Easy Mango Salsa

Use the freshest spring and summer fruits with this vibrant salsa! The sweet mango is a perfect match with the spicy jalapeno and zesty onion for a spicy, sweet flavor. Only eight ingredients are required, just 20 minutes, and one bowl. We’ll show you exactly how to do it!

Salsa: The Origins

Salsa is believed to be a Central American dish that originated with the Incas, Aztecs, and Mayans. Salsa dates back to the 1500s when it was used in cooking as a spice and flavoring.

The salsa was commercially produced in the early 1900s. There are many salsa variations, such as salsa roja and verde, salsa criolla and.

Mango Salsa: How to make it?

It’s SUPER EASY to make mango salsa at your home!

What is the secret to the best taste? Use a sweet, ripe, and fresh mango. Champagne (also known as Ataulfo, honey mango, or Tommy Atkins) and Tommy Atkins are our favorite varieties. The best mangoes to buy are those that have begun turning yellow or red but are not yet wrinkled. We let them ripen until they are a deep golden/red color and fragrant in a warm, shady spot.

To make salsa, you’ll only need to finely chop the mango, red pepper, jalapeno, and red onion. Add a squeeze of lime juice, some salt, and pepper, and then stir together. It’s time to serve it!


  • One large mango (3/4 cup)
  • Red bell pepper, finely chopped (1 cup).
  • Finely chopped jalapeno, 2 Tbsp (1 small jalapeno yields about 2 Tbsp).
  • 2 tbsp finely diced red onion (or substitute green onion for a mellower onion taste)
  • 14 cups finely chopped cilantro
  • Use 2-3 tablespoons of lime juice
  • Half a teaspoon of sea salt
  • 1/4 tsp Black Pepper


  • Toss all ingredients in a small bowl (mangos, bell peppers, jalapenos, red onions, cilantro, lime, salt and pepper). Add more salt to taste and adjust the flavors. You can also add jalapenos for heat or mangos for sweetness.
  • Serve it with tortilla chips or in burrito bowls. You can also serve it on tacos.
  • Fresh is best. In a refrigerator, leftovers can be stored in an airtight container for up to three days. Not freezer-friendly.

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