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Fresh Mango Salsa

This is one irresistibly sweet, spicy, and packed full of flavor dip that is super simple to make and outrageously flexible in the meals and sides it can go with!

I will not bore you with one of those long, drawn-out stories on how I found this recipe and let you try to skim or scroll through my words a mile down to get to the recipe at the bottom. I WILL let you know I have made this recipe at least a dozen times as it is a crowd-pleaser no matter if you bring it as a main dish or an appetizer.

"Its got so much flavor and color, its like a confetti pop in your mouth" - My Mema

I initially tried this recipe as a healthy alternative to the hoards of salsa and chips I would consume regularly. I didn't anticipate how much the recipe could make and when you double it, boy, does it make a lot.

I digress; this goes excellent on blackened fish tacos, a few layers in your seven-layer dip, a topping on your turkey burgers with avocado spread, or just a good 'ol fashion dip.

Mango Salsa


  • 3 ripe mangos, diced

  • 1 medium red bell pepper, chopped

  • 1/2 cup red onion, chopped

  • 1/4 cup fresh cilantro leaves, chopped

  • 1 jalapeño, seeded and minced ( salsa is still good with or without)

  • 1 large lime, juiced (about 1/4 cup lime juice)

  • 1/8- 1/4 teaspoon salt to taste

(SIDE NOTE: I will add a can of rinsed black beans, 1 cup of corn and 1 large avocado for extra flavor)


  1. Grab a cutting board and prepare your diced mango and chopped red onion, bell pepper, and cilantro.

  2. Put prepared veggies in a medium to large mixing bowl.

  3. Cut lime in half and use a hand juicer or spoon to juice lime. (You can also use pre-juiced lime juice that you bought at the grocery store. I get it; getting lime in that cut on your finger is no laughing matter.)

  4. Once you have juiced the lime, drizzle it over your veggies in the bowl, and with a large mixing spoon, stir ingredients together till well mixed. Add salt till seasoned to your liking. For the best flavor, let the salsa sit for ten minutes.

Storage for leftovers; if you didn't add avocado and have any leftovers (id be surprised if not everyone ate this up), I cover the bowl, and it will keep in the fridge for 3-5 days.

Let us know if you tried the recipe and how it turned out! If you want to share some verbatims on what your tasters said about the dip, we would love to hear it. Leave a comment, and if you're feeling froggy, tag us on Instagram with your best pic of your spread, and you might get a shout-out on our page! Happy eating!

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