Mango Salsa

Mango salsa: Change up your salsa game with this fresh and delicious recipe that’s quick to make. Perfect on tortilla chips, seafood, or as a party appetizer!

Try some other favorite salsas next: Strawberry Mango Salsa, Pineapple Salsa, and White Bean Salsa.

The Best Mango Salsa

The more uses I can find for mango, the better! It’s easily my favorite fruit! I’ll add it into whatever I can — sweet or savory (hi, mango chicken curry).

One of my other favorite things is salsa. Growing up, my go-to after-school snack was almost always a bowl of chips and salsa. So it’s probably no surprise that I combined these two into one amazing recipe!

Mango was made for salsa; the sweetness perfectly complements the savory elements. Not only is it one of the best snacks with chips, but it’s also such a great topping for grilled fish, chicken, steak, or pretty much any protein.

Mango Salsa Ingredients

• Mango: Honey mangoes are extra sweet and my favorite, but any mango will work.
• Avocado: Choose ripe but firm avocados that give slightly when pressed. Toss the salsa gently to avoid mashing the avocados.
• Red bell pepper: Red bell peppers are sweeter than other bell peppers and delicious in this salsa, remove the seeds before dicing.
• Jalapeño: Adjust the spiciness to your taste. Remove seeds and membranes for milder salsa; leave them in for more heat. Remember to use gloves or wash your hands with soap after chopping the jalapeños.
• Red onion: Red onions have a mild, sweet flavor that works well in this salsa. If you’re sensitive to red onions, rinse diced onions under cold water to remove their harsh taste.
• Cilantro: Chop and use the leaves and the stems. If you don’t like cilantro, use flat-leaf parsley instead.
• Lime: Fresh lime juice adds tanginess and keeps the avocado from browning. Lime zest adds extra flavor. We like using a microplane for zesting and a citrus juicer for juicing.
• Extra virgin olive oil: This helps bring all the flavors together.

How To Make Mango Salsa

Tips For Success

• Dice Evenly: Cut all ingredients into similar-sized pieces for the best texture and flavor in your salsa. This way, each bite is balanced and the flavors mix well.
• Customize the heat: Add more diced jalapeño and cumin for extra spice. For a milder salsa, use less or skip them. Adjust to your taste.
• Balance the flavors: Taste your salsa as you mix it. Lime juice should balance the sweetness of the mango and the creaminess of the avocado. Add more if needed. Use enough salt to bring out the flavors, starting with a little and adjusting as needed.
• Resting time: Let the salsa sit for 10-15 minutes after mixing. This helps the flavors blend together and become stronger. The wait is worth it!
• Use fresh ingredients: This might sound like a given, but using good and fresh ingredients can really make your salsa stand out. Fresh cilantro, ripe mangoes and avocados, and fresh lime juice can make a big difference in taste.

Uses For Mango Avocado Salsa

Here are some ways you can enjoy this salsa:

• Chip dip: Enjoy this salsa with your favorite tortilla chips. It’s perfect for a tasty snack or appetizer.
• Topping for grilled meats or fish: My personal favorite way to serve this is over some freshly grilled chicken, steak, or tilapia.
• Topping for a bowl: Dollop some fresh mango salsa on top one of these bowls: Mojo Salmon Bowls, Black Bean Burrito Bowls, or Sweet Potato Buddha Bowl.
• Taco filling: Add to your taco night as a topping. I love adding this mango salsa to Salmon Tacos or these Fish Tacos.

Storage

Storing Leftover Mango Salsa

This salsa is best eaten fresh because of the avocado. Lime juice slows browning but doesn’t stop it.

If needed, store leftovers in an airtight container in the fridge and use within 1-2 days. For longer storage, add avocado just before serving.

Use Leftover Mangoes In:

• Kale Salad Recipe ready in 25 minutes
• Cilantro Lime Chicken with a simple marinade
• Pina Colada Fruit Salad with pineapple and mango
• 30-min Asian Chicken Tacos
• Mango Smoothie only 5-ingredients

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5 from 3 votes

Mango Salsa

By Chelsea Lords

Mango salsa: Change up your salsa game with this fresh and delicious recipe that's quick to make. Perfect on tortilla chips, seafood, or as a party appetizer!

Prep Time: 20 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 -6 servings

Ingredients  

1x2x3x

• ▢ 1-1/2 cups diced ripe mango (1-2 mangoes) (see note 1)
• ▢ 1-1/3 cups diced ripe avocado (1 large or 2 medium)
• ▢ 1/2 cup finely diced red pepper (1 small pepper)
• ▢ 1-1/2 tablespoons finely diced jalapeño pepper see note 2
• ▢ 1/4 cup finely diced red onion
• ▢ 1/4 cup finely chopped cilantro see note 3
• ▢ 3 tablespoons fresh lime juice, plus 1/2 tsp zest
• ▢ 1-1/2 tablespoons extra virgin olive oil
• ▢ Salt & pepper
• ▢ Optional: ¼ teaspoon ground cumin
• ▢ Optional, for serving: tortilla chips

Instructions 

• PREP: Finely dice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa.
• ASSEMBLE: Add prepared ingredients to a large bowl with remaining ingredients. Season to taste (I add a scant ½ tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
• ADJUST: Taste salsa and adjust flavors to your liking. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
• REST: Allow salsa to rest for about 10-15 minutes before serving. This allows the flavors to meld.
• SERVE: Give salsa a quick toss before serving. If you'd like, serve with tortilla chips for dipping.
• STORAGE: While salsa is best enjoyed fresh, it can be stored in an airtight container in the refrigerator for up to one day (the avocado may start to brown after this). Stir well before enjoying leftovers.

Recipe Notes

Note 1: Mango: A ripe mango makes this salsa perfect! It should be slightly soft, like a ripe peach. Yellow honey mangoes are best. Here's how to cut a mango. 

Note 2: Jalapeño pepper: To adjust the salsa's heat, remove the jalapeño seeds and ribs for milder flavor, or leave them in for more spice. Wear gloves when handling jalapeños to avoid skin irritation.

Note 3: Cilantro: You'll need about half a bunch of cilantro. Twist to separate the leaves and tender stems, then finely chop both to make 1/4 cup.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 6mg | Potassium: 433mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1460IU | Vitamin C: 62mg | Calcium: 19mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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