Mango Salsa
A bright, refreshing no-cook salsa bursting with ripe mango, jalapeño heat, fresh cilantro, and lime juice. This vibrant condiment comes together in just 15 minutes and pairs beautifully with crispy tortilla chips, grilled seafood, or fresh tacos.
Steps
Before you start
- Choose ripe but still-firm mangoes that yield slightly to pressure but are not mushy
- Have all ingredients prepped and ready before starting—there's no cooking time
- Wear gloves when handling jalapeños or wash your hands thoroughly afterward
- Chill your serving bowl and plates if you prefer ice-cold salsa
Prep the Mangoes
- Cut each mango in half lengthwise, sliding the knife around the large pit on one side until you've completely gone around and the pit is exposed.
- Twist the two halves to separate them.
- Scoop out the pit with a spoon, then peel away the skin using a vegetable peeler or small knife.
- Cut the mango flesh into 1/4-inch (6 mm) cubes and place directly into a medium mixing bowl.
- You should have about 3 cups of mango pieces.
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Tip: Avoid squeezing the mango—ripe fruit bruises easily. If the fruit is very ripe and releasing excess juice, drain it off to prevent a watery salsa.
Dice the Red Onion
- Cut the red onion in half lengthwise from top to root.
- Place the flat side down on your cutting board.
- Slice thinly from top to root end, then rotate 90 degrees and dice into small, even pieces.
- Add the diced onion to the bowl with mango.
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Tip: Finely diced onion distributes evenly throughout the salsa and softens slightly from the lime juice as it sits.
Prepare the Jalapeño
- Slice each jalapeño in half lengthwise.
- Using the tip of a small knife, scrape out the seeds and white pith if you prefer a milder salsa.
- Leave them in for more heat.
- Finely dice the jalapeño flesh and add to the bowl.
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Tip: Wear gloves when handling jalapeños or wash your hands thoroughly afterward to avoid irritating your eyes or skin.
Add Red Bell Pepper
- If using the optional red bell pepper, dice it finely and add to the bowl.
- This adds extra sweetness, crunch, and visual appeal without changing the core flavor.
Stir in Fresh Cilantro
- Roughly chop the fresh cilantro, removing any thick stems.
- Add to the bowl with the other ingredients.
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Tip: Fresh cilantro darkens and loses flavor if chopped far ahead, so chop it just before adding to the salsa.
Season and Combine
- Juice the limes into a small bowl—you should have about 3 tablespoons (45 ml) of juice.
- Pour the lime juice over the salsa.
- Sprinkle with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Gently fold and stir the mixture with a spoon, being careful not to crush or bruise the mango pieces.
- Taste and adjust salt and pepper to your preference.
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Ready when: Ingredients are gently combined, lime juice is evenly distributed, and flavors are balanced to your taste
Tip: Gentle folding instead of vigorous stirring preserves the firm texture of the mango and prevents the salsa from becoming mushy.
Rest and Serve
- Let the salsa sit at room temperature for 10 to 15 minutes to allow the flavors to meld (optional), or refrigerate for up to 4 hours before serving.
- The salsa is best served within 2 to 3 hours of making, while the mango remains firm.
- Serve with crispy tortilla chips, alongside grilled fish or shrimp, as a condiment for tacos, or spooned over ceviche.
Good to know
Tips
- For less heat, remove all seeds and the white pith (placenta) from the jalapeños—this is where most of the capsaicin (heat) is concentrated
- Choose mangoes that are fragrant at the stem end and yield slightly to gentle palm pressure when squeezed—avoid mushy mangoes or hard green ones
- Serve immediately or chill for up to 4 hours to allow flavors to meld. Avoid making the salsa more than 4 hours ahead, as the mango may begin to oxidize and darken
- This salsa pairs beautifully with grilled fish, shrimp, or chicken; makes an excellent topping for fish tacos; and transforms simple tortilla chips into a restaurant-quality appetizer
Make ahead
Yes, can be made up to 4 hours ahead and refrigerated, though it's best served within 2–3 hours for optimal mango texture and firmness
Storage & reheating
Room temperature: 1–2 hours maximum. Refrigerator: up to 2 days in an airtight container. Freezer: Not recommended; the texture of mango and onion deteriorates significantly when frozen and thawed.
Substitutions
- fresh lime juice → lemon juice or white vinegar. Use slightly less (2–3 tablespoons) as these are more acidic than lime juice
- fresh jalapeños → serrano pepper for more heat, or omit entirely for no heat. Serrano peppers are about twice as hot as jalapeños, so start with just one
- red onion → white onion or sweet Vidalia onion. Vidalia onion adds natural sweetness; white onion is sharper and more pungent
- fresh cilantro → fresh parsley or fresh mint. Cilantro is traditional and gives authentic flavor, but parsley is milder and mint adds a refreshing twist
