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Mango Salsa

This is a quick and delicious salsa that's great with fish tacos or chips.
Servings: 4 1/2 cups
Author: Good Dinner Mom


  • 2 cups chopped mangoes about 2 medium mangoes
  • 1 cup chopped red bell pepper
  • 1/2 cup fresh chopped pineapple optional
  • 2 ⁄3 cup chopped green onion may substitute red onion
  • 1 ⁄4 cup chopped fresh cilantro
  • Juice from one lime
  • 4 teaspoons olive oil
  • 1 medium fresh jalapeno minced


  • Mix mangoes, pineapple, pepper, onion, cilantro, lime juice and olive oil together in large bowl.
  • Add jalapeno to taste. Adding the ribs and seeds will make the salsa more hot, but even if you want this mild, add a couple ribs and at least 1/4 teaspoon of the seeds. This will not add too much heat and will bring all the flavors together.
  • Refrigerate for at least 30 minutes before serving to allow all ingredients to marinade together.
  • Refrigerate leftovers in an airtight container for up to a week.