Homemade Mango Salsa

Nothing says summer like a big bowl of mango salsa. I start making this the second mangoes show up at the grocery store and I don’t stop until they’re gone for the season. It’s sweet, a little spicy from the jalapeño, and has just enough lime to make it addictive. Five minutes of chopping and you’ve got something that tastes way better than anything from a jar.

My favorite way to eat it is piled on top of my tilapia fish tacos . The bright mango against the seasoned fish with that cilantro lime crema is unreal. But honestly, I’ve been known to stand at the counter eating it straight out of the bowl with chips before it even makes it to the table.

Ingredient Notes

• Mango – Use fresh mango, not frozen or jarred. You want it ripe but still a little firm so it holds its shape when diced. If your mango is too soft, the salsa will get mushy.
• Jalapeño – Seeds removed, and we’re only using half. The heat is mild this way. If you love spicy salsa, add the whole thing or leave some seeds in.
• Red bell pepper – I use red for the sweetness and the color contrast against the mango. Orange or yellow work too. Green will be a little more bitter.
• Lime juice – Use fresh lime juice, not bottled. It makes a huge difference in a recipe this simple. Start with the juice of one lime, taste, and add more if needed.

How to pick a ripe mango

Don’t go by color alone. Look for a mix of red, yellow, and orange, but the real test is the squeeze. A ripe mango will have a little give when you press it gently. Then take a whiff. If it smells sweet near the stem, it’s ready. If the mango is entirely green or rock hard, give it a few more days on the counter.

Recipe FAQs

Yes. Every ingredient in this recipe is naturally gluten-free. If you’re buying store-bought mango salsa, check the label since some brands add preservatives or thickeners that may contain gluten. Homemade is always the safest bet.

Absolutely. Diced pineapple, peach, or strawberry all work well mixed in with or in place of some of the mango. I have a peach mango salsa that does exactly this if you want to try it.

Expert Tips

• Cut everything the same size. You want all your pieces roughly the same so you get a little bit of everything in each bite. I dice mine about the size of a blueberry.
• Let it sit for 30 minutes before serving. The lime juice and salt need a little time to pull the flavors together. It’s good right away, but it’s noticeably better after it sits in the fridge for a bit.

Storage Instructions

Store mango salsa in an airtight container in the refrigerator for up to 5-6 days. It actually gets better after a few hours as the flavors meld together, so it’s a great make-ahead option. I don’t recommend freezing this recipe since the fresh mango and vegetables will lose their texture when thawed.

Serving Suggestions

This mango salsa is amazing on top of my tilapia fish tacos or spooned over my blackened cod in place of the avocado corn salsa for a fun switch. It’s also great on mango habanero wings or on top of roasted chicken thighs . For a fun appetizer spread, serve it alongside my pineapple salsa and black bean corn salsa with a batch of my baked chili lime tortilla chips .