Discover the ultimate fresh mango salsa recipe—a vibrant, easy-to-make summer delight that brightens any meal! Ready in just minutes, this versatile salsa can be customized to your family’s preferred spice level, from mild to fiery.

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The Ultimate Fresh Mango Salsa Recipe: A Summer Essential

There’s nothing quite like the taste of summer, and for us, that often means enjoying a bounty of fresh fruit salsas. Among our absolute favorites is this incredibly refreshing mango salsa. It offers a delightful balance of sweet, tangy, and subtly spicy notes, invigorating your palate with a zesty, almost tropical, kick perfect for a warm day.

Beyond its irresistible flavor, this homemade mango salsa is surprisingly simple to prepare. With only about 10 minutes of hands-on prep time, it’s the ideal choice for spontaneous gatherings, backyard barbecues, or effortless poolside entertaining. Its vibrant colors and refreshing taste make it a guaranteed crowd-pleaser.

Essential Ingredients for the Best Mango Salsa

Crafting this bright and fresh mango salsa requires a handful of high-quality ingredients that harmonize beautifully to create an explosion of flavor. You’ll need ripe mangoes (the star of the show, of course), crisp red onion, sweet red bell pepper, a touch of jalapeño pepper for heat, fresh cilantro, a hint of honey, zesty lime juice, and a splash of olive oil.

Choosing the Perfect Mangoes for Your Salsa

The success of your mango salsa largely depends on the quality of your mangoes. While you can use almost any mango variety, we highly recommend opting for those that are naturally sweeter and possess a firm yet yielding flesh without too many stringy fibers. Our top choices often include the **Hayden** variety, recognizable by its green-yellow-red skin, or the “champagne” **Ataulfo** mango, known for its smooth, buttery texture and rich yellow skin.

When selecting mangoes, look for ones that are fragrant and give slightly when gently squeezed, indicating ripeness. However, be cautious not to choose overly ripe mangoes, as their flesh can become too soft, making them challenging to dice neatly and hold their shape within the salsa. A perfectly ripe mango will offer a balance of sweetness and firmness, ensuring beautiful cubes for your salsa.

Balancing Flavors: Sweet, Tangy, and Spicy

For an optimal texture, aim to dice your red bell pepper and red onion into uniform 1/4-inch pieces. This ensures every spoonful offers a delightful crunch and even distribution of flavors. When it comes to the jalapeño, we prefer to mince it finely and remove both the seeds and membranes for a milder salsa, allowing the mango’s sweetness to shine through. However, if you crave a bolder, spicier kick, feel free to leave some or all of the seeds and membranes intact, or even consider using a hotter pepper variety like a serrano for an extra punch.

The diced fruits and vegetables are then gently tossed in a simple yet potent dressing of fresh lime juice and olive oil, subtly sweetened with a touch of honey. The **honey** plays a crucial role in balancing the acidity of the lime juice, which is especially beneficial if your mangoes lean towards the tarter side. It rounds out the flavors and adds a nuanced depth that elevates the salsa.

The inclusion of **olive oil** in fruit salsas can sometimes be debated, but we find it to be a wonderful addition here, much like in our Grilled Pineapple Salsa. The olive oil helps to mellow the sharp edge of the lime juice, creating a smoother, more harmonious dressing that complements the vibrant fruits beautifully. If you prefer a brighter, more pronounced tang, you can certainly omit the olive oil without compromising the salsa’s overall appeal.

Mastering Mango Dicing: A Step-by-Step Guide for Perfect Cubes

Dicing a mango can seem intimidating at first due to its large, flat, oblong-shaped pit. However, with a sharp knife and a bit of practice, you’ll be expertly slicing around it to access the sweet, edible fruit, often referred to as “cheeks.” Follow these simple steps for perfectly diced mangoes every time:

Position the Mango: Hold the mango upright with the stem end pointing away from you. The goal is to slice into either side of the pit, which runs through the center of the fruit.
First Cheek Slice: Using a sharp chef’s knife, carefully slice the mango lengthwise, about 3/4-inch from the center line. This cut should bypass the pit, removing the first “cheek” of fruit.
Second Cheek Slice: Rotate the mango 180 degrees and repeat the process on the opposite side to remove the second cheek. You will be left with the central section containing the pit.
Score the Flesh: Take one of the mango cheeks, skin-side down. Using the tip of your knife, gently score the flesh in about 1/2-inch increments lengthwise and then crosswise, creating a grid pattern. Be very careful not to slice through the skin.
Extract the Cubes: There are two popular methods to separate the mango cubes from the skin:
- Spoon Method: Carefully slide a large spoon between the scored flesh and the skin. Scoop out the cubes, much like you would with an avocado, allowing them to fall directly into a bowl.
- Invert and Slice Method: Gently push up on the bottom center of the mango cheek, causing the scored cubes to “pop out” and stand upright. Then, use your knife to carefully trim the cubes away from the skin.
Around the Pit (Optional): If there’s still a significant amount of fruit clinging to the pit, you can carefully carve around the edges to extract any additional edible portions. However, depending on the mango, the amount might be negligible. Discard the pit and skin.

By following these steps, you’ll achieve consistent, beautiful mango cubes that are perfect for your salsa and other culinary creations.

Creative Ways to Enjoy Your Homemade Mango Salsa

This fresh mango salsa is incredibly versatile and pairs wonderfully with a myriad of dishes, making it far more than just a chip dip. Here are some of our favorite ways to enjoy this vibrant condiment:

Classic Chip Companion: The most obvious, yet undeniably delicious, way to enjoy mango salsa is scooped high onto crispy chips. We’ve found that **blue corn chips** with their robust texture and earthy flavor, stand up exceptionally well to the juicy fruit, offering a satisfying crunch with every bite.
Grilled Meats and Seafood: Elevate your summer grilling game by serving a generous dollop of mango salsa alongside your favorite grilled proteins. Marinated chicken breasts or spicy jerk chicken take on an exquisite summery feel when crowned with this sweet and tangy salsa. It’s also a phenomenal accompaniment to grilled salmon, flaky halibut, succulent scallops, or pan-seared mahi-mahi.
Taco Topping Perfection: The sweet-tart flavors of mango salsa provide a fantastic counterpoint to spicier taco fillings. It’s an absolute must-try with Grilled Shrimp Tacos and Blackened Mahi Mahi Tacos, adding a burst of freshness that balances the rich, savory spices.
Burger Booster: Transform your ordinary burger into a gourmet delight. Try this salsa atop Caribbean-inspired beef, pork, or even black bean burgers. The brightness of the mango salsa cuts through the richness of the meat, adding a unique, flavorful dimension.
Beyond the Obvious: Think outside the box! Anywhere you’re looking to introduce a touch of sweetness, a hint of tang, and a fresh, lively texture, fresh mango salsa makes an interesting and unique condiment option. Consider it with roasted pork loin, as a topping for white fish, or even mixed into a vibrant summer salad.

Storing and Making Ahead: Tips for Freshness

While this mango salsa is best enjoyed on the day it’s made for peak freshness and texture, it can be prepared slightly ahead of time. After mixing, cover the salsa tightly and refrigerate it for at least 30 minutes to allow the flavors to meld beautifully. This resting period enhances the overall taste profile. You can store the salsa in an airtight container in the refrigerator for up to 1 day. Beyond that, the mangoes may start to soften significantly, and the vibrant colors might slightly dull. For the best experience, plan to serve it within 24 hours.

Fresh mango salsa in a bowl next to a basket of crispy blue corn chips.

Fresh Mango Salsa Recipe

by Amanda Biddle

Fresh mango salsa is a cinch to make at home for a quick appetizer, snack, or condiment. Don’t miss the variation ideas in the recipe notes!

Prep Time: 10 minutes

Resting Time: 30 minutes

Total Time: 40 minutes

Servings: 14 servings (2 tablespoons)

Ingredients

1 tablespoon olive oil
2 tablespoons fresh lime juice
1 teaspoon honey
Kosher salt and ground white pepper, to taste
2 large mangoes, diced (scant 3 cups)
¾ cup red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely diced (remove veins for less heat)
½ cup red onion, finely diced
2 tablespoons fresh cilantro, chopped

Instructions

In a medium bowl, whisk together the olive oil, lime juice, and honey. Season with a pinch each of kosher salt and white pepper.
Add the diced mangoes, red bell pepper, jalapeño, red onion, and chopped cilantro to the bowl. Toss gently to combine all ingredients, ensuring they are evenly coated with the dressing.
Taste the salsa and adjust seasoning as needed. You may add a bit more honey if your mangoes are particularly tart, or additional salt and pepper to suit your preference.
Cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This allows the flavors to meld and develop. The salsa is best enjoyed on the day it’s made, but can be covered and stored in the refrigerator for up to 1 day.

Notes

Refer to the blog post above for detailed mango dicing instructions and a variety of serving ideas.

Variations:

Avocado Mango Salsa: Reduce the mango quantity to 1 large mango and add 1 medium avocado, diced, for a creamy twist.
Dragon Fruit Mango Salsa: Reduce the mango quantity to 1 large mango and incorporate 1 peeled and diced dragon fruit (red dragon fruit is preferred for its vibrant color).
Black Bean Mango Salsa: Add ½ cup of rinsed and drained black beans and ¼ cup of diced corn for a heartier salsa perfect with grilled chicken or fish.
Spicier Kick: For more heat, leave some or all of the seeds and membranes in the jalapeño, or use a serrano pepper instead.

Nutrition Estimate

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary for different conditions.

Join the Conversation!

We love hearing from you! If you try this fresh mango salsa recipe, please let us know how you enjoyed it. Share your thoughts, tips, and any creative variations you discover in the comments below. Your feedback helps our community of home cooks, and we’re always eager to see your delicious creations!