Mango Salsa Recipe

Fresh Mango Salsa bursts with the sweetness of ripe mangoes, fresh pineapple, and bright, tangy lime juice. It’s the perfect topping for fish tacos, scooping up with crunchy tortilla chips, or bringing a pop of color to burrito bowls.

 

I’ve been making Mango Salsa for years, but it still hits me with that zingy flavor every time, just like the first taste I ever had.

It’s a marriage made in heaven where sweet mangoes and pineapple meet up with red onion, creating a symphony of flavors for your taste buds. The lime juice keeps it bright and tangy, and a little fresh cilantro ties it all together for the perfect combination of flavors.

Whether it’s on fish tacos, grilled chicken, or served with tortilla chips, before I know it, I’m “just tasting” my way through half the bowl.

It’s pure summer in every bite!

You can whip this up in minutes with simple ingredients and fresh produce that are easy to find.

It’s perfect for backyard cookouts, Cinco de Mayo parties, or game days when the best moments happen away from the TV.

If fresh salsas with a twist are your thing, you’ve got to try my Mexican Salsa Verde, Black Beans and Corn Salsa Dip, and Salsa Fresca. They’re three of my personal favorite recipes, and each one brings its own kind of magic to the table.

Ingredients

Gather the ingredients to prepare our mango salsa recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I Make Adjustments to the Recipe?

Absolutely. We make our homemade Mango Salsa with fresh mangos, but you can use frozen mango chunks if that’s what you have on hand. Just thaw and drain them well so you don’t water down the flavors. You can also try making it with the sweeter honey mangoes when they’re in season.

For a different kind of sweetness, replace the pineapple with ripe peaches or nectarines.

If you’d like to add a little heat, you can add jalapeño peppers, serrano peppers, or your favorite hot sauce to the mixture.

You can swap the lime juice for lemon juice if that’s what you have on hand.

For extra crunch and color, try adding some finely diced red bell pepper.

If cilantro isn’t your thing, try fresh parsley for a milder herb flavor. You could also toss in some sliced green onions for a bit of extra bite.

You can turn this into a mango avocado salsa by folding in diced avocado right before serving for extra creaminess.

And for a tropical twist, toss in diced kiwi or even pomegranate seeds for a pop of color and tang. Little tweaks like these can really level up your salsa game!

How to Make Mango Salsa

Follow along with my simple step-by-step instructions to learn how to make this fresh mango salsa recipe in your home kitchen.

• Add the juicy mangos, pineapple, and onion to the bowl of a food processor.
• Pulse 3-4 times until mixture is roughly chopped.
• Add the cilantro, lime juice, and salt to the bowl.
• Pulse 3-4 times until finely chopped. Don’t pulse too much, or the mixture will get watery.

For a cleaner, less liquid version, finely dice the mango, pineapple, and onion by hand.

No matter who’s at the table, everyone will keep reaching for this flavorful salsa, and you’re guaranteed to leave with an empty bowl and a happy crowd.

So you’d better make a double batch if you wanna take any home!

How to Store Mango Salsa

Store leftover Mango Salsa in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving to redistribute the juices.

This sweet salsa doesn’t freeze well, as the fresh mangos and pineapple lose their texture after thawing.

Recipe FAQs

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