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Mango Salsa

This refreshing Mango Salsa recipe has juicy mangos, fresh strawberries, peppers, black beans, avocado and more!  Serve it as an appetizer with tortilla chips or add it to tacos, salad, chicken, and fish!

A white bowl of Mango Salsa with a tortilla chip being dipped into it.

Mango Salsa

This Mango Salsa has to be one of my favorite summer recipes, it’s so incredibly refreshing. We use this for everything! It’s not just a dip for tortilla chips, we love using this for a topping on tacos, salads, chicken, pork, beef, salmon and shrimp, and more! 

This is also a perfect snack to pack up and take on road trips, camping, the lake/beach, or even a refreshing bite for work or school! 

The add-on options are endless too, so feel free to get creative and share your twists!

Ingredients for Mango Salsa on a white surface with labels.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Peel the mango and slice the flesh around the pit. Finely dice it and combine with remaining salsa ingredients. Add lime juice, red wine vinegar, honey, and seasonings and toss to coat. Refrigerate for 1 hour prior to serving if possible.

Mango Salsa in a white bowl before and after being tossed with dressing.

Pro Tips

  • Mangos: Be sure to use ripe mangos for this recipe, hard/firm mangos aren’t ripe yet. Look for slightly softened mangos, (but not too soft/mushy). Ripe mangos also smell sweet.
  • Using Frozen Mangos: I recommend using fresh mangos for this recipe as frozen mangos won’t hold up as well and give off more liquid. If you decide to use frozen, let them thaw and pat them dry prior to using.
  • Cutting/Slicing: Here are visuals on how to cut a mango.
  • Be sure to dice everything finely so that multiple ingredients can easily fit on a chip.
  • Add-on options include blueberries, corn, tomatoes, and pineapples. 
  • Make-Ahead: This recipe can prepared 1 day ahead of time, however I recommend dicing the avocados and adding the dressing just before serving.

Storage

  • This recipe is best if served fresh, but you can store any leftovers in an airtight container and refrigerate for up to 3 days.

Mango Salsa in a white bowl with a spoon scooping it up.

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A hand dipping a tortilla chip into a white bowl of Mango Salsa.

Mango Salsa

5 from 1 rating
This refreshing Mango Salsa recipe has juicy mangos, strawberries, avocado, and black beans! Serve it as an appetizer with tortilla chips or add it to tacos, salad, chicken, seafood, and more!

Ingredients

Salsa

  • 3-4 large Mangos, diced
  • 1 cup finely diced strawberries
  • 1 avocado, diced
  • 1 small red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 cup black beans, drained and rinsed. See notes.
  • ¼ cup diced red onion
  • 3 tablespoons roughly chopped cilantro

Dressing

  • ¼ cup lime juice
  • 1 tablespoons red wine vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon EACH: cumin, chili powder, garlic powder, dried basil, pepper

Instructions

  • Combine the dressing ingredients in a small bowl and refrigerate until ready to use.
  • Use a vegetable peeler to gently remove the skin from the mango. Slice around the pit to remove the flesh. It’s okay if your slices aren’t perfect.
  • Finely dice the mango and transfer to a paper towel lined plate while you prepare the remaining salsa ingredients.
  • Combine the salsa ingredients in a large bowl and pour the dressing on top. Use a silicone spatula to gently toss to combine.
  • If possible, chill for 1 hour prior to serving, then toss once more before serving with tortilla chips. You can also serve this with tacos, chicken, beef, pork, salmon, shrimp, and more!

Notes

Pro Tips
  • Black beans typically come in 15 oz. cans, which is about 1.5 cups after they're drained and rinsed. I usually only use 1 cup for this recipe as I find that's the right ratio.
  • Mangos: Be sure to use ripe mangos for this recipe, hard/firm mangos aren't ripe yet. Look for slightly softened mangos, (but not too soft/mushy). Ripe mangos also smell sweet.
  • Using Frozen Mangos: I recommend using fresh mangos for this recipe as frozen mangos won't hold up as well and give off more liquid. If you decide to use frozen, let them thaw and pat them dry prior to using.
  • Cutting/Slicing: Here are visuals on how to cut a mango.
  • Be sure to dice everything finely so that multiple ingredients can easily fit on a chip.
  • Add-on Options include blueberries, corn, tomatoes, and pineapples. 
  • Make-Ahead: This recipe can prepared 1 day ahead of time, however I recommend dicing the avocados and adding the dressing just before serving.

Storage
  • This recipe is best if served fresh, but you can store any leftovers in an airtight container and refrigerate for up to 3 days.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 184kcal, Carbohydrates: 33g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 200mg, Potassium: 551mg, Fiber: 8g, Sugar: 20g, Vitamin A: 1835IU, Vitamin C: 87mg, Calcium: 32mg, Iron: 1mg
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2 comments on “Mango Salsa”

  1. Oh Lordy this is good! I never would have thought to mix all these ingredients together but it just works!!!! I’ll be eating this all Summer I just know it. The dressing is phenomenal! Thank you!

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