This vibrant mango salsa uses fresh spring and summer produce! The sweet mango blends perfectly with spicy jalapeno, rich onion and lime juice, bringing a spicy sweetness. Only 8 ingredients, 20 minutes and 1 bowl are required. Let us show you how it is done!
The origin of salsa
Salsa is believed to have originated from the Incas, Aztecs and Mayans of Central America. Its history can be traced back to the 1500s, when it was used as a condiment to add flavor and spice.
In the early 1900s, the popularity of salsa surpassed Mexico and Central America, and commercial production began. There are many variants, including Salsa Roha, Cape Verde, Criola, etc.
Although we are not sure when or how mango and salsa will get married, we all agree!
How to make mango salsa
Making mango salad at home is super easy!
But what is the key to the best flavor? Use fresh, ripe mangoes, sweet and juicy. Our favorite varieties are Champagne (also known as Ataulfo or Honey Mango) and Tommy Atkins Mango. We are most fortunate to buy mangoes that have started to turn red or yellow but have not yet wrinkled. Then we let them mature in a warm, cool place until deep golden/red and aromatic.
When preparing the salsa, all that is left to do is to finely chop the mango, red bell pepper, jalapeno, red onion and coriander. Then add a little lime juice and a little salt and pepper. Once stirred together, it is ready to serve!
We hope you LOVE this mango salsa! It’s:
- & Full of flavor!
Enjoy as an appetizer, dip, side, or condiment!
What to eat with Mango Salsa
It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more!
It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.
Easy Mango Salsa
Flavorful, crunchy, 8-ingredient mango salsa! Perfect for dipping, bowls, tacos, and more. Just 20 minutes and 1 bowl required!
US Customary – Metric
- 3/4 cup finely chopped ripe mango* (1 large mango yields ~3/4 cup)
- 1 cup finely chopped red bell pepper (1 small pepper yields ~1 cup)
- 2 Tbsp finely chopped jalapeño (1 small jalapeño yields ~2 Tbsp)
- 2 Tbsp finely chopped red onion (or sub green onion for mellower onion flavor)
- 1/4 cup finely chopped cilantro
- 2-3 Tbsp lime juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeño, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for heat, or mango for sweetness.
- Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!
- Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.
- *Be sure to use a ripe fresh mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes.
- *Nutrition information is a rough estimate calculated with the lesser amount of lime juice.
Nutrition (1 of 4 servings)
- Serving: 1 half-cup serving
- Calories: 42
- Carbohydrates: 10.3 g
- Protein: 0.9 g
- Fat: 0.3 g
- Saturated Fat: 0.1 g
- Polyunsaturated Fat: 0.1 g
- Monounsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 295 mg
- Potassium: 187 mg
- Fiber: 1.8 g
- Sugar: 8 g
- Vitamin A: 1754 IU
- Vitamin C: 71.8 mg
- Calcium: 12.3 mg
- Iron: 0.3 mg