Fresh Mango Salsa
This colorful mango salsa recipe is so easy to make! It's sweet, spicy and absolutely delicious. Fresh mango salsa is great with chips, on tacos and more!
Updated by Kathryne Taylor on May 7, 2025
Today marks fifteen years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but fifteen years! Wow, my baby’s almost ready to drive a car. This blog really is my baby.
Let’s shout happy birthday with this fresh mango salsa recipe! It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colorful that it almost looks like confetti up close.
Come to think of it, salsa is the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day!
Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back then. You’re the best.
Mango Salsa Ingredients
You’ll need only six basic ingredients to make this easy mango salsa: ripe mangos, red bell pepper, red onion, cilantro, jalapeño and lime. If you’re new to preparing mango, check out my guide to cutting mangos.
Uses for Mango Salsa
This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. It was a big hit at my friend’s potluck dinner!
You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.
Watch How to Make Mango Salsa
If this recipe gets you hooked on making homemade salsas, here are a few more to love:
Please let me know how this recipe turns out in the comments! I love hearing from you.
Fresh Mango Salsa
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
Ingredients
- 3 ripe mangos, diced (how to cut a mango)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
Instructions
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For the best flavor, let the salsa rest for 10 minutes or longer.
Notes
Mango salsa adapted from the mango pico in my Thai mango cabbage wraps.
Storage suggestions: Honestly, I’ll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made your marvelous mango salsa for dinner tonight and just want to let you know how much we all enjoyed it. I looked over a number of mango salsa recipes before deciding to try yours. I could tell by the ingredients it was going to be wonderful. And it was. Thanks so much!
Thank you, Laura! I’m happy you picked mine and enjoyed it. Thanks for letting me know!
Hi Kate, I was able to get some great Mexican mangoes from Costco.
We usually have them as fruit.
I am sooo happy to find this recipe and am making it for dinner tonight–it looks yummy ay I love the colors!
Take care
Poonam
I hope you mango salsa turned out great, Poonam! Thank you for saying hello!
Made the Mango Salsa for a party a few weeks ago and everyone loved it!! My neighbor even asked for the recipe. I’ll be making this again for sure!
Hooray! Thanks, Ashley!
I followed the recipe, with the exception that I used lemon instead of lime juice simply because I had no limes! The salsa was excellent. The only thing I’d change would be to cut down on the amount of red onion, or replace it entirely with Vidalia or another mild onion variety. The red onion is very strong, and was overwhelming in the portion of salsa I refrigerated and ate the next day.
Thank you, Dave! I’m sorry to hear that your salsa was too oniony. I haven’t gotten any other reports of that. :( You can also rinse chopped onion under running water to cut down on the bite.
I can’t believe it took me 5 years to find this blog!! I wish I would have known about it from the very beginning. This is the second recipe of yours that I’ve made for my family in as many days and its, of course, AMAZING. I can’t wait to try many, many more. Thank you so much, Kate (and Cookie!).
Well, I’m so glad that you found my blog! Thank you for saying hello, Kendra!
This recipe is SO good AND it stayed fresh for weeks!
Awesome, thanks Mary!
I love this mango salsa recipe. I could not find it for my fish taco recipe but I used it served with blackened salmon. It was outstanding. Any good recipe recommendation for my 2 year old, she is a very picky eater:((
Thanks for the great recipe.
We are also vegetarians, we eat fish but no meat:))
Thank you, Nathalie! I’m so glad you all enjoyed this salsa.
This will be my Thanksgiving Chef’s Secret Mango Salsa! Served with homemade New Mexico blue corn chips.
Happy Thanksgiving Everyone!
Cheers!
Love that! Happy belated Thanksgiving, Alonso!
So, I made this with 1 mango and 2 bell peppers. We had too much food and lots if salsa leftover the next day so I stirred the rest of the Salsa with some extra onions in a pan and added veggie broth, some sugar root syrup (its my maple syrup substitute since I live in germany and maple syrup costs a fortune here) and a half can tomatoes I had also leftover and it turns out to be an amazing sweet and sour sauce that matched the leftover beans and brown rice!
It’s really good!
Just linked this recipe on my blog. The mango salsa was beautiful on grilled tilapia. Thank you for the fresh and simple recipe!
http://theweightisover2016.blogspot.com/2016/01/tilapiaits-whats-for-dinner.html
Thank you, Crystal! Glad you enjoyed it.
Looking at your photos, it appears you used two unripe mangos (all yellow) whereas a ripe mango is mostly red with some yellow and green. That could change the flavor of the salsa if the mango isn’t right. Just an FYI as many don’t know what a ripe mango is supposed to look like.
Thanks for the mango recipe. Outside of the jalenpeno, it’s just what I was looking for.
Angie, fyi there are many different varieties of mangoes, some of which never turn red. From the photo I’d guess she used a ripe Ataulfo mango, a yellow variety which is fairly common in supermarkets in my part of the U.S.
en esta sequia que vivimos en colombia son preparaciones muy refrescantes gracias por compartirlas
Made this tonight. Added coleslaw to it to top our fish tacos. It was delish!!
Kate, I loved this recipe and my family loved it! I have a blog/website. I would love to us your recipes on the blog, of course I would give you credit and put a link to your website! I would love to have your permission to feature your recipes on my blog?
Gracias para tu recipe. Yo hago la salsa y el salsa era muy sensacional.
This Mango Salsa is soooooo good! Made it for a potluck at work and needless to say, everyone wanted a copy of the recipe.
Just delicious. I use it on top of fish. When I go to Bonefish Restaurant they serve a very similar recipe to top their fish.
I did leave out the salt and hot pepper
Made your pico de gallo with mangos. I used 4 Thai chili peppers instead of jalapeños. It came out great!!!
I made this today for a Memorial Day picnic. Love the bright colors and the taste is delicious!
HI Kate!
I always have the problem to get fresh cilantro here at the Philippines (mango: from my neighbor; tomatillos: from my garden; oregano: own garden….). What could I use instead?
I love your recipes with mango and tomatillos (I hadn’t time to look much more…. I found your site last week).
Greetings from the sunny south of Cebu/philippines
Hi Claudia! I’m sorry to hear you can’t find cilantro. I can’t really think of a suitable substitution, so I would just leave it out altogether.
This was so delicious hubby wants me to make it for group of friends awesome the taste .easy too
Kate we love your recipes and use them often! This was amazing on this gorgeous day in Niagara Falls, Canada! Keep posting! Colleen & Rascal
I’m late to the party! Glad I came to find this recipe to kick up my fish tacos tonight. It’s tasty and looks mighty pretty too!
Thanks!
I just found your blog on face book posted by Brian T Smith who is living in the Philippines. Recipes use everyday ingredients and are precisely written. Very Nice. Do you have a recipe for vegetable stock?
I just made your recipe for a party tonight and I can’t stay out of it! It’s delicious, although I cut the cilantro in half. I will definitely make this again! Thanks for sharing it.
Love this recipe!
This mango salsa was amazing i served it on grilled chicken on a bed of arugula, amazing dish thanks
I made this last night for my Thursday night “people”. It was so colorful, so crisp, so tasty, and so refreshing for our Texas 100* evening. I used it as an option for topping on our shrimp tacos. After every Thursday night for two years, my people said it may have been the best meal yet, thanks to this mango salsa.
Amazing dish, easy to make and easier to eat.
I recently moved to Florida. It’s mango season. They are huge compared to the ones in the stores. People are giving them to me. I decided to look up mango alas and found you site. It’s made and resting in my fridge. I even used a lime from my tree and fresh parsley. It’s too hot for cilantro. I can’t wait to try it. I’ll look up more on your site. It’s quite fun ! Thank you.
I am making chilie tomorrow and will try this Mango Salsa with it – I was given some mangos today and wasn’t sure what to do with them. Can I just ask what are Colanteo leaves ? Are they essential as not sure I can get them – could I use anything else instead?
Just came across your site today looking forward to more.
Ann
Hi Ann, sorry for the delay! The recipe calls for fresh cilantro, which is widely available at American grocery stores. You can omit it if you can’t find it.
I’ve only just discovered your blog and there are SO many recipes I just can’t wait to try! I am making this mango salsa for dinner tonight, I just know it’s going to be delicious. Thank you :)
Do you think I could replace the cilantro with fresh spinach and still get gresat flavor?
Hmmm, you could just omit it. It won’t taste quite as fresh without the cilantro but there are plenty of other bright flavors to carry it through!
The other night, I was thinking of what to eat. I had the ingredients to make pork and mango tacos,with my fresh salsa. I had to eat it standing up, couldn’t wait to sit down, It was amazing, the tastes were great the taco was great. Summer is coming these taco would be a good lunch or dinner. And so easy. Perfect for one or 4 anymore than that is too much work. Try them you’ll me will love them.
Thank you, Jess!
Can you sub Mexican parsley for cilantro, I hate cilantro in any salsa .
Probably! I’d try a bite of the salsa with a bit of parsley just to make sure the flavors work first. Or, omit the cilantro altogether.
I just made this and I absolutely love all of the flavors! It’s intense and so fresh-tasting. Make sure you pick mangoes that aren’t soft, otherwise when chopping them, they just turn to mush. I’m not into extreme heat, so instead of a whole jalapeño, I only used half and I diced it into really really small pieces to make it more palatable. Also I threw in half a diced tomato, which turned out just fine.
Look forward to trying this out soon!!!
:)
Just made this, really good!
Perfect :)
I made it today for the first time and it was amazing my husband loves it
Perfect!
I made this last night, no modifications, and doubled it. It was so awesome!!!! I especially appreciated that this didn’t use extra oils of any kind, and was strictly fresh produce. Thanks for sharing!
You’re welcome, Maria Julie! I’m so glad you enjoyed it.
Thank you for the recipe. I’ve made it several times. We love it!
Thanks, Tameka! I love this one for summertime.
I’m overdue in paying you thanks for this recipe- mangos keep going on sale for 3/$1 at my grocery and I’ve been eating this salsa as a dinner salad frequently over the past few months. It is so yummy and addictive! I love that, even at the end of a long day, I enjoy eating this over junk food!
Awesome, Grace! Way to take advantage of mango season.
Fresh and delicious!
Perfect!
I made this today. It is so delicious. This recipe is definitely a keeper!
Great! Thanks, Denise.
How many cups of cubed mango would this be? Several sources I checked say that 1 mango makes 1 cup, but if I use 3 cups here, the total yield will presumably be well over the stated 3 cups. Maybe your mangos were smaller?
Wonderful salsa. Very easy to make and turns out fabulous. I made as a side for sautéed chicken, and it was the perfect complement.
Thank you, Cathy!
The mango salsa is awesome!! Made it a few weeks ago, and am so addicted to it. Love the sweeter side of this salsa, and the freshness of each ingredient. As long as the summer continues to provide sweet, quality mangos, this recipe will certainly be a constant hit when it’s made! Thank you for this simple and delicious recipe!
Thanks, Janet! I love the sweetness of the mangos, too.
Delicious! I added one diced snacking cucumber. Had it for dinner over grilled tilapia but I could have just sat down with a spoon and ate it all by itself.
Thanks, Joyce! Cucumber sounds refreshing.
Omg good
Thanks, Rosie!
Absolutely delicious. Brilliant brilliant brilliant This is my new favourite thing!!!
Hooray! Thanks, Sam.