This Mango Salsa recipe is full of fresh flavor, and a perfect appetizer or side made with fresh diced mango, red onion, jalapeno, cilantro, and lime. Enjoy with chips or on top of nachos.
Mango Salsa is refreshing, delicious, and healthy too. Mangos are a great source of vitamins A and C, B6, iron, calcium, zinc, folate, copper, and vitamin E.
All you need is 5 simple ingredients – fresh mango, onion, jalapeno pepper, cilantro, and lime. That’s it. This tropical salsa can be made ahead and refrigerated until you are ready to serve and is great for potlucks, pool parties, and picnics.
Ingredients
You will need very few ingredients to make this easy fresh mango salsa recipe.
- Fresh Mangoes: Use the best quality mangoes that are sweet, juicy, and non-fibrous to make this recipe. I personally like Ataulfo, Kent, or Keitt variety in the USA. Dice it into your desired size.
- Red Onion: Finely chopped
- Fresh Cilantro: Finely chopped
- Jalapeño: Finely chopped. Use as per your spice level.
- Lime Juice: Freshly squeezed lime juice is always better than bottled in this recipe.
- Salt: for seasoning
How to Make Mango Salsa
Add all the ingredients to a bowl and mix well.
Serve immediately with tortilla chips or store in the refrigerator for up to 2 days.
How to Serve Mango Salsa
1. Serve it with your favorite chips or top it on tacos, quinoa salad, and more!
2. Make Mango Salsa & Cream Cheese Appetizer
- Lay RITZ or Monaco crackers on a serving plate.
- Spread some cream cheese on the top of each cracker.
- Then top each cracker with fresh mango salsa. Serve immediately.
Variations
- You can replace cilantro with fresh parsley.
- You can also use ¼ cup of bell pepper instead of jalapeno for a milder salsa.
- Add diced avocado to this, to make avocado mango salsa.
- Mango salsa stays fresh for up to 2 days when stored in an airtight container in the refrigerator. I do not recommend freezing.
More Mango Recipes
More Appetizers Ideas
Mango Salsa
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 large ripe mango diced (about 1 cup)
- 2 tablespoons red onion chopped
- ¼ cup cilantro finely chopped
- 1 tablespoon jalapenos minced
- juice of ½ lime
- salt to taste
Instructions
- Add all the ingredients to a bowl and mix well.
- Serve immediately with tortilla chips or store in the refrigerator for up to 2 days.
Notes
- You can replace cilantro with fresh parsley.
- You can also use ¼ cup of bell pepper instead of jalapeno for a milder salsa.
- Add diced avocado to this salsa for a variation.
- Mango salsa stays fresh for up to 2 days when stored in an airtight container in the refrigerator. I do not recommend freezing.
Nutrition
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