There are some recipes that just feel like sunshine in a bowl, and this Fresh Mango Salsa with Lime is unequivocally one of them. I still remember the first time I brought a big, vibrant bowl of it to our annual summer block party. I was a little nervous, placing it on the potluck table next to the familiar jars of store-bought salsa and guacamole. But within minutes, a small crowd had formed. The brilliant mosaic of colors—the sunburst orange of the mango, the deep green of the cilantro and jalapeño, the ruby red of the onion, and the crisp white of the jicama—was a feast for the eyes before anyone even took a bite. Then came the first tentative scoop on a tortilla chip, a moment of silence, and then an audible, “Oh, wow.” That was the start. Throughout the afternoon, I watched as neighbors, friends, and even their kids kept coming back for more, asking, “Did you make this? What’s in it?” It became the star of the show, a refreshing, sweet, and spicy counterpoint to everything from grilled chicken to simple chips. It’s more than just a dip; it’s a conversation starter, a burst of tropical flavor that can elevate any meal from ordinary to unforgettable. This recipe is now a non-negotiable staple in my home, a taste of summer we crave all year round.

Ingredients

• 3 large, ripe mangoes, diced (about 3 cups): The star of the show. Look for mangoes that are slightly soft to the touch with a sweet, fruity aroma at the stem. Honey (Ataulfo) mangoes are fantastic for their creamy, non-fibrous texture, but Kent or Keitt varieties also work beautifully.
• 1 medium red onion, finely diced (about 1 cup): Provides a sharp, pungent bite that beautifully contrasts the sweetness of the mango. Its vibrant color also adds to the salsa’s visual appeal.
• 1 large jalapeño, minced: This is where the heat comes from. For a milder salsa, be sure to remove the seeds and white membranes. For a spicier kick, leave some or all of them in.
• 1 red bell pepper, finely diced (about 1 cup): Adds a wonderful, sweet crunch and another layer of bright color. It contributes texture and a mild, fruity flavor that complements the mango.
• 1 cup fresh cilantro, chopped: The quintessential herb for any salsa. It brings a fresh, citrusy, and slightly peppery note that ties all the flavors together. If you’re not a fan, you can substitute with parsley, but the flavor profile will be different.
• 1/2 cup fresh lime juice (from 3-4 limes): This is the crucial acidic element. It brightens all the other flavors, prevents the mango from browning too quickly, and gives the salsa its signature zesty finish. Always use fresh-squeezed juice for the best taste.
• 1/2 teaspoon fine sea salt, or to taste: Essential for enhancing all the individual flavors and balancing the sweetness of the fruit and the heat of the pepper.
• Optional: 1 cup jicama, peeled and finely diced: For an incredible, unexpected crunch. Jicama has a mild, slightly sweet flavor and a texture similar to a crisp apple or pear, adding a refreshing element to the salsa.

Instructions

1. Prepare the Mangoes: The most involved part of this recipe is preparing the fruit. To easily dice a mango, slice off the two fleshy “cheeks” on either side of the large, flat pit in the center. Take one cheek and, without cutting through the skin, carefully score the flesh in a grid-like pattern. Once scored, you can either use a spoon to scoop out the diced flesh or gently push the skin from underneath to invert it (the “hedgehog” method) and slice the cubes off. Repeat with the other cheek and trim any remaining fruit from around the pit. Place the diced mango into a large mixing bowl.
2. Combine the Vegetables and Herbs: To the bowl with the mangoes, add the finely diced red onion, the minced jalapeño, the diced red bell pepper, and the optional diced jicama if you are using it. The key to a great salsa texture is ensuring all your ingredients are chopped to a relatively uniform size. This ensures you get a little bit of everything in each bite.
3. Add the Cilantro and Seasoning: Sprinkle the chopped fresh cilantro over the mango and vegetable mixture. The vibrant green adds an immediate pop of color and a fresh aroma. This is also the time to add the sea salt. Start with the recommended half teaspoon; you can always add more later after the flavors have had a chance to meld.
4. Pour in the Lime Juice: Squeeze your fresh limes directly over the bowl’s contents. The fresh lime juice is the magic ingredient that brings the salsa to life. It acts as a marinade, tenderizing the onion slightly and bringing all the disparate sweet, spicy, and savory notes into perfect harmony.
5. Mix Gently but Thoroughly: Using a large spoon or a rubber spatula, gently fold all the ingredients together. Be careful not to mash or crush the mangoes; you want to maintain those distinct, juicy cubes. Continue mixing until the lime juice, salt, and cilantro are evenly distributed throughout the salsa and all the ingredients are beautifully combined.
6. Let it Rest (The Crucial Step): Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes, though an hour is even better. Do not skip this step! This resting period, often called “marinating,” is essential. It allows the flavors to meld and deepen. The salt will draw out some of the juices from the mango and vegetables, creating a delicious liquid base, and the sharpness of the red onion will mellow slightly.
7. Taste and Adjust: After the salsa has rested, give it one final gentle stir. Taste a spoonful and adjust the seasonings if necessary. Does it need more salt to make the flavors pop? A little more lime juice for extra zing? A bit more minced jalapeño for heat? Now is the time to perfect it to your liking before serving.

Nutrition Facts

• Servings: This recipe makes approximately 6 cups of salsa, serving about 12 people (1/2 cup serving size).
• Calories per serving: Approximately 75 kcal.
• Vitamin C: Exceptionally high. A single serving provides a significant portion of your daily requirement, thanks to the mangoes, bell pepper, and lime juice. This vitamin is a powerful antioxidant and crucial for immune system health.
• Vitamin A: Mangoes are a fantastic source of Vitamin A, which is essential for vision health, immune function, and cell growth.
• Dietary Fiber: With all the fresh fruits and vegetables, this salsa is a good source of dietary fiber, which aids in digestion and helps you feel full and satisfied.
• Potassium: Contributed by the mangoes and bell peppers, potassium is an important mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
• Low in Fat: This salsa is naturally very low in fat, making it a light and healthy choice for a snack or a topping for your favorite dishes.

Preparation Time

The total time for this recipe is primarily hands-on chopping time, followed by a necessary resting period. Plan for approximately 20-25 minutes of active preparation for washing and dicing all the fruits and vegetables. Following this, allow for a minimum of 30 minutes of resting time in the refrigerator for the flavors to meld together perfectly. For the absolute best results, a 1-2 hour resting period is highly recommended. Therefore, the total time from start to finish is about 1 to 2.5 hours, with most of that being inactive time.

How to Serve

This fresh mango salsa is incredibly versatile and can be used in countless delicious ways beyond the classic chip-and-dip. Here are some of our favorite ways to serve it:

• As a Classic Appetizer:
  • Tortilla Chips: The quintessential pairing. The salty, crunchy corn chip is the perfect vehicle for the sweet and spicy salsa.
  • Plantain Chips: For a slightly sweeter, more tropical-themed pairing, serve with crispy plantain chips.
  • Cream Cheese Spread: Spread a block of softened cream cheese on a platter and pour the mango salsa over the top. Serve with sturdy crackers for a surprisingly addictive appetizer.
• As a Topping for Proteins:
  • Grilled Fish: Spoon generously over a simple piece of grilled salmon, mahi-mahi, or tilapia. The bright, acidic salsa cuts through the richness of the fish beautifully.
  • Fish Tacos: An absolute must-have for any fish taco night. It’s a game-changer on shrimp, cod, or halibut tacos.
  • Grilled Chicken or Beef: Transform a simple grilled chicken breast or a juicy flank steak by using this salsa as a fresh, flavorful condiment.
  • Seared Scallops: The sweetness of the mango perfectly complements the natural sweetness of seared scallops for an elegant and impressive dish.
• In Vegetarian and Vegan Dishes:
  • Black Bean Burgers: Add a scoop on top of a homemade or store-bought black bean burger for a burst of fresh flavor.
  • Quinoa or Rice Bowls: Use it as a central component in a build-your-own bowl. Combine it with black beans, corn, avocado, and a bed of quinoa or brown rice for a healthy and satisfying meal.
  • Stuffed Sweet Potatoes: Top a baked sweet potato with a dollop of mango salsa and a sprinkle of toasted pumpkin seeds.
  • Fresh Salads: Use it as a dressing or a chunky component in a green salad, especially one with avocado and a light vinaigrette.

Additional Tips

1. Choose the Perfect Mango: The quality of your salsa depends heavily on the quality of your mangoes. Look for fruit that is fragrant at the stem and gives slightly when you press it gently. Avoid rock-hard mangoes (they will be tart and crunchy) or overly soft, bruised ones (they will be mushy and hard to dice). Ataulfo (honey) mangoes are a top choice for their sweet, creamy flesh and lack of stringy fibers.
2. Master the Spice Level: You are in complete control of the heat. For a mild salsa that’s kid-friendly, meticulously remove all seeds and the white pith from the jalapeño. For medium heat, leave a few seeds in. For a fiery salsa, use the whole jalapeño or even graduate to a spicier pepper like a serrano or a habanero (use with caution!). Remember to wear gloves when handling hot peppers to avoid irritating your skin and eyes.
3. Don’t Skip the Resting Time: It might be tempting to dig in right away, but allowing the salsa to rest in the fridge is a non-negotiable step. This “marination” period is when the magic happens. The flavors meld, the salt coaxes out the juices to create a delicious dressing, and the sharp bite of the raw onion mellows into the background. 30 minutes is the minimum, but 1-2 hours is ideal.
4. Achieve the Perfect Dice: Texture is just as important as flavor. Try to dice all your main ingredients (mango, red onion, bell pepper, jicama) to a similar, small size (about 1/4 to 1/2 inch). This uniformity ensures a balanced bite every single time, so no single ingredient overpowers another.
5. Get Creative with Add-ins: This recipe is a fantastic base for customization. Consider adding a diced avocado just before serving for creaminess, a can of rinsed black beans or corn for more substance, or even some diced cucumber for extra freshness and crunch.
6. Squeeze Limes Like a Pro: To get the most juice out of your limes, make sure they are at room temperature. Before cutting, roll the lime firmly on the countertop with the palm of your hand. This helps break down the membranes inside. Using a simple citrus squeezer will extract far more juice than squeezing by hand.
7. Make-Ahead and Storage: You can make this salsa a day in advance, which is perfect for party planning. The flavors will be even more developed. Store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days. After that, the mango can start to break down and the salsa can become watery. Note: If you plan to add avocado, only add it right before serving to prevent it from browning.
8. Taste and Balance as You Go: A recipe is a guide, but your palate is the ultimate judge. Before you let the salsa rest, and again before you serve it, give it a taste. The sweetness of mangoes can vary greatly. You might need a pinch more salt to enhance the sweetness, an extra squeeze of lime to cut it, or a little more onion for a sharper bite. Don’t be afraid to adjust it to make it perfect for you.

FAQ Section

1. Can I use frozen mango for this salsa recipe?
Yes, you can use frozen mango in a pinch, but fresh is highly recommended for the best texture. If using frozen, let the mango pieces thaw completely in a colander to allow excess water to drain away. Pat them dry with a paper towel before dicing them further if needed. The final texture might be slightly softer than with fresh mango, but the flavor will still be delicious.

2. My mango salsa seems too watery. How can I fix it?
A little bit of liquid at the bottom of the bowl is normal and desirable, as it’s full of flavor. However, if it seems excessively watery, it could be due to very ripe mangoes or not draining ingredients like canned beans/corn properly. You can carefully drain off some of the excess liquid. Alternatively, you can add more solid ingredients, like another half a diced bell pepper, some jicama, or a handful of black beans, to absorb some of the moisture.

3. What’s the best type of onion to use for mango salsa?
Red onion is the classic choice and highly recommended. Its flavor is milder and slightly sweeter than a yellow onion when raw, and its beautiful purple color adds to the salsa’s visual appeal. If you don’t have a red onion, a sweet Vidalia onion or even green onions (scallions) would be a good substitute. A yellow onion can be used, but its flavor will be much stronger and more pungent.

4. How long will this fresh mango salsa last in the refrigerator?
When stored in an airtight container, the salsa will stay fresh and delicious for about 2 to 3 days. After the third day, the mango will start to soften and break down, and the overall texture will become less crisp. It’s at its absolute best on the day it’s made or the day after.

5. I don’t like cilantro. Can I make this salsa without it?
Absolutely. The “cilantro-hater” gene is real, and this salsa can still be fantastic without it. You can simply omit it, or you can substitute it with a smaller amount of fresh flat-leaf parsley and maybe a sprig of fresh mint to add a different kind of fresh, herbal note. The overall flavor profile will change, but it will still be a bright and refreshing salsa.

6. Is this mango salsa recipe considered healthy?
Yes, this is a very healthy recipe. It’s packed with vitamins, minerals, and fiber from all the fresh fruits and vegetables. It’s naturally gluten-free, dairy-free, vegan, and very low in fat. The combination of sweet fruit and savory vegetables makes for a satisfying and nutrient-dense snack or condiment.

7. Can I make this salsa spicier? Or less spicy?
Definitely. The spice level is completely customizable.

• To make it spicier: Leave the seeds and membranes in your jalapeño. For even more heat, substitute the jalapeño with a spicier pepper like a serrano (about twice as hot) or a finely minced habanero (use a very small amount to start!).
• To make it less spicy: Carefully remove all seeds and the white, pithy membranes from the inside of the jalapeño, as this is where most of the capsaicin (the compound that creates heat) is stored. For zero heat, you can omit the jalapeño entirely.

8. Why does my mango salsa taste slightly bitter?
A bitter taste can sometimes come from the white pith of the bell pepper or the lime. When zesting or juicing a lime, be careful to only get the green part of the peel and the juice, avoiding the white pith underneath, which is quite bitter. Similarly, ensure you have removed all the white ribs from the inside of your bell pepper. A very underripe mango can also have a slightly bitter or astringent quality.

Print