Mango Salsa

This homemade mango salsa is one of those recipes that feels perfectly made for back porch sitting and a hot day. The juicy mango, creamy avocado, bright lime juice, and fresh cilantro create a salsa that’s so vibrant and refreshing.  

As a dietitian, I love snack recipes that are both nourishing and easy to make, and this salsa checks both boxes. I get something crispy, tender, creamy, sweet, savory, salty, and herbaceous all in one. I find myself making it for multiple reasons, whether I’m serving it alongside grilled meals, bringing it to a gathering, or simply enjoying it with tortilla chips.

What To Gather

Just a handful of fresh real-food ingredients come together to make this fresh salsa: 

• Mango: The star of the recipe, fresh mango adds natural sweetness, juiciness, and nutrients like vitamin C and fiber. Most often I use a a Tommy Atkins or Ataulfo mango, since those are most available at my local grocery store
• Lime Juice: Fresh lime juice brightens all of the flavors and helps balance the sweetness of the mango. May use lemon juice in a minch
• Jalapeño pepper: Adds a subtle kick and fresh flavor. I remove the seeds and membranes to keep the heat level mild. May replace with a serrano pepper or other hot pepper for a more spicy salsa
• Red onion: Provides crunch, color, and a savory bite that contrasts nicely with the sweet fruit. May use yellow or white onion instead
• Cilantro: Brings a fresh, herbaceous flavor that ties all of the ingredients together. May use chopped fresh parsley instead of the fresh cilantro leaves 
• Salt: A small amount of sea salt enhances every ingredient and helps the sweet and savory flavors pop. Feel free to add both salt and pepper, if preferred

Find the ingredient list with exact measurements in the recipe card below.

How To Cut A Mango

Cutting a mango can feel intimidating at first because of its large center seed, but once the process is actually straightforward and simple.

Cutting a ripe mango can feel intimidating at first because of its large center seed, but once the process is actually straightforward and simple.

1. Locate the seed. The seed of a mango is shaped somewhat like a surfboard running from the stem end to the bottom of the fruit. The goal is to cut around this flat center seed.
2. Cut off both sides. Without peeling the mango, place it on its side on a cutting board. Starting slightly off-center, run a knife from top to bottom, cutting as close to the seed as possible. Repeat on the opposite side. This will create two large mango “cheeks” and a center section containing the seed.
3. Score the mango flesh. Using a knife, carefully score the flesh of each mango cheek into a grid pattern, creating cubes. Avoid cutting through the skin.
4. Pop the cubes outward. Press on the skin side of the mango cheek to push the cubes outward. This makes the mango easy to remove. Run a knife along the skin to cut off the cubes, or simply pull them away with fingers. Repeat with the second mango cheek.
5. Trim remaining fruit. Take the center seed section and carefully cut away any soft mango flesh still attached to the seed. Remove any peel that remains.
6. Dice into smaller pieces. Chop all of the removed mango into small, evenly sized pieces for the salsa.

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For additional visual guidance, check out this article I wrote that provides step-by-step photos for the easiest way to cut a mango.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serve As A Topping Or Enjoy With Chips

One of my favorite things about this mango salsa is how versatile it is. It makes an excellent mango salad topping for quesadillas, grilled salmon, grilled chicken, burrito bowls, fish tacos, and shrimp tacos. The sweet and tangy flavors pair especially well with smoky grilled foods.

Of course, it’s also delicious served simply as chips and salsa with blue corn tortilla chips. That’s often how I enjoy it when entertaining or relaxing outside on a warm afternoon.

Because it comes together so quickly, it’s easy to make it as a quick condiment to make weeknight summer dinners a little more special. It’s also a great option for potlucks, cookouts, summer parties, and backyard gatherings where fresh, colorful party dips are always appreciated.

Storing This Homemade Salsa

This mango salsa is best enjoyed fresh, especially because of the avocado. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may soften and darken slightly over time, but the salsa will still be delicious and safe to enjoy.

If preparing the salsa in advance, I recommend mixing together the mango, onion, cilantro, jalapeño, lime juice, and salt first, then waiting to add the avocado until shortly before serving. This helps maintain the freshest texture and appearance.

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The photos in this post were taken by Megan McKeehan.

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