Fresh Mango Salsa Recipe | Sweet and Spicy Tropical Salsa for Tacos
This fresh mango salsa is a bright, sweet-tangy, slightly spicy topper perfect for tacos, chips, and grilled proteins. It comes together quickly with ripe mango, red onion, jalapeño, cilantro, and lime.
Ingredients
Ingredients
- 3 medium ripe mangos, diced (1/4-inch)
- 1/3 cup finely chopped red onion
- 1–2 jalapeños, finely minced (seeds to taste)
- 1/3 cup chopped fresh cilantro
- 2–3 tablespoons fresh lime juice
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon orange zest (optional)
- 1/2 cup diced red bell pepper (optional)
Instructions
Instructions
- Dice the mango into 1/4-inch cubes by slicing off the cheeks, scoring the flesh, inverting the skin, and cutting off the cubes.
- Finely chop the red onion, jalapeño, and cilantro; dice the red bell pepper if using to match the mango size.
- Add mango, red onion, jalapeño, cilantro, and red bell pepper (if using) to a bowl and sprinkle with salt.
- Squeeze in the lime juice and add orange zest if using.
- Toss gently to combine, keeping the mango cubes intact.
- Taste and adjust with more salt, lime juice, or jalapeño to balance sweetness, acidity, and heat.
- Let the salsa rest for 5–10 minutes to allow the flavors to meld before serving.
Notes
Choose mangos that give slightly and smell fragrant. For milder heat, remove jalapeño seeds; for extra spice, use serrano. Rinse chopped red onion under cold water to mellow if strong. Keep dice small for better texture on tacos. If very juicy, drain a tablespoon or two of liquid before serving. Store in an airtight container up to 3 days; stir and re-season with salt and lime before serving. Add cilantro just before serving for brightest flavor.