Homemade Mango Salsa

A close-up view of mango salsa that is in a white bowl with tortilla chips and lime wedges surrounding it.

Course: Appetizer or Condiment

Cuisine: Caribbean

Prep Time: 15

Chill time: 15

Total Time: 30

Servings:

Calories: 39kcal

Author: Kris Longwell

This homemade mango salsa is so refreshing and vibrant. You can go with your favorite fruits, including mango, but also pineapple, papaya, peaches, or a combination of them all. The salsa will stay fresh and delicious chilled in the fridge for up to 3 days.

Print Recipe

Ingredients

2 medium mangos peeled and cut into bite-size chunks
1 red bell pepper seeded and diced
¼ cup red onion finely chopped
1 jalapeño seeded and chopped
2 cloves garlic minced
2 tablespoon fresh orange juice
2 tablespoon fresh lime juice
¼ teaspoon Kosher salt

Instructions

Mix all of the ingredients together in a large bowl and chill for 15 minutes, or up to 3 days.
2 medium mangos, 1 red bell pepper, ¼ cup red onion, 1 jalapeño, 2 cloves garlic, 2 tablespoon fresh orange juice, 2 tablespoon fresh lime juice, ¼ teaspoon Kosher salt

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

You can use frozen fruit (thawed), but fresh is so much better. See the video on how to carefully cut up a mango. Make sure the mango is ripe. It will be red-ish and slightly soft to the touch.

Leftovers will keep covered in the fridge for up to 3 days.

Nutrition

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