This spicy mango salsa dip is a tribute to my childhood memories of Indian mangoes (and my parents' collection of larger-than-life photographs of my face with mango all over it).
Made with simple ingredients, this mango salsa dip is the perfect side for taco night, goes great with just about meat or seafood for the flexitarians in your family, and is just delicious!
This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" below!
This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
💭 Why you'll love this recipe
- Super duper convenient: it's vegan, has less than ten ingredients, and can be made in 10 minutes!
- Can be made with fresh or frozen mangoes: I know it's hard to find fresh mangoes outside of a small window, so I've included tips for using frozen or even canned mangoes in this recipe
- Has tons of health benefits: mango is called the king of fruits for good reason. It's super high in nutrients and antioxidants, helping boost your immunity, and iron absorption.
📋 Ingredients and notes
My recipe is easy, fresh and makes the best homemade mango salsa in 10 minutes. You'll need mangoes, red onions, cilantro, tomatoes, jalapenos, lime juice and a dash of red chili powder (and salt, of course!) Slice all of them up, add to a bowl and give them a good mix and your salsa is ready.
Mango salsa variations
I've seen and made mangoes with several variations to the ingredients listed above. I've included them below in case one of them strikes your fancy a bit more (or you don't have the ingredients listed above).
- Bell pepper: Many folks like to use red bell pepper because it's a good mix of spice and sweet, but I am not a huge fan of the raw taste. You can use any pepper in this salsa to boost the sweet flavors.
- Cucumber: Some folks like to use cucumbers - but as I've mentioned before, I'm deathly allergic. And I don't like to post recipes that I don't test and eat myself a few billion times but you can totally use them.
- Garlic: Some people prefer garlic in their salsa - either raw or the powder form. I've found that it tends to overpower the salsa, but I have friends who swear by it .
- Avocado: avocado makes a fantastic addition - but just make sure you use some that are a bit more "firm" so they don't get mushy. If they start getting mushy, just make mango guacamole instead.
- Corn: Summer corn-on-the-cob is delicious, and occasionally, I'd add corn, straight up (or grilled and charred) into this salsa for an added depth of flavor.
📖 How to make the easiest homemade mango salsa!
Start by dicing the mangoes evenly
Slice the mango into three portions (the center one will have the hard seed). You might need to make a few slices with your knife to see where the seed actually is. But once you have your three portions, set the seed aside.
Take one of the "side" portions - with the skin and all. Then using your knife make a criss-cross pattern (much like you might for an avocado) and then use a spoon to scoop out nice clean mango bits.
Now, for the seed portion. You want to place it flat on a surface and feel for where there's mango flesh and use a knife or a spoon to take it out. If it turns out mushy, I use those parts in a nice Indian lassi. No waste!
Chop up the other ingredients and give them all good mix in a bowl
No rocket science here other than, just go to town with it!
Okay, but I typically start by adding the seasoning (salt and red chili powder) and then give a big squeeze of lime. Then I use two forks to mix them all up together to result in the most delicious mango salsa dip.
🥭 Mango salsa tips and FAQs
Mangoes come in all different colors, shapes and sizes - so the first tip is to ignore the color entirely. To check if a mango is ripe, squeeze it gently. It should feel much like a ripe avocado, soft, but not mushy. If you smell the edges, it should smell sweet.
I like to buy mangoes across a few different stages of ripeness. If they're not ripe, I leave them on the counter, sometimes in a paper bag (ideally with bananas or apples). They tend to release ethylene which helps naturally ripen the mango.
If the mangoes are already ripe, or they've turned ripe with your paper bag, banana magic, store them in the fridge. This will help keep them fresh.
Yep! I find that an 8-oz bag replaces one mango. Defrost the bag, drain any juices, and then dice the chunks into small, even pieces.
Technically yes, but most canned mangoes include syrup which is quite sweet. If you need to use canned mangoes, drain and rinse them thoroughly. One 14.5-oz can is sufficient for this recipe.
🥄 Serving and storage suggestions
I serve my mango salsa chilled (typically 15 to 30 minutes in the fridge would get it to the perfect temperature). You can store this homemade mango salsa for one to two days in an airtight container in the fridge.
However, because of the lime juice, and other components, I've noticed the mango slices tend to become softer in the fridge. You can still eat them (or puree the whole thing and then use them as a sauce).
You can store this mango salsa in the freezer for 1 to 2 months in freezer safe containers. I recommend portioning them if possible!
If you're wondering what you can eat with this mango salsa:
- Throw it on any taco or other Mexican recipes (check out my fried avocado taco and gochujang cauliflower taco to start!)
- If you have a meat or fish lover in your life, serve it alongside any meat or fish dish.
- Use as a dip for tortilla chips, avocado fries, or even smashed potatoes!
- If you have leftovers, blend into a really nice sauce for other dishes
If you like this, try my other Mexican / Mexican Inspired recipes:
Did you make this recipe?! ⭐⭐⭐⭐⭐
Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much
- 2 mangoes, large, chopped (ripe and juicy!)
- ½ red onion, medium size, chopped finely
- 2 tomatoes, medium, seeds removed
- 1 jalapeno, with seeds, chopped
- 2 tablespoon cilantro, chopped finely
- 1 lime, for juice
- ½ teaspoon Kashmiri chili powder, can substitute with paprika
- 1 teaspoon salt, adjust to taste
- For chopping the mangoes, first slice off the "cheeks" on either side (you'll have to feel around for the core). Then use a small paring knife to slice around the core. Then use a spoon to scoop the mango out of it's skin, and then slice into small, even pieces. Dice half a red onion and a jalapeno. Remove the seeds and chop up two tomatoes into small pieces. Rough chop the cilantro into small pieces.
- Throw the sliced mangoes, tomatoes, jalapenos, red onions and cilantro into a mixing bowl and give it a quick stir to combine.
- Add a teaspoon of salt, half a teaspoon of red chili powder, and squeeze a full lime into the salsa bowl and mix well. Adjust this to your taste.
- Chill the salsa for about 30 minutes (optional) and serve!
- Make sure the mango is ripe (based on how it yields to touch, similar to a ripe avocado) - this will ensure it's sweet and delicious
- Chop all the ingredients consistently - it's helpful to mix them all nicely and gives the salsa good texture overall
- Adjust the seasoning to taste - both salt and red chili powder. I use Kashmiri red chili powder which is quite potent. Taste as you go to make sure it's perfect!
- I add one jalapeno, but keep the seeds in for a kick. You can omit this, or add up to 2-3 jalapenos in this recipe depending on your spice tolerance
- Have leftover salsa that's gone soft? Just puree it up and pour it on your next fish dish, or use it as a salad dressing even!
Note: This recipe was originally published on 5 July, 2020 . It was updated on March 17, 2021 to include more tips and tricks!