Mango Salsa

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Dip into the vibrant flavors of this delicious mango salsa! It’s a perfect blend of sweet, tangy, and spicy, making it easy to pair with tacos, tortilla chips, and more. This easy-to-make recipe showcases fresh ingredients, like mangoes, tomatoes, and chiles, resulting in a stunning and crowd-pleasing dish.

💛 Why you’ll love this recipe

• Quick & easy: You don’t need to start up the stove for this mango salsa! Just chop up the mangoes and other ingredients, then mix them together. It’s ready in about 10 minutes!
• Nutrient-dense: Mangoes are rich in vitamin C and beta-carotene, which supports eye health. Plus, tomatoes are packed with lycopene, an antioxidant thought to reduce the risk of heart disease.
• Customizable: Experiment with mango varieties, increase or decrease the spiciness by adding different chilies or removing them, and incorporate any of your favorite mix-ins. There are so many options!
• Versatile: Enjoy mango salsa as a condiment with fish tacos, as a dip with homemade totopos, or as a topping on grilled tofu or vegetables.

If you love mango pico de gallo, you should really check out our mango habanero salsa, salsa fresca, or mango chamoy.

🥭 What is mango salsa?

Mango salsa is a type of fresh salsa that combines the sweetness of ripe mangoes with tomatoes, chiles, red onion, cilantro, serrano chiles, and lime.

You may also hear it called pico de gallo, salsa fresca, salsa cruda, or salsa bandera, but each name describes a similar dish.

This recipe is such a crowd-pleaser with its vibrant blend of contrasting tastes and textures. Each bite is bursting with sweet, spicy, tangy, and savory flavors that will keep you coming back for more!

There are so many ways to use mango pico de gallo too! Serve it as a colorful appetizer with chips, or a tangy topping on jackfruit tacos, grilled tofu, and roasted vegetables. The fusion of flavors always makes it a huge hit!

📜 History

Tracing the beginnings of salsa is not an exact science, but we do know that it was a staple amongst the Mayans and Aztecs. Crushed tomatoes, chiles, and vegetables were a popular choice to garnish foods like meat and seafood.

Although salsa was popular amongst the Aztecs, it wasn’t internationally accepted until Spaniards colonized Mexico and this style of sauce grew in popularity.

But, where did the term “pico de gallo” come from?

Pico de gallo is a witty name given to this dish that translates to “rooster beak.” People theorize that this name was chosen because of the way it used to be eaten with the index finger and the thumb.

The shape of the fingers resembled a beak, and the name eventually caught on. Whatever theory you believe to be true, this one is definitely our favorite!

🛒 Ingredients & substitutions

• Roma tomatoes: Provide a juicy, tangy, and zesty base. You can use cherry tomatoes or grape tomatoes, but Roma tomatoes are our preferred choice.
• Mangoes: Bring a sweet, floral, and tropical flavor profile that helps balance the spiciness of the chiles. We use Haden mangoes (mango petacón) since they are readily available and affordable, but another one of our favorites is Ataulfo mangoes. If mangoes aren’t available, you can use ripe peaches or even pineapple instead.
• Red onion: Fresh red onion adds a crispy texture and a savory bite. If you are sensitive to onion flavor, you can soak the pieces in ice water. White or yellow onions also work if you don’t have access to red onions.
• Serrano: Imparts a garden-fresh flavor and a medium heat. For a milder spice level, substitute serrano peppers with jalapeño peppers or omit them altogether.
• Cilantro: Adds fresh, herbaceous, and citrusy notes. If you’re not a cilantro fan, experiment with different combinations of parsley, mint, and basil.
• Lime: The tart, tangy flavors of fresh lime juice enhances the sweetness of the mangoes. Fresh lemon juice also works in a pinch.
• Salt: We prefer to use sea salt for this mango salsa to achieve a perfect flavor. If you use table salt, reduce the amount added slightly.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make mango salsa

Step 1: Seed the tomatoes

Start by quartering the tomatoes and removing the inner seed portion. This will prevent your salsa from turning out too watery. 

Dice the remaining portion of the tomato flesh and add it to a mixing bowl. Next, peel and cube the mangoes into small pieces, then add them to the same bowl.

Step 2: Dice the other veggies

Finely dice the red onion and mince the cilantro. Cut the serrano chiles in half lengthwise, removing the seeds and veins for a milder salsa or keeping them for an extra-spicy kick! Finely mince the chiles and add them to the mixing bowl along with the red onion and cilantro.

Step 3: Add the seasonings

Squeeze in the lime juice and add a pinch of sea salt. Give the mixture a good stir, then taste and adjust the seasonings to your liking. Add more chiles for spice, lime for tang, or cilantro for a stronger herbaceous flavor. Happy eating!

If you have questions about this mango pico de gallo recipe, don’t forget to check out our FAQ section at the bottom of this post.

🌮 What to serve with mango salsa

Once you’ve chopped the ingredients and added seasonings, this mango salsa is ready to be served asap! Serve it with freshly made totopos, or try it with dishes like these:

• Black bean quesadillas
• Vegan tacos al pastor
• Crispy black bean tacos
• Jackfruit carnitas
• Vegan fish tacos
• Burritos

🌡️ Storage 

If you end up with leftover mango salsa, just follow these storage tips:

• Fridge: Keep the salsa in an airtight container in the fridge for up to 3-4 days.
• Freezer: We don’t recommend freezing fresh salsa since the texture of the fruit and vegetables will become mushy once thawed. 
• Prep ahead: You can chop and prepare the ingredients ahead of time and store them separately in the refrigerator. You can either mix everything together beforehand, or mix everything right before serving. We find the flavors develop the best when it sits mixed for about an hour in the fridge.

♻️ Variations

• Spicy: Add more serrano chiles or diced habanero peppers for an extra kick.
• Mild: Remove the seeds and ribs from the serrano chiles, or omit them altogether for a non-spicy version. You can also try using milder chiles like poblano or jalapeño peppers.
• Tropical: Instead of mango, try using pineapple or papaya for a different flavor. 
• Avocado: Add a creamy, buttery taste and texture with diced avocado. Plus, it contains heart-healthy fats! 
• Beans: For a little protein and fiber, mix in black beans to your mango salsa.
• Smoky: Try grilling the mango before cubing it for hints of smokey, charred flavors. 
• Texture: You can create a smoother texture by pulsing everything in a food processor instead of manually cubing it.

🧑‍🍳 Top tips

• Use ripe mangoes: Use ripe mangoes for the sweetest flavor and juiciest texture.
• Seed the tomatoes: Although not entirely necessary, this mango salsa turns out much less watery and tastes better if you remove the tomato seeds.
• Taste and adjust: You can adjust the seasonings to your preference, as the flavors may vary depending on the ripeness of the ingredients. You can also add more or less of each vegetable or fruit.
• Use a sharp knife: For an easier time cutting small, uniform pieces, it’s best to use a freshly sharpened knife. 
• Let it chill: Let the salsa rest for about an hour before serving it. This gives the flavors time to meld together. 
• Wash thoroughly: Since you’ll be eating this mango salsa raw, it’s important to wash the fruit and vegetables thoroughly before cutting and mixing them.
• Use a large bowl: Make sure your mixing bowl is large enough for you to have space to mix everything without making a mess. 

💬 FAQ

🍴 More sauce recipes

If you enjoyed this mango salsa, be sure to check out some more of our favorite sauce recipes like these:

• Salsa Taquera: A fiery, but flavorful salsa that’s great on any taco.
• Salsa Verde: Green salsa featuring tomatillos, cilantro, onions, and lime.
• Roasted Chili Corn Salsa: A vibrant, fresh, and flavorful Chipotle copycat recipe.
• Salsa Roja: A 6-ingredient and incredibly versatile red salsa.

Note: We’ve updated this post to include new information and helpful tips about the recipe.