Why You’ll Love Fresh Mango Salsa Recipe

It comes together in just about 15 minutes — minimal prep, maximum flavor.
The sweetness of ripe mango paired with the zing of lime and the crunch of bell pepper makes a satisfying contrast of textures and tastes.
Versatile: use it as a dip, sauce, or topping — great with grilled fish, tacos, salads or just with tortilla chips.
It’s naturally vegan, gluten‑free, and dairy‑free, so it fits a range of diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe mangos, diced
Medium red bell pepper, chopped
Red onion, chopped
Fresh cilantro leaves, chopped
Jalapeño, seeded and minced
Large lime, juiced
Salt, to taste

Directions

In a serving bowl, combine the diced mango, chopped red bell pepper, chopped red onion, chopped cilantro, and minced jalapeño.
Drizzle with the lime juice and stir gently to combine.
Season to taste with salt, stir again, and let the salsa rest at least 10 minutes (or longer if you like) for flavors to meld.
Serve immediately with chips, on tacos, or as a side.

Servings and timing

Yield: about 3 cups of salsa
Prep time: 15 minutes
Total time: 15 minutes
Serves approximately 4–6 people, depending on portion size and use

Variations

Omit or reduce the jalapeño if you prefer a milder salsa.
Swap cilantro for fresh mint or basil if you’re not a cilantro fan — the result will be different but still delicious.
Add diced cucumber or mango‑pineapple chunks for additional texture and sweetness.
Incorporate black beans or corn to bulk it up into a more filling salsa‑salad.
Serve it atop grilled shrimp or chicken instead of chips to turn it into a main dish topping.

Storage/Reheating

Store the salsa in an airtight container in the refrigerator for up to 2 days. It’s best fresh, as the texture of mango and pepper will soften over time.
There is no reheating required — it’s meant to be served chilled or at room temperature.
If you prepare it ahead, aim to make it no more than one day in advance to preserve texture and brightness.

FAQs

What type of mango is best for this salsa?

Choose ripe but firm mangoes — you want them sweet and fragrant, but not mushy. Ataulfo (honey mango) is ideal, but any ripe mango works.

Can I make this salsa ahead of time?

Yes, you can make it up to one day in advance. Store it in the fridge and let it come to room temperature before serving if desired.

Can I freeze this mango salsa?

Freezing is not recommended. The texture of the mango and bell pepper will become mushy when thawed.

What can I serve this salsa with?

Serve it with tortilla chips, tacos, grilled fish, chicken, or as a fresh topping for rice bowls and salads.

How spicy is this salsa?

It’s mildly spicy with jalapeño. You can adjust the heat by using more or less pepper, or remove the seeds and membranes for a milder version.

Can I omit the cilantro?

Yes, you can leave it out or replace it with fresh mint or basil if you prefer.

How long will the salsa last in the fridge?

It will keep for up to two days in an airtight container, though it’s best enjoyed within the first 24 hours for peak freshness.

Should I let the salsa sit before serving?

Yes, letting it sit for about 10 minutes allows the flavors to combine. Longer resting in the fridge deepens the taste.

Can I use frozen mango?

Yes, but let it thaw completely and drain excess moisture. The texture may be softer than fresh mango.

Is this salsa gluten-free and vegan?

Yes, this recipe is naturally gluten-free and vegan, with no animal products or gluten-containing ingredients.

Conclusion

This fresh mango salsa brings together sweet, spicy, and tangy notes in a bright and refreshing mix that’s perfect for summer gatherings or any time you need a tropical twist. Whether you’re scooping it with chips, topping tacos, or pairing it with grilled proteins, it’s a quick and easy dish that never fails to impress. Adjust the ingredients to match your preferences, and enjoy a fresh burst of flavor in every bite.

Fresh Mango Salsa

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This fresh mango salsa is a vibrant and flavorful mix of ripe mango, red onion, jalapeño, cilantro, and lime juice. It’s a perfect blend of sweet, spicy, and tangy flavors that pairs wonderfully with chips, tacos, grilled meats, or as a tropical topping.

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: About 2 cups
Category: Appetizer
Method: No-Cook
Cuisine: Mexican
Diet: Vegan

Ingredients

2 ripe mangos, diced
1/2 cup finely chopped red onion
1 jalapeño, seeded and minced
1/4 cup chopped fresh cilantro
1 medium lime, juiced
Salt, to taste

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Instructions

In a medium mixing bowl, combine the diced mango, red onion, jalapeño, and cilantro.
Drizzle the lime juice over the ingredients and sprinkle with a pinch of salt.
Gently toss all ingredients together until well mixed.
Taste and adjust seasoning with additional salt or lime juice if desired.
Let the salsa rest for 10 minutes to allow the flavors to meld before serving.

Notes

Use ripe mangos for the best flavor and texture.
You can add diced red bell pepper or avocado for variety.
This salsa is best consumed fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/4 cup
Calories: 35
Sugar: 7 g
Sodium: 1 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 0 g
Cholesterol: 0 mg