Mango Salsa Recipe with Cilantro and Lime
Hello salsa lovers! Here’s a bright, easy, and delicious Mango Salsa recipe that’s perfect for Taco Tuesday, a summer barbecue, or a quick snack with chips. This fresh salsa balances sweet, tangy, and spicy flavors using just a few simple ingredients. It’s fast to prepare, versatile, and an excellent way to add a tropical twist to tacos, grilled meats, salads, or appetizers.
Mango Salsa Recipe – Easy, Fresh & Delicious Appetizer
- Author: Patri
Description
This mango salsa is a colorful, refreshing condiment that combines ripe mangoes with a bright squeeze of lime, crisp vegetables, and fresh herbs. The natural sweetness of mangoes pairs beautifully with onion and jalapeño for a lively salsa that complements fish, chicken, pork, tacos, or simple tortilla chips. It takes just minutes to prepare and can be scaled up for parties or prepped ahead for easy entertaining.
Ingredients
To make this fresh mango salsa, gather:
- 2 ripe mangoes, peeled, pitted, and diced
- 1/2 red onion, finely chopped
- 1/2 red bell pepper, diced
- 1/2 jalapeño pepper, seeded and finely chopped (adjust to taste)
- Juice of 2 limes
- 2 tbsp fresh cilantro, chopped
- Salt, to taste
Optional substitutions and additions:
- Use green bell pepper instead of jalapeño for a milder salsa.
- Replace cilantro with parsley or basil if you dislike cilantro’s flavor.
- For a sweeter fruity twist, add diced pineapple or peaches alongside the mango.
Instructions
Step 1: Dice the mangoes and vegetables
Peel and dice ripe mangoes into uniform pieces for even texture. Finely chop the red onion, red bell pepper, and jalapeño. If you prefer less heat, remove the jalapeño seeds.
Step 2: Combine the ingredients
In a mixing bowl, gently combine the diced mango, onion, bell pepper, and jalapeño. Pour in the fresh lime juice and add chopped cilantro. Toss lightly to evenly coat the ingredients with lime.
Step 3: Season and taste
Season with a pinch of salt and taste. Add more salt, a bit of black pepper, or extra lime juice if you want more brightness or acidity.
Step 4: Chill briefly
Refrigerate the salsa for at least 30 minutes to let the flavors meld. While it’s tasty immediately, a short chill time enhances the balance of flavors and makes the salsa more refreshing.
Notes and Tips
- Choose ripe mangoes: Look for mangoes that yield slightly to gentle pressure and give off a sweet aroma. Overripe fruit will be too soft and can make the salsa watery.
- Control the heat: Keep seeds in the jalapeño or swap for serrano peppers for more heat; remove seeds for a milder result.
- Balance sweetness and acidity: If the mangoes are very sweet, brighten the salsa with extra lime juice or a splash of vinegar.
- Cut evenly: Dice ingredients to similar sizes so every bite has a good mix of flavors and textures.
- Make ahead: Prepare up to a day in advance and store in an airtight container; add a final squeeze of lime and a quick stir before serving.
Serving Suggestions
This mango salsa pairs wonderfully with many dishes. Try it:
- As a topping for grilled chicken, fish, or shrimp to add a bright, tropical contrast.
- Spoon over tacos—especially grilled shrimp or chicken tacos—to add freshness and texture.
- As a dip with tortilla chips, pita chips, or crunchy crackers for an easy appetizer.
- Tossed into salads or grain bowls to bring sweet, spicy, and acidic notes.
Nutritional Information (approximate per serving)
- Calories: 45
- Carbohydrates: 11 g
- Fat: 0 g
- Protein: 1 g
- Fiber: 2 g
- Vitamin C: ~35% DV
Storage and Leftovers
Storage: Keep leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The salsa will continue to develop flavor, but the mango pieces will soften over time.
Refreshing leftovers: If serving again, stir the salsa and add a squeeze of fresh lime juice to revive the brightness before serving.
Frequently Asked Questions
Can I use frozen mango?
Yes—thaw completely and drain any excess liquid before mixing to prevent a watery salsa.
How do I make it spicier?
Increase the jalapeño amount, include the seeds, or substitute serrano peppers for more heat.
What if I don’t like cilantro?
Substitute fresh parsley or basil for a different but pleasant herb flavor.
How long does the salsa last?
Stored in an airtight container in the fridge, it keeps well for up to 3 days.
Related Ideas
- Grilled shrimp tacos with mango salsa
- Mango-pineapple salsa for grilled chicken