Homemade Mango Salsa is sweet yet a little spicy, and it’s super easy to make! It’s colorful and the perfect addition to any taco or as an appetizer with chips.
This Homemade Mango Salsa would be the perfect addition to any Mexican or cantina-style dish! It goes great on tacos, and can even be used to top a taco salad!
Even when you run out of chips to dip in this salsa, you’ll find yourself spooning out the remainder to eat. It’s seriously that good! You only need a few minutes to whip up this simple and easy Homemade Mango Salsa.
How do you cut a mango?
Before cutting a mango, you first want to check to see if the fruit is ripe, yet still firm. If your mango is overripe, it will be more difficult to cut into pieces and will turn mushy.
- In the center of your mango you will find a pit. You want to cut along the sides of this pit. Hold your mango on the side with the stem facing down. Using a sharp knife, cut your mango from the top down one side of the pit.
- Repeat to the other sides.
- Next, slice the mango flesh lengthwise and then back again widthwise. Try not to cut through your peel as best you can.
- You should be able to easily pull out the cut pieces, or you can spoon them out if you prefer.
- Red onion
How to Make Homemade Mango Salsa
- Chop and toss together ingredients.
- Season with salt and pepper.
- Serve immediately.
You can make this recipe ahead of time to enjoy all week, but because this uses fresh fruits, you won’t be able to freeze it well.
You could use this Mango Salsa to top Baja Fish Tacos or BBQ Chicken Tacos.
More Salsa Recipes
Homemade Mango Salsa
Homemade Mango Salsa
As an Amazon Associate, I earn from qualifying purchases.
- 2 mangoes ripe, peeled, pitted and diced - about 3 cups
- 1 red onion small, peeled and diced
- 1 jalapeño seeded and diced, 1 or 2 if you prefer more heat
- ½ cup cilantro fresh, chopped
- juice of one lime
- Once all the ingredients are chopped, toss them together to combine.
- Season with salt and pepper, as desired.
- Serve immediately, or refrigerate in an airtight container for up to 2 days.
Use fresh lime juice for the best flavor!
If you don't care for cilantro, substitute parsley.