Good mango salsa hits every note at once: sweet, tangy, a little heat, and a fresh crunch that wakes up whatever you put it on.
It’s the kind of thing that looks fancy in the bowl but comes together in the time it takes to preheat the grill.
No cooking, no special equipment, just a cutting board and about fifteen minutes.
Once you make it from scratch, the jarred stuff starts to feel like a distant memory.
Why You’ll Love This Recipe
It’s fast. Start to finish, you’re looking at fifteen minutes with a knife and a bowl.
It’s flexible. Spoon it over tacos, grilled chicken, or fish, or just grab a bag of chips and call it lunch.
It’s fresh and bright. Ripe mango and lime do most of the work, so you get big flavor without a long ingredient list.
It travels well. Toss it together the morning of a cookout and it only gets better as it sits.
Ingredients
- 2 ripe mangoes, peeled and diced small
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon salt, plus more to taste
Instructions
Peel the mangoes and cut the flesh away from the pit. Dice it into small, even pieces and add them to a large bowl.
Dice the red bell pepper and finely chop the red onion. Add both to the bowl with the mango.
Cut the jalapeño in half, scrape out the seeds and white membrane, then mince it fine. Add as much or as little as you like, depending on how much heat you want.
Chop the cilantro and add it in.
Squeeze the lime juice over everything and sprinkle on the salt.
Gently toss until all the pieces are coated and the colors are mixed through.
Taste it. Add more salt or a squeeze more lime if it needs a lift.
For the best flavor, cover the bowl and let it sit in the fridge for 20 minutes so everything can come together. If you’re in a hurry, it’s ready to eat right away.
Serve cold with chips, or spoon it over your favorite grilled dish.
Print
Mango Salsa Recipe
This fresh mango salsa comes together in 15 minutes with no cooking required.
- Total Time: 15 minutes
- Yield: About 3 cups (serves 6 to 8 as a dip) 1x
Ingredients
- 2 ripe mangoes, peeled and diced small
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, chopped
- Juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon salt, plus more to taste
Instructions
- Peel the mangoes and cut the flesh away from the pit. Dice it into small, even pieces and add them to a large bowl.
- Dice the red bell pepper and finely chop the red onion. Add both to the bowl with the mango.
- Cut the jalapeño in half, scrape out the seeds and white membrane, then mince it fine. Add as much or as little as you like, depending on how much heat you want.
- Chop the cilantro and add it in.
- Squeeze the lime juice over everything and sprinkle on the salt.
- Gently toss until all the pieces are coated and the colors are mixed through.
- Taste it. Add more salt or a squeeze more lime if it needs a lift.
- For the best flavor, cover the bowl and let it sit in the fridge for 20 minutes so everything can come together. If you’re in a hurry, it’s ready to eat right away.
- Serve cold with chips, or spoon it over your favorite grilled dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
