I created an Easy Mango Salsa Recipe that uses just five ingredients—juicy mango, lime, red onion, jalapeño and cilantro—and takes five minutes to make.
I call this the best mango salsa because the balance of sweet and bite is weirdly addictive. I toss ripe mangoes with red onion, stare at the colors and then sneak a taste; it makes me rethink chips forever.
I posted it as Fresh Mango Salsa Recipe once, but the weird thing is I keep using it in a Mango Salsa For Fish post just to prove it’s versatile. Honestly you’ll tell yourself you’re just “testing” it and then eat half the bowl.
It’s messy, bold and kinda electric, and you’ll wanna know why in five seconds.
Ingredients
I’ve been chasing the perfect mango salsa for years, and this one finally sticks.
Bright mango sweetness, a little spicy kick, and crunchy bits that make every chip vanish.
It’s simple, messy, and kinda addictive.
Sometimes I forget the lime and wow, it just falls flat.
- Mango: juicy, sweet, high in vitamin C and fiber, adds tropical sweetness.
- Red onion: sharp bite, adds crunch and antioxidants, balances the sweetness.
- Jalapeño: brings heat and brightness, small amounts boost flavor without overpowering.
- Cilantro: herbal, fresh, low calorie, adds green freshness and aroma.
- Lime juice: tangy acid, brightens flavors, vitamin C and helps preserve color.
Ingredient Quantities
- 2 ripe mangoes peeled and diced (about 3 cups)
- 1/4 cup finely chopped red onion (about 1/4 of a small onion)
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- juice of 1 lime (about 1 to 2 tablespoons)
How to Make this
1. Check your mangoes for ripeness they should give a little when you press and smell sweet, then peel and dice into about 1/2 inch cubes so you get roughly 3 cups.
2. Cut the cheeks off the mango around the large seed, score the flesh in a grid, then scoop or slice the cubes away from the skin; save any juice that runs out.
3. Finely chop 1/4 cup red onion about 1/4 of a small onion, if it’s too sharp rinse the chopped pieces under cold water and drain to mellow the bite.
4. Seed and finely chop 1 jalapeño for mild heat, or leave some seeds in if you want it hotter, and wash your hands after handling the pepper or use gloves so you dont touch your eyes.
5. Roughly chop 1/4 cup fresh cilantro leaves, strip large stems so you only get tender leaves for best texture.
6. In a medium bowl combine the mango, onion, jalapeño and cilantro, toss gently so the mango cubes dont get mashed.
7. Squeeze the juice of 1 lime over the mixture (about 1 to 2 tablespoons), toss again and taste, adjust by adding more lime or jalapeño if you want.
8. Let the salsa sit at room temperature for 5 to 10 minutes so the flavors marry, then serve with chips, fish, tacos or over grilled chicken.
Equipment Needed
1. Cutting board, sturdy so the mangoes dont slip
2. Sharp chefs knife, for cutting the cheeks and dicing
3. Paring knife, for trimming around the seed and detail work
4. Vegetable peeler, to peel the mango skin cleanly
5. Medium mixing bowl, to combine the mango, onion, jalapeño and cilantro
6. Spoon or silicone spatula, to toss gently without smashing the cubes
7. Citrus reamer or small handheld juicer, to get the lime juice out easy
8. Disposable gloves or paper towel, to protect your hands after handling the jalapeño
FAQ
THE BEST MANGO SALSA Recipe Substitutions and Variations
- Mango: ripe peaches or nectarines, diced 1:1 by volume — they give the same sweet, juicy texture; papaya or pineapple also work, but pineapple is tangier so cut back on the lime.
- Red onion: substitute a shallot or mild sweet onion, finely chopped and used in the same amount; scallions (green onions) are good if you want a milder bite.
- Jalapeño: use a serrano for more heat, a Fresno for a similar heat but fruitier flavor, or a seeded poblano or red bell pepper if you want little to no heat.
- Cilantro: flat leaf parsley is the classic swap for freshness, mint or basil give a different bright twist; use about the same volume and taste as you go.
Pro Tips
– Add a small pinch of salt right before you taste it, salt makes the mango sweeter and the whole salsa pop, if it still seems too sharp a tiny bit of sugar will calm it down.
– If you want gentle heat remove the seeds and membranes from the jalapeño, or leave a few in for more kick, and wear gloves or use a paper towel so you dont rub your eyes later.
– Keep the mango cubes a bit firm and toss everything very gently so you dont end up with mush, and strip big cilantro stems so the texture stays fresh instead of stringy.
– Let the salsa sit just 5 to 10 minutes so the flavors marry, but if youre making it early keep any extra mango juice or avocado separate and fold in last minute so it doesnt get soggy.
THE BEST MANGO SALSA Recipe
I created an Easy Mango Salsa Recipe that uses just five ingredients—juicy mango, lime, red onion, jalapeño and cilantro—and takes five minutes to make.
4
servings
82
kcal
Equipment: 1. Cutting board, sturdy so the mangoes dont slip
2. Sharp chefs knife, for cutting the cheeks and dicing
3. Paring knife, for trimming around the seed and detail work
4. Vegetable peeler, to peel the mango skin cleanly
5. Medium mixing bowl, to combine the mango, onion, jalapeño and cilantro
6. Spoon or silicone spatula, to toss gently without smashing the cubes
7. Citrus reamer or small handheld juicer, to get the lime juice out easy
8. Disposable gloves or paper towel, to protect your hands after handling the jalapeño
Ingredients
2 ripe mangoes peeled and diced (about 3 cups)
1/4 cup finely chopped red onion (about 1/4 of a small onion)
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, chopped
juice of 1 lime (about 1 to 2 tablespoons)
Directions
- Check your mangoes for ripeness they should give a little when you press and smell sweet, then peel and dice into about 1/2 inch cubes so you get roughly 3 cups.
- Cut the cheeks off the mango around the large seed, score the flesh in a grid, then scoop or slice the cubes away from the skin; save any juice that runs out.
- Finely chop 1/4 cup red onion about 1/4 of a small onion, if it’s too sharp rinse the chopped pieces under cold water and drain to mellow the bite.
- Seed and finely chop 1 jalapeño for mild heat, or leave some seeds in if you want it hotter, and wash your hands after handling the pepper or use gloves so you dont touch your eyes.
- Roughly chop 1/4 cup fresh cilantro leaves, strip large stems so you only get tender leaves for best texture.
- In a medium bowl combine the mango, onion, jalapeño and cilantro, toss gently so the mango cubes dont get mashed.
- Squeeze the juice of 1 lime over the mixture (about 1 to 2 tablespoons), toss again and taste, adjust by adding more lime or jalapeño if you want.
- Let the salsa sit at room temperature for 5 to 10 minutes so the flavors marry, then serve with chips, fish, tacos or over grilled chicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 146g
- Total number of serves: 4
- Calories: 82kcal
- Fat: 0.53g
- Saturated Fat: 0.08g
- Trans Fat: 0g
- Polyunsaturated: 0.13g
- Monounsaturated: 0.15g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 244mg
- Carbohydrates: 20.5g
- Fiber: 2.3g
- Sugar: 17.6g
- Protein: 1.18g
- Vitamin A: 2305IU
- Vitamin C: 52.4mg
- Calcium: 17.4mg
- Iron: 0.25mg
