Description
Ready in just 15 minutes, this Easy Mango Salsa is sweet, spicy, fruity, and zesty…basically sunshine in a bowl!
Made with juicy diced fresh mango, red onion, jalapeño, garlic, lime, and cilantro (plus a pinch of Tajín for extra zing!), it’s the perfect summer salsa to serve with chips, spoon over tacos, or pair with grilled fish or pork.
Ingredients
Scale
- 1 fresh mango, sliced from the core, peeled, and diced into ¼-inch pieces (approx. 1 heaping cup)
- ¼ medium red onion, finely diced (approx. ½ cup)
- 2 jalapeño peppers, de-seeded as desired and finely diced (approx. ½ cup)
- 2 cloves garlic, finely chopped or grated
- 2 large, juicy limes, juiced (approx. 4-5 tablespoons)
- ¼ cup finely chopped cilantro
- heaping ½ teaspoon kosher salt
- heaping ½ teaspoon chile lime seasoning such as Tajíin
Instructions
- Mix the mango salsa: Add all listed ingredients to a large bowl (diced mango – Tajín). Gently stir to combine well. Taste and adjust seasoning as desired – depending on the size of your mangos, you may need a little extra salt or lime juice.
- Serve: Transfer the mango salsa to a serving dish. Garnish with additional cilantro and serve immediately with tortilla chips. This salsa is also a wonderful add-on for your favorite tacos, grilled chicken, BBQ salmon, pulled pork, and more. Enjoy!
Notes
Jess’ Tips and Tricks
- Picking the perfect mango: A ripe mango will have orange-red coloring and smell sweet and fruity. Similar to avocado, a ripe mango should give slightly to a very gentle squeeze; if it feels very soft, it’s over-ripe. Here in Minnesota, it’s hard to come by a perfectly ripe mangoes at the store, so I usually look for the most yellow-orange mangoes of the bunch and allow them to ripen on my countertop for 2-4 days.
Make-Ahead and Storage
- Storage: This fresh mango salsa is best enjoyed the day it’s mixed up, though leftovers will keep for 2-3 days. Store in an airtight container in the refrigerator and enjoy chilled.