Mango salsa is one of my favorites, with juicy chunks of ripe mango, black beans, cilantro and lime it’s amazing with chips, but also as a topping for grilled chicken or salmon!
What more can I say about salsa that I haven’t already said a hundred times? It’s one of the most versatile, healthy, and delicious recipes on the planet and life would not be the same without it. Mango salsa is one of the best because mangoes have a sweet juicy flesh with a silky texture that dices beautifully and just begs to be scooped up with a salty chip. Even if you’ve never had a mango in your life, you are going to love this stuff!
It’s not all about chips
Mango salsa can top everything from steak, chicken, and fish, to tacos, hot dogs, and brats! This south-of-the-border salsa is a staple for Cinco de Mayo, barbecues, and cocktail parties all year long.
As with most salsas, the ingredients are fresh and minimal so the result is healthy, and low calorie. Notice there is no oil in salsa so you can gobble it up with abandon!
- you’ll want a ripe but firm mango for this salsa. If yours is rock hard, leave it out on the counter for a few days.
- black beans
- you can leave out the beans if you prefer, but I think they make this salsa so much more satisfying, and they balance out the juicy sweetness of the mangoes. Plus they add healthy fiber! To remove the ‘canned’ flavor from canned beans, rinse them really well under cold water.
- red onion
- bell peppers or hot peppers
- I like to add bell peppers and a red or green jalapeño for an extra kick.
- snip the cilantro with kitchen shears rather than chopping to avoid bruising the delicate leaves.
- fresh lime juice is the only dressing needed in this simple tropical salsa!
additions to change up your mango salsa
- diced avocado
- diced tomatoes
- if you cannot get mangoes, peaches work well in this recipe
Chop or mince everything finely for salsa. This is especially important if you plan to serve with chips. There’s nothing worse than a salsa that’s too chunky to be scooped!
I love to use my alligator food chopper for jobs like this. It has 2 grid sizes and I use the smaller for the onions and peppers, and the larger for the mangoes. I’ve written all about why I love this veggie chopper here. I highly recommend it if you love salads and salsas like I do. I basically use it every day in the warmer months.
how to prep a mango
Peel the mango with a vegetable peeler. Then slice the ‘cheeks’ of flesh off, working around the large fibrous pit. Then chop the flesh by hand or use the alligator chopper.
how you can use your mango salsa
- The OG way: with plenty of chips!
- Mango salsa pairs well with grilled chicken, steak, pork, and fish. The sweet and tangy flavors of the mango complement the savory flavors of the meat.
- I love to top burgers, hot dogs and brats with salsa.
- Mango salsa is a delicious topping for tacos, especially those made with fish or shrimp.
- Serve mango salsa as an appetizer by spooning it over crostini or bruschetta.
- Add your mango salsa to the cheese for a quesadilla filling.
- Top your best guacamole with a mound of mango salsa.
- Serve it alongside your morning eggs or as a topping for egg tartines.
more salsa recipes
- Watermelon Salsa
- Pineapple Salsa
- Fire Roasted Salsa Negra (black salsa)
- Better Than Restaurant Salsa
- Sweet Corn and Hatch Chile Salsa
- Strawberry Salsa
- 2-3 ripe mangoes, peeled and cut in small dice.
- 15 ounce can of black beans, drained and well rinsed.
- 1/2 small red onion, minced.
- 1 small red or yellow bell pepper, cut in small dice.
- 1 green or red jalapeño, minced.
- 1/3 cup snipped cilantro, or to taste
- juice of 1 or 2 limes
- salt and pepper are optional, to taste. I don't use them.
- Toss the mangoes, beans, onion, peppers and cilantro in a bowl with the juice of one lime. Taste and add more lime juice if you like. You can add salt and pepper to taste, I don't use any.
- Refrigerate your salsa until ready to use. Will keep 2 days in the fridge.
- Be sure to give your salsa a good toss before serving, as the juices will have settled during storage.