Salsa is always healthy, easy to make, and very versatile, and this mango salsa is equal parts tangy, sweet, and spicy. Use it to add a tropical flavor to your favorite tacos, party dippers, or salad dressings.

A wooden bowl of finely diced homemade mango salsa sitting on a white tiled table next to a bowl of tortilla chips, a Topo Chico sparkling water, a mango, half of an onion, a lime, and a serrano pepper.

Mango Salsa

This mango salsa is incredibly delicious, y’all. You just can’t beat the combination of sweet, tropical mango, spicy serrano pepper, tart lime juice, cilantro, onion, and garlic. It’s so yummy as a dip with crunchy tortilla chips or on top of grilled chicken or a delicious bowl of goods (like these blackened salmon bowls or these Instant Pot Island Chicken Bowls).

If you’ve never had a mango, you’re missing out! Ripe mangoes are sweet and juicy with a hint of citrus, and the texture of a ripe mango is almost creamy …YUM! They’re the perfect counter to the flavors of purple onion, serrano pepper, garlic, and cilantro.

Mango Salsa Ingredients

The ingredient list for mango salsa is short and simple. Here’s everything you’ll need:

  • 2 cups of small diced mango
  • 1 serrano pepper, finely diced
  • ½ of a purple onion, finely diced
  • ½ cup of cilantro, roughly chopped
  • 2 cloves of minced garlic
  • Juice of 2 limes (¼ cup of fresh lime juice)
  • ½ teaspoon of flaky sea salt

Ingredient Modifications and Variations

Looking for mango salsa swaps? We’ve got you!

  • Use pineapple instead of mango – swap the mango in the salsa for pineapple for another tropical fruit spin!
  • Nix the serrano pepper – if you’re sensitive to spice, swap the serrano pepper for a jalapeno pepper or nix it altogether. 

How to Choose the Best Mangoes for Salsa

When shopping for mango at the grocery store or farmer’s market, you’ll use touch to determine ripeness. You won’t be able to tell if a mango is ripe by simply looking at it, so instead, you’ll need to pick it up and give it a light squeeze. If the mango gives just a bit, it’s ripe and ready to go. Alternatively, if a mango is hard, it’s definitely not ready to enjoy.

How to Make Mango Salsa

Homemade salsa is really just a matter of chopping and mixing! Here’s the full breakdown:

A person finely chopping a purple onion with a chef's knife on an orange cutting board.
A person finely chopping a mango with a chef's knife on an orange cutting board.
A person roughly chopping cilantro with a chef's knife on an orange cutting board.
A large glass bowl of mango salsa ingredients before they're mixed.
221207_Mango Salsa-10
All of the ingredients for mango salsa (red onion, mango, serrano pepper, cilantro, garlic, lime juice, and sea salt) in a clear bowl being stirred with a spatula.
  1. Chop the ingredients – finely dice the mango, serrano pepper, and purple onion, roughly chop the cilantro, and mince the garlic. Add each ingredient to a large bowl.
  2. Add the lime juice and salt – add the lime juice and salt to the bowl, then use a spoon to mix everything together.
  3. Serve and enjoy!

What to Serve with Mango Salsa

From tacos to bowls to good ole chip and dip-style, there are an endless amount of ways to enjoy this spicy, tropical salsa! Here are a few of our very best ideas:

Tips for Making Mango Salsa

Homemade mango salsa (and really any salsa, for that matter) is really, really easy to make. Nevertheless, we’ve got a couple of tips for you, should you need them!

  • Finely dice – be sure to really finely dice the mango, serrano pepper, and onion. You’ll want them fine enough to be able to easily scoop with a chip!
  • Use fresh lime juice – we stand by this tip always and forever. Fresh lime juice (vs. store-bought and bottled) is ALWAYS the best option, so be sure to use it whenever possible!

What should I do with leftover salsa?

Leftover salsa can be stored in an airtight container in the refrigerator for 2-3 days.

How long is mango salsa good for?

While mango salsa is best enjoyed on the day the ingredients are chopped and mixed together, it will last in the fridge for up to 3 days. You’ll likely need to give the salsa a good stir to mix the ingredients together again on day 2 and 3!

Just for You

Appetizer & Snack Recipes

Want more recipe ideas like this?

Mango Salsa

5 from 1 vote
By Cassy Joy Garcia
Prep: 10 minutes
Total: 10 minutes
Servings: 4 Servings
Salsa is always healthy, easy to make, and very versatile, and this mango salsa is equal parts tangy, sweet, and spicy. Use it to add a tropical flavor to your favorite tacos, party dippers, or salad dressings.


  • 2 cups finely diced mango
  • 1 serrano pepper finely diced
  • ½ purple onion finely diced
  • ½ cup fresh cilantro roughly chopped
  • 2 cloves garlic minced
  • Juice of 2 limes ¼ cup
  • ½ teaspoon flaky sea salt


  • Stir all the ingredients together in a bowl and serve!


Calories: 64kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 205mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1053IU | Vitamin C: 39mg | Calcium: 20mg | Iron: 0.3mg

Additional Info

Course: Appetizer
Cuisine: Mexican
Servings: 4 Servings
Calories: 64
Keyword: fruit salsa, mango salsa

Like this recipe?

Leave a comment

About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

More Like This

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This looks fantastic! I love mango – my favorite way to eat it is simply with a fork…probably how I’d enjoy this recipe as well. Your photography is simply mouth watering good. Thanks.

  2. Another delicious recipe. All my favorites in one dish, yum! Might be pretty tasty on some jerk chicken.

  3. This looks amazing … I’m grilling salmon this week and plan on using a mango cilantro sauce to top. I’ll have to try this sometime soon as well! I’d love it with a bunch of blue tortilla chips 😉