My Mango Salsa is a fruity and flavorful twist on traditional salsas. Swapping tomatoes with mango chunks creates a refreshing summer salad. Enjoy this delicious mango salsa as a dip with tortillas chips or topping for tacos, in every way, you are going to love it!!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
I make my mango salsa without tomatoes, it is a nice change from regular salsas, and it’s just as versatile. I could eat this all up with tortilla chips, and it makes a great dip to serve at parties or alongside tacos. Yes, put mango salsa on your tacos!
I made this salsa specifically to use as a topping on my Sangria Chicken recipe, and it is amazing. Try it out on chicken, salmon, fish, or pork. It adds such a fresh flavor!
Easy Mango Salsa Recipe
Mango Salsa is a perfect summer salad that you can enjoy as an appetizers, or dip for toppings. The way the sweet mango juices mix with the onions, peppers, and other ingredients is so perfect. The fresh mint adds just a hint of coolness, and there’s just enough spice from the jalapenos to add a kick.
I prefer to use fresh mangoes when in season, but a can of mango chunks gives me freedom to make delicious mango salsa anytime throughout the year. So here I am with my easy mango salsa with canned mango.
This is my most loved fruit in summer due to sweetness and texture it brings. And you know what – mango combines well with strawberries, raspberries, peaches, oranges, coconut, and pineapple. So any combination of these fruits will simply create MAGIC!!
Use this fruit in simple smoothie or bake a no-bake cheesecake or enjoy a boozy cocktail to beat the heat or non-alcoholic mimosa or Mangonadas, you’ll just fall in love with MANGO!
Ingredients and Substitutions
- Mango: I use a can of mango chunks in my recipe. Feel free to use fresh seasonal mangoes. Choose sweet, ripe yet firm mangoes to make this salad. I prefer to use Mexican variety as they are firm enough to hold the shape yet sweet. Too ripe mangoes go mushy in salads.
- Red Onion: Onion gives a zesty flavor in any salad. I use red onion but any variety of onion will work.
- Jalapenos: For that spicy kick, you’ll need jalapeno. If you love spicier, try using habanero chilies.
- Lime Juice & Zest: I highly recommend using freshly squeezed lime juice for my mango dip. If not handy, swap it with equal amount of bottled juice or rice vinegar.
- Red Bell Pepper: I love the crunch and sweetness coming from red bell peppers. But if you are not a fan of them, swap with avocado, cucumber, tomatoes, peach or corn.
- Cilantro: Salsa is never complete without a hint of cilantro. But if you don’t like it, simply don’t use it. Salsa will still taste great!
- Mint: Mint brings so much freshness and flavors with mango. So don’t skip it.
Variations
- Fruits: Add different fruits to make a new salsa altogether. Pineapple, peach, strawberry, raspberry, are few fruits that pairs well with mango and creates a fantastic flavor profile. With the same recipe add any of these 3/4 cup – 1cup and adjust salt as per taste.
- Veggies: Adding a variety of veggies makes this salad just as colorful and crunchy. Cucumber, avocado, corn, colorful bell peppers, cherry tomatoes to name a few.
- Spicy: If you need extra spicy kick and pungent flavors use habanero pepper. I haven’t tried using habanero but if you try do let me know in comments.
- Garlic: It’s not common to use raw garlic but 1 clove of finely chopped garlic will add so much flavors that you won’t be able to stop scooping.
- Vinegar: Rice vinegar adds a perfect citrusy tanginess in salsa. I highly recommend it in place of lime juice.
How to Store
Refrigerator: Transfer any leftover salsa in an airtight container and refrigerate for 2-4 days. the juices from the mango will start to leak and form a puddle in the salsa. If you don’t mind juicier salsa, then it’s fine to eat as is. If you plan to use it as a topping, then use a slotted spoon to place the salsa on tacos, chicken, etc. to get rid of the excess juice.
Freezer: You can freeze mango salsa if you want to save it for later use. I recommend placing it in freezer-safe bags so that it can lay flat, instead of freezing into large chunks. Store the salsa in serving size portions so you can easily grab, thaw, and use when needed.
Make Ahead: Combine mango, bell peppers, cilantro, and jalapeno, then store them separately. When you’re ready to serve mix in onions and spices. I don’t recommend adding onions beforehand as they develop strong smell and can affect the flavors. Keeping the spices out while storing helps, It prevent the fruit from releasing excess water and keep them fresh and chunky.
Serving Suggestions
Mango salsa makes a great dip for chips, but it also makes a delicious topping for all kinds of food. Eat it with my homemade tortilla chips and if you like garlic but don’t want to add in salsa due to rawness, try it with these garlic parmesan tortilla chip. I’m sure flavors will explode with every bite.
For topping I made Honey BBQ chicken tacos and it was YUM! Mango Salsa Chicken and Caribbean Jerk Chicken were lip-smacking recipes where mango flavor was delicious.
Add it as a side while preparing a healthy bowl of Tuna.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Easy Mango Salsa Recipe
Ingredients
- 1 64 ounce container Mango chunks, drained
- ½ red onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and minced
- Juice and zest from 1 lime
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon fresh mint chopped
- ½ teaspoon kosher salt
- 1 Pinch Cayenne pepper
Instructions
- In a medium-size bowl, gently toss together all salsa ingredients.1 64 ounce container Mango chunks, drained, ½ red onion, 1 red bell pepper, 1 jalapeno pepper, Juice and zest from 1 lime, ½ teaspoon kosher salt, 1 Pinch Cayenne pepper
- Garnish with chopped cilantro and mint, serve immediately.1 tablespoon chopped fresh cilantro leaves, 1 teaspoon fresh mint
Becky’s Tips
-
- Fruits: Add different fruits like pineapple, peach, strawberry. With the same recipe add any of these 3/4 cup – 1 cup and adjust salt as per taste.
- Veggies: Adding a variety of veggies like cucumber, avocado, corn, colorful bell peppers, cherry tomatoes to name a few. Add any of these 1/2 cup with the rest of the recipe.
- Spicy: If you need extra spicy kick and pungent flavors use habanero pepper. I haven’t tried it with such peppers but if you try do let me know in comments.
- Garlic: It’s not common to use raw garlic but 1 clove of finely chopped garlic will so much flavors that you won’t be able to stop scooping.
- Vinegar: Rice vinegar adds a perfect citrusy tanginess in salsa. I highly recommend it in place of lime juice.
- If using fresh mango, choose sweet, ripe yet firm mangoes to make this salad.
- Any onion will work for the salsa.
- If you don’t like cilantro, simply don’t use it. Salsa will still taste great!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mango Salsa
Prepare can mango: Since I use can mango, first open the can of 64 ounce container, drain the liquid nicely. Transfer these drained mango chunks in a large bowl.
Combine everything: To the same bowl add ½ of diced red onion, 1 diced red bell pepper, 1 minced jalapeno pepper, Juice and zest from 1 lime, ½ teaspoon of kosher salt, and 1 pinch of cayenne pepper. Combine them well.
Serve: Once everything mix well, place the bowl in refrigerator for an hour. Mango salsa taste wonderful when served chilled. Enjoy!!
More Delicious Appetizers we love
