Easy mango salsa

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

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.

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.

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.