• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan recipes » Appetizers and side dishes

    Easy mango salsa

    Last Modified: Mar 3, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    tray of chips with a bowl of mango salsa, text overlay
    tray of chips with a bowl of mango salsa
    mango salsa, all mixed up in the mixing bowl

    Sweet and zesty with a touch of heat, this easy mango salsa is delicious with chips for dipping or as a taco topping.

    tray of chips with a bowl of mango salsa

    This easy mango salsa recipe is based on my recipe for pineapple salsa. It's a great introduction to fruit salsas and so simple to make!

    Jump To:
    • The ingredients
    • Recipe notes
    • How to serve and store
    • Easy mango salsa

    The ingredients

    You can use fresh or frozen mango to make this salsa. Just thaw and drain the frozen mango before dicing and adding to the rest of the mix.

    The thing that really makes this salsa shine is the lime zest. The zest brings a really nice depth of flavor to this mango salsa! If you're new to zest, it's the colorful part of the citrus peel. When you zest citrus, you don't want to get any of the white part that's below the colorful part, because it doesn't taste good.

    mango salsa ingredients in a large, white mixing bowl

    To get the lime zest, you can use a citrus zester or a vegetable peeler. If you do use a peeler, just mince the pieces up as small as you can before adding them to the salsa.

    The rest of the ingredients are very straightforward: minced red onion, jalapeño, garlic, and cilantro.

    Recipe notes

    Dice up your mango into quarter- to half-inch pieces. Then, mince up garlic, onion, and jalapeño and chop up your cilantro.

    The other secret to this super flavorful salsa is using lime juice and zest. The lime zest gives you a flavor punch that makes this mango salsa really special.

    You'll just need a single lime. I like to zest the lime first, then slice it in half and squeeze out the juice.

    Toss all of the ingredients together, mixing really well. You can use the same bowl you plan to serve in! Then, give the salsa a taste and season it with a little bit of salt, if you think it needs it.

    mango salsa, all mixed up in the mixing bowl

    Now, chill it until you're ready to serve. You can eat it immediately, but it tastes even better after it sits for a bit. If possible, chill it for a couple of hours or even make it a day ahead, so it can chill overnight.

    How to serve and store

    Mango salsa works almost anywhere that you'd use a tomato-based salsa. I like to serve it:

    • with chips for dipping.
    • in mango tacos.
    • stuffed into a burrito.
    • in a rice bowl with beans or air fryer tofu.

    How will you serve this salsa?

    If you have leftovers, they will keep in the fridge in an airtight container for three to five days.

    tray of chips with a bowl of mango salsa

    Easy mango salsa

    Sweet and zesty with a touch of heat, this mango salsa is delicious with chips for dipping or as a taco topping.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Appetizer, Snack
    Cuisine: Vegan
    Keyword: easy mango salsa, mango salsa
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Calories: 25kcal
    Author: Becky Striepe

    Ingredients

    • 2 cups diced fresh mango
    • ¼ cup minced red onion
    • 2 cloves garlic - minced
    • 1-3 tablespoons minced jalapeno - remove the seeds or use bell pepper, if you prefer a less spicy salsa
    • ¼ cup packed chopped cilantro
    • 1 fresh lime - zest and juice
    • salt - to taste

    Instructions

    • Toss all of the salsa ingredients, except for the salt, together right in your serving dish, then season to taste with salt. Chill until you're ready to serve.

    Equipment

    • Zester

    Video

    Notes

    You can use fresh or frozen mango to make the salsa. Just thaw and drain the frozen mango before dicing and adding to the rest of the mix.
    To get the lime zest, you can use a citrus zester or a vegetable peeler. If you do use a peeler, just mince the pieces up as small as you can before adding them to the salsa.
    The salsa's flavor will get better over time. You can serve it immediately, but if you can wait an hour or so -- or even 15-20 minutes -- the flavors will meld a bit, making it even more delicious. I like to make it a day ahead, so it has a chance to really come together overnight in the fridge.
    Feel free to multiply this recipe to make as much as you like! The only change you'll need to make is using a bigger bowl to toss it all together.
    Leftovers will keep for 3 to 5 days in the refrigerator.

    Nutrition

    Calories: 25kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
    « Episode 87: Wholly Veggie! Mozzarella Sticks review
    Vegan mango tacos with black beans »

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter