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Mango Salsa

Sweet, spicy, and easy to make- serve our fresh mango salsa as a dip or top chicken, fish, tacos, and salad. This salsa is so good you’ll want to eat it with a spoon. 

Mango Salsa

Tressa Jamil
Colorful and full-of-flavor, mango salsa uses fresh mango, jalapeño, onion, tomato, and lime juice to create a delicious side, topping, or garnish you'll want to serve with everything.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Dip, Salsa, Side Dish
Cuisine American
Servings 8 tbsp
Calories 103 kcal


  • ½ red onion, finely diced
  • 1 jalapeño, stem and seeds removed, finely diced
  • 1 teaspoon lime zest
  • 3 tablespoon lime juice, about 2 limes
  • 1 tablespoon olive oil
  • ¼ cup cilantro, finely chopped
  • 1 Roma tomato, deseeded, and finely diced
  • 3 mangos, peeled and chopped
  • kosher salt, to taste
  • black pepper, coarse ground, to taste


  • Add onion, jalapeño, lime juice, lime zest, olive oil, salt, and pepper to a serving bowl, and stir to combine.
  • Then, gently fold in the tomatoes and mangos, careful not to over mix.


  • For best results, make the salsa ahead of time and leave it in the fridge until you’re ready to eat, allowing the salsa to develop flavor. It’s so worth the wait! 
  • If you don’t have access to ripe mangos, leave unripened mangos on the countertop at room temperature; they will take a few days to ripen. 
  • Finely dice all the ingredients apart from the mango for the perfect contrast in flavor. 


Serving: 3 tbspCalories: 103kcalCarbohydrates: 22gProtein: 1gFat: 2gMonounsaturated Fat: 1gSodium: 298mgPotassium: 289mgFiber: 3gSugar: 18gVitamin A: 79IUVitamin C: 56mgCalcium: 25mg
Keyword mango salsa recipe
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!


  • Onion: I use red onion in this recipe.
  • Jalapeño: When making salsa for a large gathering, jalapeños are my chili of choice since they’re less spicy than others. If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them or use a habanero for more heat.
  • Lime: I use the zest of one lime and juice from two limes to flavor our mango salsa recipe.
  • Olive Oil: Olive oil works alongside citrus to create a balance of flavors.
  • Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing.
  • Tomato: I use deseeded Roma tomatoes since they have less liquid than other varieties.
  • Mangos: Ripe mangos yield the best results, but use what you have on hand.
  • Salt + Pepper



Add onion, jalapeño, lime juice, lime zest, olive oil, salt, and pepper to a serving bowl, and stir to combine.


Then, gently fold in the tomatoes and mangos, careful not to over mix.

Are you craving homemade salsa?

Try one of these tasty favorites from the Jamil Ghar!


How do I choose the right mangos?

Ripe, not overly ripe, mangos work best, and here’s how you can find them!

  • LOOK – Color is more of an indicator of the type of mango and has less to do with ripeness. Instead, look for a more rounded shape.
  • TOUCH – The outside of the mango should feel soft and not mushy.
  • SMELL – A ripe mango will have a fruity aroma near the stem.

What to eat with mango salsa?

blackened mahi with mango salsa
Blackened Mahi-Mahi with Mango Salsa

How should I store the leftovers?

Mango salsa will keep in the fridge for up to 3 days if stored in an air-tight container.


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