Easy Mango Salsa is basically my summer superhero. Okay, you know those nights when you eyeball your boring dinner plate and just need something fresh? This zippy, fruity salsa wakes up tacos, perks up chicken, and, honestly, I’ve even dumped it on plain potato chips (don’t judge me, it works). If you’re in a snack emergency or have people coming over without warning, you need a recipe like this. No fancy knife skills needed, promise. For more quick eats, check out the best easy appetizers for your next get-together. 
Why You Will Love This Recipe
I can’t keep quiet about my obsession with Easy Mango Salsa. First, those colors. You can’t help but smile looking at the bright mango and popping red onion, can you? The flavor—sweet, a bit spicy, crunchy, super juicy—tastes like summer in a bowl. Oh, and if you’re thinking it’s a hassle, it’s truly not. I usually make it during commercials or basically while I’m waiting for something else to finish cooking on the stove.
There’s zero fuss. Chop, dump everything in, mix. No “let it chill six hours” nonsense. And you can adjust as you like. Spicy, not spicy, more cilantro, no cilantro. Even picky eaters seem to magically eat fruit when it’s in salsa form (my nephew, who refuses mango, devours this stuff).
“This mango salsa is my go-to for potlucks now! People actually ask for the ‘recipe with the mango magic’ at every party. It’s THAT easy and so much better than store versions.” —Traci, neighbor and salsa fiend
Ingredients and Substitutions
Nothing wild here, which is my kind of recipe. Just grab:
- 1 ripe mango, peeled and diced (ripe but firm is best or it’ll get mushy)
- Half a red onion, diced small
- 1-2 jalapeños, seeded if you’re scared of heat (or keep seeds for a punch)
- Fresh cilantro, chopped, about a handful
- Juice of 1 lime (lemon works in a pinch but, yeah, lime is better)
- Salt to taste
Out of mango? Peaches, pineapple, or even strawberries totally work. Hate cilantro? Skip it! I’ve swapped jalapeño for bell pepper when the heat police are in my house. This recipe’s like a “choose your adventure” book—from the 90s, of course.
How to Make Mango Salsa
Here’s where the magic happens—fast. Chop your mango, onion, and jalapeño into pieces you’d actually want to chew. (No giant hunks. Mango in your teeth? Not fun.) Toss those plus the chopped cilantro into a mixing bowl. Squeeze the lime all over. Sprinkle some salt. Then—big important step—let it sit for a minute or two. That’s it.
I taste as I go. Sometimes mangoes are less sweet—add a pinch of sugar if you want. More tangy? Squeeze extra lime. Easy Mango Salsa is forgiving… honestly, hard to screw up. Cleanup’s a breeze too. Your cutting board gets the most mess. Aren’t those the best recipes, though?
Mango Salsa Recipe Variations
Who says you have to follow all the rules? I sure don’t. I’ve thrown in chopped avocado for a creamy vibe (don’t overmix or it’ll get smushy). Swapped mango for grilled pineapple—oh wow, it’s incredible. You can even toss in little bits of cucumber if you’ve got too many in the fridge threatening to turn.
Sometimes I stir in black beans for a heartier side, or roasted corn for this little “street corn meets salsa” situation. Cherry tomatoes add a burst if you want it to look more like a rainbow and less like, well, yellow confetti. The best part? It never tastes quite the same twice, and that keeps things interesting.
Mango Salsa Serving Suggestions
Need ideas on what to do with all that Easy Mango Salsa? Try these:
- Pile it on grilled fish or shrimp (the sweet-spicy thing is wild).
- Scoop with tortilla chips (duh, the obvious MVP move).
- Spoon onto tacos—chicken, pork, tofu, all winners.
- Stir into a bowl of brown rice for an instant “bowl” meal.
I’ll admit: sometimes I just eat it out of the bowl with a spoon.
Common Questions
How long does mango salsa last in the fridge?
Usually two days, tops. After that it just gets soggy and sad, trust me.
Can you freeze mango salsa?
Not really. The texture goes weird when it thaws. Fresh just works best here.
Do you have to use red onion?
You don’t! White onion or even green onions bring a different taste, but both work fine.
What if I want it spicier?
Leave the jalapeño seeds in, or add a pinch of cayenne. Habanero lovers, go wild.
How do you keep mango salsa from being watery?
Use ripe but not overripe mangoes, and drain off any juice before serving if it pools at the bottom.
Give This Salsa a Shot
Alright, so that’s my case for Easy Mango Salsa: it brightens up meals, doubles as a snack, and barely requires more effort than slicing fruit. If you want another solid take, the folks over at Fresh Mango Salsa Recipe – Cookie and Kate have a slightly different style worth peeking at. Or circle back to your collection of easy appetizers to complement the sweet kick from this salsa. It’s fast, flexible, and addicting—no kidding, you might just eat the whole batch before dinner. Go try it, and thank me later. 
Easy Mango Salsa
A fresh, zippy mango salsa that’s perfect for elevating tacos, grilled fish, or just enjoying with tortilla chips.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ripe mango, peeled and diced
- 1/2 red onion, diced small
- 1–2 jalapeños, seeded and diced
- A handful of fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Chop the mango, onion, and jalapeño into bite-sized pieces.
- Toss them with the chopped cilantro in a mixing bowl.
- Squeeze the lime juice over the mixture and sprinkle with salt.
- Let it sit for a minute or two before serving to meld the flavors.
Notes
Customize the salsa by adding ingredients like avocado, grilled pineapple, or black beans. Adjust spice levels by adding jalapeño seeds or cayenne.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg