Easy 6-Ingredient Mango Salsa
How to make a quick & easy mango salsa with jalapeño, red bell pepper, red onion, cilantro, & lime juice! 6 simple ingredients—loaded with sweet, juicy, zesty flavor. Using seeded jalapeños keeps this fresh mango jalapeño salsa mild & not spicy, or you can include the jalapeño seeds if you like it spicier. Perfect for serving with fish, seafood, or my personal favorite: fish tacos!
As someone who prefers a non-spicy salsa, this sweet salsa with mango has the perfect flavor balance for me. I can honestly eat it by the spoonful! I also grew up with a mango tree in my backyard, so this salsa recipe is especially comforting to me. Whether I’m serving it with chips at a party or over seafood for dinner, it always turns out to be a crowd favorite!
Mango Jalapeño Salsa Ingredients & Substitutions
- Mangos. You can make this homemade mango salsa with any variety of mango you like, or whatever you can find at your grocery store. Just be sure they’re nice & ripe so you get the sweetest flavor! Two of my favorites are Tommy Atkins & Haden mangos, both of which have green-yellow skin that gets redder as they ripen.
- Red Bell Pepper. Since red bell peppers are the sweetest variety, they pair nicely with mango, while also adding their own crisp, refreshing flavor. As a substitute, you could use yellow or green bell pepper instead, or a different refreshing veggie like cucumber.
- Jalapeños. To enjoy jalapeño’s bright, smoky flavor without the spicy heat, remove the seeds & rinse your peppers with water before dicing. I promise—without those seeds, this mango jalapeño salsa is amazingly flavorful & not at all spicy! Of course, keep the jalapeño seeds if you enjoy a spicy salsa. Or if you want to skip the jalapeño, use green bell pepper instead.
- Red Onion. You can use red or white onion—both have a fresh, pungent flavor that complements the mango’s sweetness so well.
- Cilantro. Fresh cilantro can elevate any salsa, but not everyone is a fan of it. If this is true for you, try making this quick mango salsa with fresh parsley instead of cilantro.
- Lime Juice. A squeeze of bright, sweet lime juice ties everything together & helps keep the ingredients fresh. If you need a substitute, use lemon juice instead.
- Salt. A pinch of salt is essential to bring out the sweetness in this simple mango salsa recipe so don’t skip it!
How do you cut mango for salsa?
I recommend cutting your mango into smaller cubes so it’s easier to eat—especially if you’re serving this mango jalapeño salsa with chips. Think about the size you want the pieces to be in each bite! Cutting a mango can be tricky, but there’s no one ‘right’ way to do it. The most important thing is to cut around the pit in the middle of the mango.
- Start by holding the mango with its stem facing up (see below).
- Place your knife next to the stem (not right on top of it) and slice down through the mango lengthwise, avoiding the pit in the middle. Repeat on the other side of the stem.
- Now you’ll have 2 sections of mango removed from the pit, which you can cut in different ways:
- Option 1 (shown below): Cup the section of mango in one hand and gently slice the fruit into a grid, being careful not to cut through the mango’s skin. Then, you can scoop out the cubed fruit from the skin with a large spoon.
- Option 2: Cut the section of mango into a few slices, then carefully slice away the skin from the fruit and chop the fruit into cubes.
- Continue cutting around the pit to get as much chopped mango as you can.
How to Make Mango Salsa
- Chop Mango Salsa Ingredients. Take the time to chop all of your ingredients into small, evenly-sized pieces, so you end up with the best bite of salsa possible.
- Combine Ingredients in a Bowl. Then, toss together your chopped mango, bell pepper, jalapeño, red onion, cilantro, and lime juice, stirring well to combine everything.
- Season to Taste. Add a pinch of salt and give it a taste to make sure it’s how you like it. Then it’s ready to serve!
- Store in the Fridge. Homemade mango salsa will last up to 5 days stored in an airtight container in the fridge.
What to Serve with Mango Salsa
I usually whip up this easy mango salsa for fish & seafood dishes, like my air fryer jerk salmon, pan seared tilapia, or butter seared scallops. But it’s also delicious on other cuts of protein like chicken, steak, or pork. And of course it’s perfect for fish tacos & tacos of all kinds. Try it on bowls, salads, even with eggs or an omelet!
Fresh Mango Jalapeño Salsa
- 2 ripe mangos, peeled & diced
- 1 red bell pepper, diced
- 2 jalapeños, seeded & diced
- ¼ cup red onion, diced
- ½ cup cilantro, chopped
- 1 lime, juiced
- ⅛ tsp salt
- Add chopped mango, bell pepper, jalapeños, red onion, cilantro, lime juice, and salt to a large bowl. Toss well to combine.
- Serve with chips, on fish tacos, with seafood—however you like!
- Store in an airtight container in the fridge for up to 5 days.
- Yields ~4 cups mango salsa.