Spicy mango salsa is just the thing you need when you’re totally bored with the usual chips and dip line-up. Or maybe you’ve got some sad, squishy mangos lurking in the bottom drawer of your fridge. (We’ve all been there. No judgment.) Either way, this recipe’s a quick fix for bland snacks and last-minute parties. It’s sweet and sour, got a mean spicy kick, and—truth be told—it takes almost no effort at all. Let’s jump in and wake up your snack game. 
Why this recipe works
Okay, listen. There are a million salsa recipes floating around, I know. But this spicy mango salsa is on a totally different level. The mix of juicy mango with fresh cilantro, tangy lime, and a little jalapeño heat? Instant party in a bowl. The best part, truly, is its flexibility. Mess up the chopping? Still good. Accidentally buy underripe mangos? Add a sprinkle of sugar and no one notices.
What really sets this salsa apart though is how it hits all the taste notes. You’ve got sweet, spicy, sour, and even a bit of crunch from the red onion. Don’t even get me started on the colors—it’s basically confetti for your food. People always ask for the recipe, no matter if I serve it in summer, winter, whatever. There’s just something about the combo that works for everything—taco night, burgers, you name it. Somebody once texted me at midnight just to say, "Dude, this stuff is dangerous." I mean, can you blame ’em? 
Mango Salsa Ingredients
Here’s what you’ll need and, nope, it’s not a long list. I like to keep my spicy mango salsa simple—less grocery stress, more flavor pay-off.
- 2 ripe mangos (not hard as rocks, but not mushy messes)
- 1/3 cup chopped red onion (if you hate onions, use less)
- 1 jalapeño (seeds in or out, your call—depends how brave you’re feeling)
- 1/2 red bell pepper (for color and crunch)
- Juice of 1-2 limes (fresh always tastes best)
- Small handful cilantro (unless you’re a hater, then skip it)
- Salt, to taste
And… that’s pretty much it.
Mayyyybe a pinch of sugar if your mangos are a little tart. 
How to make this recipe
Don’t worry, there’s not a lot of fancy work needed. Here’s how I do it:
Start by peeling and chopping your mangos into small cubes, not giant chunks. Toss ’em in a mixing bowl. Next, finely chop that red onion and bell pepper. Jalapeño’s last—if you want the salsa blazing, leave the seeds in, otherwise take them out. Squeeze in lime juice, sprinkle some salt, and toss in all the chopped cilantro.
Give everything a good stir. Taste it. Does it need more lime? More salt? Go wild, it’s your kitchen. Chill it in the fridge for a bit—if you can stand the wait… I almost never can. Serve with chips, on tacos, or, heck, just eat it with a spoon. I’ve done that, don’t judge.
“I made this for a cookout and it was gone before the burgers even hit the grill. My neighbor’s kid asked if I could bring it every week. You know it’s winner!” -Jess B.
What goes with mango salsa
Let’s talk about the best ways to eat this spicy mango salsa, because sure, chips are classic, but you can do so much more. For real. Here’s a few favorites:
- Tacos: Oh, this salsa on shrimp or fish tacos is a game changer. I’ve eaten embarrassing amounts.
- Grilled chicken or pork: Adds juicy, sweet heat that makes boring chicken taste fancy.
- BBQ anything: Slap this on burgers, sliders, or even a grilled veggie stack.
- Breakfast: Weirdly good spooned over scrambled eggs. Try it, thank me later.
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Swaps and Substitutions
Maybe you can’t find good mangos, or you just want to shake things up. Totally get it. Frozen mango works surprisingly well—just thaw and drain the pieces first so you don’t end up with a watery puddle (gross). If you hate cilantro (some people say it tastes like soap), just leave it out or toss in a little parsley. Jalapeño can easily be swapped with serrano if you’re feeling brave, or you can sub bell pepper for something even more mild.
Also, if red onion feels too strong, swap for green onion or even shallot. I’ve tossed in some diced avocado before—and it makes it creamier, almost like a tropical guac. So basically, if you mess up or run out of something? Odds are, you’ll still have a killer salsa at the end.
Common Questions
Do I have to use fresh mango?
You don’t, but it tastes best with fresh. Frozen works—just thaw and pat dry first.
How spicy is this spicy mango salsa?
Totally depends on your jalapeño. Use less or take out all the seeds if you’re worried.
How long does mango salsa last in the fridge?
About 2-3 days, give or take. Gets a little softer as it sits.
Can I make it ahead?
Absolutely. Just leave the cilantro out until serving, so it stays bright.
What’s the best way to chop mango?
Honestly, I use a big spoon and just scoop it close to the skin, then cut into cubes. Doesn’t have to look perfect.
Try This Spicy Mango Salsa—You Won’t Regret It
There you go! Our favorite spicy mango salsa is quick, zesty, and honestly goes with almost everything. It’s that perfect blend of sweet and spicy—my five-star restaurant secret. If you’re craving more ideas or want a professional’s take, check out Spicy Mango Salsa – Hooked on Heat for extra inspiration. And if you ever doubt whether homemade is worth it… trust me, you’ll make this again. Dive in, get messy, and let me know how your salsa adventure turns out! 
Print
Spicy Mango Salsa
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful spicy mango salsa that’s perfect for parties and snacks, blending sweet, spicy, and tangy flavors.
Ingredients
- 2 ripe mangos
- 1/3 cup chopped red onion
- 1 jalapeño
- 1/2 red bell pepper
- Juice of 1–2 limes
- Small handful cilantro
- Salt, to taste
- A pinch of sugar (optional)
Instructions
- Peel and chop the mangos into small cubes and toss them in a mixing bowl.
- Finely chop the red onion and red bell pepper, and add to the bowl.
- If desired, chop the jalapeño, removing seeds if less heat is preferred.
- Squeeze in lime juice, sprinkle salt, and toss in cilantro.
- Stir everything together, taste and adjust seasonings as needed.
- Chill in the fridge for a bit before serving with chips, on tacos, or however you prefer.
Notes
Use frozen mango if fresh isn’t available. Adjust heat by altering jalapeño usage.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg