Mouthwatering mango salsa with avocado, cucumber, bell pepper, cilantro, and lime. Sweet, spicy, quick, and easy! Serve with tacos or chips for any occasion.
Why we love fresh mango salsa
Fresh mango salsa, also called mango pico de gallo, is one of my favorite ways to use ripe, juicy mangos – especially when they're in season and on sale. This nutrition-packed fresh fruit salsa explodes with flavor and is guaranteed to disappear, so make plenty!
Mango salsa is loaded with fresh produce like avocado, cucumber, red bell pepper, Serrano pepper, cilantro, and lime – which makes it healthy, festive, and compatible with so many things. This ingredient combination also makes it taste sweet and spicy, so it's a delicious topping for chicken tacos, pork tenderloin, or grilled salmon. Mango pico de gallo is also perfect as a chips and salsa appetizer during summer cookouts and tailgating.
Recipe amounts are listed in the printable recipe card below.
- mango - Super juicy, so nutritious, and crazy delicious when in season.
- avocado - Adds a rich, nutty flavor and a creaminess to balance the texture.
- cucumber - Use garden or grocery store cucumbers for this recipe.
- red bell pepper - Adds gorgeous color, crunch, and flavor to mango salsa.
- onion - Use green onions, white onion, or yellow onion with this recipe.
- Serrano pepper - Tends to be spicier than jalapeño pepper but either will work. Remove the seeds to make it less spicy.
- cilantro - A key flavor ingredient in pico de gallo, especially when mixed with lime.
- fresh lime - Fresh lime juice is always my recommendation for salsa. Packaged lime juice will work too.
- garlic cloves - Nothing like raw garlic in a salsa! I prefer to grate it using the fine microplane or send it through the garlic press.
- salt and pepper - (optional) Add to taste.
How to make mango salsa
Mango pico de gallo takes a little effort, but that simply involves chopping and combining ingredients – just like this classic pico de gallo recipe. The end result is always worth it. Here's how to make it...
Dice the fresh mango, cucumber, red bell pepper, red onion, Serrano pepper, and avocado. Finely grate or mince garlic and finely chop cilantro. Cut lime in half.
Place everything in a mixing bowl. Cover and refrigerate until you're ready to serve.
Just before serving, squeeze the lime over all ingredients. Gently toss to combine. Taste the salsa and, if needed, add salt and pepper. Don't be surprised if you don't need any because it's incredibly flavorful as it is!
Serve mango salsa chilled and I dare you to not eat it all in one sitting.
- Test the mango for ripeness by feel, not by color. A ripe mango will have a slight give when gently squeezed and a fruity aroma near the stem.
- Remove seeds from cucumbers if needed. This will prevent unwanted textures in the salsa.
- Fresh mango salsa can be made ahead a day or two by chopping all ingredients except avocado and refrigerating in a airtight containers separately. Add lime juice and toss to combine just before serving.
When are mangos in season?
Different types of mangos are in season at different times of the year. In the U.S., the most popular Tommy Atkins mangos are in season March through July and you'll often find them on sale in grocery stores. The best part about buying mangos when they're in season is you're more likely to find soft, ripe mangos that are ready to use immediately.
How to keep avocado from turning brown
The best way to prevent avocado turning brown in mango salsa is to wait to dice the avocado until you're within a few hours of serving the salsa. If it's not convenient to wait, gently toss the diced avocado in lime juice as soon as possible to help prevent browning.
Mango salsa serving ideas
- As a topping for Easy Broiled Salmon or Garlic Butter Grilled Salmon
- Make Chicken Tacos with Mango Salsa
- scooped over mahi-mahi, halibut, or Pan Seared Sea Bass
- serve with tortilla chips for a festive appetizer or snack
Try these salsa recipes
Fresh Mango Salsa Recipe
- 1 large Mango, peeled and diced
- ½ large Avocado, diced
- ½ large Cucumber, peeled and diced
- ½ large Red Bell Pepper, seeded and diced
- ¼ large Red Onion, diced
- 1 Serrano Pepper, seeded and diced
- ¼ cup Cilantro, finely chopped
- 2 cloves Garlic, minced
- 1 Lime, halved
- Sea Salt, to taste
- Black Pepper, to taste
- Place MANGO, AVOCADO, CUCUMBER, BELL PEPPER, RED ONION, CILANTRO, SERRANO PEPPER, and GARLIC in a mixing bowl.
- Cover and refrigerate until ready to serve.
- To serve, squeeze FRESH LIME over chilled ingredients and gently toss to combine.
- To store, refrigerate mango salsa in an airtight container up to 2 days.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.