Mango Salsa (Fresh, With Lime & Cilantro)
This mango salsa recipe tosses ripe mango with red onion, jalapeno, lime, and cilantro for a sweet-and-spicy fresh salsa ready in 15 minutes. It needs no cooking and pairs with fish tacos, grilled chicken, or chips, and the same formula works with pineapple or peach.
What Makes This Recipe Work
Using fully ripe mango and letting the salsa rest for 10 minutes lets the lime and salt pull the juices together so the flavors taste balanced rather than sharp.
Ingredients for Mango Salsa (Fresh, With Lime & Cilantro)
- 2 large ripe mangoes (about 2 lb / 900 g), peeled and diced
- 1/2 small red onion, finely diced
- 1 jalapeno, stemmed and minced (seeded for less heat)
- 1/2 red bell pepper, finely diced
- 1/4 cup packed chopped fresh cilantro
- Juice of 1 lime, about 2 tbsp
- 1 tbsp honey or agave (optional, for sweeter mango)
- 1 tsp salt, plus more to taste
- 1/4 tsp ground cumin
- 1 avocado, optional, diced
How to Make Mango Salsa (Fresh, With Lime & Cilantro)
- Dice the mango into roughly 1/4-inch cubes and add it to a medium bowl.
- Add the red onion, jalapeno, bell pepper, and cilantro and toss gently to combine without crushing the fruit.
- Squeeze the lime juice over the top and add the honey if using, the salt, and the cumin.
- Fold the salsa together with a spatula until everything is evenly coated.
- Taste and adjust with more salt or lime; add the jalapeno seeds for extra heat if you like.
- Let the salsa rest 10 minutes so the flavors meld, then fold in the avocado just before serving if using.
Tips for the Best Mango Salsa (Fresh, With Lime & Cilantro)
- Choose mangoes that give slightly to gentle pressure and smell sweet at the stem end for the best flavor.
- Serve with a slotted spoon so watery juices do not soak the chips or plate.
- Salt the onion in the lime juice for 5 minutes first to soften its bite.
- Make it ahead but add the cilantro and avocado at the last minute so they stay fresh and green.
Variations and Substitutions
- Pineapple salsa: swap the mango for 2 cups diced fresh pineapple for a tarter, tangier scoop.
- Peach salsa: use 2 cups diced ripe peaches in place of the mango for a soft, summery version.
- For a cooked, blender-style tomato dip instead, make homemade salsa or salsa verde.
- Add 1/2 cup diced cucumber for a cooler, crunchier salsa that suits grilled fish.
How to Store and Reheat
- Refrigerate mango salsa in a sealed container for up to 3 days, draining excess liquid before serving.
- The salsa does not freeze well because the mango softens; keep it fresh instead.
Keep Exploring Preserving Recipes
You might also like
Explore another collection
Mango Salsa (Fresh, With Lime & Cilantro) FAQ
How do I pick a ripe mango for salsa?
Choose a mango that gives slightly when pressed and smells sweet and floral near the stem. Firmer fruit will ripen on the counter for a day or two, and color alone is not a reliable sign of ripeness.
How long does mango salsa last?
Mango salsa keeps about 3 days in a sealed container in the refrigerator. Drain the released juices before serving, since the fruit continues to give off liquid as it sits.
Is mango salsa spicy?
Mango salsa is usually mild, with a gentle heat from one jalapeno balanced by the sweet fruit. Use a mild pepper or remove the seeds and ribs to make it sweeter and less hot.
Can you freeze mango salsa?
Freezing is not recommended because the mango breaks down and turns mushy on thawing. For the best texture, make it fresh and refrigerate for up to 3 days.
Recipe Quick Facts
Rate This Recipe
Tried it? Leave a rating and a short note to help other home cooks.
Leave a Review
Share your rating, feedback, or any helpful ingredient tweaks with our cooking community!