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 it to go with mahi mahi. It was great. I added mango. I think for kids I would skip the jalapeno but for adults we like the spice.
Such a simple yet delicious recipe! I didn’t have jalapeños so I grated a tiny bit of fresh green chilli and it worked like a charm. Thanks!
This recipe was great. My guests loved it. It paired great with fish and shrimp. I suggest making it 2-3 hours in advance and storing it in the fridge. The flavors will be much more enhanced. Thanks!
AAAAAAMAZZZING! I looked up recipes to go with dinner while parked in the grocery store parking lot. After I made it my husband broke open a bag of chips and I am wondering if it will make it to dinner. I am critical with recipes and I wouldn’t change a thing.
I love it! Thank you for sharing how much you enjoyed it, L. :)
Is this recipe suitable for canning/preserving?
Hi Lorrie! It is not designed for canning.
Mango salsa must be made fresh and stay refrigerated when not in use. No mango salsa should ever be canned. Sure wish it could though the way we go through it. LOL!
I made this as a side dish and added a little (no sugar) aloe juice for no reason other than I have some so why not add the extra nutrition, I thought. Next I’ll make plantains in the oven and that should all make for a good dinner for a single chick. Thanks for the recipe!!
This is amazing!! And definitely makes a lot of salsa. Had to use dried cilantro, but still came out great. Ate with your Mexican Brown Rice and black beans.
I was hesitant to try a mango salsa recipe. I don’t know why. I have gotten a bunch of mangoes from my weekly produce supplier, so I thought I’d give it a go. I chose your recipe because of all the great reviews and because I had all the ingredients on hand. My husband made fish tacos with purple cabbage slaw. This salsa was amazing with them! Thank you for such a great recipe.
This is absolutely delicious. I served it with grilled grouper. Just as wonderful tasting as our local seafood restaurant. Yum!
Made this wonderful salsa of yours before but now I’m finding myself in a bit of a situation need to make it tonight and forgot to get any limes. Will lemon juice do?
Oh no! Yes, you can use lemon juice in a pinch. Flavor will be slightly different but can work.
This is my go-to mango salsa recipe. I serve it with fish and chicken. Thank you!
If you use Philippine Mangoes, you’ll die from the awesome taste.
Another delicious recipe Mizz Kate!
I made this as an appetizer for Father’s Day today.
My husband said to tell you: OMGosh!
This salsa, as per Guy Fieri would say,
“It is RIDICULOUS!” (meaning it is absolutely delicious! I only made it for the 3 of us (Husband, Son, and Me.
The two of them inhaled it. Our son brought me a small serving into the kitchen, as I was cooking supper. I am glad he did, because they demolished it!!!
Thanks so much for sharing this scrumptious recipe and taking the time it took to post it. Your recipes are always great!!!
XOXO, Cheri
Can this recipe be safely canned and stored?
No, I’m sorry, this recipe is not designed for canning. Please do not attempt it.
Since mangos come in many different sizes, can you let me know how many cups of mango should go into this. Thanks.
Hi Michelle, that’s a good question. I’d say somewhere around 2 1/2 to 3 cups.
Great recipe! I have also made i with peaches from our backyard tree (some more ripe than others) and it turned our awesome, not quite as sweet as mango, went well with meat dishes. I’m trying it out today with our freshly picked winter pears.
Love this with a good steak and some rice or potatoes.
Great recipe…thanks for sharing.
If you put the pineapple and strawberries and avacado with the mango salad omg it’s the best blast summer salsa ever you have to try it for the best picnic
This was fantastic over Blackened Mahi Mahi! Tonight I am going to try it with grilled Jerk Chicken. It’s fantastic!
I made this last night and everyone absolutely loved it! Even my ⁷ year old daughter, who usually hates tacos,is begging me to make them again tonight. Thank you for this great recipe. I can’t wait to try some more!
I made this with shrimp it was yummy. My mom who’s a very picky eater loved it! I’m going to grill some chicken this weekend and try it with that. A basic recipe that’s going to be a staple in our house
This was delicious!! Put it over cilantro lime chicken and it was so flavorful!
I made your Mango salsa for some salmon fish tacos tonight. Followed the recipe and used a Fresno pepper instead for a little less bite. 1/2 tsp olive oil too. FABULOUS!!!
Delicious. I only had one mango on hand so I threw in some tomato also. Turned out really well on our fish tacos!
Excellent salsa and your ingredient ratios are spot on! I do add a bit of cumin to mine because I love to use cumin whenever I can. Sometimes I toss diced avocado to the salsa just before serving.
I made this to the recipe with the exception of increasing to 1 1/2 jalapeños and I used2 limes with the zest. Light and flavorful!!!
This mango salsa was fabulous with both visual and taste appeal. I added Tajin and some golden berries to give it some zing (sour and heat) to balance the sweet sadly my jalapeños have not been very hot lately. It was a hit at our weekly Taco Tuesday! Thank you so much for this wonderful recipe to add to my repertoire of dishes!
Thank you for sharing your twist, Cheryl! I appreciate your review.
Thank you it was really good
Kate, thanks oodles for another winner!
Had a couple very ripe oval mangoes in the fruit bowl, and your recipe put them to great use. My product was a lot less photo perfect than your glorious images, but the prep ease and the taste get thumbs up. Teen lad concurs..
FWIW, even 2 days later, the salsa’s kickin it!
Cheers
I made this to have with our Grilled mahi-mahi.
It was delicious! I’ve made 2 batches so far!
Easy peasy! Thank you!
Thank you for letting me know you loved it, Deedee!
Have you ever preserved this salsa?
Hi Leila! This recipe is not meant for canning.
I have a sandwich shop and make an island sandwich but could never find the right sauce after reading therecipe I made the mango salsa blended it just a but now thats my number one seller thank you so much for sharing your recipe
We all loved great for fish tacos
Delicious! So yummy I could eat it with a spoon. This recipe is a keeper!
Delicious colourful tasty recipe I made and was divine thankyou
I love this recipe! I keep making it to take places because everyone loves it! So fresh tasting and beautiful colors together. I serve it with “a hint of lime” tortilla chips (Tostitos makes them)
Wonderful salsa recipe. We had this with grilled swordfish… absolutely delicious. Thank you Kate for another great recipe.
This is great love it turn out real good
This is so wonderful! Delicious, easy and we want to eat it with everything!
I’m glad you loved it, Christine! Thank you for your review.
Amazingly tasty recipe and easy to complete. It was like a taste buds explosion. So worth each step. I can’t say enough about all your recipes. I’ve tried several and they all were great.
Thank you, Elizabeth!
Absolutely love this mango salsa! It’s easy to make and refreshing to eat. I have this with grilled swordfish and it’s delicious. Thank you Kate for another fabulous recipe!
Such a perfect refreshing salsa recipe! Everyone raved about this and definitely going to be a repeat in our house.
I’m delighted it was a hit! Thank you for sharing, Katy.
I made this recipe with one less mango and added 2 diced avocados. It was very good!
I’m happy you loved it, Donna! Thank you for your review.
The mango salsa was great! Served it with fresh caught red snapper! Thanks
I made this recipe just as listed but me being me I had to add something… I took about half a mango and chopped it up then sautéed it in a pan with butter and a bit of sugar until it was really soft. Then I puréed it in a blender and mixed it into to the recipe. Absolutely amazing!
Thank you for sharing, Scott!
What chips go good with this salsa?
I love corn tortilla chips!
I accidentally used up all of the limes in the fridge. Was wondering if i can substitute lime juice in a container.
by the way this recipe is one of my favorites.
thanks,
Ethan
You recipe is our go to. But we add a little chopped tomato (always seeded, peeled if I have time) dash of sea salt, 1/2 a lime and a scant capful of apple cider vinegar instead of a full lime. To our taste, it’s more rounded flavor and not so acidic. ♀️
Delicious! I made it with chicken tandoori this evening…
AMAZING….such a great compliment to my jerk chicken I made….the chicken had some heat but accompanied to this fresh salsa, it cooled it down, and the flavours worked elegantly together. Yum Yum Yum
I haven’t made your salsa, YET, but, I had mango salsa on fresh strawberries last night, and I’m obsessed!!! I will be having it in French!
Delicious! I’ve made this recipe many times and enjoy it every time, especially with fish. Sometimes I add pineapple to the mix and it’s great!