Fresh Mango Salsa Recipe – Elavegan

This refreshing, easy mango salsa recipe is a summer must-try! With bell pepper, jalapeño, red onion, cilantro, and lime juice – it’s sweet & spicy, vibrant, fresh, and ready in minutes!

Quick and Easy Summery Fresh Mango Salsa

Mango season is here, and while I usually enjoy it in sweet dishes (like mango tart, a mango smoothie, or coconut mango rice), did you know it’s the perfect ingredient for whipping up one of the best summer salsa recipes?! This fresh mango salsa recipe (like a mango Pico de Gallo) is simple, fresh, and tastes like summer.

Plus, you only need 7 ingredients (plus salt and pepper) and a few minutes to pull it together. Once assembled, this mango jalapeño salsa is a perfect blend of sweet, spicy, refreshing, juicy, crunchy, and bursting with flavor and texture.

Is Mango Salsa Healthy?

Yes, yes, yes! Not only does this recipe for mango salsa taste amazing, but it’s low-fat, high-fiber, and loaded with good-for-you ingredients. Mango alone is an impressive source of antioxidants and several nutrients like vitamins A, B6, and C, and also contains iron, zinc, calcium, and vitamin E.

Combined with other nutrient-dense ingredients like tomatoes and bell pepper, this simple, homemade mango salsa carries some hefty health benefits. It’s also diet-friendly; gluten-free, vegetarian, vegan, whole30, and paleo, making it a simple, delicious, crowd-pleasing condiment or side with chips, tacos, and proteins (perfect for cutting through spicy dishes!) at BBQs, potlucks, picnics, and taco Tuesdays!

The Ingredients

• Mango: Unsurprisingly, in-season ripe mangoes make the best fresh mango salsa. It should be fairly firm with some give and a sweet, fruity aroma from the stem. I don’t recommend using frozen mango, as it can be mushy.
• Tomatoes: Use flavorful, ripe tomatoes that aren’t too seedy. Cherry tomatoes are great year-round, though Roma tomatoes work best during summer.
• Red onion: (or yellow onion) OR make it milder with green onion.
• Bell pepper: I love the added fresh crunch of finely diced red bell pepper.
• Jalapeño: Jalapeño is medium heat. If you’d prefer it milder, Poblano could work well. For a hotter mango salsa, try Serrano peppers or Habanero.
• Lime juice: Fresh lime juice is best. For extra flavor, add some lime zest.
• Cilantro: If you aren’t a fan of fresh cilantro, use flat-leaf parsley.
• Salt & pepper: To season the mango salsa to taste.

Recipe Variations and Add-Ins

• Avocado: To add a creamy, soft element (plus antioxidants and healthy fats).
• Cucumber: To add a fresh crunchy texture and flavor. Use a thin-skinned, low-seed variety like Persian or English cucumbers.
• Corn: Grilled or roasted corn is a great way to enhance the sweetness in this mango salad recipe while adding a smoky element that complements it well.
• Black beans: To add extra fiber and protein for a heartier salsa.
• Other fruits: For a truly juicy and summery salsa that tastes like sunshine, why not try pineapple mango salsa? Peaches will also work (fresh or grilled).

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Mango Salsa

• First, peel and dice the mango. Do this by first peeling the mango, then carefully slicing either side of the pit (the ‘cheeks’) and dicing the flesh.

Alternatively, leave the peel on, slice away the cheeks, use a sharp knife to score the flesh (about every ¼-inch apart in a grid pattern). Then press the peel side to invert the fruit (like a hedgehog) and slice/scoop the diced pieces away from the peel.

• Then dice the bell pepper, red onion, and jalapeño (remove the ribs/seeds for a milder flavor). Also, halve the tomatoes, chop the cilantro, and juice the lime.
• Finally, combine all the ingredients in a medium bowl, stir well, then taste and season with salt and pepper. Enjoy!

For the best flavor, allow the flavors to meld and develop in the refrigerator for about an hour before serving.

Serving Suggestions

While fresh mango salsa is a popular topping/side for fishy dishes, it’s also a super versatile addition to a vegan diet with:

• Crackers, tortilla chips (like homemade Doritos), pita chips, or nachos – to dip
• Burgers, kabobs, and other grills/proteins
• Tacos (either in or alongside them – i.e., black bean tacos, chickpea tacos, etc.)
• Burritos/ burrito bowls, quesadillas, etc.
• Avocado toast, sandwiches, or wraps
• A brunch spread with vegan scrambled tofu, frittata/omelet, bagels, etc.
• Mexican/Southwest-inspired pasta salad, bean salad, etc.
• Mix it with quinoa or rice

How to Store Mango Salsa?

Make ahead: The flavors in this homemade mango salsa recipe will taste even better if given an hour or two to meld.

Store: Once assembled, store the mango tomato salsa in an airtight container in the refrigerator for 3-4 days, though it’s best within 1-2 days.

I don’t recommend freezing the mango tomato salsa, as the ingredients will likely become overly mushy once thawed.

Recipe Notes and Tips

• The ingredients are key: This salsa only requires a few simple ingredients, so it’s important they’re high-quality, fresh, and ripe but not over-ripe.
• For mild onion flavor: Leave the onion to soak in ice water for 10 minutes, then pat it dry and add to the salsa. This reduces the raw, sharp pungency.
• To adjust the heat: For a hotter mango salsa recipe, add some jalapeño seeds back into the salsa or use a hotter chile. For a milder salsa, reduce the amount of jalapeño, use a milder chile, or even omit it entirely.
• Chop even, bite-sized pieces: So each bite contains a little of everything. You can decide how fine or chunky you prefer it, but the smaller it is, the more the flavors will meld in a single bite.

Other Vegan Salad Recipes

If you try this healthy mango salsa recipe, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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