Mango Salsa Recipe Fresh Vibrant

10-Minute Appetizer - Vegan + Gluten-Free

I love recipes that come together in no time and taste like a million bucks. THIS is one of those!

All you need to do in this simple yet elegant appetizer is peel and cut mango, chop up peppers, onions, jalapeno and cilantro and just toss everything together with lime juice and seasoning. That’s it! I serve this Mango Salsa with an assortment of store-bought tortilla chips- blue, yellow and white, and it just elevates a regular ‘chips and dip’ to a fancy appetizer that adults and kids enjoy alike!

Mango Salsa Ingredients

In addition to salt and paprika, all you need is a handful of fresh ingredients for this incredibly tasty mango salsa recipe.

Mangoes: Pick mangoes that are ripe but are firm to the touch. See more mango picking tips below!Onions, Peppers & Jalapeno: I personally like red onion for its sweet and sharp taste, but feel free to pick a white or yellow onion. As for bell pepper, pick any color you like. Jalapeno: Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it if you like it mild. Alternatively, substitute it with finely chopped green bell pepper instead.Lime juice: Fresh and juicy limes make a world of difference in this salsa. I wouldn’t recommend the bottled stuff here. Cilantro: Fresh cilantro is a match made for salsas, but if it isn’t your thing, add sweet basil or chopped mint instead.

How to Pick Mangoes for Mango Salsa

The ideal mango for this recipe is not ’too’ ripe and doesn’t have too much give. What that means is, when you hold the mango in your hand, it shouldn’t be so ripe that you can easily squeeze it. It should be a bit firm to the touch. I prefer to make this recipe with fresh mangoes as they tend to be more sweet in the season. That being said, this salsa can also be made with frozen and thawed mangoes.

How to Cut a Mango

Mango has a big oval shaped seed in the middle which is inedible. You have to cut around that seed and separate the flesh from the seed to eat it. Checkout the post below to see multiple ways to cut a mango: Here are step by step instructions on how to cut mango for this recipe one of two ways. As with any fruit, wash and dry it before use.

Method 1: Peel & Chop

Method 2: Chop without Peeling

How to Make Mango Salsa

Follow this easy-peasy recipe and learn how to make mango salsa from scratch! I find it easy to do all the prep first and then assemble the ingredients.

1. Prep and Chop

Start by chopping mangoes, red peppers (or green/yellow), jalapeno (if using), onion and cilantro. Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.

2. Assemble in a bowl

Add the chopped mango, onion, pepper, jalapeno and cilantro in a large mixing bowl.

3. Add seasoning to the salsa

Salt and paprika are the only two seasonings I use in this recipe. Add those to the mixing bowl.

4. Add fresh lime juice

I squeeze in some fresh lime juice now. I highly recommend using fresh lime for this recipe.

5. Toss to combine

Using a spatula gently toss to mix all the ingredients. Taste to check seasoning and add more to suit your preference.

What to Eat with Mango Salsa

Mango salsa goes great with most grilled or air fried proteins. Here are a few of my favorite combinations:

Blackened Fish TacosCajun ChickenJamaican Jerk ChickenChicken TikkaMediterranean Grilled Chicken

How to Store

Mango salsa is best served immediately. Store any leftover salsa in an air tight container in the refrigerate for up to 2 days. If making this for a party, chop and prepare all ingredients and refrigerate them in a sealed container a few hours ahead of time. Add lime juice and seasoning when ready to serve.

Recipe Tips & Notes

Pick a mango that is not ‘too’ ripe and doesn’t have too much give. That means when you hold the mango in your hand, it should be a bit firm to the touch.It is best to make this recipe using fresh mangoes. If using frozen mangoes, thaw them first and drain out any excess juices before assembling. Finely chopped jalapeno adds a subtle kick to this salsa, but feel free to skip it or substitute it with finely chopped green bell pepper.To make mango salsa ahead of time, assemble all chopped ingredients in a bowl and refrigerate. Add lime juice and seasoning 5-10 mins before serving.Try to match the size of all these ingredients, it not only looks pretty this way, but also ensures a balanced flavor in each bite.

Try a Variation

If you’re a huge fan of fruit salsas like me, you’ll most likely love Peach Salsa and Pineapple Salsa. The best part about this recipe is that it is super versatile and can be customized based on your liking!

Pineapple Mango Salsa: Add equal parts of chopped pineapple to make Pineapple Mango Salsa. Or swap the entire mango with pineapple and enjoy juicy and delicious pineapple salsa. I recommend fresh over canned since canned fruit makes the salsa too sweet.Peach Salsa: To make peach salsa from scratch, simply substitute chopped mango with chopped peach in this recipe. That simple! Mango Avocado Salsa: Add peeled and chopped avocado chunks to this recipe and take it to another level!