Classic and refreshing mango salsa made with mango, red peppers, onion, cilantro, lime juice, and an (optional!) dash of jalapeno peppers. Perfect as an easy party dip or a garnish with steak, chicken, or seafood.
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About Mango Salsa
I love it when a food has utility, and nothing says utility quite like a salsa.
I especially love mango salsa, since it goes perfectly with one of my all-time favorite eats: seafood. Whether it’s shrimp tacos or a filet of salmon, there’s just something about mango salsa that brings out all the best in food from the sea.
Of course, let’s not forget all the great sweet and savory combos you can make with chicken, steak, and pork. A good salsa can easily be used as a garnish or a tasty side.
And to top it all off, this salsa can also be served as a dip!
It really can do no wrong.
Can mango salsa be a dip?
Yes! In fact, this is one of my favorite ways to serve it. Mango salsa makes for a great appetizer or snack food, just like guacamole.
When serving as a dip, I like to include any one (or multiple!) of these options for dipping:
What to serve with mango salsa
Like many salsas, this recipe really shines when served as a garnish or accompaniment to other meals, especially meats. The sweet and savory combo it creates is always a hit.
Some of my favorite options are:
Can you freeze mango salsa?
Yes, you totally can!
However, the salsa will change a little bit after freezing. The fruit and veggies may not be as firm, and there will be extra water in the container once brought back to room temperature. The good news here is that neither of these side effects will impact the taste; it will taste just as good as freshly made. Just drain any excess liquid (and possibly add more lime juice – do a taste test to check) and you’re good to go.
When properly stored, fresh mango salsa can be frozen for up to three months.
Other great dip recipes
Notes & tips for this mango salsa recipe
- This recipe has chopped jalapeno peppers in it. If you’ve never cut jalapenos before, be sure you are wearing gloves while handling them and avoid any contact with your eyes while you work. Also, you have a crucial choice to make: to include the jalapeno seeds or remove them. The seeds are where this pepper gets its trademark fire, so only include them if you want the extra kick. For a full tutorial on cutting jalapeno peppers, check this out: How to Cut a Jalapeno Pepper the Right Way.
- Don’t like jalapeno peppers? That’s okay! This salsa tastes just as good without them.
How to make mango salsa
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, add mango, red bell pepper, red onion, cilantro, jalapeno peppers (optional!), and lime juice.
Step 2 – Use a spatula to gently toss it all together. I like to use the cilantro as a guide as to when to stop mixing; if the cilantro looks like it’s everywhere, then you’re good to go.
Step 3 – Serve and enjoy!
- 1 1/2 cup mango, diced (about 3 mangoes)
- 1 cup red bell pepper, chopped
- 1/2 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 jalapeno pepper, chopped (optional)
- In a large bowl, add mango, red bell pepper, red onion, cilantro, lime juice, and jalapeno pepper (if using). Use a spatula to gently toss until cilantro and lime juice are evenly dispersed.
- Serve immediately as a dip or a garnish on another dish.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.