Mango Salsa

5 from 4 votes

Fresh, flavorful Mango Salsa is a quick, delicious twist on classic salsa—great with chips, seafood, or as a crowd-pleasing appetizer!

Prep Time20

Resting Time10

Total Time30

Course: Appetizer, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: How to make mango salsa, mango salsa

Servings: servings

Author: Chelsea Lords

Cost: $8.49

Equipment

Large bowl

Ingredients

1-1/2 cups diced ripe mango 1 to 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
2 limes
1-1/2 tablespoons olive oil
Salt and pepper
1/4 teaspoon ground cumin optional
Tortilla chips optional, for serving

US - Metric

Instructions

Finely dice mango, avocado, red bell pepper, jalapeño, red onion, and cilantro. Aim for small, evenly sized pieces for a well-distributed salsa. Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice.
Add prepared ingredients to a large bowl with remaining ingredients. Season to taste (I add a scant 1/2 tsp salt and a pinch of pepper). Gently mix everything until well incorporated.
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.
Allow salsa to rest for about 10–15 minutes before serving. This allows the flavors to meld.
Give salsa a quick toss before serving. If you’d like, serve with tortilla chips for dipping.

Notes

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

Storage: While salsa is best enjoyed fresh, it can be stored in an airtight container in the fridge for up to 1 day (the avocado may start to brown after this). Stir well before enjoying leftovers.

Nutrition