Best Mango Salsa Recipe

5 from 3 votes

Looking for an easy yet delicious mango salsa to pile on tortilla chips, fish, chicken and tacos? This recipe is just that!

Prep Time20

Total Time20

Course: Appetizer, Sauce & Dips, Side Dish, Snack

Cuisine: Mexican

Servings: servings (about 4 cups total)

3 cups freshly diced mango 3-4 just-ripe mangoes needed (instructions below for dicing)
½ red bell pepper finely chopped
⅓ cup red onion finely chopped
¼ cup cilantro finely chopped
¼ jalapeño seeded and finely chopped (or more to taste)
½ lime zested
2 tablespoons fresh lime juice
⅛ teaspoon smoked paprika
Salt to taste

Set the mango upright, with the stem facing up. Cut about ¼ inch off-center on one side of the stem to slice off one “cheek.” Repeat on the other side.
Take one cheek and score the flesh in a small grid pattern to make small cubes. Do the same with the other cheek. Turn the cheeks inside out. Scoop out the cubes with the knife.
Cut the thin strips of flesh left on each side of the pit and dice it up!
Place diced mango, bell pepper, red onion, cilantro, jalapeño, ½ of a lime zested, and lime juice in a medium bowl.
Toss, season with salt, toss again, and enjoy!

You can buy fresh pre-cut mango, but make sure it’s not mushy or brown. You probably want to cut the mango chunks into a smaller dice so all the flavors of the salsa meld together! Prefer to cut mango yourself? Use the directions above or my in-depth tutorial on How to Cut a Mango.
Don’t like cilantro? Use fresh chives or parsley!
You’ll need about 2 limes to yield 2 tablespoons of juice.