Mango Salsa Recipe | Perfect for Tacos, Chips & More

Fresh Mango Salsa Recipe with Sweet and Spicy Flavor

On hot summer days, I love making a refreshing Mango Salsa Recipe that’s equal parts sweet, tangy, and spicy. I first tried it in a beachside café while traveling, served alongside grilled fish, and the flavors instantly felt like sunshine on a plate. When I started recreating it at home, I learned that the key was perfectly ripe mangoes. They give the salsa its vibrant sweetness and balance to the heat of jalapeños.

This recipe is for anyone who wants a bright, tropical side dish ideal for tacos, barbecues, or as a quick dip with chips.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 0 minutes mins

Total Time 15 minutes mins

Servings: 6

Course: Appetizer

Cuisine: Mexican

Calories: 80

Ingredients Method Video Notes

Ingredients

  

• 2 ripe mangoes peeled and diced
• 1 red bell pepper finely diced
• ½ red onion finely chopped
• 1 jalapeño seeded and minced (adjust the heat to taste)
• ¼ cup fresh cilantro chopped
• Juice of 1 lime
• Salt to taste

Optional: ½ avocado (diced), for extra creaminess

Method

 

1. Prepare mangoes. Dice mangoes into small cubes. Juicy but firm pieces hold well.
2. Mix in ingredients. In a bowl, combine the mango, bell pepper, onion, jalapeño, and cilantro.
3. Add lime. Squeeze fresh lime juice over the salsa and stir gently.
4. Season. Add salt to taste and adjust flavors as needed.
5. Chill. Refrigerate 20 minutes before serving for flavors to blend.

Video

Notes

Lesson learned: Underripe mangoes make the salsa too tart. Choose ones that give slightly when pressed.

Heat balance: Jalapeño adds spice, but remove the seeds for a milder salsa.

Lime juice tip: Brightens the sweetness of the mango and ties flavors together.

Optional add-in: Avocado makes the salsa creamy, but should be added just before serving.

Tips & Tricks

• Fruit swap: Pineapples or peaches could replace mango if not in season.
• Extra zing: Add ½ tsp grated ginger for a unique twist.
• Storage: Best eaten fresh, but can keep up to 2 days in the fridge.
• Texture tip: Dice ingredients evenly so every bite has balance.
• Make ahead: Prepare the mango and peppers earlier, then mix them with lime juice just before serving.

Serving Suggestions

• Taco toppers: Perfect for fish tacos, shrimp, or chicken.
• BBQ side: Pairs well with grilled salmon, pork, or steak.
• Snack: Scoop with tortilla chips for a fresh appetizer.
• Salad boost: Spoon over leafy greens for a tropical salad dressing.
• Party platter: Serve in a hollowed-out mango or pineapple for presentation.

Nutrition (per serving, ~½ cup)

• Calories: ~80
• Protein: 1 g
• Carbs: 20 g.
• Fat: 0 g
• Fiber: 3 g