Yield: serves 8

Mango Salsa Recipe

Prep Time 20 minutes
Total Time 20 minutes

Fresh and colorful, this homemade Mango Salsa is sure to be a hit, whether on taco night or on top of fish and chicken!


  • ½ green pepper, seeded and diced
  • 2 jalapenos, seeded and diced
  • ½ red onion, diced
  • 1 mango, diced
  • 3 Tablespoons pomegranate arils (seeds)
  • 2 roma tomatoes, diced
  • ¾ teaspoon kosher salt
  • pinch black pepper
  • 3 teaspoons snipped, fresh cilantro
  • 1 lime, juiced


  1. Dice all the fruit and vegetables into small pieces.
  2. Combine with salt, pepper, cilantro and lime juice.
  3. Refrigerate until ready to serve, or enjoy immediately.


  • What goes well with Mango Salsa? My family loves this as a snack or appetizer served with corn tortilla chips. It's also delicious added to Mexican inspired salads, fish tacos and burritos.
  • How do you make this spicier? To make this spicier, you could leave a few of the seeds in from the jalapenos. To reduce the level of spice, use less jalapeno or substitute with a less spicy pepper.
  • Can salsa be made with frozen or jarred mango? I don't recommend it. Fresh mango is the key flavor here and both frozen and canned mango will be much less firm and make the salsa watery.
  • See blog post for more recipe tips and tricks.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 120mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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