This Easy Mango Salsa is a great way to change up your weekly taco night or side dish to serve with your favorite guacamole. Even better? It comes together in a flash and involves zero cooking!
Table of contents
If, like our family, Taco Tuesday is a regular thing in your household, this Mango Salsa is going to be a new favorite addition to the weekly menu. Serve it with guacamole to really ramp up your dinner, or alongside these enchiladas for breakfast!
Why This Recipe Works
- It requires just six easy-to-find ingredients.
- It comes together in less than 10 minutes.
- It’s healthy!
- You can easily control the spice to make it family-friendly.
- It can be made up to 24 hours in advance.
Ingredients You’ll Need
Mangoes – These will serve as the base of your salsa instead of tomatoes. You may want to plan on purchasing them a bit in advance of whenever you’re making your salsa, as they often aren’t ripe in the grocery store.
Fresh cilantro – Even if you’re a cilantro-hater, you can’t deny that cilantro is an essential salsa ingredient! HOT TIP: Store your bunch of cilantro in a Mason jar with a couple of inches of water in it in the fridge to maximize freshness.
Lime – Fresh lime juice should not be overlooked in this recipe!
Jalapeño – Take out the seeds and ribs if you’re not a big fan of spice, or leave them in to increase the heat.
Garlic – Adds so much flavor!
Red onion – Another great source of flavor for any salsa.
That’s it! (Okay, plus a little salt and pepper, but those don’t count, do they?)
It almost feels silly writing this because there is literally ONE step to make this salsa.
Add all the ingredients to a medium mixing bowl…
Stir the ingredients, seasoning with salt and pepper to taste.
For best results, let the salsa marinate (covered) in the fridge for at least an hour.
I recommend making this salsa no earlier than 1-2 days before serving. If you’re making it in advance, store it covered in an airtight container in the refrigerator until just before serving.
You can absolutely substitute other fruit. I’d recommend pineapple, strawberries, or even cherries.
My favorite way to control the spice of any salsa is to (a) limit the amount of jalapeño added, or (b) remove the ribs and seeds of the jalapeño to tame things a bit.
The great thing about Mango Salsa is that it can be enjoyed in so many ways. Of course, you could simply serve it with some tortilla chips alongside a tasty guacamole. It’s also a fantastic addition to tacos (especially fish tacos) or a simple grilled chicken breast. You could even stir it into a bowl of quinoa for a healthy vegetarian meal or snack.
What to Serve with Mango Salsa
Festive Guacamole with Cotija and Pomegranate
“Feed A Crowd” Make-Ahead Breakfast Enchiladas
Healthy Shrimp and Poblano Enchilada Quinoa Bake
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Easy Mango Salsa
- 2 mangoes peeled and finely diced
- ¼ red onion finely diced
- 1 jalapeño finely diced, remove seeds and ribs for less spice
- Juice of 1 lime
- 1/3 cup chopped cilantro
- 2 cloves minced garlic
- Salt and pepper to taste
- Combine all ingredients in a medium mixing bowl. Stir to combine.
- For best results, let sit at least one hour, but can be eaten right away if needed.
- To make the salsa mild, omit the jalapeño OR remove the ribs and seeds from it before dicing.
- To make the salsa spicy, keep the seeds and ribs and/or add another jalapeño.
- You can make this recipe 1-2 days in advance and store in an airtight container in the refrigerator until ready to serve.
- Serve with tortilla chips, alongside guacamole, over fish tacos, as a topping for grilled chicken breast, or stirred into a bowl of quinoa.
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