Easy Mango Salsa

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Bowl of our easy mango salsa topped with fresh cilantro

Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!

Sliced mango, cilantro, bell pepper, lime, jalapeño, salt, pepper, and red onion

Origins of Salsa

Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.

In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more.

And though we’re not sure when or how mango and salsa got married, we’re all for it!

Bowl of chopped mango, bell pepper, jalapeño, cilantro, and red onion

How to Make Mango Salsa

Making mango salsa at home is SUPER easy!

But the key for best flavor? Using a fresh, ripe mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes. We’ve had the most luck with buying mangoes that have started turning red or yellow but aren’t yet wrinkly. Then we let them ripen in a warm, shaded spot until deep golden yellow/red and fragrant.

When ready to make salsa, all that’s left to do is finely chop mango, red bell pepper, jalapeño, red onion, and cilantro. Then add a squeeze of lime juice and a little salt and pepper. Once stirred together, it’s ready to serve!

Wooden spoon in a big bowl of mango salsa

We hope you LOVE this mango salsa! It’s:

& Full of flavor!

Enjoy as an appetizer, dip, side, or condiment!

What to Eat with Mango Salsa

It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more!

It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.

More Mango Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoonful and bowl of mango salsa surrounded by tortilla chips, cilantro, and lime wedges

Easy Mango Salsa

Flavorful, crunchy, 8-ingredient mango salsa! Perfect for dipping, bowls, tacos, and more. Just 20 minutes and 1 bowl required!
Author Minimalist Baker
Bowl of our easy mango salsa recipe
4.72 from 7 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 (~1/2-cup servings)
Course Appetizer, Dip, Side
Cuisine Latin-Inspired
Freezer Friendly No
Does it keep? 3 Days


  • 3/4 cup finely chopped ripe mango* (1 large mango yields ~3/4 cup)
  • 1 cup finely chopped red bell pepper (1 small pepper yields ~1 cup)
  • 2 Tbsp finely chopped jalapeño (1 small jalapeño yields ~2 Tbsp)
  • 2 Tbsp finely chopped red onion (or sub green onion for mellower onion flavor)
  • 1/4 cup finely chopped cilantro
  • 2-3 Tbsp lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  • In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeño, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for heat, or mango for sweetness.
  • Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!
  • Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.



*Be sure to use a ripe fresh mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes.
*Nutrition information is a rough estimate calculated with the lesser amount of lime juice.

Nutrition (1 of 4 servings)

Serving: 1 half-cup serving Calories: 42 Carbohydrates: 10.3 g Protein: 0.9 g Fat: 0.3 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 295 mg Potassium: 187 mg Fiber: 1.8 g Sugar: 8 g Vitamin A: 1754 IU Vitamin C: 71.8 mg Calcium: 12.3 mg Iron: 0.3 mg

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My Rating:

  1. Jacqueline says

    I made this recipe according to her directions. It is so fresh and delicious. What a perfect summer dip, without turning on heating elements in the kitchen! I definitely recommend you try this! I used the alphonso mango, which is not stringy like the larger varieties and has a very sweet taste and wonderful texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you tried it out and enjoyed, Jacqueline! Thank you for sharing! xo

  2. Laurie says

    Super delicious! I made it to have with our vegan tacos tonight and it added so much to the mix! We only had vidalia onions (as per usual) so I used that instead of red onion. Will definitly make this again and again!

      • Lori says

        WAY WAY WAY to much red pepper. It completely overpowered everything else. I had to go back and double everything to compensate. After the double up it was wonderful

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks for sharing your experience, Lori! We’re glad you enjoyed the final result. xo

        • Natalia says

          This salsa tasted amazing, soooo fresh, and instantly livens up a dish with its sweetness and tangyness. My family couldn’t get enough! Only thing I did differently was add half a bell pepper instead of the whole thing and it came out perfectly! Thanks for this recipe!

  3. Cecile says

    Yum! I had a leftover mango and red pepper so this was perfect. I didn’t have cilantro so I used parsley instead. I added it to a salad instead of dressing. So tasty!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea, Cecile! Thanks for the lovely review and for sharing your modifications! xo