Mango Salsa

This mango salsa is made with sweet, ripe mangoes, red onion, jalapeño, cilantro, and lime. It has a terrific sweet and spicy tang with a tropical flair that works well with your favorite seafood or tortilla chips!

Mango Salsa
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
Elise Bauer

What Does Mango Taste Like?

The tropical flavor of mangoes creates a sweeter salsa than the traditional tomato-based version. When ripe, the taste of a mango can be similar to that of a ripe peach crossed with pineapple, and when added to salsa, it is particularly complementary to seafood. Or, just scoop up mango salsa with tortilla chips and enjoy the sweet/salt combo!


Watch This Mango Salsa Recipe

How To Choose the Best Mangoes for Salsa

While there are several varieties of mangoes, most stores sell only one or two of them. Most varieties will work in this recipe, but we suggest you avoid honey mangoes, a newer variety of the fruit that's smaller and softer, because it may not hold up in the recipe.

Choose ripe mangoes, ones that are more yellow or orange than green. Green mangoes are unripe. A ripe mango will also smell fragrant. The inside flesh should be soft, but not mushy. Mangoes that are not yet ripe enough will continue to ripen as they sit out at room temperature.

Not sure how to cut a mango? We have you covered.

Store for Later

Refrigerate mango salsa, tightly covered, for 3 to 5 days. It will be best in the first day or two. After that, it will still be safe to eat, but it will begin to break down and become mushy.

What To Serve with Mango Salsa

From the Editors Of Simply Recipes

Mango Salsa

Prep Time 20 mins
Total Time 20 mins
Servings 3 servings
Yield 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. See How to Cut a Mango for tips.

Add less or more jalapeño to taste. Make sure to actually taste a little first. Some of them can be quite hot!


  • 1 ripe mango, peeled, pitted, and finely diced (1 1/2 cups)

  • 2 tablespoons finely chopped red onion

  • 1/2 jalapeño, minced

  • 3 tablespoons fresh cilantro leaves, chopped

  • 3 tablespoons fresh lime juice


  1. Combine all the ingredients:

    Put the diced mango, red onion, jalapeño, and cilantro in a medium bowl. Toss with lime juice.

    Elise Bauer
  2. Serve:

    Serve as a dip for tortilla chips or as a topping for fish, steak, or tacos.

    Elise Bauer
Nutrition Facts (per serving)
60 Calories
0g Fat
15g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3
Amount per serving
Calories 60
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 6%
Total Sugars 12g
Protein 1g
Vitamin C 41mg 205%
Calcium 16mg 1%
Iron 0mg 1%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.