This fresh Mango Salsa has the perfect balance of flavor and texture. Sweet mango and creamy avocado balance the crunch from the bell pepper and onion for a delicious and refreshing salsa that is next level addicting.
Why You’re Going to Love this Mango Salsa
This Mango Salsa might just be my favorite thing ever. I know that’s a bold statement, but hear me out. It’s fresh and flavorful and has the perfect combination of textures. It’s healthy and so so delicious. And just look at all that color! Any time I find myself going back to the kitchen for a bite or two of a particular recipe, I know I have a winner. Not only did I do that with this mango salsa, I also made a meal of it. Multiple times. Hoarded the leftovers and felt no shame.
This salsa is also super easy to make, with just a handful of ingredients. The hardest part might just be making sure you can get your hands on ripe mangoes and avocados. But I have a tip for that too. The other beautiful thing about this mango salsa is how versatile it is! You can eat it as a salad, serve it with tortilla chips, throw it in tacos, or pile it on top of grilled meat. And it is a guaranteed hit when I serve it as an appetizer.
Ingredients for Mango Salsa:
- Mangoes– Make sure you are using fresh, ripe mango. We have used frozen mango in a pinch. Allow to thaw before dicing and adding to the salsa.
- Avocado– Please don’t leave out the avocado. But if you absolutely must, black beans are a tasty substitute.
- Bell Pepper– We used red, mostly for color. Any sweet bell pepper will work.
- Red Onion– I have also used sweet yellow onion if that is what I have on hand.
- Cilantro– Fresh cilantro adds a delicious fresh and citrusy pop, but if you don’t like the taste of if you can use fresh parsley or simply leave it out.
- Lime– We use the juice and the zest in this recipe.
- Salt & Pepper– To season. I like kosher salt and fresh cracked black pepper.
How to Make Mango Salsa:
- Dice the mangoes, avocado, bell pepper and red onion. Remove the stems from the cilantro and give it a rough chop. Put everything in a medium sized bowl and toss to combine.
- Zest and juice the lime. Add to the salsa and season with salt and pepper. Give it another light toss, taste and adjust seasonings if necessary.
- Chill for best flavor. Chill for 30 minutes before serving. It’s best if eaten within 24 hours.
- Serve with tortilla chips, on top of grilled chicken or fish, or with tacos.
Tips & Suggestions:
This Mango Salsa is super customizable! Add or swap ingredients to change up the flavor profile or to make a heartier dish.
- Fresh or frozen corn
- Black beans
- Fresh tomato
- Diced cucumber
- Fresh jalapeno
- Fresh peaches
- Fresh garlic or garlic powder
- Couscous or orzo
- Fresh berries
- Diced jicima
How long will mango salsa last in the fridge?
This salsa tastes best when eaten within 24 hours of making, but it will last 3-4 days in an airtight container in the refrigerator.
What do you eat mango salsa with?
Mango salsa is delicious as is, eaten with a fork or scooped onto tortilla chips. The bright fresh flavors pair well with Mexican flavors. We love it on top of fish tacos! It’s also delicious served with rice and grilled chicken. Or toss in some quinoa or couscous and serve it as a light main course.
How can I tell if a mango is ripe?
Gently squeeze the mango. If it feels soft and makes a slight dent, it is ripe. It shouldn’t be too firm or too squishy. The stem end should also smell sweet and tropical, like a mango! It should also feel heavy for it’s size.
More Delicious Recipes To Try:
Fresh Mango Salsa
This Fresh Mango Salsa has the perfect balance of flavor and texture. Sweet mango and creamy avocado balance the crunch from the bell pepper and onion for a delicious and refreshing salsa that is next level addicting.
Servings: 6 servings
- 2 large mangoes
- 1 medium avocado firm
- 1 large red bell pepper
- 1/4 medium red onion
- 1/4 cup fresh cilantro stems tripped and chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- salt and pepper to taste
Dice mango, avocado, red bell pepper and onion into uniform bite size pieces. Chop the stems off the cilantro and roughly chop the leaves. Add everything to a medium size bowl and gently stir to combine.
Add in lime juice and zest, and salt and pepper. Stir again to combine. For the most flavor, let it sit in your fridge for 30 minutes before serving.
Serve with tortilla chips, or with fish or shrimp tacos. Enjoy!
Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 353mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1699IU | Vitamin C: 66mg | Calcium: 16mg | Iron: 0.4mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.