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Fresh Mango Salsa Recipe

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3.9 from 8 reviews

Fresh Mango Salsa is a vibrant and refreshing condiment featuring ripe mangoes, red bell pepper, red onion, and cilantro combined with zesty lime juice, jalapeño heat, and aromatic spices. Perfectly balanced with a touch of apple cider vinegar and creamy avocado chunks, this salsa is a delicious addition to chips, tacos, or grilled dishes.

  • Total Time: 45 minutes (including chilling time)
  • Yield: 6 servings

Ingredients

Fresh Produce

  • 3 Ripe Mangoes (peeled, pitted, diced)
  • 1 medium Red Bell Pepper (diced)
  • ½ cup Diced Red Onion
  • ¼ cup Packed Fresh Cilantro Leaves (chopped)
  • 1 large Jalapeño (seeded and minced)
  • 1 small Garlic Clove (finely minced)
  • Avocado Chunks (optional; quantity as desired)

Liquids and Spices

  • 1 large Juiced Lime (approx. ¼ cup lime juice)
  • 1 teaspoon Apple Cider Vinegar
  • ⅛ teaspoon Salt (or to taste)
  • ⅛ teaspoon Black Pepper
  • ½ teaspoon Chili Powder
  • ½ teaspoon Cumin

Instructions

  1. Prep Ingredients: Peel and dice the mangoes into small cubes. Dice the red bell pepper to a similar size as the mango. Remove the stem, seeds, and membranes from the jalapeño, then mince it finely. Chop the fresh cilantro leaves and finely mince the garlic clove.
  2. Combine Ingredients: In a large bowl, add the diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, apple cider vinegar, salt, black pepper, chili powder, cumin, and garlic. Mix thoroughly until all ingredients are well incorporated.
  3. Add Avocado: Gently fold in avocado chunks if you choose to include them, taking care not to mash them.
  4. Chill to Meld Flavors: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavors to meld and intensify.
  5. Serve: Give the salsa a quick stir before serving. Enjoy it with tortilla chips, use it as a topping for tacos, grilled meats, or as a fresh accompaniment to your favorite dishes.

Notes

  • For less heat, reduce the amount of jalapeño or remove all seeds and membranes before chopping.
  • Avocado is optional but adds creaminess and richness to the salsa.
  • This salsa keeps well covered in the fridge for up to 2 days; freshen it with a squeeze of lime before serving.
  • Adjust salt and spices according to your taste preferences.
  • For a thicker salsa, drain excess lime juice or vinegar before serving.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten Free