I just whipped up this Fresh Mango Salsa Recipe and now my tacos actually taste like a party I want an invite to.
I’m obsessed with this Fresh Mango Salsa Recipe because it hits sweet and spicy in one crunchy bite. I eat it from the bowl, on tacos, and especially with fish.
Mango Salsa For Fish is my late-summer cheat code. The bright pop from ripe mangoes and the zip from jalapeño wake up whatever I’m eating.
It’s loud, messy, and honest. And it doesn’t pretend to be fancy.
You get real fruit, real heat, and that cilantro brightness that makes your mouth say yes. No fluff.
Just addictive, seasonal salsa that I crave constantly. I eat it every chance I get.
Ingredients
- Mangoes: juicy sweetness and soft bite, the salsa’s main happy note.
- Red onion: sharp crunch and bite, cuts through the sweet mango.
- Jalapeño: bright heat and a kick, makes it lively.
Keep seeds if you want.
- Red bell pepper: crisp texture and fresh color, adds mild sweetness.
- Tomato: juicy balance and subtle acidity, nice if you want extra body.
- Cilantro: herbaceous freshness, it’s the green hug for the salsa.
- Lime juice: zippy tang that wakes everything up and keeps it bright.
- Kosher salt: brings out flavors, don’t skip it or it’ll taste flat.
- Sugar or honey: tames tartness, basically makes underripe mangoes sing.
- Olive oil: silky finish and mellow richness, kinda fancy but optional.
Ingredient Quantities
- 2 large ripe mangoes, peeled and diced (about 2 cups)
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced (leave seeds in if you like it hotter)
- 1/2 red bell pepper, finely diced
- 1 small ripe tomato, seeded and chopped (optional but nice)
- 1/4 cup fresh cilantro, chopped (packed)
- Juice of 1 large lime (about 2 tablespoons)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon sugar or honey (optional, if mangoes arent super sweet)
- 1 tablespoon extra virgin olive oil (optional, gives it a silky finish)
How to Make this
1. Peel and dice the 2 ripe mangoes into roughly 1/2 inch cubes, trying to keep pieces about the same size so every bite is balanced.
2. Finely chop 1/2 small red onion and put it in a medium bowl, then add the diced mango to the bowl.
3. Seed and mince 1 jalapeño; if you like heat leave a few seeds in, if not scrape them all out. Add the jalapeño to the bowl.
4. Finely dice 1/2 red bell pepper and chop the small ripe tomato (seeded) if using, then toss both into the bowl.
5. Chop about 1/4 cup packed fresh cilantro and add it in. No cilantro? try parsley but cilantro gives the right bright flavor.
6. Squeeze the juice of 1 large lime (about 2 tablespoons) over the mixture, then add 1/2 teaspoon kosher salt and 1/2 teaspoon sugar or honey if the mangoes arent super sweet.
7. Drizzle in 1 tablespoon extra virgin olive oil if you want a silky finish, then gently fold everything together with a spatula so you dont mash the mango.
8. Taste and adjust: add more lime for brightness, more salt for contrast, or extra jalapeño for heat. If it seems watery let it sit in the fridge for 10 minutes so flavors meld and liquid settles.
9. Chill at least 15 minutes before serving so the flavors marry, but serve within 24 hours for best texture and freshness.
10. Serve with chips, on tacos, burritos or grilled fish. Leftovers keep well in an airtight container in the fridge for a day or two, but mango will soften over time.
Equipment Needed
1. Cutting board
2. Sharp chef knife (and a paring knife if you like)
3. Medium mixing bowl
4. Measuring spoons (for salt, sugar)
5. Citrus juicer or reamer (or just a fork works)
6. Spatula or wooden spoon for folding
7. Small bowl or ramekin for seeds/trim
8. Airtight container or plastic wrap for chilling/storage
FAQ
*AMAZING* Fresh Mango Salsa Recipe Substitutions and Variations
- Mango: Use ripe peaches or nectarines (same sweet, juicy texture). Peaches will give a slightly fuzzy, floral note and hold up well when diced.
- Jalapeño: Swap with serrano for more heat or with a poblano for milder, smoky flavor. If using serrano, seed it if you want less burn.
- Red onion: Use a shallot or green onion/scallion for a milder, sweeter bite. Shallots blend in nicer if you want less sharpness.
- Cilantro: Substitute flat-leaf parsley or fresh basil if you don’t like cilantro. Parsley keeps it bright, basil adds a sweet, peppery twist.
Pro Tips
1) Pick mangoes by feel not just look. They should give a little when you squeeze, and smell sweet at the stem. If theyre firm but underripe, put them in a paper bag with a banana for a day to speed things up.
2) Salt earlier, but light. Toss a pinch of salt with the onion and jalapeño before adding the mango so the onions lose a bit of bite and the chilies open up. Dont over-salt though you can always add more later.
3) Keep the mango chunks uniform and chill the bowl. Cutting similar sized pieces helps every bite be balanced, and sticking the mixing bowl in the fridge for 10 minutes before tossing keeps the mangoes from getting mashed while you mix.
4) Let it sit at least 15 minutes but not too long. Flavors meld in the fridge for 15 to 30 minutes, any longer and the mango starts to soften and get watery. If it gets too juicy, drain a little of the liquid and re-dress right before serving.
*AMAZING* Fresh Mango Salsa Recipe
I just whipped up this Fresh Mango Salsa Recipe and now my tacos actually taste like a party I want an invite to.
4
servings
154
kcal
Equipment: 1. Cutting board
2. Sharp chef knife (and a paring knife if you like)
3. Medium mixing bowl
4. Measuring spoons (for salt, sugar)
5. Citrus juicer or reamer (or just a fork works)
6. Spatula or wooden spoon for folding
7. Small bowl or ramekin for seeds/trim
8. Airtight container or plastic wrap for chilling/storage
Ingredients
2 large ripe mangoes, peeled and diced (about 2 cups)
1/2 small red onion, finely chopped
1 jalapeño, seeded and minced (leave seeds in if you like it hotter)
1/2 red bell pepper, finely diced
1 small ripe tomato, seeded and chopped (optional but nice)
1/4 cup fresh cilantro, chopped (packed)
Juice of 1 large lime (about 2 tablespoons)
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon sugar or honey (optional, if mangoes arent super sweet)
1 tablespoon extra virgin olive oil (optional, gives it a silky finish)
Directions
- Peel and dice the 2 ripe mangoes into roughly 1/2 inch cubes, trying to keep pieces about the same size so every bite is balanced.
- Finely chop 1/2 small red onion and put it in a medium bowl, then add the diced mango to the bowl.
- Seed and mince 1 jalapeño; if you like heat leave a few seeds in, if not scrape them all out. Add the jalapeño to the bowl.
- Finely dice 1/2 red bell pepper and chop the small ripe tomato (seeded) if using, then toss both into the bowl.
- Chop about 1/4 cup packed fresh cilantro and add it in. No cilantro? try parsley but cilantro gives the right bright flavor.
- Squeeze the juice of 1 large lime (about 2 tablespoons) over the mixture, then add 1/2 teaspoon kosher salt and 1/2 teaspoon sugar or honey if the mangoes arent super sweet.
- Drizzle in 1 tablespoon extra virgin olive oil if you want a silky finish, then gently fold everything together with a spatula so you dont mash the mango.
- Taste and adjust: add more lime for brightness, more salt for contrast, or extra jalapeño for heat. If it seems watery let it sit in the fridge for 10 minutes so flavors meld and liquid settles.
- Chill at least 15 minutes before serving so the flavors marry, but serve within 24 hours for best texture and freshness.
- Serve with chips, on tacos, burritos or grilled fish. Leftovers keep well in an airtight container in the fridge for a day or two, but mango will soften over time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 243g
- Total number of serves: 4
- Calories: 154kcal
- Fat: 4.2g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.5g
- Cholesterol: 0mg
- Sodium: 175mg
- Potassium: 429mg
- Carbohydrates: 30.5g
- Fiber: 3.8g
- Sugar: 26.7g
- Protein: 2g
- Vitamin A: 2400IU
- Vitamin C: 95.5mg
- Calcium: 22.5mg
- Iron: 0.45mg
