Nothing says summer like a big bowl of fresh mango salsa at your backyard BBQ. The moment I brought this sweet-and-tangy mix to my neighbor’s grill party last July, it disappeared faster than the burgers! Mango salsa has become my go-to dish for warm weather gatherings – it’s that perfect mix of refreshing, colorful, and ridiculously easy to make. The way the lime juice makes those juicy mango cubes pop with flavor? Pure magic. And trust me, once you see how simple it is to whip up, you’ll be making it all season long.
Why You’ll Love This Mango Salsa
This mango salsa isn’t just another dip – it’s the star of every party! Here’s why it’s my summer staple:
- Refreshing punch – The combo of juicy mango and zesty lime keeps everyone coming back for more
- 15-minute magic – No cooking, just chopping and mixing – perfect when guests show up unexpectedly
- Goes with everything – Equally delicious on fish tacos, grilled chicken, or straight from the bowl with chips
- Crowd favorite – Even picky eaters can’t resist the sweet-spicy balance
Honestly? I’ve never brought home leftovers.
Mango Salsa Ingredients
Here’s what you’ll need to make about 4 cups of this sunshine-in-a-bowl salsa:
- 2 ripe mangoes, peeled and diced into 1/4-inch cubes
- 1 red bell pepper, seeds removed and diced small
- 1/2 red onion, finely chopped (about 1/3 cup)
- 1 jalapeño, seeded and minced (remove ribs for milder heat)
- 1/4 cup fresh cilantro, chopped (stems and all for extra flavor)
- 2 tbsp fresh lime juice (about 1 juicy lime)
- 1 tbsp olive oil
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
Ingredient Notes & Substitutions
For perfect texture, use mangoes that yield slightly when pressed but aren’t mushy. No ripe mangoes? Pineapple works wonderfully too! If raw onion bites too much, soak chopped pieces in cold water for 10 minutes then drain. Green onions make a milder swap for red onion. And if you’re not a cilantro person (I won’t judge), try fresh mint or basil instead.
How to Make Mango Salsa
Making this vibrant salsa couldn’t be easier – even my 8-year-old niece helps me with the prep! Here’s how we do it:
- Prep your mangoes – First, peel them (I find a vegetable peeler works best), then carefully dice into small, even cubes. Watch those fingers near the pit!
- Chop the veggies – Dice the bell pepper into pieces about the same size as your mango cubes. Finely mince the red onion and jalapeño (remember, the seeds hold most of the heat).
- Fresh herbs matter – Chop up that cilantro, stems and all. They pack tons of flavor.
- Mix it up – Gently combine everything in your favorite mixing bowl. I like using a rubber spatula to keep those mango pieces intact.
- Dress it right – Drizzle with lime juice and olive oil, then sprinkle salt and pepper. Toss just enough to coat everything evenly.
- The magic wait – Let it sit for at least 15 minutes before serving. This lets the flavors mingle and the onions mellow out beautifully.
See? In less time than it takes to fire up the grill, you’ve got a showstopping salsa ready to go!
Pro Tips for Perfect Mango Salsa
Three game-changing secrets from my salsa experiments:
- Heat control – Start with half the jalapeño, taste, then add more. You can’t undo the spice!
- Patience pays – That 15-minute rest (or better yet, an hour in the fridge) transforms good salsa into amazing salsa.
- Knife trick – Use a serrated knife for mangoes – it glides through the slippery flesh without squashing it.
Serving Suggestions for Mango Salsa
Oh, the possibilities! This mango salsa transforms every meal into a tropical fiesta. My favorite ways to serve it:
- Classic tortilla chip dip (duh!)
- Over grilled salmon or mahi mahi – the sweet-tangy flavors cut right through rich fish
- Stuffed in fish or shrimp tacos with crunchy cabbage
- Brightening up boring chicken breasts
- Mixed into quinoa or greens for a killer summer salad
Last summer, I even spooned it over vanilla ice cream – don’t knock it till you try it!
Storing Your Mango Salsa
Here’s the good news – this salsa actually gets better as it sits! Pop it in an airtight container (I’m partial to my glass mason jars) and refrigerate. The flavors party together beautifully overnight. It’ll keep for about 3 days, though in my house, it never lasts that long. Just give it a quick stir before serving again.
Mango Salsa Nutrition Information
Just so you know, these numbers are estimates – but here’s the scoop per 1/4 cup serving: only 35 calories, 5g sugar (all natural from the mango!), and 1g of heart-healthy fat. It’s packed with vitamin C from the mango and peppers too. Honestly, it’s so fresh and light, you might just eat the whole bowl guilt-free!
Common Questions About Mango Salsa
Over years of making this recipe, I’ve gotten every question imaginable! Here are the ones that come up most:
“Can I use frozen mango?” Absolutely! Thaw it first and pat very dry – frozen mango tends to be extra juicy. The texture changes slightly, but in a pinch, it works great. I actually keep bags of frozen mango just for emergency salsa cravings!
“Help – it’s too spicy!” Oops! Stir in an extra diced mango or a spoon of honey to balance the heat. Next time, remember to remove all the jalapeño seeds and white ribs – that’s where the fire lives.
“What’s the easiest way to dice mangoes?” My foolproof method: slice off the “cheeks” around the pit, score the flesh in a grid (don’t cut through the skin), then scoop out the cubes with a spoon. The serrated edge of a tomato knife grips the slippery flesh perfectly.
15-Minute Mango Salsa – The Ultimate Summer Trifecta
A refreshing and tangy mango salsa perfect for summer gatherings.
- Total Time: 20 minutes
- Yield: 4 cups 1x
Ingredients
- 2 ripe mangoes, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Peel and dice mangoes into small cubes.
- Dice red bell pepper and finely chop red onion.
- Remove seeds from jalapeño and mince finely.
- Chop fresh cilantro leaves.
- Combine all ingredients in a large bowl.
- Add lime juice, olive oil, salt, and black pepper.
- Gently toss to mix all ingredients evenly.
- Let sit for 15 minutes before serving.
Notes
- Use firm but ripe mangoes for best texture.
- Adjust jalapeño quantity based on desired heat.
- Salsa tastes better after chilling for 1 hour.
- Store in airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 35
- Sugar: 5g
- Sodium: 75mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
