There’s just something about mango salsa that screams sunshine. Whether you’re piling it high onto tacos, scooping it up with chips, or spooning it over grilled chicken or fish, this sweet and spicy mango salsa is the perfect burst of freshness your summer menu needs. With a little heat from jalapeños, tang from lime, and the natural sweetness of ripe mangoes, it’s the kind of versatile recipe that you’ll find yourself coming back to again and again. Personally, I first threw this together during a backyard BBQ when I ran out of tomato salsa—now it’s the one everyone asks for. It's more than just a topping; it’s a summer salsa essential.
Sweet and Spicy Mango Salsa for Tacos and Chips
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Side Dish
Cuisine Mexican
Servings 4 cups of salsa (roughly 6–8 servings depending on use)
Cutting board & sharp knife. Essential for chopping mango and veggies. A serrated knife can help cut through mango skin with ease.
Mixing bowl Preferably non-reactive (glass or stainless steel) to preserve the lime's acidity.
Citrus juicer or reamer Not necessary, but it’ll save your wrists and extract more juice.
Spoon or spatula For mixing the ingredients together gently without bruising the mango.
- 2 large ripe mangoes diced (firm but ripe for the best texture)
- 1/2 medium red onion finely chopped
- 1 medium red bell pepper diced
- 1 jalapeño seeds removed and minced (leave seeds for extra heat)
- 1/2 cup fresh cilantro chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt to taste
- Optional: 1 small clove garlic minced; 1/2 teaspoon chili flakes for added kick
Prep the Mango
Peel and dice your mangoes into small cubes. You want them firm enough to hold their shape, but ripe enough for sweetness. A paring knife helps in tracing around the pit, and then you can cube and scoop.
Chop the Veggies
Finely chop red onion, bell pepper, and jalapeño. Keep sizes uniform so every bite gets a little bit of everything. If you’re sensitive to heat, taste your jalapeño first—every one is a little different.
Combine in a Bowl
Add mango, red onion, bell pepper, jalapeño, and chopped cilantro into a medium mixing bowl. Toss gently.
Add Lime and Oil
Squeeze in fresh lime juice and drizzle with olive oil. Add a pinch of salt to bring everything together.
Let It Sit (Optional but Recommended)
If you have time, let the salsa sit for 10–15 minutes to allow flavors to meld. This makes a big difference, especially if you’re using it as Mango Salsa For Fish or Mango Salsa Chicken.
Serve or Store
Serve immediately, or refrigerate for up to 2 days. The flavor deepens as it rests, but it’s best consumed fresh within 24 hours for the brightest taste.
Perfect Pairings for This Salsa
This sweet and spicy mango salsa is incredibly versatile. Here are a few of our favorite ways to enjoy it:
- With Chips: The classic combo! Use your favorite tortilla chips for dipping. Bonus points for homemade.
- Mango Salsa Tacos: Pairs beautifully with grilled shrimp, chicken, or even pulled pork. It adds a juicy burst that balances smoky meats.
- Mango Salsa For Fish: A match made in heaven with grilled or baked fish like tilapia, cod, or mahi mahi. Think of it as a mango dressing recipe in chunky form.
- Grilled Chicken: Use as a topping for Mango Salsa Chicken bowls with rice, black beans, and corn for a complete summer meal.
- Over Salad Greens: Skip the dressing and toss this salsa into greens for a bright, no-fuss Mango Recipes Healthy kind of lunch.
For drinks, try pairing it with a citrusy margarita or even a chilled glass of white wine—like Sauvignon Blanc or Riesling—to complement the sweet and spicy notes.
FAQs
1. Can I use frozen mango for this salsa?
Yes, but with a caveat. Frozen mango tends to be softer and juicier when thawed, which might make your salsa a bit soggy. If using frozen, thaw fully and drain excess liquid before dicing.
2. What’s the best type of mango to use?
Look for Ataulfo or Kent mangoes—they’re sweet, not too fibrous, and perfect for salsa. Avoid overly soft mangoes; you want them to hold their shape in the bowl.
3. Can I make this ahead of time?
Yes! You can make it a few hours in advance. Just stir again before serving and taste-test in case it needs a pinch more salt or lime.
4. Is this salsa spicy?
It depends on your jalapeño and if you leave the seeds in. For milder salsa, remove the seeds and membranes. If you like heat, toss in some chili flakes or use serrano pepper instead.
5. What if I want to turn this into a mango sauce or dressing?
Easy! Just blend the salsa with a bit of olive oil and more lime juice until smooth. You’ve now got a quick mango dressing recipe that’s amazing over grilled meats or salads.
