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Summer is almost here, which means mango season, baby!
In my opinion, juicy mangos don’t get used nearly as often as they should in recipes. We have a tutorial on how to cut a mango so that you can easily remove the pit, so let this be your sign to switch up your salsa game and forget about tomatoes for a while. IT’S MANGO TIME BB, and I’M HERE TO PARTY.
I love heading to the grocery store and finding 2/$1 mangos, then going home and making a big batch of this mango salsa using all fresh ingredients.
Mango salsa ingredients
This super fresh, easy mango salsa uses gorgeous summer fruits and veggies for a simple, yet delicious flavor combination you’ll fall in love with. Here’s your grocery list:
- Avocado
- Fresh mangos
- Red bell pepper
- Red onion
- Jalapeño
- Cilantro
- Fresh lime juice
- Salt & pepper
Easy ways to customize
Out of a few ingredients? Here are ingredients you can substitute and easy customizations that will still be delicious in this mango salsa:
- Fruit swap: try adding some pineapple, peaches, or even diced strawberries for a fun twist on the flavors.
- Kick up the heat: love a spicier salsa? Leave the seeds in your jalapeño pepper or dice a habanero for an extra kick!
- Go veggie-heavy: change up your veggie produce with some fresh tomatoes or even some sweet corn.
Turn it into a summer salad
A great way to add heartiness and turn this into a light lunch or side dish is to add a can of rinsed, drained black beans, and/or a cup of cooked quinoa! With this extra little boost, this salsa goes from a party dip to a fun, scoopable lunch to enjoy with a spoon, chips or in tacos.
Mango salsa in 3 easy steps
This recipe couldn’t be easier to make. All you have to do is chop a few ingredients, add them to a bowl, stir, and grab some chips for dipping!
- Chop your produce. Use one of these methods for easily cutting your mango, this one for perfectly cutting an avocado, and this one for your red onion. Easy!
- Mix your ingredients. Add all of your chopped produce to a large bowl and carefully mix it up.
- Add some flavor. You’ll also want to add a squeeze of fresh lime juice, plus salt and pepper. Taste and adjust seasonings as necessary. YUM!
Don’t forget this tip when making fruit salsa
My #1 tip when making a fresh fruit salsa is to check for ripeness and be sure that your produce isn’t overly ripe. Super ripe mango and avocado will easily break and become mushy in the salsa, so opt for fruit with some slight firmness to it.
Our favorite ways to serve it
Personally, I love to dip tortilla chips in this salsa, but there are plenty of other ways to use it, too! You can top grilled chicken, salmon, burrito bowls, quesadillas, grain bowls, mix it in with quinoa, or even use it on top of salads. Here are some of our favorite recipes that pair perfectly with this mango salsa:
Storing tips
Store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!
Tools you’ll need
Get all of my fav kitchen tools here!
More summer appetizers you’ll love
Get all of our delicious appetizers here!
I hope you love this fresh mango salsa recipe! If you make it, please let me know by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Fresh Mango Salsa
by
Fresh mango salsa recipe packed with gorgeous produce like avocado, mango, red bell pepper, jalapeño, and red onion. This easy, homemade salsa is perfect for salmon, fish tacos, chicken, and of course, dipping with chips!
Ingredients
- 1 large firm avocado, cut into chunks (just very slightly ripe)
- 1 ½ heaping cup diced mango (from 2 large ripe mango)
- 1 red bell pepper, finely diced
- ¼ cup finely diced red onion
- 1 jalapeño, seeded and minced
- ¼ cup fresh chopped cilantro
- Zest and juice of 1 small lime
- Salt and pepper to taste
Instructions
-
Place all ingredients in a medium bowl and mix to combine. Garnish with extra cilantro. Serve with multigrain tortilla chips. Also great served on salmon, fish tacos or shrimp. Serves 4-6. Double the recipe to serve 10-12.
Recipe Notes
If you like more spice, feel free to leave the seeds in your jalapeño!
To store: store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!
To store: store any leftover mango salsa in an airtight container in the refrigerator for up to 3 days. The lime juice helps the avocado stay nice and green!
Nutrition
Serving: 1serving (based on 4)Calories: 133calCarbohydrates: 19.1gProtein: 2gFat: 6.9gSaturated Fat: 1gFiber: 5gSugar: 8.9g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
This post was originally published on May 31, 2019, republished on June 30, 2020, republished on May 18th, 2023, republished on May 21st, 2025, and republished on May 17th, 2026.
