Fresh Mango Salsa Recipe

Mango salsa over salmon with a side of rice on a plate


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Mango salsa is perfect for a little touch of fancy in an otherwise “blah” weeknight meal. I make a big batch (double the one below) on the weekend and store in the refrigerator (up to 3 days) and serve it with grilled chicken, pork, shrimp, fish and it’s even really good with steak. Add a side salad or some rice and you have an amazingly colorful and quick meal.

A Word About the Ingredients for Mango Salsa

Mangos: Chopping a mango can be intimidating but once you do it, you will see it is not that hard. (See video below for a tutorial.) If you don’t want to use fresh, you could use jarred or frozen but the consistency might not be the same.

Onions: Red onion would be a really good addition to this recipe and would add some more color but my kids do not care for raw onion so I leave it out.

Spice: I also sometimes do jalapeno in the place of poblano but have to be careful because some of my family members are not fans of spicy food. Poblano peppers are a better choice for us, with a bit of very mild heat while not making it too spicy.

Olive oil: For this recipe, I recommend using a high quality olive oil, if possible. You can use extra virgin or just a regular olive oil but the key is that it should be a higher quality salad dressing olive oil. It should also be fresh. Check the date on the bottle, olive oil goes rancid and thus, loses much of its flavor and health benefits after about 9 months.)

Mango Salsa Recipe

Gorgeous and incredibly versatile, mango salsa will upgrade your weeknight dinner game! This combination of flavors goes with everything from fish tacos to steak.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mediterranean, Mexican
Keyword: accompaniment, chicken, dip, easy, fish tacos, light, mango, salad, salsa, steak topping, topping
Servings: 6
Calories: 100kcal
Author: Claire
Cost: $6


  • sharp chopping knife
  • cutting board


  • 2 mangos, cored and chopped
  • 1/2 orange bell pepper cored and chopped
  • 1/2 red bell pepper cored and chopped
  • 1 tbsp cilantro chopped
  • 1 tbsp poblano pepper (or jalepeno) minced (finely diced)
  • 1 tbsp olive oil extra virgin
  • juice from 1/2 lime
  • 1/4 tsp garlic salt
  • fresh pepper


  • Chop mango, peppers, cilantro, hot pepper (poblano or jalapeno) and mix with the olive oil, lime juice, garlic salt and pepper. Cover and chill for 1 hour before serving. Serve as an appetizer with chips or over chicken, fish, shrimp or even steak. Lasts up to about 3 days in the refrigerator in a sealed container.


This content was updated from a post originally published on April 5, 2019.

Mango Salsa image with text

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