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Fresh mango salsa recipe in bowl with cilantro and lime
Abby Pinkmann

Fresh Mango Salsa Recipe

This fresh mango salsa recipe combines juicy ripe mango, crisp red onion, fresh cilantro, jalapeño, and lime juice into a bright and refreshing salsa. It works perfectly as a topping for tacos, grilled seafood, salads, burrito bowls, and summer appetizers while delivering sweet, tangy, and lightly spicy flavor in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe mangoes, diced
  • 1/3 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 large lime, juiced
  • 1/4 tsp sea salt
  • 1 avocado or pineapple, optional

Equipment

  • sharp chef’s knife
  • Cutting Board
  • Medium mixing bowl
  • mixing spoon
  • Citrus juicer

Method
 

  1. Slice both sides off the mango around the pit. Score the flesh into cubes without cutting through the skin, then scoop out the cubes with a spoon.
  2. Finely dice the red onion and jalapeño. Remove the jalapeño seeds if you prefer milder salsa.
  3. Chop the fresh cilantro finely so it spreads evenly throughout the salsa.
  4. Add the diced mango, red onion, jalapeño, cilantro, lime juice, and sea salt into a medium mixing bowl.
  5. Stir gently until everything looks evenly coated and combined.
  6. Taste the salsa and adjust with extra lime juice or salt if needed.
  7. Refrigerate the salsa for about 20 minutes before serving so the flavors blend together.

Notes

Use ripe but firm mangoes for the best texture and flavor. Avoid overmixing to keep the salsa from becoming watery. Chill the salsa for at least 20 minutes before serving so the flavors blend together. Add diced avocado right before serving if using to prevent browning.