Name: Mango Salsa
Prep time: 15 min
Total time: 15 min
Ingredients: 2 ripe mangos (peeled, pitted, and diced); ½ small red onion (diced); 1 medium cucumber (sliced and diced); 1 jalapeno pepper (seeded and finely diced); ¼ cup finely chopped cilantro leaves; 1 lime (juiced (about 2 tablespoons juice)); ¼ teaspoon kosher salt

Mango salsa is the ultimate summer dip that’s refreshing and sweet with a little kick of spice. Scoop it up with tortilla chips or spoon it over fish tacos for the perfect summer recipe!

A bowl of fresh mango salsa. — *Photo: Gayle McLeod*

Why You’ll Love This Mango Salsa

I’m a big salsa girl at heart and love everything from a blended red salsa or salsa verde to chunky pico de gallo. Salsa is an essential item in Mexican cuisine, but during mango season, this mango salsa is a personal favorite of mine. I can easily eat it straight from the bowl with a spoon (yes, it’s that good!), but it’s also great on grilled fish tacos or grilled salmon for the best summer dinner! Here’s what makes this mango salsa recipe extra special:

Crisp cucumbers for crunch. While some recipes use bell peppers, I opt for cucumber to keep a green and yellow theme that lets the mango shine.
It stores well. Whether you’re making this for a party or a healthy snack, it keeps in the fridge for up to 5 days.
It’s super flexible. Like most salsas, you can adjust the spice level or lime juice to your personal preference.

Mango Salsa Ingredients

Mangos: Use ripe mangos with soft flesh. Just give them a gentle squeeze at the store to check.
Red onion and cucumber: For a crisp, fresh contrast to the juicy mango.
Jalapeño: I like using a whole jalapeño (it’s not too hot, as the sweet mango balances the heat). But you could use half or omit it entirely if you want a milder salsa.
Cilantro, lime, and salt: The classic trio that ties everything together. If you’re not a cilantro fan, parsley works too.

Find the printable recipe with measurements below.

How To Make Mango Salsa

Step one: Let’s chat about how to slice a mango. First, cut off the two “cheeks” lengthwise, just off-center to avoid the large seed. Score a grid into the flesh of each cheek without cutting through the skin, then push the skin outward to pop the cubes up. Scoop out the cubes with a spoon or knife. Alternatively, you can use a large spoon to scoop out the flesh of each half, as you would an avocado. You can see how I do this in the tutorial video below! And don’t forget to slice off any fruit still clinging to the seed.

Step two: Add the mango, red onion, cucumber, jalapeno pepper, cilantro, lime juice, and salt to a mixing bowl. Stir everything together until it’s well combined. That’s it! For the best flavor, let it sit for about 10 minutes before serving for the flavors to meld together.

Ways To Serve

Spoon it over tacos (i.e. fish tacos, pulled pork tacos, chicken tacos, or carne asada tacos), fajitas, protein bowls, salads, or grilled seafood. It also makes an excellent appetizer with tortilla chips.

Storage Tips

Store it in an airtight container in the fridge for 4 to 5 days. Before serving, give it a quick stir and add a splash of lime juice and a pinch of salt to freshen it up.

More Mango Recipes

Mango Smoothie: My favorite summer smoothie!
Mango Margarita: Must-make summer cocktail.
Mango Avocado Shrimp Salad: A community favorite around here.
Mango Halibut Ceviche: A sweet twist on ceviche.
Or try these other summer mango recipes!

If you try this mango salsa recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Mango Salsa

Author: Lisa Bryan

5 from 41 votes

Read 85 Comments

Serves 6 servings

Prep Time 15

Total Time 15

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Description

Mango salsa is the ultimate summer dip that’s sweet with a little kick, and perfect for topping on tacos, grilled fish, and more! Watch the video below to see how I make this in my kitchen.

Video

Equipment

Zwilling Chef's Knife My favorite knife!
Glass Mixing Bowls

Ingredients

▢ 2 ripe mangos, peeled, pitted, and diced
▢ ½ small red onion, diced
▢ 1 medium cucumber, sliced and diced
▢ 1 jalapeno pepper, seeded and finely diced
▢ ¼ cup finely chopped cilantro leaves
▢ 1 lime, juiced (about 2 tablespoons juice)
▢ ¼ teaspoon kosher salt

Instructions

Stir together. Add the mango, red onion, cucumber, jalapeno pepper, cilantro, lime juice, and salt to a mixing bowl. Stir everything together until it's well combined.
Serve. Ideally, let the salsa rest for about 10 minutes for the flavors to meld together, or serve right away with a side of tortilla chips.

Lisa’s Tips

This recipe yields about 3 to 4 cups (depending on the size of your mangos).
Storage tip: Store in a container in the fridge for 4 to 5 days. Before serving, give it a quick stir and add a splash of lime juice and a pinch of salt to freshen it up.

Nutrition

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Recipe originally posted May 2020, but updated to include new photos and information for your benefit!

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

85 Comments