When mangoes are in season, I make this homemade mango salsa almost every week. My mom served it once at a backyard barbecue, and I was hooked immediately.
If you enjoy mangoes, this salsa is for you. It’s perfect for summer entertaining or as a simple lunchtime snack. Mango salsa leans to the sweeter side without being cloying, which creates an excellent contrast with salty tortilla chips.
Add jalapeño, black beans, and a few other ingredients and you’ll have a well-balanced, sweet-and-spicy (and highly addictive) salsa that’s ideal for parties and backyard dinners.
I usually serve it chunky, but you can pulse it in a food processor or blender if you prefer a smoother, more saucy texture.
I also love adding leftover salsa to a homemade black bean quesadilla — it’s a quick and delicious way to use any extras. Simple, fast recipes like that are my favorite.
When are mangoes in season?
Mangoes are available year-round in many grocery stores, but peak season runs from May through September. During those months mangoes are at their sweetest and most flavorful — essentially all summer long.
How to pick a ripe mango
At the store or farmers market, give the mango a gentle squeeze. A ripe mango yields slightly to pressure and often smells fragrant or sweet near the stem.
How to choose the best mangoes for salsa
A ripe mango is ideal for this salsa, but the recipe works with slightly less ripe fruit as well. If your mango isn’t as sweet, consider adding more flavorful ingredients like pineapple or tomato to boost the taste. A list of optional additions is included below.
Ingredients for Mango Salsa
- 1 ripe mango
- 1/3 cup minced onion
- 1 tablespoon minced jalapeño
- Juice of 1 lime
- 2 tablespoons fresh chopped cilantro leaves*
- 1/2 cup black beans (optional)
- 2 tablespoons minced red or orange pepper (optional)
For larger gatherings, double the ingredients to make a bigger batch. For a family of three, the amounts above are usually perfect.
*If you don’t like cilantro or find it soapy, substitute fresh parsley instead.
Other ingredients you could add
- 1/2 avocado, chopped
- 1 medium tomato, chopped or diced
- 2 thick slices of pineapple, chopped
- 1 nectarine or peach, chopped or diced
- 1/2 cup cooked corn
Mango Salsa Recipe
1. Wash and prep
Wash and prepare the produce:
- Dice the mango — size is up to you; keep it chunky for texture or dice smaller for easier scooping.
- Minced onion
- Minced jalapeño
- Minced red or orange pepper (if using)
- Chop the cilantro
- Rinse the black beans (if using)
2. Mix it all together
Combine all ingredients in a bowl, squeeze in the lime juice, and stir gently to blend flavors. That’s all it takes to create a bright, flavorful mango salsa.
What to serve with mango salsa
Mango salsa pairs exceptionally well with seafood and grilled proteins — try it with fish tacos, grilled chicken, salmon, or halibut. If you have time, homemade lime chips are a great match and enhance the citrus notes in the salsa.
It’s also delicious atop tacos, tucked into burritos, or spooned over a Mexican-style breakfast bowl. A few spoonfuls on eggs with avocado is a quick, tasty idea I often enjoy.
