Mango Salsa Recipe
This fresh, no-bake mango salsa recipe is easy, healthy, and full of zesty flavor—your new favorite summer appetizer!
Full Recipe Introduction
Mango salsa is a bright, tropical relish where sweet, ripe mangos mingle with crisp veggies and a hint of heat. What makes this mango salsa recipe stand out is its perfect balance of sweetness, acidity, and spice—no oven or stovetop required. I first whipped up a big bowl for my daughter’s backyard barbecue and, honestly, it disappeared faster than ice cream on a hot day. You know what? It’s naturally gluten-free, vegan-friendly, and loaded with vitamin C—so you can feel great about scooping up extra. Whenever summer rolls around, this vibrant fruit salsa brightens up taco nights, chips-and-dip platters, or even grilled fish. Let me explain why this simple, festive dish deserves a spot in your recipe box.
Why You’ll Love This Recipe
• No cooking needed—just chop and stir.
• Ready in under 20 minutes—perfect for last-minute guests.
• Fresh, juicy mangos boost your vitamin intake.
• Light yet satisfying—ideal for picnics or poolside snacking.
• Vegan, gluten-free, and dairy-free—everyone can dig in.
• Customizable heat level—mild to spicy in a flash.
• Makes a gorgeous, colorful centerpiece.
• Uses pantry staples—no exotic shopping trip required.
Ingredients
• 2 large ripe mangos, peeled and diced (look for bright orange flesh and sweet aroma)
• 1 medium red bell pepper, finely chopped (any bell color works, but red adds sweetness)
• ½ small red onion, diced (soak in cold water for 5 minutes to tame the bite)
• 1 jalapeño pepper, seeds removed and minced (leave seeds for extra heat)
• ¼ cup fresh cilantro, chopped (flat-leaf for best flavor)
• Juice of 1 lime (about 2 tablespoons; fresh juice makes all the difference)
• 1 tablespoon honey or agave syrup (optional, for extra sweetness)
• Pinch of kosher salt (adjust to taste)
• Pinch of black pepper (freshly ground preferred)
Directions
- Combine the fruit and veggies. In a medium bowl, toss the diced mangos, bell pepper, red onion, and jalapeño together. Use a sturdy wooden spoon to gently fold—this keeps the mango pieces intact.
- Add herbs and seasonings. Sprinkle in the chopped cilantro, salt, and pepper. Pour the lime juice over the mix, then drizzle the honey or agave if using. Stir until everything is evenly coated.
- Taste and adjust. Give it a quick taste—too tart? Add a little more honey. Not zippy enough? Squeeze in extra lime or leave in a few jalapeño seeds.
- Chill before serving. Cover and refrigerate for at least 10 minutes so flavors can meld. If you’re in a rush, a 5-minute rest still works—though a half-hour is ideal.
- Serve with flair. Transfer to a colorful bowl, garnish with a cilantro sprig, and surround with tortilla chips. It also pairs beautifully with grilled chicken or fish tacos.
Servings & Timing
Yield: About 2 cups (serves 4–6 as an appetizer)
Prep Time: 15 minutes
Rest Time: 10–30 minutes
Total Time: 25–45 minutes
Variations
• Pineapple swap: Replace half the mango with fresh pineapple for tropical tang.
• Avocado twist: Fold in 1 diced avocado right before serving for creaminess.
• Peach blend: Swap mangos for ripe peaches in late summer.
• Smoky chipotle: Stir in ½ teaspoon chipotle powder for a smoky edge.
• Cucumber crunch: Add ½ cup seeded cucumber cubes for extra crispness.
Storage & Reheating
Store the salsa in an airtight container in the fridge for up to 2 days—best enjoyed fresh. There’s no need for reheating; simply give it a quick stir and serve cold. For make-ahead ease, prep up to 6 hours ahead and hold the avocado or pineapple (if using) until just before guests arrive.
Notes
• Mango selection matters: Choose firm-but-yielding fruit with a sweet aroma at the stem end.
• Onion tip: If you find raw onion too sharp, rinse the diced bits under cold water, then drain well.
• Knife skills: A sharp chef’s knife makes dicing effortless—less squished mango, more pretty cubes.
• Heat level: For a milder version, substitute jalapeño with poblano pepper.
• Citrus zest: Add a teaspoon of lime zest for an extra citrus punch.
FAQs
Q: Can I use frozen mango?
A: You can, but thaw it fully and drain excess liquid before mixing to avoid a runny salsa.
Q: What’s the best way to ripen mangos quickly?
A: Place them in a paper bag at room temperature with a banana—ethylene gas speeds ripening in a day or two.
Q: Is this salsa gluten-free?
A: Absolutely—no wheat or gluten ingredients here, so chips, tacos, or grilled meats are all fair game.
Q: Can I prep this the night before?
A: You can mix most ingredients up to 8 hours ahead; wait to add avocado or softer fruits until serving.
Q: How do I tone down the spice?
A: Remove the seeds and membrane from the jalapeño before mincing, or use half a pepper.
Q: Will this work with other fruits?
A: Yes—peach, pineapple, or even mango-papaya blends all bring fresh twists.
Q: What should I serve it with?
A: Tortilla chips, grilled fish, shrimp tacos, or as a topping for chicken breasts.
Q: Can I freeze leftover salsa?
A: Freezing changes the texture of raw veggies, so it’s best enjoyed fresh or within two days in the fridge.
Conclusion
This mango salsa recipe is your fast-track to a fresh, healthy, and colorful appetizer that steals the show at any summer gathering. Give those ripe mangos a chance to shine—and when you do, drop a comment below or share a photo on Insta! If you loved this, you might also enjoy our Homemade Guacamole recipe or our Grilled Shrimp Skewers for more sunny, easy-to-make dishes.
Mango Salsa
Ingredients
- 2 large ripe mangos peeled and diced
- 1 medium red bell pepper finely chopped
- 1/2 small red onion diced (soaked in cold water for 5 minutes)
- 1 jalapeño pepper jalapeño pepper seeds removed and minced
- 1/4 cup fresh cilantro chopped
- 1 lime lime Juice of 1 lime (about 2 tablespoons)
- 1 tablespoon honey or agave syrup optional, for extra sweetness
- Pinch kosher salt adjust to taste
- Pinch black pepper freshly ground preferred
Instructions
- In a medium bowl, toss the diced mangos, bell pepper, red onion, and jalapeño together. Use a sturdy wooden spoon to gently fold.
- Sprinkle in the chopped cilantro, salt, and pepper. Pour the lime juice over the mix, then drizzle the honey or agave if using. Stir until everything is evenly coated.
- Give it a quick taste—too tart? Add a little more honey. Not zippy enough? Squeeze in extra lime or leave in a few jalapeño seeds.
- Cover and refrigerate for at least 10 minutes so flavors can meld.
- Transfer to a colorful bowl, garnish with a cilantro sprig, and surround with tortilla chips. It also pairs beautifully with grilled chicken or fish tacos.
