Mango Salsa

This sweet and tart mango salsa is loaded with flavor and texture, perfect for dipping, dunking, or spreading on your favorite dish. Best of all, it comes together in minutes with just a handful of fresh ingredients!

Jump to:

• Table of Contents
• Sweet and Tangy 10-Minute Mango Salsa
• The Ingredients and Substitutes
• What to Add to Homemade Mango Salsa?
• How to Make Mango Salsa
• Top Recipe Tips and Notes
• Serving Suggestions
• Storage Instructions
• More Vegan Salsa and Dip Recipes
• Mango Salsa

Sweet and Tangy 10-Minute Mango Salsa

On hot and sunny days, you’ll find me sitting by the pool with a cucumber lemonade or margarita in hand. Each refreshing sip cools me down and sets the vibe for a great summer day.

The only thing I need to complete this picture is a bowl of this super refreshing mango salsa. Just look at those fresh ingredients and gorgeous colors! It’s great to have on hand for snacking with tortilla chips or topping on our favorite vegan tacos, salads, quesadillas, and more.

Tomato-based salsas are our usual go-to’s, but this fresh mango salsa is perfect on a hot summer’s day. It’s easy to make with fresh fruits and veggies, like mangoes, bell peppers, and onions, and has canned black beans for sneaky plant-based protein.

Although it tastes sweet, tangy, and delicious, this easy salsa recipe is surprisingly healthy and low in calories. You may even find yourself eating it by the spoonful, but that’s okay because it’s loaded with fiber, protein, vitamins, and minerals!

Looking for more refreshing salsa recipes? Try our mango and cucumber salsa, roasted chili corn salsa, or cucumber pico de gallo.

The Ingredients and Substitutes

• Mangoes: Use fresh mangoes (like Ataulfo mangoes or Tommy Atkins mangoes), peeled, pitted, and diced. You can also use frozen mango, but remember to thaw it and pat it dry before combining it with the other ingredients. 

You must use ripe mangoes for this mango salsa recipes. Under-ripe mangoes are too sour and over-ripe mangoes are too mushy. To check for ripeness, press on the flesh to make sure it feels firm with a slight give and ensure that there are no blemishes on the skin.

• Red onion: Finely diced red onion adds a balancing tangy flavor and a pop of purple. Feel free to use a white onion or shallot instead.

Is the raw onion too strong? Tone down its natural sharp flavor by soaking it in ice water for 10 minutes before assembling the salsa.

• Bell pepper: We like using red bell peppers or green bell peppers, but you can use your favorite color or whatever you have on hand! 
• Black beans: Canned black beans, drained and rinsed, are optional but add more texture and protein to this mango black bean salsa. Feel free to use pinto beans as a substitute. 
• Cilantro: Cilantro adds loads of fresh flavor. Feeding this salsa to cilantro haters? Leave it out or swap it for fresh parsley instead.
• Lime: Fresh lime juice and zest take the flavor up a notch. You can also use lemon juice if you want but lime juice goes particularly well with this salsa.
• Jalapeño: We highly recommend using the diced jalapeño for a touch of spice, but you can leave it out if you’re not into spicy foods.
• Salt and black pepper: To taste. 
• Avocado: A ripe avocado adds a touch of creaminess and, of course, a dose of healthy fats to the salsa.

What to Add to Homemade Mango Salsa?

There are loads of fresh ingredients and flavor boosters you can add to this easy mango salsa, such as:

• Fresh fruit: ½ cup of cubed pineapple (fresh or canned both work), papaya, or even fresh peaches will add even more sweetness. 
• Spicy chiles: Like a chipotle pepper in adobo sauce, a serrano chili, or a green chili. Only add these if you like the heat!
• Corn: ¼ cup of corn kernels will add more flavor and texture, just like in our roasted chili corn salsa. Use fresh, frozen, canned, roasted, or grilled corn. 
• Garlic: If you want a stronger savory flavor, add minced fresh garlic cloves or a teaspoon of garlic powder.
• Pickled things: Substitute pickled onions or pickled jalapeños for the onion and jalapeno for a tangier, more sour flavor profile. 

How to Make Mango Salsa

• Add the mango, onion, bell pepper, beans, cilantro, lime juice and zest, jalapeno, salt, and pepper to a serving bowl.

• Stir the mango salsa ingredients together, taste, and adjust the flavors as needed.

• Fold in the avocado (if using).
• Serve the salsa immediately or store it in the refrigerator for later.

For the best results, let the mango salsa (without the avocado) chill in the fridge for 30 to 60 minutes so the flavors can meld together.

Top Recipe Tips and Notes

• How to dice mangoes: First, slice off each end of the mango. Cut it in half lengthwise, then slice the flesh on each half crosswise, being careful not to cut through the peel, to get a checkerboard pattern. Gently peel back the skin and push the mango cubes to release them from the peel.
• Hold the avocado: If you don’t plan on serving the salsa right away, hold off on adding the avocado until it’s time to eat. Avocados can turn brown quickly and while it doesn’t affect their flavor, you don’t want brownish avocado chunks in your salsa!
• Slice everything uniformly: Consistently sliced fruits and veggies help you get a little bit of everything in each bite and will help with flavor distribution.

Serving Suggestions

• It’s an all-around refreshing and delicious dip to enjoy with tortilla chips!
• Make it part of the spread at a party, along with sweet potato bites, hummus, and crunchy taco cups.
• Enjoy it next to a plate of vegan nachos or chilaquiles.
• Use it as a topping on our vegetable fajita tacos, lentil tacos, or cauliflower tacos.
• It also tastes great with burritos and enchiladas!
• As a refreshing side dish at the vegan barbecue or with your grilled favorites.
• Make it a meal by pairing the chips and fresh salsa with crispy tofu sticks or stuffed peppers.
• Bring it with you to a picnic!
• Use it as a topping on a vegan taco salad.

Storage Instructions

To make the mango salsa dip ahead of time, add everything but the avocado to an airtight container and store it in the fridge overnight. Add the avocado the next day, then serve.

The leftover mango salsa can be stored in an airtight container in the fridge for up to 3 days.

More Vegan Salsa and Dip Recipes

• Tomatillo Avocado Salsa Verde
• Homemade Roasted Red Salsa
• Restaurant-Style Blender Salsa
• Tomatillo Green Chili Salsa
• Spiced Refried Bean Dip
• Spicy Chipotle White Bean Dip

Photos by Alfonso Revilla