Easy Mango Salsa

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Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!

Origins of Salsa

Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.

In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more.

And though we’re not sure when or how mango and salsa got married, we’re all for it!

How to Make Mango Salsa

Making mango salsa at home is SUPER easy!

But the key for best flavor? Using a fresh, ripe mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes. We’ve had the most luck with buying mangoes that have started turning red or yellow but aren’t yet wrinkly. Then we let them ripen in a warm, shaded spot until deep golden yellow/red and fragrant.

When ready to make salsa, all that’s left to do is finely chop mango, red bell pepper, jalapeño, red onion, and cilantro. Then add a squeeze of lime juice and a little salt and pepper. Once stirred together, it’s ready to serve!

We hope you LOVE this mango salsa! It’s:

Tangy
Sweet
Spicy
Crunchy
& Full of flavor!

Enjoy as an appetizer, dip, side, or condiment!

What to Eat with Mango Salsa

It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more!

It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.

More Mango Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Easy Mango Salsa

Flavorful, crunchy, 8-ingredient mango salsa! Perfect for dipping, bowls, tacos, and more. Just 20 minutes and 1 bowl required!
Author Minimalist Baker
Print
4.67 from 6 votes
Prep Time 20minutes
Total Time 20minutes
Servings 4(~1/2-cup servings)
Course Appetizer, Dip, Side
Cuisine Latin-Inspired
Freezer Friendly No
Does it keep? 3 Days

Ingredients

  • 3/4cupfinely chopped ripe mango*(1 large mango yields ~3/4 cup)
  • 1cupfinely chopped red bell pepper(1 small pepper yields ~1 cup)
  • 2Tbspfinely chopped jalapeño(1 small jalapeño yields ~2 Tbsp)
  • 2Tbspfinely chopped red onion(or sub green onion for mellower onion flavor)
  • 1/4cupfinely chopped cilantro
  • 2-3Tbsplime juice
  • 1/2tspsea salt
  • 1/4tspblack pepper

Instructions

  • In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeño, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for heat, or mango for sweetness.
  • Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.

Video

Notes

*Be sure to use a ripe fresh mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes.
*Nutrition information is a rough estimate calculated with the lesser amount of lime juice.

Nutrition (1 of 4 servings)

Serving: 1half-cup servingCalories: 42Carbohydrates: 10.3gProtein: 0.9gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 0mgSodium: 295mgPotassium: 187mgFiber: 1.8gSugar: 8gVitamin A: 1754IUVitamin C: 71.8mgCalcium: 12.3mgIron: 0.3mg

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Reader Interactions

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    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoy it, Debra. Thank you for sharing! xo

      Reply
  1. Lauriesays

    Super delicious! I made it to have with our vegan tacos tonight and it added so much to the mix! We only had vidalia onions (as per usual) so I used that instead of red onion. Will definitly make this again and again!

    Reply
    • Support @ Minimalist Bakersays

      Lovely! So glad you enjoyed it, Laurie. Thanks for sharing! xo

      Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed it, Sue. Thanks for sharing! xo

      Reply
      • Lorisays

        WAY WAY WAY to much red pepper. It completely overpowered everything else. I had to go back and double everything to compensate. After the double up it was wonderful

        Reply
        • Support @ Minimalist Bakersays

          Thanks for sharing your experience, Lori! We’re glad you enjoyed the final result. xo

          Reply
        • Nataliasays

          This salsa tasted amazing, soooo fresh, and instantly livens up a dish with its sweetness and tangyness. My family couldn’t get enough! Only thing I did differently was add half a bell pepper instead of the whole thing and it came out perfectly! Thanks for this recipe!

          Reply
  2. Cecilesays

    Yum! I had a leftover mango and red pepper so this was perfect. I didn’t have cilantro so I used parsley instead. I added it to a salad instead of dressing. So tasty!!

    Reply
    • Support @ Minimalist Bakersays

      Great idea, Cecile! Thanks for the lovely review and for sharing your modifications! xo

      Reply