Mango Salsa

8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 5 minutes

Mango Salsa is sweet, tangy, lightly spiced, and ready in minutes with mango, pineapple, red onion, bell pepper, cilantro, lime juice, and jalapeno pepper.

Fruit Salsa is an easy, healthy recipe that’s perfect for an Appetizer or as a topping for your main dish. This juicy mango version of fruit salsa uses tropical fruit for a sweet and tangy tropical flavor perfect for summer. 

Mango Salsa in serving bowl

Mango season is the perfect time to enjoy ripe mangoes in this easy homemade salsa. This salsa recipe is made with tropical fruits like mango and pineapple. Then there are other fresh ingredients added in like crunchy bell peppers, onions, de-seeded jalapeno, and fresh cilantro. With just a splash of lime, all the flavors and textures come together for the perfect easy appetizer. 

For quick and healthy snacks, you can divide the colorful salsa into serving-sized Tupperware, and store them in the fridge. Then they’re easy to grab for a snack throughout the day or sweet addition to your lunch. Serve the salsa with chips and enjoy! It’s easy, portable, and your whole family is sure to love the sweet, tangy, lightly spiced fruit. 

Mango Salsa collage

Although Fruit Salsa makes a great dip for chips, you can also use it to top off grilled meat. Serve it over Kalua Pork to play up the sweet Hawaiian flavors in the dish for a dinner that will transport you to the tropics. Mango Salsa is surprisingly versatile, so scroll down to see other recipes we’ve tried it in.



Mango Salsa will make a delicious appetizer for your next party. You can put out a big bowl along with your favorite tortilla chips for dipping. With just a little prep you’ll have a healthy snack that all your guests are sure to love. It’s a quick and easy way to enjoy the Fresh Mango Salsa. However, the tropical fruit flavors also make a great addition to a variety of dinner recipes. 

  • Mexican food: The delicious salsa goes great with your favorite Mexican dishes. Serve it up as a topping for tacos or over burrito bowls. It would taste especially great with Fish Taco, Shrimp Tacos, or Chicken Tacos. For an easy burrito bowl add layers of rice, black beans, red onion, cilantro, and this fruit salad. 
  • Meats: Try serving the fruit salsa over grilled salmon, Chicken, or Pork. The tangy mangoes taste amazing with the smoky flavor of the meat. 
  • Salads: You can also use the salsa as a topping for your favorite salads like Strawberry Spinach Salad or an easy quinoa salad. 
Mango Salsa closeup


  • Vegetables: You can add a variety of fresh vegetables to the Mango Salsa recipe. Try slicing some cucumber, tomato, banana pepper, green onions, or yellow onion. 
  • Fruit: You could also toss extra fruit into the ingredients. Fresh peaches, creamy avocado, papaya, or strawberries would all taste amazing in this homemade salsa. 
  • Spicier salsa: For a spicier flavor in this Fresh Mango Salsa, you can add a dash of cayenne pepper to go along with the jalapeno peppers already in the recipe. 
  • Seasonings: There are plenty of other flavors you can add to the salsa. Try mixing in some minced fresh garlic cloves, paprika, rosemary, black pepper, thyme, chives, or ginger powder. 
Mango Salsa in serving bowl



  • Serve: Let the fresh Mango Salsa ingredients sit together for at least 1 hour in the fridge before serving. This will give the various fruit flavors enough time to meld together. When it’s ready to serve, don’t leave the fruit salsa at room temperature for more than 2 hours. 
  • Store: To store the colorful Mango Salsa, cover it in plastic wrap or put it in an airtight container to store in the fridge. It will stay good for up to 1 week. 
  • Freeze: You can also freeze the salsa for up to 2 months. Let it thaw in the refrigerator overnight before serving again. 

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Mango Salsa

Mango Salsa is sweet, tangy, lightly spiced, and ready in minutes with mango, pineapple, red onion, bell pepper, cilantro, lime juice, and jalapeno pepper.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 2 cups mango , diced (about 2 mangos)
  • 1/2 cup crushed pineapple
  • 1/2 red onion , minced
  • 1/2 red bell pepper , de-seeded and minced
  • 1/2 green bell pepper , de-seeded and minced
  • 1 jalapeno pepper , de-seeded, deveined and minced
  • 1/4 cup cilantro , minced
  • 1 tablespoon vegetable oil
  • 1 lime , juiced and zested
  • 1/2 teaspoon kosher salt


  • Add ingredients to a large bowl, mix well.
  • Refrigerate or let sit for 1 hour before serving.


Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 147mg | Potassium: 142mg | Fiber: 2g | Sugar: 9g | Vitamin A: 771IU | Vitamin C: 37mg | Calcium: 13mg | Iron: 1mg
Keyword: Mango Salsa
Mango Salsa collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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