Fresh mango salsa in a bowl on a old blue wooden background.
5 from 3 votes

Fresh Mango Salsa

Fresh Mango Salsa is a staple here in Florida, a mix of finely diced mangoes, jalapenos, red bell pepper, the juice + zest of a lime and fresh-cut cilantro makes an intoxicating, sweet, spicy bite.

Category Appetizer
Cuisine South American
Keyword Cinco De Mayo, Mangoes, Mexican Fare, Side dish, Vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
chill time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Author Mean Green Chef


  • 2 large (3 cups) ripe mangoes, peeled + ¼ inch dice
  • 2 medium jalapenos (or to taste), scrubbed + ¼ inch dice
  • 1 medium red pepper, scrubbed + ¼ inch dice
  • 1 small white or red onion, topped + peeled + ¼ inch dice
  • ½ cup fresh cilantro, washed + dried + loosely packed
  • 1 large lime, zest + juice
  • ½ teaspoon pink Himalayan sea salt or Kosher sea salt, to taste (finely ground)
  • fresh cracked black pepper, to taste


  1. Add diced mangoes to a bowl..

    Diced Mangoes for Fresh Mango Salsa.
  2. Add the jalapenos...

    Mangoes and jalapenos for mango salsa.
  3. Then toss in the red pepper, onions, cilantro, lime zest, and juice...

    Ingredients for Mango Salsa.
  4. Gently stir, season with salt + pepper to taste. Cover and refrigerate 15 minutes and up 4 hours to allow flavors to marry.

    Fresh Mango Salsa after being tossed together and chilled.
  5. Serve with fresh plantain chips or as desired, shown here topping our Blackened Chicken.

    Blackened Chicken with fresh mango salsa in a white bowl.

Recipe Notes