Mango salsa is the ultimate summer dip that’s refreshing and sweet with a little kick of spice. Scoop it up with tortilla chips or spoon it over fish tacos for the perfect summer recipe!
Why You’ll Love This Mango Salsa
I’m a big salsa girl at heart and love everything from a blended red salsa or salsa verde to chunky pico de gallo. Salsa is an essential item in Mexican cuisine, but during mango season, this mango salsa is a personal favorite of mine. I can easily eat it straight from the bowl with a spoon (yes, it’s that good!), but it’s also great on grilled fish tacos or grilled salmon for the best summer dinner! Here’s what makes this mango salsa recipe extra special:
- Crisp cucumbers for crunch. While some recipes use bell peppers, I opt for cucumber to keep a green and yellow theme that lets the mango shine.
- It stores well. Whether you’re making this for a party or a healthy snack, it keeps in the fridge for up to 5 days.
- It’s super flexible. Like most salsas, you can adjust the spice level or lime juice to your personal preference.
Mango Salsa Ingredients
- Mangos: Use ripe mangos with soft flesh. Just give them a gentle squeeze at the store to check.
- Red onion and cucumber: For a crisp, fresh contrast to the juicy mango.
- Jalapeño: I like using a whole jalapeño (it’s not too hot, as the sweet mango balances the heat). But you could use half or omit it entirely if you want a milder salsa.
- Cilantro, lime, and salt: The classic trio that ties everything together. If you’re not a cilantro fan, parsley works too.
Find the printable recipe with measurements below.
How To Make Mango Salsa
Step one: Let’s chat about how to slice a mango. First, cut off the two “cheeks” lengthwise, just off-center to avoid the large seed. Score a grid into the flesh of each cheek without cutting through the skin, then push the skin outward to pop the cubes up. Scoop out the cubes with a spoon or knife. Alternatively, you can use a large spoon to scoop out the flesh of each half, as you would an avocado. You can see how I do this in the tutorial video below! And don’t forget to slice off any fruit still clinging to the seed.
Step two: Add the mango, red onion, cucumber, jalapeno pepper, cilantro, lime juice, and salt to a mixing bowl. Stir everything together until it’s well combined. That’s it! For the best flavor, let it sit for about 10 minutes before serving for the flavors to meld together.
Ways To Serve
Spoon it over tacos (i.e. fish tacos, pulled pork tacos, chicken tacos, or carne asada tacos), fajitas, protein bowls, salads, or grilled seafood. It also makes an excellent appetizer with tortilla chips.
Storage Tips
Store it in an airtight container in the fridge for 4 to 5 days. Before serving, give it a quick stir and add a splash of lime juice and a pinch of salt to freshen it up.
More Mango Recipes
If you try this mango salsa recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Mango salsa is the ultimate summer dip that’s sweet with a little kick, and perfect for topping on tacos, grilled fish, and more! Watch the video below to see how I make this in my kitchen.
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Stir together. Add the mango, red onion, cucumber, jalapeno pepper, cilantro, lime juice, and salt to a mixing bowl. Stir everything together until it’s well combined.
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Serve. Ideally, let the salsa rest for about 10 minutes for the flavors to meld together, or serve right away with a side of tortilla chips.
- This recipe yields about 3 to 4 cups (depending on the size of your mangos).
- Storage tip: Store in a container in the fridge for 4 to 5 days. Before serving, give it a quick stir and add a splash of lime juice and a pinch of salt to freshen it up.
Calories: 55kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 216mg | Fiber: 2g | Sugar: 11g | Vitamin A: 898IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg
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Recipe originally posted May 2020, but updated to include new photos and information for your benefit!
