime to make it addictive. Five minutes of chopping and you’ve got something that tastes way better than anything from a jar.
My favorite way to eat it is piled on top of my tilapia fish tacos. The bright mango against the seasoned fish with that cilantro lime crema is unreal. But honestly, I’ve been known to stand at the counter eating it straight out of the bowl with chips before it even makes it to the table.
Ingredient Notes
- Mango – Use fresh mango, not frozen or jarred. You want it ripe but still a little firm so it holds its shape when diced. If your mango is too soft, the salsa will get mushy.
- Jalapeño – Seeds removed, and we’re only using half. The heat is mild this way. If you love spicy salsa, add the whole thing or leave some seeds in.
- Red bell pepper – I use red for the sweetness and the color contrast against the mango. Orange or yellow work too. Green will be a little more bitter.
- Lime juice – Use fresh lime juice, not bottled. It makes a huge difference in a recipe this simple. Start with the juice of one lime, taste, and add more if needed.
How to pick a ripe mango
Don’t go by color alone. Look for a mix of red, yellow, and orange, but the real test is the squeeze. A ripe mango will have a little give when you press it gently. Then take a whiff. If it smells sweet near the stem, it’s ready. If the mango is entirely green or rock hard, give it a few more days on the counter.
Recipe FAQs
Yes. Every ingredient in this recipe is naturally gluten-free. If you’re buying store-bought mango salsa, check the label since some brands add preservatives or thickeners that may contain gluten. Homemade is always the safest bet.
Absolutely. Diced pineapple, peach, or strawberry all work well mixed in with or in place of some of the mango. I have a peach mango salsa that does exactly this if you want to try it.
Expert Tips
Storage Instructions
Store mango salsa in an airtight container in the refrigerator for up to 5-6 days. It actually gets better after a few hours as the flavors meld together, so it’s a great make-ahead option. I don’t recommend freezing this recipe since the fresh mango and vegetables will lose their texture when thawed.
Serving Suggestions
This mango salsa is amazing on top of my tilapia fish tacos or spooned over my blackened cod in place of the avocado corn salsa for a fun switch. It’s also great on mango habanero wings or on top of roasted chicken thighs. For a fun appetizer spread, serve it alongside my pineapple salsa and black bean corn salsa with a batch of my baked chili lime tortilla chips.
Homemade Mango Salsa
Ingredients
- 2 cups mango - diced into small pieces (from 2-3 mangos)
- ⅓ cup red onion - finely diced, from 1/2 red onion
- 1 cup red bell pepper - diced (from 1 small red bell pepper)
- ½ jalapeño - seeds removed, finely diced
- ¼ cup fresh cilantro - chopped
- 1 tablespoon fresh lime juice - from 1 lime
- 1 teaspoon salt
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Instructions
- Dice the mango, red onion, and bell pepper into small, even pieces about the size of a blueberry. Dice the red onion slightly smaller than everything else.
- Remove the seeds from the jalapeño and finely dice.
- In a medium bowl, combine 2 cups mango, ⅓ cup red onion, 1 cup red bell pepper, ½ jalapeño, and ¼ cup fresh cilantro.
- Add 1 tablespoon fresh lime juice and 1 teaspoon salt. Stir gently to combine without mashing the mango.
- Taste and adjust salt or lime juice if needed.
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- Use ripe mango: A ripe mango will have a little give when squeezed and smell sweet near the stem. If it’s rock hard or entirely green, give it a few more days on the counter.
- Adjust the heat: Seeds removed and only half a jalapeño keeps the spice mild. For more heat, add the whole jalapeño or leave some seeds in.
- Use fresh lime juice: Bottled lime juice doesn’t compare in a recipe this simple. Start with the juice of one lime, taste, and add more if needed.
