Mango Salsa

Mango salsa with fresh diced mango, red onion, jalapeno, cilantro and lime. Perfect with seafood.

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Photography Credit: Elise Bauer

When mangoes are in season and plentiful at the market, it’s hard to resist making mango salsa. It’s so easy!

It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon.

And fish tacos? Mango salsa is perfect for fish tacos.

Mango Salsa Recipe

  • Prep time: 10 minutes
  • Yield: Makes 1 1/2 cups

For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It's also great with avocado!

It will be easier to dice a mango that is still a bit firm, ripe, but not too soft.


  • 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: How to Cut a Mango)
  • 2 Tbsp finely chopped red onion
  • 1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice


Put the diced mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice. If the salsa is too acidic for you, stir in some diced avocado.

Serve with fish, steak, tacos, or tortilla chips!

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How to Cut a Mango

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Showing 4 of 37 Comments

  • Andrew

    I used to make this for Whole Foods Market back in the day. Try topping a burger with it.

  • Christine

    I add some pineapple and skip the lime juice….super yummy!

  • Jason

    I made a modified version of this and served it over pound cake, it was amazing. thanks.

  • Joey

    Excellent recipe! Thanks!

    I added some ‘California Bacon’ bits (bacon baked in the oven with brown sugar and cracked pepper), left out the jalepeno, and added about a half cup of brown sugar to the salsa.

    It was super good on grilled chicken breasts marinaded in soy sauce and brown sugar. I know, I know…I may have gone a little overboard with the brown sugar, but it tasted great!

    Hubby and I agreed that it would be awesome over some Mahi Mahi or Halibut.

  • Amanda

    Seriously, I never ever end up with any of this left over. And every single time I make this I get asked for the recipe! It’s so good I make it at least once a week.

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