Today marks five years since my first post on Cookie and Kate. This date usually passes by without much fanfare, but five years! My baby’s in kindergarten now. Sniffle. This blog really is my baby.
I bought all the ingredients to bake a cake to celebrate, then my dishwasher broke down. I’m not going to wash all those dishes by hand.
So, let’s shout happy birthday with this fresh mango salsa recipe! It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colorful that it almost looks like confetti up-close.
Come to think of it, salsa is actually the perfect anniversary recipe since my first recipe was for salsa. That post broke records for this blog back then. Three comments in one day!
Thank you for visiting, commenting and sharing my recipes with your friends and family. I literally wouldn’t have posted more recipes if it weren’t for those comments way back when. You’re the best.
Mango Salsa Ingredients
You’ll need only six basic ingredients to make this easy mango salsa: ripe mangos, red bell pepper, red onion, cilantro, jalapeño and lime.
Uses for Mango Salsa
This mango salsa would be fantastic on fish tacos or just about any fresh, Mexican-themed dish, really. I can confirm that it goes well with chips, guacamole and black bean tacos. It was a big hit at my friend’s potluck dinner!
You could also serve it on salad or just eat it straight out of the bowl as a salad. It’s that good.
If this recipe gets you hooked on making homemade salsas, here are a few more to love:
Please let me know how this recipe turns out for you in the comments! I love hearing from you.
Watch How to Make Mango Salsa
Fresh Mango Salsa
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Salsa
- Method: Chopped
- Cuisine: Mexican
- Diet: Vegan
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
- 3 ripe mangos, diced (see photos)
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
Mango salsa adapted from the mango pico in my Thai mango cabbage wraps.
Storage suggestions: Honestly, I’ll be amazed if you have any salsa leftovers! You can store the salsa in the refrigerator, covered, for several days. It will be best fresh, though.
Love this salsa! We made it to have on turkey burgers and then I decided to mix the leftovers with my scrambled eggs for breakfast! Finished off the bowl as a chip dip – truly multi purposes
This is DELICIOUS!
I made it for a crowd with some chips and everyone ate it as a salad. They loved it. I didn’t use much cilantro, as I’m not a fan.
I kept some home and used it over baked chicken and it worked great.I’m sure fish would also be delicious, tacos? YES!!
Great, easy recipe.
i made this last week and it was a hit
That’s great to hear, Patty!
Made this to go with a mahi mahi taco recipe and it really was the star of the meal. I made it the day before and refrigerated over night. The flavors really melded together and it was an absolute hit with my partner. I’ll be adding this to my regular recipe list.
I loved this recipe and so did my husband, I didn’t have salmon, which I thought would be delicious and so would shrimp, I served it as a salad with arugula and a ham steak.
Thank You so much for sharing ,
You’re welcome! I’m glad you loved it, Terry.
Sorry if I missed it in the instructions, but can you use frozen mango?
Fresh works best here. Frozen doesn’t seem to hold up at well. If you do, be sure to drain the extra juice before using.
I made this salsa as part of your fish taco recipe – delicious!
Have you taken the fish taco recipe off your website? I can’t find it anymore! Can you remind me what the sauce was that was added to the battered fish and mango salsa?
Hi Patrick, This is a vegetarian blog so I didn’t have a fish recipe. Sorry!
Delicious! Easy to make and will be making again.
That’s great to hear, Calitini! I appreciate your review.
I grill up tuna steaks in ginger and soy and serve them on this salsa. Wife gets naked the moment she sees me cutting the mangoes and thawing the tuna.
My new favorite salsa, so darn gooooood!!! We had it with a Cuban rice bowl. Yum! Will be making this many more times!
Great to hear, Vanessa!
I made this lovely Mango Salsa to compliment my Moroccan chicken and couscous dish. The Mango Salsa was the highlight of this meal! I used the salsa as a side and it was perfect! The taste of sweet and spicy and the squeeze of lime makes this sasla! I added a tiny bit of maple syrup and about a tablespoon of olive oil . But! the recipie as is , is wonderful! Enjoy!
Great to hear, Michele!
We made this tonight with our salmon. Paired it with Mexican style cauliflower rice
Can this be made in a food processor if I’m short on time? And how many cups/oz of mango would this be? Mangoes come in all different sizes…
Hi! I recommend this best as written. I don’t have the cup measurements, sorry!
I made this salsa to serve overtop of mahi mahi with a side of rice and black beans, coupled with tortilla chips and salsa as the app. It was delicious both ways.
I’m happy you enjoyed it, Becky! Thank you for your review.
Perfecto!! A very nice compliment to shrimp tacos:) will def make again this weekend.
I made this and I’m obsessed! Thanks for sharing the recipe!
That’s great to hear, Kristin! I appreciate your review.
I made this recipe for a salsa contest at work & won first place!! Such a hit. Perfect amount of sweet and spicy and the right amount of flavor that isn’t overwhelming.
I have made this Awesome Recipe so many times now, Years… I no longer need to look it up. My favorite is with Fresh caught Grilled Cobia and Cilantro Lime Basmati Rice. I also use it for any Blackened Fish Tacos. Great with Blackened Grouper, Snapper, Redfish, etc. Whatever I can catch out of the Gulf of Mexico usually meets this Salsa the following day It’s a Keeper Recipe for Sure!!! I make it as is but will add a second Jalapeño pepper over the Green Bell Pepper.
I love that you have made this so much you know it without looking. Thank you for your review, Bryan!
I always wanted to try a mango salsa, so when the mangoes were ripe on my last grocery trip it seemed like a good time. I didn’t measure exact amounts of everything but I used 2 mangoes and approximated the rest. It was delicious, and I absolutely recommend adding a sprinkling of chipotle powder – it’s an incredibly tasty addition. We ate then on panfried potato and zuchinni tacos with queso fresco. So good. Thanks for the recipe!
You’re welcome, Beth! Thank you for your review.
This is a great recipe! I wanted to make it into a light lunch so I added rinsed black beans and leftover smoked chicken from dinner last night, wrapped in romaine lettuce leaves. Delicious!!!
I’m glad you loved it, Karla!
This was so good, and such a nice change of pace from the usual salsa. You can eat it, literally, on everything – tacos, kale salads, seafood, or just polish off the rest of it all by itself. I urge, urge, urge you to try a sprinkle of chipotle powder in this salsa – in my opinion it takes it over the top!
Great to hear, Beth! Thank you for your review.