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.
Love this salsa! We made it to have on turkey burgers and then I decided to mix the leftovers with my scrambled eggs for breakfast! Finished off the bowl as a chip dip – truly multi purposes
This is DELICIOUS!
I made it for a crowd with some chips and everyone ate it as a salad. They loved it. I didn’t use much cilantro, as I’m not a fan.
I kept some home and used it over baked chicken and it worked great.I’m sure fish would also be delicious, tacos? YES!!
Great, easy recipe.
i made this last week and it was a hit
That’s great to hear, Patty!
Made this to go with a mahi mahi taco recipe and it really was the star of the meal. I made it the day before and refrigerated over night. The flavors really melded together and it was an absolute hit with my partner. I’ll be adding this to my regular recipe list.
I loved this recipe and so did my husband, I didn’t have salmon, which I thought would be delicious and so would shrimp, I served it as a salad with arugula and a ham steak.
Thank You so much for sharing ,
Miss Terry
You’re welcome! I’m glad you loved it, Terry.
Sorry if I missed it in the instructions, but can you use frozen mango?
Fresh works best here. Frozen doesn’t seem to hold up at well. If you do, be sure to drain the extra juice before using.
I made this salsa as part of your fish taco recipe – delicious!
Have you taken the fish taco recipe off your website? I can’t find it anymore! Can you remind me what the sauce was that was added to the battered fish and mango salsa?
Hi Patrick, This is a vegetarian blog so I didn’t have a fish recipe. Sorry!
I’ve used frozen before and I loved it
Thank you for sharing, Misty!
I know this is an old comment/recipe, but for anyone making it now, I also used frozen mango that I thawed for a couple hours before cutting smaller and mixing and it worked just fine, even the next day for lunch.
Delicious! Easy to make and will be making again.
That’s great to hear, Calitini! I appreciate your review.
I grill up tuna steaks in ginger and soy and serve them on this salsa. Wife gets naked the moment she sees me cutting the mangoes and thawing the tuna.
My new favorite salsa, so darn gooooood!!! We had it with a Cuban rice bowl. Yum! Will be making this many more times!
Great to hear, Vanessa!
I made this lovely Mango Salsa to compliment my Moroccan chicken and couscous dish. The Mango Salsa was the highlight of this meal! I used the salsa as a side and it was perfect! The taste of sweet and spicy and the squeeze of lime makes this sasla! I added a tiny bit of maple syrup and about a tablespoon of olive oil . But! the recipie as is , is wonderful! Enjoy!
Great to hear, Michele!
We made this tonight with our salmon. Paired it with Mexican style cauliflower rice
Can this be made in a food processor if I’m short on time? And how many cups/oz of mango would this be? Mangoes come in all different sizes…
Hi! I recommend this best as written. I don’t have the cup measurements, sorry!
I made this salsa to serve overtop of mahi mahi with a side of rice and black beans, coupled with tortilla chips and salsa as the app. It was delicious both ways.
I’m happy you enjoyed it, Becky! Thank you for your review.
Perfecto!! A very nice compliment to shrimp tacos:) will def make again this weekend.
I made this and I’m obsessed! Thanks for sharing the recipe!
That’s great to hear, Kristin! I appreciate your review.
I made this recipe for a salsa contest at work & won first place!! Such a hit. Perfect amount of sweet and spicy and the right amount of flavor that isn’t overwhelming.
I have made this Awesome Recipe so many times now, Years… I no longer need to look it up. My favorite is with Fresh caught Grilled Cobia and Cilantro Lime Basmati Rice. I also use it for any Blackened Fish Tacos. Great with Blackened Grouper, Snapper, Redfish, etc. Whatever I can catch out of the Gulf of Mexico usually meets this Salsa the following day It’s a Keeper Recipe for Sure!!! I make it as is but will add a second Jalapeño pepper over the Green Bell Pepper.
I love that you have made this so much you know it without looking. Thank you for your review, Bryan!
I always wanted to try a mango salsa, so when the mangoes were ripe on my last grocery trip it seemed like a good time. I didn’t measure exact amounts of everything but I used 2 mangoes and approximated the rest. It was delicious, and I absolutely recommend adding a sprinkling of chipotle powder – it’s an incredibly tasty addition. We ate then on panfried potato and zuchinni tacos with queso fresco. So good. Thanks for the recipe!
You’re welcome, Beth! Thank you for your review.
This is a great recipe! I wanted to make it into a light lunch so I added rinsed black beans and leftover smoked chicken from dinner last night, wrapped in romaine lettuce leaves. Delicious!!!
I’m glad you loved it, Karla!
This was so good, and such a nice change of pace from the usual salsa. You can eat it, literally, on everything – tacos, kale salads, seafood, or just polish off the rest of it all by itself. I urge, urge, urge you to try a sprinkle of chipotle powder in this salsa – in my opinion it takes it over the top!
Great to hear, Beth! Thank you for your review.
This recipe looks amazing! Can’t wait to try it, as it’s for a Memorial Day weekend Bbq dinner, and so it’s definitely going to be a delicious treat for all my friends! Thanks again! :)
I hope it was a hit, Heather!
It is SO delicious! I love this salsa on fish and use the salsa leftovers on my eggs in the morning – yum!
Sounds delicious! Thank you for sharing, Kelly.
This is absolutely delicious! It was so easy and came together in a flash. It really put the flounder I made over the top. Will definitely make this again and again as it goes with so much! Thank you for a great recipe!
You’re welcome, Jackie! I’m glad you are planning to make this salsa again.
We LOVE this recipe and serve it with jerk chicken and basmati. Always a delicious meal!
Thank you for your review, Kate!
I loved this recipe! I made it for my Dad for father’s day and he was joyously quiet munching away with some organic tortilla chips. I loved how fresh, simple, and MANGO PACKED the recipe was. Thank you!
You’re welcome, Hannah!
Such a lovely recipe.thank you for sharing
You’re welcome, Maura!
Kate,
I make something similar. Put it over the top with minced ginger, fresh pineapple, and some rice wine vinegar for tang and fresh honey!! Yum!!
Loved this recipe enough to leave a comment lol
I’m glad you did, P! Thank you for your review.
This was perfect to toss together for the last of mangoes that are now being ignored. Attempted to have this ready for salsa for dinner but alas everyone ate it up as an appetizer. ☺️
A friend made this and it was delicious. We have fresh mangoes and are always looking for ways to use them.
One thing I would like to request; nutritional information would be helpful for diabetics, and other ailments.
I signed up for emails and I will try them. I am not on Instagram so I can’t send pictures
I’m glad you enjoyed it, Linda! Thank you for sharing.
Delicious!!
Absolutely delicious! We substituted poblano pepper for the jalapeno and used lemon and lime juice. Was made for fish taco topping but have used it as salsa and salad topping!!! Thank you!
You’re welcome, Misty! I appreciate your review.
This was to die for!!! So so fresh and delicious! Make sure u use really ripe mangos… that’s the key!
Such a beautiful and fresh recipe! I used frozen mango and it turned out amazing! Can’t wait to pair it with fish tacos tonight. Thanks for a great recipe!
Great to hear, Jules! Thank you for sharing.
This was amazing!! I put it on pork tacos and its was the best thing I have eaten in a very long time! Thank you so much for this recipe! I will make this forever!
The mango salsa was very delicious. How long will it keep in the fridge
Thanks very much.
You’re welcome, Helen!
I’d like to can some for future use. Can I also add tomato to it..
This is a delicious and easy recipe! We served it on top of teriyaki chicken and coconut rice. Can’t wait to try it in some of the combinations other commenters have done. Will definitely be taking this to summertime potlucks as an app! Thank you!
You’re welcome, Sierra!
how many cups of mango does 3 mangoes produce?
this is delicious. Can I freeze the salsa?
Hello, is this recipe also good for canning? or what should be added to be able to make and can for future use? Thanks!
This recipe isn’t meant for canning.
Substitute for cilantro?
You could omit or try parsley.
It is so easy but amazingly fresh and delicious. I used a frozen mango but it turned out really good. I ate it after resting for 10-15min. Thank yo so much!❤️
Wow so yummy! I added fresh goji berries from my garden just because get um in ya. Thank you Kate
You’re welcome, Helen! Thank you for your review.
Absolutely love this recipe! I’ve made it a bunch of times before, but not lately. I was just looking for it so I could make it tomorrow, but I couldnt find it and I was so upset! Thankfully I had sent it to a friend, so I was able to find it again that way! I’ve pinned it now…. I CANNOT lose it again!! It’s wonderful and I cant wait to make it again! <3
Great to hear, Laura! I appreciate your review.
This was good! I totally forgot I had a lime, and had to use lime juice, and I put avocado in mine too. Definitely saving this recipe for future use!
I made this to accompany blackened salmon tacos. My family said it was the best thing I have ever made!
I love to hear that!
My husband mistakenly bought a can of mangoes. Can it be used in this recipe?
You can try it. Let me know how it goes!
I’ve made it twice using two cans of Dole mangos. Delicious!
Great to hear, Karen! I appreciate your review.
I forgot the jalapenos, but it still turned out FANTASTIC!
I’m so excited to put this yummy salsa on crackers, tortilla chips, tacos.
SO YUMMY and fresh
I love this recipe! It’s close to one at my favorite poke restaurant. Yep, this is perfect in a poke bowl next to soy sauce-marinated ahi tuna chunks! The only thing I change is that I use a little less onion and I drizzle with a bit of honey because I love that sweet contrast to the salty tuna. Thanks for this recipe!
You’re welcome, Tracy! Thank you for your review.