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This fresh mango salsa recipe is the ultimate combo of sweetness with heat! Skip the store-bought varieties and make your own with this easy recipe, ready in just 10 minutes with simple ingredients.
Mango salsa has all the zesty flavor of traditional fresh tomato salsa, but is chopped (instead of pureed) and incorporates ripe, juicy mangoes for a touch of sweetness. Just like conventional salsa, it makes a tasty fresh dip, taco topping, or garnish for grilled meats like carne asada.
Mango Salsa Recipe: Why You’ll Love It
- Spicy, fruity flavor
- Juicy texture with a hint of crunch
- Just 6 basic ingredients
- Done in 10 minutes flat
- Delicious with everything from corn tortilla chips to fish tacos
Ingredients & Substitutions
This section explains how to choose mango salsa ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Mango – Ripe mangos work best, so they’re soft and easy to slice. Peel and dice. If you have more mangos to use up, make mango salad with them!
- Tomatoes – I used Roma tomatoes because they are easy to find and have fewer seeds than some other varieties, but any tomatoes will work. Remove the seeds and chop.
- Red Onion – A white onion would also work well. Dice finely.
- Fresh Cilantro – A classic for salsa, but you can skip it or use other fresh herbs if you’re not a fan. Chop it up if you include it. I don’t recommend using dried herbs for salsa, but if you must, replace each tablespoon fresh with one teaspoon dried.
- Lime Juice – With so few ingredients in this recipe for mango salsa, fresh lime juice tastes best. Lemon juice is okay to substitute in a pinch, but lime juice has a more suitable flavor for salsa.
- Sriracha – This pepper sauce is available at most grocery stores, but you can also use one small diced jalapeño instead.
- Salt & Pepper – For simple seasoning.
How To Make Mango Salsa
This section shows how to make tomato mango salsa, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix. Combine mango, tomatoes, onions, and cilantro in a bowl.
- Season. Add lime juice and sriracha, and mix well. Season with salt and pepper to taste. Serve immediately, or refrigerate for a few hours to allow flavors to develop.
- Swap the tomatoes – Use diced red bell peppers or cucumber instead. You can even add black beans to make it hearty.
- Try different fruits – Trade mango for a peach, papaya, or even cantaloupe. Or, try this pineapple salsa recipe for tropical flair.
- Add avocado – Diced avocado adds a creamy element to this recipe.
Mango salsa recipes can be refrigerated in a covered container for 2-3 days.
What To Serve With Mango Salsa
Use this salsa for scooping or topping a variety of dishes:
- Chips – Corn tortilla chips are the classic choice, but you can also try zucchini chips or almond flour tortilla chips for healthier options.
- Mango salsa for fish – Use it on pan seared tilapia or pan seared halibut instead of lemon butter sauce, or try it on top of grilled salmon, but I love it with jerk salmon.
- Tacos – Make shrimp tacos or fish tacos with mango salsa! Fill your favorite tortillas with cilantro lime taco slaw and grilled shrimp or baked tilapia, then top with salsa.
- Mango salsa on chicken – Top chicken stuffed peppers, cilantro lime chicken or juicy baked chicken breast with this salsa.
- Salads and bowls – Swap conventional salsa in taco salad for this salsa recipe, or use it to top a walking taco bowl or your healthy taco dip.
More Salsa Recipes
If you like this mango salsa recipe, you’ll love these other twists on salsa:
Easy Mango Salsa Recipe
Mango Salsa Recipe (10 Minutes!)
With juicy fruit and a touch of peppery heat, this easy mango salsa recipe makes an impressive appetizer or dip in just 10 minutes!
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, combine the mango, tomatoes, onions, and cilantro.
Add the lime juice and sriracha. Mix well.
Season with salt and pepper to taste.
If you have time, refrigerate for a few hours to help the flavors develop.
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Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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