Name: Fresh Mango Salsa
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 ripe mangoes, peeled and diced; ½ medium red bell pepper, diced; ⅓ cup red onion, diced; 1 jalapeño, seeded and diced (leave seeds for extra heat); 2 garlic cloves, minced; ¼ cup fresh cilantro, chopped; 1 lime, zested and juiced; 2 tablespoons extra virgin olive oil; ½ teaspoon salt

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Try our fresh mango salsa: an easy recipe for a Mexican-inspired summer dip bursting with tropical flavor! Perfect for chips or tacos.

This fresh mango salsa is the ultimate summertime side – sweet, zesty, and with just the right amount of heat. It’s quick to throw together and adds a bright burst of flavour to everything from grilled chicken and fish to tacos and tortilla chips.

The natural sweetness of ripe mangoes balances perfectly with spicy jalapeño and tangy lime, while red pepper and onion give it a crisp crunch. Whether you’re entertaining guests or just looking to liven up dinner, this easy mango salsa is always a crowd-pleaser.

Tips for the Best Mango Salsa:

Use ripe but firm mangoes. If your mango is overly soft, it will make the salsa mushy. Look for fruit that gives slightly when pressed but isn’t squishy.
Dice everything finely and evenly so every bite has a good balance of flavours.
Let it rest before serving. A 10–15 minute rest time allows the flavours to meld together beautifully.
Adjust heat to taste. Taste your jalapeño before adding and adjust based on your spice preference. If you love spice, try adding a little diced serrano.
Serve fresh. Mango salsa is best eaten the day it’s made. If making ahead, store in the fridge and stir just before serving.
Make it your own. Try adding diced avocado, pineapple, cucumber, or even black beans for your own twist.

Ingredients & Substitutions:

Mangoes – Choose ripe but firm mangoes for the best texture and sweetness. If they’re too soft, the salsa can become mushy. Ataulfo or red mango varieties both work well.
Red Bell Pepper – Adds crunch and a subtle sweetness. You can use yellow or orange bell peppers instead, or leave it out for a simpler version.
Red Onion – Adds sharpness and colour. You can substitute with sweet onion for a milder flavour or even finely chopped green onions.
Jalapeño – Brings a bit of heat. For extra spice, leave the seeds in. To dial it down, remove seeds and membranes or swap for a milder pepper like poblano.
Garlic – Fresh garlic adds a savoury kick. You can use ½ tsp garlic powder in a pinch.
Cilantro – Adds brightness and herbaceous flavour. If you’re not a fan of cilantro, try substituting with fresh parsley.
Lime – Both the zest and juice are used for a fresh citrus punch. Lemon can be used if needed, though lime is best for an authentic taste.
Olive Oil – Helps bring everything together and adds richness. You can use avocado oil or another mild oil if preferred.
Salt – Just a pinch enhances all the other flavours. Adjust to taste.

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Fresh Mango Salsa

Yields: 2 cups | Prep Time: 10 minutes

Ingredients:

2 ripe mangoes, peeled and diced
½ medium red bell pepper, diced
⅓ cup red onion, diced
1 jalapeño, seeded and diced (leave seeds for extra heat)
2 garlic cloves, minced
¼ cup fresh cilantro, chopped
1 lime, zested and juiced
2 tablespoons extra virgin olive oil
½ teaspoon salt

Directions:

Prepare the ingredients: Dice the mangoes, red pepper, onion, and jalapeño. Mince the garlic and chop the cilantro.

Add flavour: Add the olive oil, lime zest, lime juice, and salt to a medium bowl. Stir gently to combine. (Image 1)
Mix the salsa: To the medium bowl, add all prepared ingredients and toss gently to coat well. (Image 2)
Chill and serve: Let the salsa rest for 10–15 minutes before serving to allow the flavours to meld. Serve with tortilla chips, grilled chicken, tacos, or seafood.

2 Cups

Fresh Mango Salsa

Prep Time: 10 minutes

Total Time: 10 minutes

Try our fresh mango salsa: an easy recipe for a Mexican-inspired summer dip bursting with tropical flavor! Perfect for chips or tacos.

Ingredients

2 ripe mangoes, peeled and diced
½ medium red bell pepper, diced
⅓ cup red onion, diced
1 jalapeño, seeded and diced (leave seeds for extra heat)
2 garlic cloves, minced
¼ cup fresh cilantro, chopped
1 lime, zested and juiced
2 tablespoons extra virgin olive oil
½ teaspoon salt

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Nutrition Information:

Yield:

Serving Size:

1/2 cup
Amount Per Serving: Calories: 176Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 268mgCarbohydrates: 29gFiber: 3gSugar: 25gProtein: 2g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.