Whip up this bright, homemade Mango Tomato Salsa in about five minutes. It’s a fresh, vibrant topping for fish, tacos, grilled chicken, or simply for scooping with tortilla chips. This naturally gluten-free, vegetarian, and vegan recipe is quick to make and packed with flavor.
For Taco Tuesday I served grilled chipotle-honey salmon and wanted a bright, fruity salsa to balance the smoky heat. This mango tomato salsa is the perfect contrast—sweet mango, juicy tomatoes, sharp red onion and a touch of jalapeño for kick. It complements seafood especially well but also livens up grilled chicken, pork, or a simple bowl of chips.
Instructions
Start by choosing a ripe mango and firm tomatoes. A ripe mango will give slightly under gentle pressure and smell sweet near the stem. To dice the mango: slice off the cheeks along the seed, score the flesh in a grid pattern without cutting through the skin, then invert each cheek and slice off the cubes. Alternatively, trim cubes away from the seed and chop to your preferred size.
Add the diced mango and diced roma tomatoes to a medium bowl. Finely mince about 1/4 cup red onion and add it, then seed and mince one jalapeño for mild heat (leave seeds in if you prefer it spicier). Chop one tablespoon of fresh cilantro and stir it into the bowl.
Squeeze the juice of one lime over the mixture and gently toss everything to combine. Taste and adjust: add a pinch of salt if needed and more lime if you want extra brightness. Letting the salsa rest for 10–15 minutes helps the flavors meld, but it’s delicious immediately.
Ingredients
- 1 mango, diced
- 3 roma tomatoes, diced
- 1/4 cup red onion, minced
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
Recipe details
Servings: 3 cups of salsa
Prep time: 5 minutes
Total time: 5 minutes
Author: Whitney Bond
Frequently asked questions
- What do you eat mango salsa with? Mango salsa is versatile—use it on tacos, grilled fish or chicken, spoon over rice bowls, add to salads, or serve with tortilla chips as a refreshing dip.
- How long does mango salsa last in the fridge? Stored in an airtight container, fresh mango salsa keeps well for up to three days. The texture softens over time, so it’s best eaten within that period.
- How do you make a spicier mango salsa? Increase heat by adding the jalapeño seeds back in or substitute one or two serrano peppers for more intensity. Chop peppers finely and add gradually, tasting as you go.
- Can I add avocado? Yes—stir in 1 peeled, pitted, and diced avocado just before serving for a creamy, rich variation. Adding avocado shortens storage time, so serve right away.
How to serve it
This mango tomato salsa shines as a topping for grilled or baked fish—especially salmon and white fish—on tacos, or alongside grilled chicken. It’s also an easy and flavorful dip for chips at a party or a simple appetizer. Try it as a fresh topping for tacos, over grain bowls, or spooned onto roasted vegetables for a sweet contrast.
Serving ideas:
- As a topping for chipotle or honey-glazed salmon tacos
- Alongside grilled shrimp or fish
- On grilled chicken breasts for a bright finish
- With tortilla chips as a fresh appetizer
More salsa ideas
If you enjoy this mango salsa, try other fruit-forward or roasted salsas to vary texture and flavor. Popular options include creamy avocado salsa, roasted tomato salsa, watermelon salsa, roasted poblano corn salsa, quick 10-minute salsa, and pineapple salsa.
Nutrition Facts (per serving)
Calories: 66 kcal (3%)
Carbohydrates: 17 g (6%)
Protein: 1 g (2%)
Fat: 1 g (2%)
Saturated Fat: 1 g (5%)
Sodium: 5 mg
Potassium: 305 mg (9%)
Fiber: 3 g (12%)
Sugar: 12 g (13%)
Vitamin A: 1313 mg (26%)
Vitamin C: 47 mg (57%)
Calcium: 21 mg (2%)
Iron: 1 mg (6%)
Tips and variations
- For extra sweetness, use a very ripe mango; for a tarter bite choose a slightly firmer fruit.
- If tomatoes are out of season, consider substituting with halved cherry tomatoes for sweeter notes.
- Add a small drizzle of honey or a pinch of sugar only if the mango is underripe and needs balance.
- For a smoky layer, finely dice a charred poblano or add a pinch of smoked paprika.
- Make it ahead and chill for an hour to let the flavors meld, but add avocado only when serving to prevent browning.