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Fresh Mango Salsa

Prep 10 min Cook 0 min Difficulty 1/5

Quick fresh mango salsa with mango, red onion, jalapeño, cilantro and lime—ready in 10 minutes and great with chips or grilled proteins.

Why this recipe works

This Fresh Mango Salsa is a quick, bright condiment of diced mango, red onion, cilantro and jalapeño dressed with lime and a touch of olive oil. It suits anyone wanting a fast, fresh topping for chips, grilled fish, chicken or tacos.

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Key takeaways

Ready in 10 minutes; chill 10–15 minutes before serving
Balance sweet mango with lime, salt, and jalapeño heat
Store refrigerated up to 3 days; best fresh

Recipe guide

This Fresh Mango Salsa is a quick, bright condiment of diced mango, red onion, cilantro and jalapeño dressed with lime and a touch of olive oil. It suits anyone wanting a fast, fresh topping for chips, grilled fish, chicken or tacos.

Bright, ready-in-10-min mango salsa that pairs with chips, fish, or tacos.

  • Ready in 10 minutes; chill 10–15 minutes before serving
  • Balance sweet mango with lime, salt, and jalapeño heat
  • Store refrigerated up to 3 days; best fresh

Ingredients

1 medium mango, peeled and diced; 2 tbsp finely diced red onion; 1 small jalapeño, seeded and minced (adjust to taste); 1 tbsp chopped cilantro; 1 tbsp lime juice; 1 tsp olive oil; 1/8 tsp salt.

Instructions

Combine mango, red onion, jalapeño and cilantro in a bowl. Add lime juice, olive oil and salt; toss gently. Taste and adjust salt or lime. Chill 10–15 minutes before serving.

Tips & Variations

For sweeter salsa use ripe mango; for firmer cubes use slightly underripe. Swap lime for lemon if needed. Add diced avocado just before serving for creaminess.

Ingredients

  • 1 medium mango
  • 1 tbsp lime juice
  • 2 tbsp red onion, finely diced
  • 1 tbsp cilantro, chopped
  • 1 small jalapeño, seeded and minced
  • 1/8 tsp salt
  • 1 tsp olive oil

Instructions

  1. Peel and dice the mango into small, uniform cubes.
  2. Finely dice the red onion and mince the seeded jalapeño.
  3. Chop the cilantro leaves finely.
  4. Combine mango, red onion, jalapeño, and cilantro in a bowl.
  5. Add lime juice, olive oil, and salt; toss gently to combine.
  6. Taste and adjust salt or lime as needed, then chill 10–15 minutes before serving.

FAQs

How long does mango salsa keep? Store in an airtight container in the fridge for up to 3 days; texture softens over time, so eat sooner for best quality.
Can I make it less spicy? Yes—use half a jalapeño or remove all seeds and membranes to reduce heat.
What mango works best? Choose a ripe but firm mango (gives sweetness and keeps cubed shape); Ataulfo or Haden are good choices.