Mango Salsa

There are plenty of reasons to love the summertime – fresh air, lots of outdoor activities, dinners on the patio, but my personal favorite is all the fresh produce! So many delicious fruits are in season during the summer, which is what inspired this refreshing mango salsa. 

Similar to my pineapple salsa and fruit salsa, this mango salsa has the perfect combination of sweet, spicy, and tangy. I love to eat it on its own with tortilla chips but it’s also delicious on top of grilled meats like carne asada.

It’s ready in only 10 minutes and will easily have you coming back for more after each bite. Here’s why I love this recipe:

• It’s super quick and easy: This mango salsa is ready in only 10 minutes! Just chop all the ingredients, toss, and enjoy!
• It’s refreshing: This mango salsa uses all fresh produce like mangos, cucumber, red onion, cilantro, lime, and jalapeños for an easy healthy side dish. 

Ingredients in Mango Salsa

• Mango: You’ll need three large fresh and ripe mangos. I highly recommend using fresh mangos since they will have the best flavor and consistency. See my notes on using fresh mango substitutions and for tips on how to choose the best mangos. 
• English cucumber: Cucumber adds some crunch and fresh flavor. 
• Red onion: Red onion is best used when its raw and diced in salsas or garnishes. It has a strong and tangy flavor that pairs well with the sweetness of the mangos. 
• Cilantro: Adds a layer of fresh herb flavor. If you’re not a fan of cilantro, mint would be a delicious alternative. 
• Jalapeño: Jalapeño peppers add a spicy kick. To keep it mild, remove the ribs and seeds before chopping. 
• Lime: This salsa uses lime zest and lime juice for extra citrus to compliment the sweet and spicy flavors. 
• Granulated sugar: Using granulated sugar is optional. If you’re making this salsa when mangos are not in season, or if your mangoes didn’t turn out as sweet as you wanted, add a little granulated sugar. 
• Kosher salt: A dash of salt helps enhance all the flavors and brings this salsa together. 

How to Make Mango Salsa

Gently toss together all the ingredients in a medium-sized bowl until evenly combined. 

Serve immediately or cover and refrigerate for up to 3 days.

Recipe Tips

• How to choose a ripe mango. Make sure the mango is heavy and has a little give. You should be able to lightly press down on the mango, if it’s too firm it is not ripened enough and will be too hard and bland. It should also smell sweet and fruity. 
• Let it rest. Like pico de gallo, this mango salsa tastes best when it’s had a chance to meld all the flavors together. Cover and let it rest in the fridge for about 2 hours before serving if you can.
• Don’t overmix. Gently toss the mango salsa together about 3-4 times until all the ingredients are evenly combined. You don’t want to overmix or the mango will start to break down and get mushy. 

Recipe Variations

• Use mint. Use chopped mint instead of cilantro for an extra fresh flavor. 
• Add more tropical flavors. Sub one mango for 1 cup of chopped pineapple for a mix of sweet and tropical fruit. 
• Make it spicy. Use a serrano pepper instead to make this mango salsa extra spicy. 
• Don’t have fresh mangos? You can use thawed frozen mango chunks or even canned mango that’s been drained of its juices, just note the texture will be softer than fresh mango. 

Serving Suggestions

This mango salsa is a great side or snack paired with tortilla chips, or as a garnish for grilled meats like pollo asado, carne asada, or chili garlic grilled salmon. 

Storage

To store, place the mango salsa in an airtight container and refrigerate for up to 3 days for optimal freshness. 

Photography by Ashley McLaughlin.

This post was originally published in May 2021 and has been updated with better photos and a better overall recipe.