Easy Mango Salsa
Mango salsa is a fresh mix of sweet mangoes, zesty lime, and spicy chili. It’s easy to make and perfect for tacos, grilled chicken, or just dipping chips!
Mango salsa is the perfect blend of sweet, spicy, and tangy flavors that instantly elevates any dish. Made with fresh, ripe mangoes, zesty lime juice, and a kick of chili, it’s your go-to topping for tacos, grilled chicken, fish, or even just tortilla chips. This vibrant and colorful salsa is refreshingly easy to prepare and adds a tropical twist to your meals!
What’s in Mango Salsa?
- Mango: Sweet and juicy, the star ingredient.
- Bell Pepper: Adds crunch and sweetness.
- Onion: Provides a sharp contrast.
- Jalapeños: For that spicy kick.
- Cilantro: Offers a fresh herbaceous flavor.
- Lime Juice: Adds tang and brightness.
Recipe Substitutions
- If you don’t have mangoes or want to mix it up, try swapping in pineapple for a similar sweetness with a touch more tartness. Peaches or nectarines are also excellent alternatives—they’ll make the salsa softer and sweeter. For a milder yet tropical flavor, papaya works wonderfully.
- For the bell pepper, you can easily switch to yellow or orange bell peppers, which will provide the same sweetness and crunch but with a different hue. If you prefer something juicier, diced tomatoes are a great option and can make the salsa feel more traditional.
- If you’re not a fan of the sharpness of red onions, consider using green onions instead, as they offer a much milder flavor. Shallots are another good alternative for a sweeter profile.
- Need to substitute jalapeños? Serrano peppers will increase the heat if you’re feeling adventurous. However, if you want to tone it down, go for poblano or Anaheim peppers—these are much milder and bring an earthy taste. If spice isn’t your thing at all, feel free to omit the peppers entirely.
- For cilantro, parsley can step in and still impart a fresh, bright flavor. If you’re feeling adventurous, consider using basil or mint for a cool, sweet twist that’s truly delightful.
- And if you’re low on lime juice, don’t worry—lemon juice will add a bit more tartness while remaining citrusy. Alternatively, if you prefer something sweeter, orange juice will mellow the flavors perfectly.
Step by Step Process for Making Mango Salsa
- Prep Ingredients: Peel and remove the pit from the mango. Remove the stem and seeds from the bell pepper and jalapeño (or leave the seeds in the jalapeño for extra heat). Peel the outer layer of the red onion. Cut everything into smaller pieces to fit in your food processor.
- Chop: Use a food processor to chop the mango, bell pepper, red onion, jalapeños, and cilantro. Roll the lime around on the table to release its juices before slicing.
- Combine Ingredients: In a mixing bowl, combine all the chopped ingredients. Add lime juice last to retain its freshness.
- Refrigerate: Refrigerate the salsa for at least thirty minutes to allow the flavors to meld together.
Georgie’s Tips
More Salsa Recipes
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Frequently Asked Questions
Mango Salsa
Ingredients
- 1 ripe mango (peeled and diced)
- 1 small red bell pepper (diced)
- ¼ red onion (finely chopped)
- 2 jalapeño pepper (seeded and finely chopped)
- 2 tablespoon fresh cilantro (chopped)
- Juice of 1 lime
- Salt to taste
Instructions
- In a medium bowl, mix together the diced mango, red bell pepper, red onion, jalapeño, and cilantro.
- Squeeze fresh lime juice over the mixture and season with salt, to taste. Toss everything together until well combined.
- Serve immediately or let it chill in the fridge for 30 minutes to allow the flavors to meld. This salsa works great as a topping for grilled chicken, fish, or with tortilla chips.