This easy, Fresh Mango Salsa is perfect eaten on its own with chips or used to top baked or grilled protein like salmon, chicken, mahi-mahi, and more.
Fresh Mango Salsa
A few years ago I was invited to audition for the television show Masterchef. I talked more about it back in this honey mustard pork tenderloin post, but one thing I didn’t mention is that for my audition dish I made spicy honey chicken thighs with coconut jasmine rice, fresh mango salsa and an arugula salad with a cumin vinaigrette. One of these days I’m going to get around to sharing the whole dish, or at least all of the parts of it.
For now though, I wanted to share one of my favorite parts of that dish: this easy mango salsa.
What to Serve Mango Salsa With
A good mango salsa is one of those recipes that goes with everything. Of course it’s super delicious just eaten with chips (or heck, forgo the chips and just eat it with a spoon), but it’s’ also wonderful with so many other main dishes.
Here are some of my favorite recipes to serve with fresh mango salsa.
- grilled cilantro lime chicken
- baja fish tacos
- carne asada
- macadamia nut crusted salmon
- shrimp fajitas
- blackened salmon tacos
- Thai pork tenderloin
- and so much more.
Basically, I want fresh mango salsa on all the things and I’m not a bit mad about it.
The flavors of sweet mango, lime juice, red onion, and cilantro are wonderful together to create a fruity topping that can morph into a dip or a salad, depending on whether you serve it with chips or bulk it up with a few extra mix-ins.
Also, if you love mangoes, be sure to try my recipe for coconut mango sticky rice. It’s so yummy and just like the mango sticky rice we ate while in Thailand!
Ingredients in Fresh Mango Salsa
- ripe mangoes (any type of mango works, although my personal favorite are the yellow ataulfo mangoes)
- lime juice
- red onion
How can you tell if a mango is ripe?
When trying to tell if a mango is ripe, use the squeeze test, where you press your fingertips into them. Ripe mangoes should give a little, just like ripe avocados, but not feel mushy soft. But they shouldn’t be rock hard, which means they aren’t ripe yet.
How to Make Fresh Mango Salsa
- Chop & dice the ingredients: You can make your mango salsa chunky by chopping and dicing large, or use a small dice for something that allows the flavors to meld a little bit more. I’m usually somewhere in the middle with a medium dice.
- Combine ingredients in a bowl: Give everything a stir so you get a bit of each flavor in every bite.
- Taste and season: A little extra lime juice or a pinch of salt can make a big difference in a simple salsa recipe like this one, so be sure to taste and adjust as needed.
- Refrigerate until ready to serve: Although not totally necessary, I think most salsa benefits from 30 minutes in the fridge before serving, and it will keep in a sealed container for up to 2 days.
Options for Customizing Mango Salsa
- Add more heat! This mango salsa is super mild but that’s because I typically only use 1 jalapeno and I scrape out all of the seeds, which is where the heat really is. Leaving a few seeds or adding another jalapeno will make the salsa spicier. An extra pinch of cumin will boost the kick as well.
- You can’t go wrong with adding avocado. Dice 1-2 avocados and mix in to the salsa for a creamy addition of some healthy fat.
- Bulk it up with black beans and feta cheese. This is where it starts becoming more of a dip than a salsa and it’s a delicious twist!
- Turn it into a salad. Plate a pile of spring greens or arugula and top it with a scoop of the mango salsa, or toss a few cups of greens with the other salsa ingredients, and you’ve got a great salad to serve with dinner!
More Salsa & Dip Recipes You’ll Enjoy!
- Easy Mexican Restaurant-Style Salsa
- Fresh, Authentic Pico de Gallo
- The Best Guacamole Recipe Ever
- Jalapeno Popper Dip with Bacon
- Fruit Salsa from Know Your Produce
- Corn Salsa with Lime from The Food Charlatan
- Black Bean Corn Salsa from Finding Zest
- Strawberry Salsa from Peas & Crayons
- 3 ripe mangoes, peeled and diced (about 3 cups)
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1-2 jalapenos, seeds and membranes removed, finely chopped
- Juice of 2 limes
- Salt, to taste
- Pinch of cumin (optional)
- Place all ingredients in a large bowl and toss to combine.
- Taste and adjust lime, salt, cilantro, and cumin as needed to get the flavor where you like it.
- Serve or store in an airtight container for 1-2 days.
Amount Per Serving: Calories: 139 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 124mg Carbohydrates: 35g Fiber: 4g Sugar: 29g Protein: 2g
HAVE YOU TRIED THIS RECIPE?
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