You only need 6 ingredients to make this fresh and delicious Mango Salsa. Serve with tortilla chips as an appetizer or as a condiment for chicken, fish, pork, tacos, salads, and more!
I love making homemade salsa because it is easy, fresh, SO delicious. This homemade Mango Salsa is really going to blow your mind. It is one of my very favorite salsa recipes.
Using fresh mango, bell pepper, onion, and jalapeño, this salsa is the most perfect marriage of spicy and sweet that you’ll keep coming back for more of.
It’s also a really yummy topping for so many of your favorite main dishes, from tacos to chicken or fish…and you better believe it is good with salty tortilla chips, my personal favorite!
It is one of my favorite salsa recipes to make during the spring and summer months. The colors are so vibrant and the flavors are so fresh. Pro tip, you might want to double the recipe because it never lasts long. Everyone loves dipping into this juicy, sweet, and slightly spicy salsa.
Table of Contents
You only need 6 ingredients to make this vibrant salsa:
- Mango– the star of the salsa. Make sure you pick a ripe, juicy mango for best results.
- Red bell pepper– I like to use red peppers because they are sweet and I love the pop of red color, but orange or yellow peppers will work too.
- Red onion– red onion is my favorite, but green onion will work too.
- Jalapeño– to add a little heat. I always remove the seeds so the salsa isn’t too spicy.
- Cilantro– so fresh and a must for salsa!
- Lime juice– for a refreshing citrus kick!
How to Pick a Ripe Mango
To make the best salsa, you have to start with a good mango.
- To determine if a mango is ripe, apply firm but gentle pressure to the fruit with your thumb. If it gives slightly when squeezed, it is ripe and ready to eat.
- If the mango is firm, it is not ripe. To ripen a mango, don’t put it in the refrigerator. Place it in a brown bag with a banana or apple and put it in a warm place until ripe.
- It is best to go by feel and not color since mangoes vary in color. They can be a blend of red, yellow, orange, and green.
- When a mango is ripe, it will also smell slightly sweet.
How to Cut a Mango
Mangos can be a little tricky to cut, but don’t be intimidated.
- Make sure you use a sharp knife.
- Locate the stem and make sure it’s on top. The pit of the mango runs from that top stem down to the bottom of the fruit!
- Cut about a quarter inch away from the center line vertically down the mango, keeping that stem on top. Do this on both sides.
- Now you’ve got two mango halves to work with! At this point you can scoop the flesh out with a spoon, or make cuts that stop at the peel before scooping it out cubed.
How to Make Mango Salsa
This fresh salsa comes together in no time!
- Make sure you chop the ingredients in small pieces so the salsa is easy to eat.
- Combine the mango, red pepper, red onion, jalapeño, cilantro, and lime juice into a medium bowl and stir. Season with salt and pepper, to taste.
- You can eat the salsa immediately, but if you can wait 30 minutes, the flavors will get even better!
If you want to mix up your mango salsa, you can add in any of the following ingredients!
- Black Beans– for a protein boost!
- Tomatoes– stir in diced tomatoes.
- Avocado-avocado makes everything better!
- Corn– fresh sweet corn is a great addition, especially in the summer months.
- Chives– if you don’t care for cilantro, you can use chives instead.
- Spices– add chili powder to spice up the mango or you can add a little smoked paprika for a slightly smoky flavor.
Once you’ve got a delicious, sweet batch of mango salsa in your kitchen, you’ll want to start putting it on everything!
Here are a few of our favorite ways to enjoy it.
- Serve with tortilla chips or pita chips.
- Spoon it over fish, shrimp, chicken, or pork.
- Use as a topping for tacos, quesadillas, fajitas, taquitos, or burritos.
- Add it to your favorite salad.
- .Top a piece of avocado toast with a few spoonfuls of salsa.
How to Store
I like to make mango salsa 30 minutes before serving so the flavors have time to meld. It is best the day it is made, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days. The mango will soften a little and the salsa will become more juicy the longer it sits.
More Salsa Recipes
If you enjoy making homemade salsa, I’ve got a wide variety of recipes for you to try!
- 3 medium ripe mangos, peeled, pitted, and diced
- 1 red bell pepper, diced
- 1/3 cup diced red onion
- 1 jalapeno, seeded and minced
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper, to taste
- In a medium bowl, combine the mango, red pepper, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper, to taste. Serve immediately or chill until ready to use.
Have you tried this recipe?
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