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mango salsa in a glass bowl with a tortilla chip being dipped in it.
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5 from 3 votes

Mango Salsa

This fresh salsa is made with juicy ripe mangos, spicy jalapeño peppers, crisp red onion, and more!
Prep Time15 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: fruit salsa
Servings: 4 servings
Calories: 16kcal

Ingredients

  • 1 large fresh mango diced
  • 1/2 - 2/3 of a medium sized red bell pepper seeded and diced
  • 1 - 2 medium sized jalapeños seeded and diced (or leave the seeds in for more heat)
  • 1/3 - 1/2 medium red onion diced
  • 2 - 3 cloves garlic minced
  • 1/4 cup minced fresh cilantro
  • 1 medium lime zested and juiced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

Prepare

  • Wash and pat dry any fresh produce. Chop as directed above in the ingredients section.

Make salsa

  • To a large mixing bowl, add all ingredients, then stir well until thoroughly combined.

Chill

  • Cover tightly and refrigerate for about an hour before serving (this helps the flavors combine and come together better).

Serve

  • Serve cold or at room temperature, with chips, or as a topping for your favorite tex-mex or mexican-inspired meals!

Notes

  1. Canned or frozen mangos can be used in place of fresh, just make sure they're drained and/or thawed.
  2. I've estimated this recipe will serve about 4, however it's easily doubled or even tripled if you need a larger batch.
  3. Please feel free to chop your produce as finely as you'd like, and play with the proportions of the ingredients to make this salsa more to your tastes.
  4. Poblano, serrano, or habanero are all substitutes for the jalapeño if you'd prefer. Just be aware of the heat levels of the pepper you choose!

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 299mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1052IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 0.4mg