Mango Salsa

This mango salsa is the kind of thing you’ll want to scoop, spoon, and eat by the handful. Sweet, spicy, and perfectly bright, it’s the flavor boost your tacos, bowls, and tortilla chips have been waiting for.

Summer’s sliding in, and this mango salsa is everything you want in a warm-weather recipe: bright, fresh, and almost too easy to throw together. Juicy mango, crisp onion, a scatter of cilantro, and a squeeze of lime—every bite hits that soft, crunchy, sweet, and spicy balance just right. It’s fast, it’s flexible, and it’s exactly the kind of thing you’ll want to scoop up and snack on all season long.

The magic here is in the contrast: mellow sweetness from the mango, a sharp little snap from the onion, and just enough heat to make it interesting. A handful of ingredients, some quick chopping, and you’ve got a salsa that feels fancy but built to play it casual. Pile it onto cauliflower tacos, swirl it through salads, or grab a bag of tortilla chips and call it dinner. This is good, lazy snack built for sunny days.

Why You’ll Love This Mango Salsa

This is the kind of recipe that feels easy in all the right ways—fast to make, bright to eat, and endlessly flexible. Whether you’re scooping it up with chips or spooning it over tacos, every bite brings that perfect mix of sweet, sharp, and spicy. Here’s why you’ll want it on repeat:

• Big texture energy: Juicy mango, crisp onion, and fresh cilantro give you a soft-crunchy balance that just works.
• Built-in flexibility: Dial the heat up or down, swap in avocado or black beans, or pile it onto whatever needs a fresh boost.
• Minimal ingredients, maximum payoff: Just a handful of staples come together for something that feels way fancier than the effort it takes.
• Brightness in every bite: The sweet fruit, the zesty lime, the little kick of jalapeño—it’s the flavor equivalent of a porch swing afternoon.
• Meal-prep friendly: It holds up beautifully in the fridge for a couple of days, so you can make it ahead to enjoy during the week.

Key Ingredients

Simple ingredients, big payoff. Every element here pulls its weight—bringing texture, heat, sweetness, or brightness to the mix. Here’s what you’ll need to make it happen:

• Ripe mangoes: The heart of the salsa. Look for mangoes that give slightly when pressed and smell sweet at the stem—soft, juicy fruit makes all the difference.
• Cilantro: Fresh and fragrant! It tucks brightness into every bite and ties the sweet and spicy elements together. (If you’re in the cilantro-hater camp, feel free to skip it or swap in a handful of fresh parsley.)
• Jalapeño (optional): Adds a gentle kick that cuts through the sweetness without taking over. For more heat, leave the seeds in; for less, scrape them out.
• Red onion: Brings a sharp, crunchy bite that keeps things from going too soft. To tamper down the bite, give it a quick soak in ice water to help take the edge off.
• Lime juice: Bright, tart, and punchy. It sharpens up the flavors and keeps the mango from feeling one-note or cloying.
• Garlic: Just a whisper of spice and depth. Grated fresh is best—it melts right into the salsa without any harsh bites.
• Flaky sea salt: These tiny pops of flavor pull all the sweet, spicy, and herbaceous notes into one happy place. Maldon or a good finishing salt really shines here.

Optional add-ins: If you’d like to mix it up, try adding ripe diced avocado, black beans, or diced red pepper for extra texture and flavor.

How to Make Mango Salsa

This mango salsa is basically a one-bowl wonder: chop a little, stir a little, taste a little (very important), and you’re done. No fancy equipment, no fussy steps—just bright, fresh goodness that comes together in minutes. For full recipe details, scroll to the end of this post!

• Step 1: Dice the mangoes—slice off the cheeks, score the flesh into cubes, and scoop it out with a spoon. (The riper the mango, the easier this will be and the sweeter it’ll taste.)
• Step 2: Mince the red onion and jalapeño, then chop the cilantro and grate the garlic.
• Step 3: Toss everything in a large bowl. Combine the mango, onion, jalapeño, cilantro, lime zest and juice, garlic, and salt. Mix it well, letting the flavors meld together.
• Step 4: Taste and adjust—Want it brighter? Squeeze in more lime. More contrast? An extra pinch of flaky sea salt does that. More spice? Toss in a few extra jalapeño slices.

How To Serve

This mango salsa is versatile, vibrant, and ready to complement just about anything. Whether you’re serving it with tortilla or rice chips, spooning it over tacos, or adding it to a grain bowl, it brings that perfect balance of sweet, spicy, and fresh to any meal. Here’s how to put it to work:

• Scooped with tortilla chips: Classic for a reason. Salty chips and juicy mango are basically soulmates—perfect for snacking, parties, or lazy porch lunches.
• Spooned over tacos: Layer it onto crispy oyster mushroom tacos, roasted cauliflower tacos, or hearts of palm fish tacos for a pop of color and a sweet-spicy finish.
• Tucked into taco or grain bowls: Pile it over a bed of rice, quinoa, or farro with black beans, roasted veggies, and avocado for an easy, vibrant dinner.
• Layered into wraps or burritos: Roll it up with smoky tempeh, fresh greens, and a smear of poblano-cilantro sauce for a handheld win.
• Paired with salads: Scatter a few spoonfuls over simple greens to instantly brighten it up!

FAQs

More Fresh, Flavorful Vegan Recipes You’ll Love

• Tofu Satay with Spicy Peanut Sauce
• Pulled Jackfruit Sandwiches with Red Cabbage Slaw
• Fresh Vegan Spring Rolls
• Vegan Crab Cake Sliders

We hope you love this mango salsa! Please consider leaving a review and star rating if you make it. We love hearing from you!

This recipe was first published in 2022. The recipe is the same, but the writing has been updated in 2025 to provide clarity and serving ideas.