Homemade Mango Salsa
It's so easy to make your own homemade mango salsa! Just 5 minutes and a few simple ingredients and you'll have the best mango salsa for eating with tortilla chips or using as a topping! It's naturally gluten free, dairy free, vegan, Paleo, and Whole30 friendly!
Fresh mango is combined with bell pepper, red onion, jalapeño, cilantro, lime juice and salt for a bright and flavorful homemade mango salsa recipe that makes a great appetizer with chips or topping for your main course.
Nothing quite says summer like this easy mango salsa. It’s so simple, yet so full of flavor. Naturally gluten free, dairy free, Paleo, Whole30, and vegan, this recipe for mango salsa is great for feeding crowds no matter what their dietary restrictions are!
I love to make this mango salsa recipe from scratch because it’s so much fresher than store bought and often times it’s cheaper, too! Especially when mango is ripe and on sale in the summer!
Everyone who tries this fruit salsa recipe absolutely loves it. It’s sweet and spicy and has a little bit of tang from the lime juice. Perfection!
Mango Salsa Ingredients
It’s so easy to make mango salsa! In fact, it only requires a few simple ingredients. For this mango salsa recipe, you’ll need fresh mango, red onion, red bell pepper, jalapeño, fresh lime juice, chopped cilantro and salt.
If you aren’t a fan of spicy foods, don’t be scared of the jalapeño. The seeds are removed and we’re only using half of a jalapeño here so the spice is rather mild. Of course, if you LOVE spicy mango salsa, you can add even more jalapeño!
I love to use red bell pepper in this recipe because of its sweetness and the fact that the red color is so beautiful when balanced with the yellow of the mango.
If you don’t happen to have red bell pepper on hand, you can use another color. Orange, yellow and green bell peppers all will taste delicious!
How to Pick the Perfect Ripe Mango for Mango Salsa
The key to this fresh mango salsa is a perfectly ripe mango.
There are a few ways to tell if your mango is ripe. I never go by the color when deciphering if a mango is ready to cut into. Of course, I look for there to be a combination of red, yellow and orange on the mango, though. If the mango is entirely green, it is definitely not ready.
Instead, lightly squeeze the mango. If it mango has a little give in it, it is most likely ready.
Then, take a whiff. If the mango smells sweet, that’s also a good indication that it is ready to cut into as well!
How to Make Mango Salsa
It really only takes about 5 minute to make this fresh mango salsa.
All you have to do is cut your mango (if you’ve never cut a mango before, learn how to cut a mango here!), bell peppers and red onion in to small diced pieces. You want them to all be relatively the same size, though I do like to make the red onion a bit smaller.
Then, mix it together with the chopped cilantro, fresh lime juice, diced jalapeño, and salt.
Stir it all together and then taste to see if more seasoning is needed. Adjust the lime juice and salt if necessary.
That’s it! You can refrigerate it until you’re ready to eat it.
What Do You Serve with Mango Salsa?
You can of course eat mango salsa all by itself with some corn tortilla chips for a yummy gluten free snack. However, mango salsa is also a great addition to your meal!
One of my favorite ways to serve mango salsa is on top of tacos! It’s great paired with all kinds of tacos, from fish tacos, to pork carnitas tacos, to chicken tacos! Just spoon a little on top. They’d also be great on my mini beef taco cups for a fun appetizer!
This mango jalapeño salsa is also great served with baked or grilled fish or on top of chicken breast. It makes any protein taste so delicious and feel like a complete meal.
In fact, try it on top of my blackened cod in place of the avocado corn salsa for a nice change! Or maybe on top of these crispy roasted chicken thighs.
How long does mango salsa last?
One of the best parts about this homemade mango salsa is that you can make it ahead!
Store the fruit salsa covered in an airtight container in the refrigerator for about 5-6 days.
Of course, if the salsa smells off or the mango looks slimy, don’t eat it. Use your best judgment. But, I’ve found mine stays good in the refrigerator for about 5-6 days… that is if we don’t eat it first!
Looking for more gluten free mango recipes? Try these!
- Frozen Mango Margarita
- Mango Pomegranate Pecan Guacamole
- Mango Habanero Chicken Wings
- Mango and Shrimp Cucumber Noodles
- Mango Basil Sorbet
- Honey Glazed Salmon with Avocado Mango Salsa
More Gluten Free Salsas are sure to impress!
- Watermelon Salsa
- Pineapple Salsa
- Jicama Kiwi Mango Salsa
- Cranberry Jalapeño Salsa
- Peach Tomato Salsa
- Strawberry Jalapeno Salsa
- Cherry Tomato Corn Salsa
Recipe for Mango Salsa
This recipe makes the best mango salsa that is just so simple that you’ll want to make it all the time! And you can because it only takes 7 ingredients and 5 minutes to make. Serve it with chips, top it on your tacos, or spoon it over some fish for a complete meal.
Homemade Mango Salsa
It's so easy to make your own homemade mango salsa! Just 5 minutes and a few simple ingredients and you'll have the best mango salsa for eating with tortilla chips or using as a topping! It's naturally gluten free, dairy free, vegan, Paleo, and Whole30 friendly!Print Pin Rate
Servings: 6 servings
- 2 cups mango (diced (from 2-3 mangos))
- 1/3 cup red onion (diced, from 1/2 red onion)
- 1 cup red bell pepper (diced (from 1 small red bell pepper))
- 1/2 jalapeño (finely diced)
- 1/4 cup cilantro (chopped)
- 1 tbsp lime juice (from 1 lime)
- 1 tsp salt
- In a medium bowl, combine mango, red onion, bell pepper, diced jalapeño, and chopped cilantro.
- Add lime juice and salt and stir to combine.
- Taste and adjust salt or lime juice if necessary.
Serving: 6servings | Calories: 51kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 390mg | Fiber: 2g | Sugar: 10g
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