Fresh, juicy, sweet, tangy, and slightly spicy! This Mango Jalapeño Salsa is perfect with tortilla chips, tacos, grilled chicken, fish, or as a fresh topping for rice bowls.
Yield: About 3 cups
Prep Time: 15 minutes
Chill Time: 20–30 minutes
Total Time: ~45 minutes
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1 jalapeño, finely diced
- 1 cup (150 g) diced tomatoes
- ½ cup (75 g) finely diced red or white onion
- ¼ cup (60 ml) fresh lime juice
- 1¼ tsp salt
- ⅛ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup fresh cilantro, chopped (optional but recommended)
Optional Additions
- ½ avocado, diced
- 1–2 tbsp finely chopped red bell pepper
- ½ tsp honey if the mango is not very sweet
- A pinch of chili flakes for extra heat
Instructions
1. Prepare the ingredients
Peel and dice the mango into small, bite-sized pieces.
Dice the tomato and onion. Finely chop the jalapeño.
Tip: Remove the jalapeño seeds and inner membrane for a milder salsa.
2. Combine
Add the mango, tomato, onion, jalapeño, and cilantro to a large bowl.
3. Add the seasoning
Pour in the fresh lime juice.
Add salt, black pepper, and garlic powder.
4. Mix gently
Use a spoon to gently toss everything together. Avoid stirring too aggressively because the mango can become mushy.
5. Chill
Cover and refrigerate for 20–30 minutes.
This gives the flavors time to blend.
6. Taste and adjust
Taste before serving.
Add more lime juice for tanginess, salt for flavor, or additional jalapeño for heat.
Serve chilled or slightly cool with tortilla chips.
Serving Ideas
This salsa is delicious with:
- Tortilla chips
- Chicken tacos
- Fish tacos
- Grilled chicken
- Baked fish
- Shrimp
- Rice bowls
- Burrito bowls
- Quesadillas
- Grilled vegetables
How to Control the Spice
Mild: Remove all jalapeño seeds and use ½ jalapeño.
Medium: Use 1 jalapeño with some seeds removed.
Spicy: Keep the seeds and add an extra jalapeño.
Nut & Allergy Information
- Peanuts: None
- Tree nuts: None
- Dairy: None
- Eggs: None
- Gluten: None in the basic recipe
Naturally vegan and gluten-free.
For packaged ingredients, check labels if preparing for someone with a serious allergy.
Recipe Q&A
Can I use frozen mango?
Yes. Thaw it completely and drain excess liquid before dicing.
Can I make it ahead?
Yes. It’s best when prepared a few hours ahead, but keep it refrigerated.
How long does it last?
Store in an airtight container in the refrigerator and use within 2–3 days for the best texture and freshness.
Why is my salsa watery?
Tomatoes and mangoes naturally release liquid. Drain excess tomato juice before mixing if needed.
Can I use lemon instead of lime?
Yes, although fresh lime gives the most traditional flavor.
Can I add avocado?
Yes! Add diced avocado just before serving to help prevent it from becoming brown or mushy.
Can I make this without cilantro?
Absolutely. Simply leave it out or substitute a little fresh parsley.
What mango works best?
Use a ripe mango that is sweet but still firm enough to dice. Very soft mangoes can make the salsa mushy.
Approximate Nutrition
Per ½-cup serving:
- Calories: ~70–90 kcal
- Carbohydrates: ~18–20 g
- Protein: ~1 g
- Fat: <1 g
- Fiber: ~2–3 g
Values are approximate and vary according to the size and sweetness of the mangoes.
Social Media Caption
MANGO JALAPEÑO SALSA!
Sweet mango + juicy tomatoes + crunchy onion + fresh lime + a little jalapeño = the perfect fresh salsa!
Serve it with crispy tortilla chips or spoon it over tacos, grilled chicken, fish, or shrimp.
Save this recipe and give it a try!