Brighten up your table with this Easy Mango Lime Salsa, a fresh and vibrant recipe that comes together in minutes with simple ingredients. Juicy mango is tossed with zesty lime juice, crisp vegetables, and a touch of heat for a perfectly balanced sweet-and-savory flavor. Serve it as a dip, a topping for tacos, or a quick side that adds color and brightness to any meal.
Recipe at a glance
- Recipe: Easy Mango Lime Salsa
- Serves: 4
- Total Time: 20 minutes
- Difficulty: Easy
- Key Ingredients: Fresh Mango, Red Onion, Fresh Limes
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Ingredients
Find below the list of ingredients I used to make my Easy Mango Lime Salsa.
- Fresh Mango
- Red Onion
- Red Bell Pepper
- Pickled Jalapeno Slices (optional)
- Fresh Cilantro
- Lime Zest and Juice
- Olive Oil
- Salt
See recipe card for quantities.
How to make Mango Lime Salsa
- Score the mango
Slice the mango cheeks off the pit. Using a knife, score the flesh in a crosshatch pattern without cutting through the skin.
- Cube the mango
Invert the mango cheek to pop the cubes outward, then slice them off into a bowl. Repeat with the remaining mango.
- Add the vegetables and herbs
Add diced red bell pepper, red onion, jalapeno, and chopped cilantro to the bowl with the mango.
- Finish and mix
Add olive oil, lime zest, lime juice, and salt. Stir gently until well combined.
Storage
Store the Easy Mango Lime Salsa in an airtight container in the refrigerator for up to 3 days to keep it fresh and vibrant. Stir gently before serving to redistribute the juices, as the ingredients may release liquid over time. For the best texture and flavor, enjoy it within the first day, as the mango will soften and the herbs may lose some of their brightness with longer storage. Avoid freezing, as it will affect the texture of the fresh ingredients.
Frequently Asked Questions
Can I use frozen mango?
Yes, but thaw it completely and drain any excess liquid before using. Fresh mango gives the best texture, while frozen mango will be softer.
How ripe should the mango be?
Use a ripe but firm mango. It should give slightly when pressed but still hold its shape when diced.
Can I make this ahead of time?
Yes. Prepare it up to 24 hours in advance and store it in the refrigerator. The flavors will develop, but the texture is best within the first day.
How long does it last in the fridge?
Store in an airtight container for up to 2–3 days. Stir before serving, as some liquid may accumulate.
Can I make it less spicy?
Yes. Reduce or omit the pickled jalapeños for a milder version.
Can I add other ingredients?
Absolutely. Try adding diced avocado, cucumber, or even pineapple for variation.
What can I use this for?
Use it as a topping for tacos, bowls, grilled meats, or fish. It also works well as a dip with tortilla chips.
Can I blend it into a sauce?
Yes. Pulse it briefly in a blender or food processor for a smoother, more sauce-like consistency.
Why does my mixture get watery?
Mango releases juice as it sits. If needed, drain off a bit of liquid before serving or add a squeeze of extra lime to rebalance the flavor.
You may also like
Keep those bright, citrusy flavors going with recipes like Cilantro Lime Chicken and Rice, a fresh and satisfying meal that pairs perfectly with a spoonful of this Mango Lime Salsa. Add Cilantro Lime Pasta Salad to your menu for another easy, zesty dish that works well for meal prep, potlucks, or quick lunches. Try Pineapple Corn Salsa when you’re in the mood for a similar sweet-and-savory combination that highlights juicy fruit and fresh ingredients in a simple, vibrant side or topping.
Recipe
Easy Mango Lime Salsa
Ingredients
- 2 cups Mango small cubes
- ½ large Red Bell Pepper diced
- ¼ cup Red Onion small diced
- ¼ cup Fresh Cilantro finely chopped
- 2 tablespoon Pickled Jalapeno Slices minced
- 1 teaspoon Lime zest
- 2 tablespoon Lime Juice
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
Instructions
- Score the mango: Slice the mango cheeks off the pit. Using a knife, score the flesh in a crosshatch pattern without cutting through the skin.
- Cube the mango: Invert the mango cheek to pop the cubes outward, then slice them off into a bowl. Repeat with the remaining mango.
- Add the vegetables and herbs: Add diced red bell pepper, red onion, jalapeno, and chopped cilantro to the bowl with the mango.
- Finish and mix: Add olive oil, lime zest, lime juice, and salt. Stir gently until well combined.
