Summer is in full swing, which means it’s mango season!
In my opinion, mangos don’t get used nearly as often as they should in recipes. Now that we have a tutorial on how to cut a mango, it’s time to switch up your salsa game and forget about tomatoes for a while. IT’S MANGO TIME BB and I’M HERE TO PARTY.
I love heading to the grocery store and finding 2/$1 mangos, then going home and making a big batch of this fresh mango salsa for friends.
Ingredients in this amazing mango salsa recipe
This super fresh mango salsa uses gorgeous summer produce for a simple, yet delicious flavor combination you’ll fall in love with. Here’s your super easy grocery list:
- Red bell pepper
- Red onion
- Fresh lime juice
- Salt & pepper
Easy ways to customize
Out of a few ingredients? Here are some simple swaps and add-ins that will still be delicious in this mango salsa:
- Fruit swap: try adding some pineapple, peaches or even diced strawberries for a fun twist on the flavors.
- Kick up the heat: love a little spice? Leave the seeds in your jalapeño or dice a habanero for an extra kick!
- Go veggie-heavy: change up your veggie produce with some fresh tomatoes or even some sweet corn.
Fresh mango salsa in 3 easy steps
Making mango salsa is easy. All you have to do is chop a few ingredients then add them to a bowl, stir and grab some chips for dipping!
- Chop your produce. Use one of these methods for easily cutting your mango, this one for perfectly cutting an avocado, and this one for your red onion. Easy!
- Mix your ingredients. Stir in diced red pepper and some fresh chopped cilantro.
- Add some flavor. You’ll also want to add a squeeze of fresh lime juice, plus salt and pepper. Taste and adjust seasonings as necessary. YUM!
Don’t forget this tip when making fruit salsa
My #1 tip when making a fresh fruit salsa is to be sure that your produce isn’t overly ripe. Super ripe mango and avocado will easily break and become mushy in the salsa, so opt for fruit with some firmness to it.
Our favorite ways to serve it
Personally, I love to dip tortilla chips in this salsa, but there’s plenty of other ways to use it too! You can top grilled chicken, salmon, burrito bowls, grain bowls, mix in with quinoa or even use on top of salads. Here are some of our favorite recipes that pair perfectly with this mango salsa:
- Blackened Salmon Tacos with Forbidden Rice & Mango Guacamole
- One Pan Caribbean Jerk Chicken
- Jerk Chicken with Caribbean Rice & Mango Salsa
- Firecracker Salmon
- 30 Minute Chili Maple Lime Salmon Bowls with Forbidden Rice
Store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!
More summer appetizers you’ll love
- Spicy Green Cashew Dip
- Best Healthy Coleslaw Ever (no mayo!)
- The Best Guacamole You’ll Ever Eat
- Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip
- Fresh & Healthy 7-Layer Dip
Get all of our delicious appetizers here!
I hope you love this fresh mango salsa recipe! If you make it, please let me know by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Fresh Mango Salsa
- 1 large firm avocado, cut into chunks (just very slightly ripe)
- 1 1/2 heaping cup diced mango (from 2 large ripe mango)
- 1 red bell pepper, finely diced
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and minced
- 1/4 cup fresh chopped cilantro
- Zest and juice of 1 small lime
- Salt and pepper to taste
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with multigrain tortilla chips. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.
If you like more spice, feel free to leave the seeds in your jalapeño!
To store: store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
This post was originally published on May 31, 2019, and republished on June 30, 2020.