Fresh Mango Salsa

5 from 3 votes

Fresh Mango Salsa is bright, colorful, and packed with fresh flavor. Sweet mango, crunchy peppers, lime juice, cilantro, and jalapeño make this easy salsa perfect for fish tacos, grilled meats, seafood, or tortilla chips.

Prep Time10

Refrigerating time30

Course: Appetizer

Cuisine: Mexican

Keyword: salsa

Servings: people

Calories: 55kcal

Author: Sally Humeniuk

Ingredients

2 cups chopped mangoes about 2 medium mangoes
½ cup fresh chopped pineapple optional
1 cup red bell pepper chopped
⅔ cup chopped green onion may substitute red onion
¼ cup cilantro chopped
Juice from one lime
4 teaspoons olive oil
1 medium jalapeno minced

Instructions

Add the mangoes, bell pepper, pineapple (if using), green onion, cilantro, lime juice, olive oil, and jalapeño to a large bowl.
2 cups chopped mangoes, ½ cup fresh chopped pineapple, 1 cup red bell pepper, ⅔ cup chopped green onion, ¼ cup cilantro, Juice from one lime, 4 teaspoons olive oil, 1 medium jalapeno
Stir gently until everything is evenly combined.
Taste and adjust the jalapeño or lime juice as desired.
Refrigerate for at least 30 minutes before serving so the flavors can blend together.
Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
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 ¼ 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.

Notes

Use ripe but slightly firm mangoes for the best texture.
Pineapple adds extra sweetness and tropical flavor but can be omitted.
For a milder salsa, remove the jalapeño seeds and ribs before mincing.
For extra heat, leave some seeds in or add a second jalapeño.
This salsa tastes best chilled for at least 30 minutes before serving.

Nutrition