This fresh mango salsa recipe is a vibrant summer treat. It’s easy to make (just 10 minutes of prep time!) and customize to your family’s spice preferences (make it hot or not!).
Summer is primetime for fruit salsas in my house! This mango salsa recipe is one of our favorites. It’s sweet, a little bit spicy, tangy, and the perfect way to refresh and wake up your tastebuds with a hint of Cajun flair on a hot day.
As a bonus, mango salsa only needs 10 minutes of hands-on prep time, making it perfect for busy summer entertaining. It’s perfect poolside fare!
What Do I Need to Make Mango Salsa?
This mango salsa recipe is bright, fresh and simple. You’ll need mangoes (of course), red onion, red bell pepper, jalapeño pepper, cilantro, honey, limes, and olive oil.
You can use just about any mango variety available to you, but we like the salsa best with those that are on the sweeter side with a texture that isn’t too stringy or fibrous. Most often, I buy the Hayden (green-yellow-red skin), or the Ataulfo (“champagne” – yellow skinned) varieties.
You want the mangoes to be ripe and fragrant, but those that have ripened too much will be difficult to dice and hold their shape in the salsa.
For the best texture, cut the bell pepper and onions into a ¼ inch dice. I like to mince the jalapeños finely, removing both the seeds and the membranes for a mild salsa. If you like your salsa spicier, feel free to leave them in, or choose a hotter pepper variety.
I toss the fruits and veggies in a lime juice and olive oil mixture, sweetened with just a hint of honey. The honey cuts the acidity a bit, which is especially nice if you’ve gotten mangoes that are on the more tart side.
Olive oil can be a somewhat debatable addition in fruit salsas. I like it here, as I do in my Grilled Pineapple Salsa. I think it complements the fruits well in both recipes, and softens the sharper edge of the lime juice. If you prefer a brighter flavor, feel free to omit the oil!
How to Dice a Mango
Mangoes have long, relatively flat, oblong-shaped pits. You’ll need to slice into either side of the pit to remove the edible fruit (known as “cheeks”).
- Hold the mango with the stem end pointing away from you. Using a sharp knife, carefully slice the mango lengthwise about ¾-inch from the center to remove the first cheek. Rotate the mango and repeat on the opposite side to remove the second cheek.
- Using the tip of your knife, score each cheek in about ½ inch increments lengthwise and crosswise, being careful not to slice through the skin.
- To separate the mango cubes from the skin, slide a spoon between the flesh and skin to scoop out the cubes (much like you would an avocado). Or, invert the cheek by pushing up on the bottom so the cubes stand up and use a knife to carefully trim them away from the skin.
- You can try gently carving around the edges of the pit slice to see if any additional fruit can be extracted, but depending on the mango, the amount might be negligible.
Ways to Serve This Mango Salsa Recipe
Mango Salsa is delicious scooped with corn chips. We find that blue corn chips stand up to the juicy fruit particularly well.
This recipe also makes a fantastic accompaniment to your favorite grilled meats and seafood. Marinated or jerk chicken breasts take on an especially summery feel served with a scoop of mango salsa on top. We also love it with grilled salmon, halibut, and scallops.
The sweet-tart flavors in mango salsa balance spicier foods well, so it’s a great addition to tacos. I love to use it to top Grilled Shrimp Tacos, and Blackened Mahi Mahi Tacos.
Try it on a Caribbean-inspired beef, pork, or black bean burger as well! Anywhere you want to add some sweetness and a bit of tanginess, fresh mango salsa is an interesting and unique condiment option.
Mango Salsa Recipe
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- kosher salt and ground white pepper
- 2 large mangoes , diced (scant 3 cups)
- ¾ cup red bell pepper , seeded and diced
- 1 jalapeno pepper , seeded and diced (remove the veins for less heat)
- ½ cup red onion , diced
- 2 tablespoons cilantro , chopped
- In a bowl, whisk together olive oil, lime juice, honey, and a pinch each of kosher salt and white pepper. Add mangos, red bell pepper, jalapeno, onion, and cilantro, tossing to combine. Season to taste with additional honey (depending on the sweetness of the mangoes), salt, and pepper, if needed.
- Cover and refrigerate for 30 minutes before serving. The salsa is best enjoyed the day it's made, but can be covered and stored in the refrigerator for up to a day.
- Avocado Mango Salsa: Reduce mango quantity to 1 mango and add in 1 medium avocado, diced.
- Dragon Fruit Mango Salsa: Reduce mango quantity to 1 mango and add in 1 dragon fruit (preferably, red), peeled and diced.
I just LOVE mango salsa, such great fresh and zesty flavours. Perfect for sitting in the backyard on a warm night. Love that you featured them with some blue corn tortilla chips as well, the flavourings pair so well (and I always happen to have a big bag in the cupboard!)
Oooo!!! I always look forward to when Qdoba gets their mango salsa each summer, but for some reason I never thought about making my own! I happen to have a mango dying on the counter right now, and I was going to make a mango lassi- but I think I’ll do this instead. (And I’m team “oil in the salsa!) Thanks Amanda!!