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.
This is such a great recipe. Simple to make, beautiful in presentation and fantastic flavor. This is the 3rd time I’ve made it. Also: I liked the way you diced the mangos!!! Takes a little practice. All my guests have asked for the recipe. I’ve sent them to this site . Last night I served it with a whole baked red snapper.Great tasting made immediately before serving, but equally good made the night before . BTW: no left overs. Adult children caught eating directly from bowel to mouth. Thanks for this.
Thank you, Patricia! I’m happy you enjoyed it and have made it three times already.
I’m currently eating this with tortilla chips and I’m in heaven. So fresh and flavorful. I added 1/4 tsp ancho chili powder. Thanks for the recipe!
I’m glad you loved it, Victoria! I appreciate your review.
Any suggestions on what to add, to make it a bit spicy?? The jalapeños I bought, have no kick to them at all!!!
I’ve had that happen before, unfortunately. You could try a sprinkle of cayane if you want more heat.
I cannot wait to try this recipe and am off to the grocery store. However, we don’t like cilantro – any suggestions for a substitute or should I just leave it out? Thanks!
Hi, you could omit it or try parsley.
Great recipe. For a bit of a twist, try using Hatch green chiles instead of jalapeño
Absolutely amazing! I followed the recipe exactly the first time I made it and served it with chips at a party. Everyone loved it! The next time I made it, I also added about 1/2 cup fire roasted corn and 2 cloves minced garlic and added it to burritos & tacos. The additional flavors brought this to a whole new level of deliciousness. I’ll be making this all summer long. It’s so refreshing. Thank you!
Thank you for sharing! I’m glad you got creative. I appreciate your review, Linda.
I’ve made this basic recipe for years(without jalapeno) then started adding a small amount of following sauce that I sparingly toss (NOT drown) salsa in:
*mint sauce
Honey
Lime
red pepper flakes (or cayenne)
Mix ingredients to suit own personal taste
Duerr’s* (founded in 1881) – I buy in English food store but can find in some supermarkets in International aisle
This is exactly what I’ve been making for years, with one addition that I think is indispensable: peel, seed, and dice half a cucumber and add to this. This also stretches it a bit, if you’re making for a crowd. It will disappear fast.
Great Summer recipe! I made a huge batch and some guests ate as a salad! Love it! Fresh, flavorful! Awesome!
Did you seed the jalapeños?
Yes, see the ingredients.
Looks and sounds delicious
Wow, so delicious. I was a tad short on red onion, but it still came out delicious. We’ve paired it with chicken, black beans and rice, used it as a topping in Cajun salmon tacos and dipped it with tortilla chips. This recipe is perfect!
Outstanding to say the least,Served with Blackened Tuna and Barbecued Chicken breast great side or dipping salsa.
I just made this recipe for the first time and thought I would add a peach to it to make mango peach salsa. It came out delicious!
Great! I’m glad you were still able to enjoy it, Daria.
Another AMAZING delight, especially on these hot summer days! And so beautiful, too! I was out of jalapeño, but your recipes are always so adaptable. I added some ancho chili powder to bring the heat. We skip salt as much as we can, and this just didn’t need it at all. Thanks for adding a healthy & bright summer snack to our menu for this evening!
Thank you for your review, Elizabeth!
Kate, this salsa looks absolutely delish and I can’t wait to try it on top of some white fish!! I will definitely tag you when I make it!! Love your recipes and keep up the amazing work!!
I have a plethora of plums on my tree right now, so I substituted them for the mango, left out the cilantro, and the salsa is absolutely amazing!
My family loved it and it was really easy to make.
Great, Jim! Thank you for your review.
Will not make this again. Wish you had supplied completer info – like how many cups of diced mangos – how ripe, etc., instead of vague instructions and suggestions of looking at pictures.
Hi Ann, Did you see the instructions below the post with the specific amounts? I appreciate your feedback and sorry you didn’t enjoy this recipe.
Msdr it! Delicious! Will make again.
Fabulous salsa recipe. Have made it several times now and have added a bit more jalapeno each time. Used as a condiment for halibut and swordfish, and great with tortilla chips. Delicious!
I’ve never been a fan of mango, but I love this salsa. Can’t eat cilantro, so I substituted fresh basil. Also didn’t have fresh jalapeño so substituted mild (green) jalapeño sauce. I prefer a milder heat. Let it sit overnight and then added the minced basil before serving. Served with mesquite grilled swordfish. Yum!
This was a great recipe. Made it for serving with Mahi Mahi. Also great with tortilla chips.
Kaye, can you show on receipt how many it will serve.
Please n Thanks
My go to recipe for mango salsa!!! Best recipe I have tried. We love it on grilled fish.
This was a delicious mango salsa! Thank you for sharing!
You’re welcome, Mindy! Thank you for your review.
I am eating my way through your recipe collection! Last night my husband told me these tacos were the best thing I had ever made. I used your mango salsa recipe instead of pineapple so we can use the leftovers with your lettuce wrap recipe. Thank you for making healthy meal planning so easy!!
Hi Joanie! I love to hear that. Thank you for sharing.
PERFECT. Made it to go with Thai Shrimp wraps with a sweet sauce. So good!!! Thank you!!!
You’re welcome, Venelda!
I added pineapple and I canned it, water bath for 20 minutes and I have salsa whenever I want it or to cook with it
I’ve made this Salsa on many occasions and normally served with a creamy mustard mash and seared salmon . Its a winner . Thank you
You’re welcome, Bernard!
I made this and used it as a salad and added garbonzo beans. It’s going to be on my must have list.
I made this today as a work treat, and it was an instant hit! “So fresh and bursting with flavor!” were the comments. I will be making again and again for myself and events.
That’s great to hear, Ty!
Made this tonight to accompany seared tuna. Perfect taste combination! I just mixed the six ingredients in a made-up ratio and it worked, so don’t worry too much on proportions.
I’m happy you enjoyed it, Tom!
FABULOUS!!! Made this to go with Caribbean Jerk Salmon. So fresh and tasty – will make again!
Wonderful to hear, Susan!
Killer. I added a tomato because I only grabbed 2 mangoes at the store. I put it in the fridge and walked into the other room, but found my husband eating it directly out of the container while standing in the fridge. Ended up just eating it with Tostitos because we couldn’t wait, but I will DEFINITELY be making this again the next time we grill chicken!
Thank you for your review, Lana! I’m happy you enjoyed it.
Add 1 teaspoon,or more to taste, of grated fresh ginger to take this recipe over the top!
Great to hear, Lis! Thank you for sharing.
We love this recipe and use it to accompany grilled fish or chicken. I have also done it with fresh peaches, or a mixture of both peach and mango. I have also put the left overs in a “seal a meal bag” and frozen it. Texture is not a great, but it is still delicious!
My mango was overripe so I put the mango and one lime in the food processor mashed it and then mixed it in with the rest
LOVE this recipe. Thank you Kate!
You’re welcome, Barbara! Thank you for your review.
I love your recipe but I had to skip cilantro because I hate the taste. It reminds me of soap. I did add a little fresh cracked pepper and a small clove of minced garlic.
I’m glad you loved it, Roy! I appreciate your review.
Did anyone use a food processor or just cut up the ingredients?
Hi Megan, I recommend cutting your ingredients to keep the right amount of texture.
Wanted to make a salsa with so many mango ripe but I added some finely diced cucumbers, tomatoes, pineapple with the mango and red onion lightly salted with pepper no jalapeños absolutely delicious thank you
You’re welcome, Deborah!
Why does cilantro have to go in all these recipes? I think it tastes like soap and totally destroys any dish. Mango salsa is much better without this herb.
Hi Roy, You could omit or replace with parsley. Cilantro is a typical herb to add in this application.
My daughter made it last night. It was delicious. Even though I don’t eat spicy food I ended up eating it. I had a glass of milk with it. I couldn’t resist.
I’m so glad you loved it, Ivonne!
Thank you for this recipe! Made mango salsa for the first time , love it , so easy and delicious! I used cayenne pepper as I don’t like other hot peppers.
This is fabulous, making it again today for my fish tacos which I am serving to my 14 guests. I know they will love it too. Thanks so much.
You’re welcome, Regina! I appreciate your review.
This is the BEST recipe ever. I love it.
That’s great, Judy! Thank you for your review.
Would it be possible to can this recipe? Looks delish
Hi Jill, this recipe isn’t meant to be canned.
My husband’s made this twice in 2 months, it’s FABULOUS!! Very Addictive, even my picky Daddy loves it!!
Love to hear that, Jules! I appreciate your review.
I love this recipe! It’s quick, easy, healthy and a crowd pleaser. I’ve made it twice in two weeks to jazz up chicken. Next week we’ll try it on fish. Thanks, Kate!
You’re welcome, Liz! Thank you for your review.