This easy and fresh summer mango salsa recipe is terrific for scooping with chips. I bet you will see it disappear in a snap when served with corn chips (tortillas). It’s also a great accomplishment for fish, shrimp, pork, chicken, tilapia fish tacos.

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Why this recipe works
- It’s a perfect dip and spread for any gatherings.
- Perfect to scoop with nachos and dips or to top it on fish tacos.
- Ready in 10 minutes.
- Wonderful balance of flavors and amazing crunch from vegetables.
- Fruity summery, easy to make and ridiculously tasty.
Ingredients
Here’s what you’ll need-
Ingredients notes
- Ripe mango – Sweet ripe firm mango works best. You can use any type of sweet mango. Ensure to pick firm mango. Can easily use frozen mangoes when mangoes are not in season. Defrost frozen mangoes, drain all the juices and you are good to go. I wouldn’t recommend canned mangoes, as canned mangoes are loaded with sugar. Mangoes naturally has enough sweetness and using canned mangoes even after rinsing it does not remove all the extra sugar added to it for canning. But if you do not any other option left and canned mangoes are your only choice, then you can use canned mangoes. Make sure to drain canned mangoes, rinse it well and then use it to make salsa recipe.
- Red onion – you can also use shallot or white onion. Onion adds flavor to the salsa.
- Red bell peppers – adds extra crunch. Red bell peppers can be substituted with yellow bell peppers.
- Jalapeno – use fresh jalapenos diced small. Remove seeds and discard for mild heat. If fresh jalapenos aren’t available, you can substitute with pickled jalapenos.
- Lime juice – use freshly squeezed lime juice. Adds tangy flavor which helps balance some of the heat.
- Salt – season to taste. Sea salt works best.
- Cilantro – use loads of fresh cilantro to salsa.
How to make
Step 1: Prep all ingredients. Dice red onion, jalapeno, red bell peppers fine. Cut mango flesh into small cubes. Finely chop cilantro leaves. Squeeze lime juice(do not use bottled lime juice, always use freshly squeezed). Add all ingredients to a bowl. Toss well and serve with nachos or chips.
Mango salsa serves great with tortilla chips. It’s also a great accomplishment for fish, shrimp, pork, chicken, tacos.
How to choose right mango?
It’s crucial to choose the right mango. Select a nice firm and ripe mango.
To check if mango is ripe, gently squeeze the mango, it should slightly give. If it’s too hard = not ripe.
Too squishy = flesh will be too mushy
Gives slightly and firm = perfect mango!
How to cut mango?
Wash the mango. Slice on one side just past the seed. Make the same cut on the other side.
Cut the flesh in grid like pattern without going through the skin(first slice the flesh without going through the skin, turn it 90 degrees and run the knife through the flesh without going through the skin). Use a large spoon to scoop out the flesh from skin. Diced mango flesh is ready.
Best tips
- Use fresh ingredients. It makes a world of difference.
- Choose the best mango, ripe and firm. Not over ripe.
- Use frozen mangoes when mangoes are not in season. Defrost frozen mangoes, drain all the juices and you are good to go.
- Feel free to change the recipe depending on your preference. Add avocados, chopped strawberries, diced tomatoes.
- Chop all ingredients the same size.
- Use freshly squeezed lime juice.
- Don’t forget fresh herb in the salsa. Highly recommend you use cilantro, if not a fan substitute it with fresh mint.
- You can add other ingredients to the salsa. Get creative and have fun. Avocados, black beans, fresh pineapple, strawberries all these pairs well with mango salsa.
Storage
Transfer any leftover salsa into a container with tight lid. Store refrigerated for up to 3 days covered tight.
Recipe FAQs
Yes you can! This salsa keeps good refrigerated for 2-3 days.
I don’t recommend you skip cilantro.
If you hate cilantro, you can skip it. You’ll need to add a fresh element to make this salsa taste great. Substitute fresh mint instead of cilantro.
Yes, you can.
For longer storage you can freeze salsa in zip lock bags or air tight freezer containers. Freeze up to 2 months.
To serve frozen salsa, simply thaw it in the fridge overnight or leave it on counter for couple of hours before serving.
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📋Easy and Fresh Summer Mango Salsa Recipe
Equipment
- Mixing Bowl
Ingredients
- 3 ripe mangoes peeled, pitted and diced
- 1 red onions chopped fine
- ½ red bell peppers diced
- 1 Jalapenos diced
- Salt to taste
- 3 tablespoons Lime juice
- 4 tablespoons Coriander leaves finely chopped
Instructions
- Peel and chop ripe mango into small cubes/pieces. Chop onions, tomatoes, pickled jalapenos, coriander leaves into small pieces.
- Add all the ingredients to a medium bowl and toss gently.
- Serve them with nacho chop, over tacos, quesadillas, or as side for nachos, grilled fish, chicken.
Video
Notes
- Adjust heat – Jalapenos to be adjusted as per taste. Depending on the heat, use jalapenos as per your spice preference.
- Frozen mangoes – Can easily use frozen mangoes when mangoes are not in season. Defrost frozen mangoes, drain all the juices and you are good to go.
- Canned mangoes – I wouldn’t recommend canned mangoes for salsa recipe. As canned mangoes are loaded with sugar. Mangoes naturally has enough sweetness and using canned mangoes even after rinsing it does not remove all the extra sugar added to it for canning. But if you do not any other option left and canned mangoes are your only choice, then you can use canned mangoes. Make sure to drain canned mangoes, rinse it well and then use it to make salsa recipe.
- Variation – Feel free to change the recipe depending on your preference. Add avocados, chopped strawberries, diced tomatoes.
- Serve – Mango salsa serves great with tortilla chips. It’s also a great accomplishment for fish, shrimp, pork, chicken, tacos.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Samantha Francis says
The salsa looks awesome. I Tried it at home “With Indian Mangoes”. The recipe was simple, a blend of flavours. Simply enjoyed your salsa. thanks for sharing.
jyothirajesh says
So glad you tried and liked the recipe. Thank you Samantha
Edyta at Innocent Delight says
This salsa looks dreamy. It could be a perfect topping for grilled chicken. I will need to use it this coming weekend 🙂
jyothirajesh says
Oh yes, I’ve made this salsa so many times and served with grilled chicken, with fish tacos and we are enjoying it. Thanks Edyta
georgie says
yessss!!!! mango salsa is EVERYTHING!!! this is making me so excited for summer, great recipe!
jyothirajesh says
Thanks Georgie. Yes summer is so exciting, we are already in summer here :D. So I can’t even tell you how many times I have already made this salsa
Shadi Hasanzadenemati says
I have so many mangoes now and was thinking of how to use them, this one is going to happen soon!
jyothirajesh says
Thank you Shadi. Hope you try the recipe soon
Valentina says
Such a gorgeous combination of ingredients – so colorful! I would gobble this up in a heartbeat! I don’t even need the chips!
jyothirajesh says
I did that Valentina. I actually did that! 😀 Chips are there just for the photo for blog and for the hubby who loves chips.
Jagruti says
One of the great way to enjoy Indian mangoes..such a vibrant and gorgeous looking mango salsa.
Jessica Robinson says
This salsa looks so good. We used to buy one from Stonewall Kitchen that was canned. Oh yours looks so so good and I bet delicious with cheese and crackers! Spicy and sweet, perfect!
jyothirajesh says
Thank you Jessica. So glad to hear that
kushi says
simple, tasty, Yummy!
jyothirajesh says
Thank you dear Kushi. Yes it is indeed delicious!