I’m sharing my Easy Mango Salsa Recipe that mixes just five ingredients into a bright blend of juicy mango, lime, red onion, jalapeño and cilantro and is ready in five minutes.

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I started calling this THE BEST MANGO SALSA because the first time I brought it to a backyard cookout everyone kept coming back for more. It’s bright, a little reckless, and it sings because of ripe mangoes and a jalapeño pepper that gives the whole thing a wake-up.

Call it Fresh Mango Salsa and watch people tilt their heads curious, like they know it’s simple but can’t guess why it’s so addictive. I usually throw it together while the grill warms up, no fuss, no perfect measuring, just a few quick chops and you’ve got something that makes chips disappear fast.

Ingredients

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Mangoes: sweet, juicy, packed with fiber and vitamin A it makes the salsa sing.
Red onion: sharp bite provides crunch, quercetin antioxidant, tames sweetness with savory notes.
Jalapeño: bright heat and zing, vitamin C, seeds amp the spice remove them then.
Lime juice: zippy acid keeps color, adds tang and balances sweet, dont skimp on it.
Cilantro: bright herb, vitamin K, freshens the mix, some say it tastes like soap though.

Ingredient Quantities

2 ripe mangoes peeled and diced (about 2 cups)

1 small red onion finely chopped (about 1/2 cup)

1 jalapeño pepper seeded and finely minced

Juice of 1 lime (about 2 tablespoons)

1/4 cup fresh cilantro chopped

How to Make this

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1. Check the mangoes are ripe but not mushy, peel them and dice into about 1/2 inch cubes so you end up with roughly 2 cups.

2. To dice quickly, stand a mango on its stem end, slice off the two cheeks, score the flesh in a grid without cutting the skin, then scoop the cubes out with a spoon.

3. Finely chop the small red onion until you have about 1/2 cup, if the onion is too sharp rinse it briefly under cold water to mellow it.

4. Seed the jalapeño and mince it very finely, keep a few seeds if you like more heat, and wash your hands after handling it because it will sting your eyes if you touch them.

5. Chop about 1/4 cup fresh cilantro, including some of the thinner stems if they look tender, you want it fairly small so it mixes well.

6. Put the diced mango, chopped red onion, minced jalapeño and chopped cilantro into a medium bowl.

7. Squeeze the juice of 1 lime over the mixture, about 2 tablespoons, then gently toss everything together so the mango stays in chunks but everything is evenly coated.

8. Let the salsa sit for 5 to 10 minutes at room temperature so the flavors meld, taste it and add more lime if you want it tangier, then serve and enjoy or refrigerate up to 48 hours.

Equipment Needed

1. Cutting board, sturdy and roomy for the mangoes and onion
2. Sharp chef knife about 8 in for slicing and dicing
3. Paring knife or vegetable peeler for peeling the mango skin and trimming the jalapeño
4. Tablespoon or regular spoon to scoop the mango cubes out of the skin
5. Medium mixing bowl to combine and let the salsa sit
6. Citrus juicer or reamer or even a fork to get about 2 tbsp lime juice
7. Small spoon or rubber spatula to gently toss without smashing the mango
8. Paper towels or a clean kitchen towel to dry your hands after handling the jalapeño

FAQ

2 ripe mangoes peeled and diced (about 2 cups)

1 small red onion finely chopped (about 1/2 cup)

1 jalapeño pepper seeded and finely minced

Juice of 1 lime (about 2 tablespoons)

1/4 cup fresh cilantro chopped

Q: Can I make this ahead of time? A: Yes, make it up to 24 hours ahead and keep covered in the fridge. It will get a bit juicier as it sits so stir before serving.

Q: What kind of mango should I use? A: Use ripe but still slightly firm mangoes like Ataulfo or Haden if you can find them. Overripe ones get mushy fast.

Q: How do I make it milder? A: Remove the seeds and the white ribs inside the jalapeño, or just use half of the pepper. You can also swap for a few tablespoons of finely diced red bell pepper.

Q: How long will leftovers last? A: Stored airtight in the fridge its best within 48 hours. Flavor and texture decline after that.

Q: Can I freeze this salsa? A: Not recommended. Mango water crystals and onion get mushy when frozen. You could freeze for smoothies but not for serving fresh.

Q: What should I serve it with? A: Tortilla chips, grilled fish or chicken, tacos, or spoon it over avocado toast. Its great on almost anything.

THE BEST MANGO SALSA Recipe Substitutions and Variations

THE BEST MANGO SALSA — quick swaps you’ll actually use

Sweet, bright and a little spicy, this salsa’s a crowd pleaser. if you need to swap something here’s a few easy options that keep the flavor really close.

Mangoes (2 ripe): ripe peaches 1:1 for a softer, similar sweetness; or pineapple (use slightly less, it’s tangier) for more zip but a bit more fibery texture.
Red onion (1 small): shallot or green onion (scallions) for a milder, sweeter bite thats less sharp raw; use same volume or a bit less if you want subtlety.
Jalapeño (seeded): serrano for more heat (use half), or poblano/Anaheim roasted and diced for much milder, smoky flavor if you dont want it spicy.
Cilantro (1/4 cup): flat leaf parsley 1:1 if you hate the soapy cilantro taste, or fresh mint or basil for a different but bright herbal note.

Pro Tips

1) Let it sit a little before serving, like 10 to 30 minutes, so the flavors marry. don’t leave it all day though or the mango gets mushy and watery.

2) If the onion is too sharp soak it in cold water for 5 minutes then drain, it mellows the bite a lot without washing away flavor. a quick sprinkle of salt after tasting helps bring everything out.

3) Wear kitchen gloves or use a spoon to handle the jalapeño if you don’t wanna rub your eyes later. Remove the white ribs to tame the heat, and keep a few seeds if you want more kick.

4) Keep the mango chunks intact by folding gently not stirring hard, and drain any excess liquid into a small bowl if it gets too runny. add avocado at the last minute if you’re using it so it doesn’t go brown.

THE BEST MANGO SALSA Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing my Easy Mango Salsa Recipe that mixes just five ingredients into a bright blend of juicy mango, lime, red onion, jalapeño and cilantro and is ready in five minutes.

Servings

servings

Calories

kcal

Equipment: 1. Cutting board, sturdy and roomy for the mangoes and onion
2. Sharp chef knife about 8 in for slicing and dicing
3. Paring knife or vegetable peeler for peeling the mango skin and trimming the jalapeño
4. Tablespoon or regular spoon to scoop the mango cubes out of the skin
5. Medium mixing bowl to combine and let the salsa sit
6. Citrus juicer or reamer or even a fork to get about 2 tbsp lime juice
7. Small spoon or rubber spatula to gently toss without smashing the mango
8. Paper towels or a clean kitchen towel to dry your hands after handling the jalapeño

Ingredients

2 ripe mangoes peeled and diced (about 2 cups)
1 small red onion finely chopped (about 1/2 cup)
1 jalapeño pepper seeded and finely minced
Juice of 1 lime (about 2 tablespoons)
1/4 cup fresh cilantro chopped

Directions

Check the mangoes are ripe but not mushy, peel them and dice into about 1/2 inch cubes so you end up with roughly 2 cups.
To dice quickly, stand a mango on its stem end, slice off the two cheeks, score the flesh in a grid without cutting the skin, then scoop the cubes out with a spoon.
Finely chop the small red onion until you have about 1/2 cup, if the onion is too sharp rinse it briefly under cold water to mellow it.
Seed the jalapeño and mince it very finely, keep a few seeds if you like more heat, and wash your hands after handling it because it will sting your eyes if you touch them.
Chop about 1/4 cup fresh cilantro, including some of the thinner stems if they look tender, you want it fairly small so it mixes well.
Put the diced mango, chopped red onion, minced jalapeño and chopped cilantro into a medium bowl.
Squeeze the juice of 1 lime over the mixture, about 2 tablespoons, then gently toss everything together so the mango stays in chunks but everything is evenly coated.
Let the salsa sit for 5 to 10 minutes at room temperature so the flavors meld, taste it and add more lime if you want it tangier, then serve and enjoy or refrigerate up to 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.