Easy Mango Salsa
This Easy Mango Salsa is full of bright, refreshing, sweet and tangy flavors! It’s made with just a handful of everyday ingredients, and perfect as a dip with tortilla chips, a topping for grilled fish or meat, in tacos, with nachos, and more!
Friends, please meet your new favorite summer salsa – this spectacular Easy Mango Salsa!
This beauty is quick and easy to whip up, super refreshing, and just screams summer with its juicy sweet, citrusy, herby, and slightly spicy notes! 😍 All you need is six ingredients and just five minutes to make it your next EPIC party appetizer dip for tortilla chips, or taco or grilled fish/meat topping!
Bonus? It’s naturally gluten-free and dairy-free, so it can be enjoyed by everyone at your party or table! 🙌
I came up with the recipe for this mango salsa when I was looking to serve something sweet and tangy to go with my Thai Basil Chicken Nachos (coming next week – just in time for Cinco de Mayo! 💃). And because it’s so incredibly delicious and super versatile, I decided it required a recipe post of its own.
Why This Recipe Works
- It’s quick and easy to make with simple everyday ingredients, and is ready to go in just 5 minutes!
- There are so many ways you can serve it! It pairs well with grilled, baked, or pan-seared fish, meat, and veggies. But it’s also great as a dip with tortilla chips, in tacos, with enchiladas, in burrito bowls, and more!
- You can make it ahead and let it chill in the fridge until you’re ready to serve.
- The recipe can easily be doubled or tripled to fit your needs.
- It’s perfect for summer barbecues, potlucks, and picnics.
- Fresh Mango: There are so many varieties available and any will work. However, I highly recommend using a nice and juicy sweet one. Avoid using an unripe sour green mango (like the ones used in Thai cuisine).
- Garden Tomato: You’ll need to deseed the tomato so that the seeds and pulp don’t water down the salsa and make it mushy.
- Coriander (cilantro): Feel free to use more or less as per your preference. If you’re not a fan of coriander, you can use fresh mint or basil leaves instead.
- Lime: Squeezed for fresh lime juice. Feel free to use more or less to taste.
- Green Chili (optional): I used a medium-hot Indian green chili. But a deseeded chopped jalapeño can be used instead too. Use more chili peppers if you’d like a spicy mango salsa, or leave it out to make it mild.
- Kosher Salt (optional): Have a taste and decide if you’d like to add some salt. I normally don’t add any salt as I’m usually serving the salsa with well-seasoned grilled meats or with lightly salted tortilla chips. The additional salt is unnecessary in these cases. But if enjoying the salsa on it’s own or with not heavily seasoned food, I recommend adding a small pinch of salt or more to taste.
Full ingredient list and amounts are in the recipe card below.
How to Make Mango Salsa
1. Combine everything: Combine all the ingredients in a mixing bowl.
2. Toss and serve! Then toss everything together until evenly combined, and serve! Or if you have the time, chill in the fridge for at least 30 minutes before serving for best flavor.
Full detailed instructions are in the recipe card below.
- Use a ripe mango, but one that is not overripe. It should be tender, but not too tender when gently squeezed. Sometimes, you will be able to smell a sweet fruity aroma at the stem part of a nicely ripened mango.
- Chill the salsa in the fridge if you have time. Just 30 minutes in the fridge will make flavors more pronounced, and it will taste more refreshing!
You can make it a couple of hours in advance of serving and store in a sealed airtight container in the fridge. While it tastes best on the day of making it, you can store any leftovers in the fridge for up to two days.
I don’t recommend freezing it because it will alter the texture of the fruit and veggies once thawed and become very watery.
Any grilled, baked, or pan-seared meat, fish, or veggies would pair well with it. You can also serve it in tacos, burrito bowls, quesadillas, nachos, or as a standalone dip with tortilla chips.
Ways to Serve Mango Salsa
- Dip. The sweet and fresh tangy flavors pairs well with some lightly salted tortilla chips.
- Filling. Use it in fish, chicken, beef, black bean tacos, or any other type of tacos that you love!
- Topping. Top grilled, baked, or pan-seared fish or meat such as salmon, cod, prawns/shrimp, chicken, pork chops, steak, etc. You can also serve it on top of a salad.
- Side dip/topping: For quesadillas, enchiladas, nachos, burrito bowls, etc. Stay tuned for my Thai Basil Chicken Nachos (coming next week!).
Favorite Recipes to Serve with Mango Salsa
- Thai Basil Chicken Nachos
- Juicy Baked Chicken Breasts
- Spicy Indian Pan-fried Salmon
- Spicy Grilled Asian-Cajun Chicken Skewers
- Baked Spicy Chicken Meatballs
- Easy Spicy Thai Shrimp Cakes
More Easy Summer Dips and Salads
- Thai Sweet Basil Roasted Tomato Salsa
- Cooling Cucumber & Mint Yogurt Dip
- Loaded Street Corn Salad
- Or browse the entire Summer recipes collection.
If you make this recipe, leave a comment and review it below with a star rating! I always appreciate your feedback. Take a photo and be sure to tag it with @thatspicychick on Instagram and hashtag it #thatspicychick so I can see! 😉Print
Easy Mango Salsa
Bright, refreshing, and sweet and tangy! This easy mango salsa is the perfect summer dip with tortilla chips, or topping for grilled fish or meat!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 8 1x
- Category: Side
- Method: Mix
- Cuisine: Mexican
- Diet: Gluten Free
- 1 cup diced fresh Mango (from 1 medium mango)
- ¾ cup finely chopped Red Onion (about ½ a medium onion)
- ¾ cup chopped Garden Tomato – deseeded and finely chopped (about 1 medium tomato)
- 2 TBLS chopped fresh Coriander (Cilantro)
- 1 Lime – squeezed for fresh juice (about 2 tablespoons), or more or less to taste
- 1 Green Chili (optional), to taste (I used a medium-hot green Indian green chili)
- Kosher Salt (optional), to taste
- Prepare the ingredients: Dice the mango, finely chop the red onion, deseed and finely chop the tomato, chop the coriander, squeeze the lime for fresh juice, and finely chop the green chili (if using).
- Combine everything: Combine all the ingredients in a medium-sized mixing bowl. Toss until evenly combined. Taste and season with kosher salt if needed. Serve immediately, or cover the bowl and chill in the fridge for at least 30 minutes for best flavor.
- Storing: Store in a sealed airtight container in the refrigerator for up to two days.
- Recipe quantity: Feel free to double or triple the recipe as per your needs, and if serving a crowd. Use the ‘2x’ or ‘3x’ buttons in the recipe card above to view the adjusted quantities of ingredients required.
- Mango: Use a nice and ripe, juicy sweet mango for best flavor.
- Green Chili: Use more or less depending on your heat level preference. Or omit to make this salsa mild. Feel free to substitute with a deseeded finely chopped jalapeño, or any other medium-hot green chili pepper that you can get in your area.
- Coriander (cilantro): If you’re not a fan, use fresh mint or basil leaves instead.
- Ways to serve mango salsa: Serve with grilled shrimp/prawns or fish such as salmon or cod, meat such as juicy baked chicken breasts or pork chops, with tortilla chips as a dip, in tacos, in tortilla wraps, a side salsa for nachos, etc. See post above for more ideas.
- Serving Size: 1 serving
- Calories: 25
- Sugar: 4.2g
- Sodium: 2.7mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.1g
- Fiber: 0.9g
- Protein: 0.6g
- Cholesterol: 0mg
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.
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