Mango Salsa

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Sometimes salsa can be a bit dull, but adding fruit can make it exciting. This Mango Salsa recipe uses just 4 ingredients and is both dairy and gluten free. It’s perfect if you’re avoiding nightshade vegetables like tomatoes or simply seeking a fresh twist on a classic favorite.

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This fresh mango salsa recipe is super simple and contains only 4 ingredients. As the name implies it does have mango as the base. This fruit pairs wonderfully with cilantro and red onion for a vibrant, refreshing, and somewhat sweet flavor.

Its sweet mangoes, zesty lime, and tangy red onion make it a perfect addition to any meal or snack, offering a delightful balance of tang and sweetness.a

As an added bonus if you are on the Autoimmune Protocol (AIP) diet this fresh mango salsa will also be compliant with your food sensitivity needs.

Read on to get the full details on how to make this tasty side dish.

Why you’ll love this recipe

For me, this is one of the best mango salsa recipes. Here are some reasons why you too will also fall in love with it.

Needs just a few ingredients

This recipe contains just 4 ingredients that can be found in most stores.

Quick and easy mango salsa

With just a few ingredients and some slight prep you will have a delicious side dish in under an hour (that includes marinating time).

Naturally sweet

The addition of mango adds a natural sweetness without any added sugar. This sweetness also balances the tang and spice of red onion and cilantro enhancing its flavor.

Layers of flavor

The combination of sweet mango, lime, cilantro, and red onion create a symphony of refreshing, sweet, zesty, and spicy taste.

Nutrient-dense

Each ingredient offers nutrients and antioxidants making it a nutritionally rich dish. See what each ingredient brings the recipe in the Spicy mango salsa ingredients section.

Know what’s in your salsa

Some store bought ingredients can contain dairy, gluten, sweeteners, or additives. The best thing about making salsa from scratch is you control what is in it. This means you know you are getting a truly gluten- and dairy-free recipe.

Versatile

This homemade mango salsa complements a variety of dishes perfectly. Enjoy it as a dip with veggies or gluten-free tortilla chips, or use it as a spread on tacos, grilled vegetables, or proteins like chicken, meat, or fish.

Ability to make it ahead of time

You can prepare and make this mango salsa recipe a day or two ahead of time. Put it in the fridge overnight to increase flavor. As time goes on the ingredients and juices will marinate and meld together giving an even better taste than on day one.

Visually appealing

The mix of mango, red onion, and cilantro create a bright hue of colors creating a vibrant, eye-catching, and colorful mango salsa that will become a stand out dish for any meal or event.

These attributes make this a stand out recipe for fresh mango salsa that you will fall head over heels for.

What is a mango?

A mango is a drupe. This type of fruit belongs to the Anacardiaceae family which also produces cashews and pistachios. A mango has an outer skin with edible flesh on the inside surrounding a central stone containing a seed. 

Mangos grow on the tropical tree Mangifera indica, native to South Asia, but it is now cultivated in many tropical and subtropical regions around the world.

They are oblong and have a smooth green skin that turns pale yellow, orange, or red as it ripens. Inside the flesh is a golden-yellow and has a large flat pit.

Types of mangoes

There are many varieties of mangoes but the most common one found in the supermarket is the Tommy Atkins mango. 

This Florida based mango is medium to large with an oval or oblong shape. It has a dark red blush covering most of the fruit with green and orange-yellow accents. The flesh is firm to various fibers throughout.

How to eat a mango?

There is a plethora of uses for mangoes including everything from eaten fresh sliced on its own or mixed into a fruit salad. They can also be added to juices, smoothies, sauces, salads, desserts, and even cooked into savory dishes or baked goods. 

One of my favorite mango uses is in salsa like the recipe below.

What do mangoes taste like?

The flavor of mangoes varies depending on the type of mango you are using. For this recipe I used the Tommy Atkins mango and this type of mango has a sweet and tangy taste with a tropical aroma. 

It has been described as a taste that is more tart than sweet with fibers adding a texture to the taste. It has been called a blend of peach, pineapple, and citrus flavors.

How to pick a mango

If you are wondering how to tell if a mango is ripe there are a few things to look at that will help you figure out how to pick a ripe mango. They include looking at the 

• Color
• Firmness
• Shape 
• Smell
• Skin

Color: The color of a mango may vary depending on the variety, but typically most ripe mangos will be a vibrant mix of red, yellow, and orange hues. 

Avoid mangoes whose skin is mostly green. This can indicate it is unripe.

Feel for firmness: Gently squeeze the mango. It should be firm but also give slightly under pressure. Mangoes that are too soft or have wrinkled skin can be overripe and should be avoided.

See the shape: Look for mangoes that are plump and round instead of flat. This usually indicates more flesh and better flavor.

Smell the mango: A ripe mango will have a sweet, fruity aroma emitting from the stem. Give it a sniff to see if you can smell it. If there is no scent then it is unripe.

Check the skin for blemishes: Look for a mango that has clear skin. Small spots and minor imperfections are ok but you want to avoid mangoes that have any black spots, sap oozing, or large blemishes. 

Follow these steps to get a ripe mango. However, if all you can find is unripe mangoes check the next section on how to ripen a mango quickly.

How to ripen a mango

If all you find at the store are green mangoes and you need a ripe mango right away, here are ways how to ripen a mango faster: 

Paper bag method: Place an unripe mango in a paper bag overnight. The mango will emit ethylene gas that gets trapped in the bag and speed up the ripening process. You can also add an apple or banana to the bag to help release more additional ethylene gas.

Container of rice or flour: Submerge the mango in a container filled with uncooked right or flour overnight. This works the same way as the paper bag method by trapping ethylene gas.

Leave out at room temperature: Even just leaving the mango out at room temperature for a few days can naturally ripen it. Be sure to avoid direct sunlight as this will affect the flavor.

Place in a warm environment: Put the mango in a warm area of your home such as on top of the refrigerator or near a sunny window out of direct sunlight. The warmth will speed up the ripening process.

Microwave with caution: If you’re in a pinch you can ripen a mango in the microwave, however, it may affect the texture and flavor and is not typically recommended. 

To microwave a mango you want to pierce the skin with a fork in a few places so steam can escape. Microwave on medium for 10 to 15 seconds. Let it rest and then check if it has softened slightly. Repeat if necessary.

No matter what method you try, be sure to check the mango to avoid overripening. Once the mango has ripened you want to put it in the fridge to slow down the ripening process and keep it fresh longer.

How do you prepare a mango for salsa

There are a few steps to preparing mango for salsa. They include the following

• Washing
• Remove the ends
• Peeling
• Pit removal
• Dice the mango
• Trim around the pit

Wash the Mango

Rinse the mango under cold running water to get rid of any dirt, debris or residue.

Remove the mango ends

Place the mango on its side on a cutting board*. Using a sharp knife* cut off the top and bottom of the mango so you create two flat ends.

Peel the mango

Take a vegetable peeler* and peel the skin off of the mango. If you don’t have a peeler there is also just use a paring knife*. 

How to peel a mango with a knife is done by holding the mango upright and use the knife to slice the skin in vertical strips from top to bottom. Work your way around the mango, following its curve and cutting away from the skin. Be careful not to cut too close to the pit.

Pit removal

The pit in a mango is large and flat. It does not come out as easy as other fruits. So in order to remove the pit you need to cut the fruit away from the pit.

This can be done by standing the mango upright on one of its flat ends on the cutting board. Then slice off the fruit from each side around the pit until you remove all the flesh in large chunks and all that is left is the pit.

Dice the mango

Cutting mango involves the following: take one of the chunks of mango flesh and cut them into long strips. Then cut crosswise in the other direction so you wind up with 1 inch diced chunks of mango.

Repeat on the remaining mango flesh until all the mango is diced. Place the cut mango in a bowl and set aside.

Trim around the pit

Check the pit for any remaining mango flesh and carefully cut it away with a knife. Cube this additional flesh and add to the bowl of mango.

Nutritional value for mango

According to the USDA food database one mango has the following: 

• 202 calories
• 3 grams protein
• 1 gram fat
• 50 gram carb
• 5 grams fiber

A mango is also a very good source of vitamin A, C, E, B6, and folate. It also is a good source of copper, riboflavin, niacin, potassium, vitamin K, and pantothenic acid. 

In addition to those nutrients it also contains some traces of calcium, iron, magnesium, phosphorus, zinc, manganese, selenium, and thiamin.

In addition to those nutrients in mango this fruit also contains the antioxidant compounds phenolics, carotenoids, and beta-carotene.

Potential benefits of mango

The nutrients and antioxidants found in this fruit are associated with potential health outcomes. 

Research also shows there are possible mango benefits including reduced inflammation as well as improvements in skin, eye, immune, heart, and digestive health.

Is mango good for you?

Thanks to the nutrients, antioxidants, and fiber found in this fruit, eating mangoes can be a great part of a healthy diet.

Where to buy mangoes and other ingredients

You can find the ingredients for this recipe in the produce section of your local grocery store. They can also be found at the local farmer’s market or specialty markets.

If you don’t feel like going to the store you can order from online retailers like Amazon Fresh* and Whole Foods*.

If you are on the East Coast you can also order online from Fresh Direct*.

Instacart* is also a great alternative if you don’t feel like shopping. Simply have one of their shoppers get the ingredients and have them delivered or pick them up from your favorite store.

Mango salsa ingredients

This mango salsa needs the following ingredients:

• Mango
• Fresh lime juice
• Red onion
• Fresh cilantro

Mango

Fresh mango is the base of this recipe and is what makes up a large part of its flavor, color, and texture. It provides a sweet, juicy, and slightly tart flavor. It also gives the salsa a vibrant bright yellow hue with a soft succulent texture.

The mango subdues and balances the tang and sharpness of lime juice and red onion. 

Lime juice

The fresh lime juice balances the sharpness of the red onion while enhancing the flavor with its bright, tangy, and citrus taste.  

In addition to flavor the lime juice prevents the mango from browning and keeps it fresh. 

Lime juice also enriches salsa with vitamin C and antioxidants like carotenoids, flavonoids, and phenolic acids

Red onion

A nice addition to salsa is a bit of depth in the texture. Red onion is the component that gives the salsa texture. It also brings a sharp, pungent flavor that contrasts the sweetness of mango. 

It is what keeps the salsa from getting too sweet and adds a layer of complexity and color thanks to its vibrant red hue.

The nutrients in red onion will also give the salsa a good source of selenium, vitamin C, and the antioxidants anthocyanins and phenols.

Fresh cilantro

For a bright, herbaceous, citrusy flavor and gorgeous green add some fresh cilantro. Cilantro complements the sweetness of mango and the tanginess of lime juice.

In addition to flavors cilantro adds a dose of added nutrients including potassium, vitamin C, phenolics, flavonoids, steroids, and tannins.

How to make mango salsa (step-by-step instructions)

Here is a step-by-step breakdown of making mango salsa: 

Step 1

1. Prepare the mango. Wash the mango under cold running water. Then place the mango on the cutting board* on its side and slice off the ends with a Chef’s knife*. Peel the mango with a vegetable peeler* or slick off the skin with a sharp knife. 

Using a paring knife* cut the flesh away from the pit into chunks. Take one of the large chunks of mango and dice it into 1-inch cubes by cutting it into long strips and then crosswise. 

Repeat on any remaining mango flesh. Trim any additional flesh from the pit and dice it into cubes. Place the cubed mango into a bowl and set it aside.

Step 2

2. Peel and dice the onion. Place the onion on the cutting board*. Slice off the stem and remove the outer peel. Lay the onion flat side down on the cutting board with the root end facing up. 

Slice the onion lengthwise from the root to the flat bottom so you end up with two onion halves. Take one halve and place it flat side down on the cutting board. Then make horizontal cuts across the onion about 1/4 to 1/2 inch apart, stopping just short of the root to keep it intact.

Next, make vertical cuts perpendicular to the horizontal slices, ensuring the root stays in place, creating small cubes.

Finally, make additional cuts perpendicular to the first set of cuts to achieve diced pieces. Discard the root and repeat with the remaining onion half. Place the diced onion aside.

Step 3

3. Juice the Lime: Roll the lime on a hard surface to release more juice. Cut it in half and place one half, cut side down, into a hand juicer*. Squeeze and twist to extract the juice. Repeat with the other half and set the juice aside.

Step 4

4. Chop the cilantro. Rinse the cilantro under cold running water to remove any dirt or debris. Shake off excess water and pat it gently dry with a paper towel. You can also run place it in a salad spinner* to remove any excess water. 

Pull the cilantro leaves off the stems by hand or hold a bunch of cilantro and cut the leaves off with a sharp knife* just above where the leaves meet the stems. 

Gather the leaves and place them in a tight pile on the cutting board*. Then chop the cilantro by rocking a large Chef’s knife* back and forth in a quick, fluid motion. Move across the pile chopping the leaves finely. 

This may need tobe done a few times to get a finely chopped cilantro that is 1/16 to 1/8 inch in size.

Once the cilantro is chopped, measure out 2 tablespoons of cilantro, place it in a bowl and place it aside.

Step 5

5. Compile the salad. In a large mixing bowl add

mangoes,

red onion,

cilantro,

lime juice, and

mix the ingredients together until well blended (about 1 minute).

Step 6

6. Cover the bowl and place it in the fridge to marinate for at least 30 minutes up to overnight.

Step 7

7. When ready to eat, take the salsa out of the fridge and give it a quick stir to redistribute the juices.

Step 8

8. Then enjoy with your favorite gluten free chips or veggies.

Mango salsa recipe tips

Here are some mango salsa tips to make a great dip: 

Use ripe mangos

A ripe mango is the best for great salsa. This will give you the sweetest flavor. Look for mangoes that yield to gentle pressure but are not mushy. For more tips on how to find a ripe mango check out the How to find a ripe mango section above.

Keep quality ingredients

Use fresh quality ingredients. Cilantro should be vibrant and green Avoid wilting or yellowing leaves. The red onion should be firm and dry with no soft spots or sprouting. The lime should be firm and have a bright, smooth skin.

Careful cutting the mango

Be cautious when cutting the mango as the flesh can be slippery. A sharp knife* is helpful for cutting the mango flesh away from the pit. Make sure to stabilize the mango on the cutting board for safer, more precise cuts.

Protect your hands with a cutting glove

Consider using a cutting glove* for added safety while cutting. This will protect your hand from potential cuts.

Cilantro preparation

Chop the cilantro just prior to compiling the salsa. This will make it more flavorful and fresh. 

Store leftover cilantro

Since cilantro is sold in big bundles you may have a large amount remaining. You can use the extra cilantro as a garnish or save it for another recipe. 

Wrap any remaining cilantro in a slightly damp paper towel or cloth. Place it in a resealable airtight container and refrigerate. It should stay fresh for up to 2 weeks.

Let the lime warm to room temperature

A room temperature lime is easier to juice than a cold one. If you store your limes in the fridge let them sit at room temperature for a bit before juicing. This will yield more juice.

Get the most lime juice

Before juicing, roll the lime firmly on a hard surface. This ensures more juice will get extracted from the hand juicer.

Marinate overnight for best flavor

Marinating for at least 30 minutes ensures good flavor but if you want an even more flavorful salsa let it sit in the fridge overnight and then serve.

Adjust ingredients as needed

Taste the salsa before serving. If it needs more zing you can add some more lime juice. Want more sweetness? Add a little more mango.

Keep the salsa cold

The salsa tastes best chilled so keep it in the fridge until you’re ready to eat or put it on ice while serving.

Recipe additions/substitutions/variations

Want to customize this recipe to make it all your own? Check out these recipe additions, substitutions, and variations. 

Additions

Here are some delicious additions for your mango salsa:

Add some heat: A jalapeno gives the salsa a mild to moderate heat. For extra spiciness add a few drops of hot sauce, red pepper flakes, a pinch of chili powder or finely diced habanero pepper. It is important to note these ingredients make the salsa no longer AIP.

Increase the sweetness: If you want a sweeter salsa you can add pineapple, peaches, grilled corn or yellow, orange, or red bell pepper.

Boost crunch: Incorporate diced cucumber, or jicama for extra texture and crunch.

Additional juiciness and flavor: Diced small or cherry tomatoes for added juiciness and flavor. Garlic adds a deeper savory flavor.

Added flavor: Chopped green onions or chopped fresh mint add a milder onion flavor and refreshing twist 

Add protein and texture: Stir in red kidney or black beans to boost protein and fiber, making the salsa more filling.

Creamy texture: Incorporate diced or mashed avocado for a rich, creamy element that complements the sweetness of the mango.

Boost freshness and flavor: Enhance the salsa with an extra tablespoon of chopped cilantro, sliced scallions, or a touch of lemon or orange zest for added vibrancy.

Increase tartness: Mix in diced tomatillos to amplify the salsa’s tart and citrusy notes.

Spice it up: Experiment with 1/8 to 1/4 teaspoon of ground cumin, coriander, chili powder, or smoked paprika. Adjust to taste for a personalized flavor profile.

Keep in mind that these modifications will affect the original recipe’s taste, texture, and nutritional content.

Substitutions

Don’t like an ingredient or can’t find it? We got your ingredient substitutions here! 

Mango substitute: in place of mango you can use 1 to 1 and 1/2 cups diced pineapple, peaches, or papaya.

Lime juice substitute: You can substitute lime juice with lemon juice or 1 to 2 tablespoons of white vinegar. If using vinegar, taste the salsa and adjust the amount to suit your preferences.

Red onion substitute: You can replace red onion with a diced medium white or yellow onion, or use 2 to 3 medium finely chopped shallots as an alternative.

Cilantro substitute: Instead of fresh cilantro, you can use 2 teaspoons of dried cilantro*. Alternatively, you can use 2 tablespoons of fresh chopped parsley, mint, or basil, or use 2 to 4 chopped scallions for a different flavor in your salsa.

Keep in mind that any substitutions may alter the recipe’s flavor, texture, and nutritional profile

Variations

Looking for other recipe variations check out these ideas: 

If you are in need of a how to cut a mango hack use this mango slicer and pitter gadget* to save time dicing the mango.

Blend or process your ingredients: If you are looking to save time you can use a food processor*, Nutrabullet* or small chopper*  to dice the onion. Just be sure to chop the onion into small pieces before you put it in the food processor so it doesn’t get stuck. 

In the food processor pulse in short bursts to break up large pieces, then blend until your desired consistency. 

The cilantro can also be chopped in the food processor or placed into a spice grinder*.

Smoother salsa: For a smoother salsa, blend all ingredients (lime juice, chopped onion, mango, and cilantro) in a food processor* or blender*.

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

What does mango salsa go with?

Mango salsa is incredibly versatile and pairs beautifully with a variety of dishes. Here are some great options for what to serve mango salsa with:

Fish tacos: Mango salsa on fish tacos adds a fresh and fruity twist. 

Shrimp tacos: Mango salsa complements shrimp tacos perfectly, adding a vibrant burst of flavor.

Grilled chicken with mango salsa creates a delicious contrast of flavors.

Try mahi mahi with mango salsa for a tropical delight.

Tilapia: Mango salsa on tilapia offers a delightful blend of sweetness and spice.

Salmon with mango salsa provides a deliciously contrasting flavor, perfect for a light and satisfying meal.

How to store leftover mango salsa

Here are the details on how to store mango salsa leftovers: 

Take any leftover mango salsa and place it in an airtight container. Place it in the refrigerator for 3 to 4 days. 

Stir prior to serving leftovers to redistribute the ingredients and juices.

If you are making the salsa ahead or want to store it for a longer period you should store the ingredients separately and combine them just before serving to preserve texture and flavor. 

Freezing salsa is not recommended as it can affect the texture and flavor. So keep it in the fridge.

Common and FAQs

Equipment Used in this Recipe*

Here is a list of equipment or similar items used to make this Mango Salsa recipe.

• Cutting board
• Chef’s knife
• Paring knife
• Vegetable peeler 
• Measuring spoons
• Juicer
• Cutting board
• Mixing bowls

*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Other dip recipes you will love

• Cashew cream
• Cilantro lime salsa
• Food processor guacamole

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This recipe was originally published on May 21, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.

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