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Fresh Mango Salsa is perfect for summer and so easy to make – just chop, dice, and toss! Serve with chips as an appetizer or alongside your favorite protein for dinner. Fresh, slightly sweet, and full of flavor!
Mango salsa is sweet with a slight kick from the jalapeno and is perfect for summer! Loaded with different textures and bright colors, it’s filled with the best flavor combinations. Make a batch on a hot day and it will become your new favorite recipe. It’s as delicious with chips as it is on Poached Chicken or Baked Pork Chops.
Table of Contents
Mango Salsa Ingredients and Substitutions
Pick up some fresh ingredients at your farmer’s market or grocery store – here’s what you need:
- Fresh Mango – I do not recommend using frozen mango as the texture will be different when thawed. Pick mangos that have a slight give to the touch (not rock hard), but aren’t overly soft.
- Avocado – Picking ripe avocados is similar to picking ripe mangoes. You want the avocado to be rock hard, but also not mushy.
- Red Bell Pepper – You can swap in a different color like yellow or orange. Green bell peppers aren’t as sweet so they aren’t the best choice.
- Fresh Cilantro
- Jalapeno Pepper – Adds a slight kick to offset the sweetness from the mango.
- Fresh Lime – You’ll use both the zest and juice. Zest first, then juice.
How to Make Mango Salsa
Prep Ingredients – Start by chopping up your fresh ingredients. Dice the mango, avocado, bell pepper, and red onion. Chop up the fresh cilantro and finely mince the jalapeno.
Toss Salsa – Add all ingredients to a large bowl and gently toss to combine. Taste the salsa and adjust the salt and lime juice, if needed.
Enjoy – Serve immediately or let it sit for about 30 minutes to allow the flavors to meld together.
For an easy appetizer, serve with tortilla chips for a classic pairing. You can even make your own tortilla chips in the air fryer.
Fresh homemade fruit salsa is also great served with any protein. I love topping chicken like these grilled chicken kabobs or grilled pork chops . It also goes great with fish and is a great addition to fish tacos or shrimp tacos.
Make Ahead and Storage Tips
- Make ahead – The flavors of the salsa continue to meld as it sits so you can make it the day before. It’s even better the next day.
- Storage – Store leftover salsa in an airtight container in the fridge. The salsa will keep fresh for up to 4 days, but it will become juicier as it sits. Drain extra liquid or serve with a slotted spoon.
Recipe Notes and Tips
- Use a Paper Bag to Ripen Fruit – If you can’t find ripe mangoes (or even avocados) you can place them in a paper bag on the counter. This will speed up the ripening process and ripen the mangoes in just a couple of days.
- Cut the Mango into a Small Dice – Try to dice the mangoes into small even pieces for easier eating with chips and incorporation with the other ingredients.
- Jalapeno Ribs and Seeds are Optional – The spice in jalapenos is primarily in the whites and seeds. It’s up to you if you want to leave some in or remove for a more mild heat.
More Salsa Recipes You’ll Love
- 2 cups mango diced
- 1 cup avocado diced
- 1 cup red bell pepper diced
- ½ cup red onion diced
- ¼ cup cilantro chopped
- 2 tablespoons jalapeno pepper minced
- 1-2 tablespoons lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt
- In a large bowl, combine all ingredients and carefully toss until fully incorporated.
- Serve with chips, chicken or fish.
- Try to dice the mangoes into small even pieces for easier eating with chips and incorporation with the other ingredients. Keep all of the ingredients roughly the same size.
- Make ahead up to 24 hours – It’s even better the next day.
- Store leftover salsa in an airtight container in the fridge and it will keep fresh for up to 4 days, but it will become juicier as it sits. Drain extra liquid or serve with a slotted spoon.