Homemade Mango Salsa

5 from 1 vote

Fresh, bright, and ready in 5 minutes. This homemade mango salsa is made with ripe mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Sweet, a little spicy, and perfect for scooping with chips, topping tacos, or serving over grilled fish. Naturally gluten-free, dairy-free, and vegan.

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Prep Time 5

Total Time 5

Servings 6 servings

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.

Nutrition