Fresh Mango Salsa
This colorful mango salsa recipe is so easy to make! It's sweet, spicy and absolutely delicious. Fresh mango salsa is great with chips, on tacos and more!
Updated by Kathryne Taylor on May 7, 2025
Today marks fifteen years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but fifteen years! Wow, my baby’s almost ready to drive a car. This blog really is my baby.
Let’s shout happy birthday with this fresh mango salsa recipe! It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colorful that it almost looks like confetti up close.
Come to think of it, salsa is the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day!
Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back then. You’re the best.
Mango Salsa Ingredients
You’ll need only six basic ingredients to make this easy mango salsa: ripe mangos, red bell pepper, red onion, cilantro, jalapeño and lime. If you’re new to preparing mango, check out my guide to cutting mangos.
Uses for Mango Salsa
This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. It was a big hit at my friend’s potluck dinner!
You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.
Watch How to Make Mango Salsa
If this recipe gets you hooked on making homemade salsas, here are a few more to love:
Please let me know how this recipe turns out in the comments! I love hearing from you.
Fresh Mango Salsa
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
Ingredients
- 3 ripe mangos, diced (how to cut a mango)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
Instructions
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For the best flavor, let the salsa rest for 10 minutes or longer.
Notes
Mango salsa adapted from the mango pico in my Thai mango cabbage wraps.
Storage suggestions: Honestly, I’ll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I would also recommend adding avocado, cucumber, cherry tomatoes and a little drizzle of olive oil for an extra boost of goodness!
I made this salsa to go with mahi mahi tacos (thefoodphysician.com) and was amazed at how well it all went together! That you C+K.
I made these with tempura shrimp and mango salsa along with the cabbage slaw, cilantro lime sauce and toppings. There were no leftovers! Thank you so much for the inspiration.
I make this to go wi tr grilled salmon. Amazing
Thank you for a great recipe!
I consider sharing a recipe a gift so thank you very much! We love the mango salsa!
This is the first time I’ve ever made mango salsa and this easy but delicious recipe is a keeper!! We’re having it with shrimp tacos.
Where have you been all my life and why did it take so long to find you? I can’t wait to try all your recipes, starting with all your salsa recipes. I love all different kinds of salsas.
Hi Nancy, so glad you’re here!
This sounds delicious! Do you think the cilantro could be substituted with mint? We have someone with a cilantro aversion in our extended family.
Hi Katie,
Yes, it would change the flavor profile, but mint and mango will work together well. If you give it a try, please share what you think!
Will frozen mango chunks work?
Hi Lindsey, I prefer the texture of fresh mango, but you can use frozen, and that means you don’t have to guess if the mango is ripe. If you try it please share how it turns out.
Couldn’t get fresh mango – out of season – so I’ll let you know how the frozen mango goes!
Congratulations! …and yum!
Amazing! Served with blackened salmon and jicama slaw.
Nobody ever asks me to “bring your special signature dish” Well, they will now! I shoiuld have just served it with 4 big spoons and let the gals go at it! It was quite the hit! I added some chunks of pineapple because I didnt have enough mangoes. The pineapple is a nice touch. I’m making it again tomorrow. I don’t know if I should add some black beans and corn…or just leave well enough alone. I have a reputation to uphold now…I think I’ll leave it as is! Thanks so much for sharing this reccipe
just made it tonight..
.excellent! made with mangoes from our backyard tree.
I just made this to take as an appetizer to a friend’s house tonight, if there is any left to take. I can’t stop eating it, it is that good.
Hello. Mangoes are available in many varieties and sizes. Would approx 1.75-2.0 cups diced be an appropriate amount? Thanks
Yes, 1.5 to 2 cups should be the right proportions for the other ingredients.
Can this be preserved through the canning process?
Hi Linda, I recommend always using a recipe from a reputable source such as a local extension office, Ball Jar canning, etc. to ensure that the recipe and method meets food safety instructions.
We made this for a taco bar for a party and it was a hit! So yummy!