When the weather is warm, I find myself making fresh salsas a few times a week. I’m convinced that you can make a chip-worthy salsa out of most anything, especially fruit. If I’ve got fruit, limes and chilies, I’m good to go. Apples, bananas, berries, and yes, mangoes. Mango salsa is a little more authentic, as mangoes grow in the tropical parts of Latin America and have long been featured in salsas. The juicy, sweet-tart fruit lends itself to being transformed into a myriad of fresh sauces, including this easy Mango Salsa.

Champagne Mangos

I used the smaller Champagne, or Ataulfo mangos in this one. Maybe it’s just luck, but I find them more dependably ripe and unbruised than the larger Tommy Atkins and othercommon varieties of mango. When the fruit is ripe, it retains a bracing tartness underneath the sweetness, making it even better for salsa. They are oh so golden and juicy, so you can’t go wrong with a Champagne mango.

Colorful and Healthful

Mangos, like most fruits, are high in Vitamin C, fiber, and a host of beneficial compounds. The orange color comes from carotenoids, which fend off free radical damage. They even have their own antioxidant called mangiferin, which appears to fight inflammation. Magnesium and potassium are good for your circulatory system, so eat mangoes more often to lower your risks.

This salsa is more than a dip for chips- try it with any tacos, burritos, or nachos you might be planning. A spoonful on a bowl of black bean soup is an elegant and colorful garnish.

Mango Salsa, make some today!

Mango Salsa

Keyword salsa
Servings 4
Author Robin Asbell


  • 2 medium Champagne or Ataulfo Mangos peeled and chopped
  • 1/2 large red bell pepper chopped
  • 1 large jalapeno finely chopped
  • 2 tablespoons minced red onion
  • 2 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  • Chop the mango, pepper and chili and combine in a bowl. Add the lime, cilantro, cumin and salt. Toss to mix and serve immediately.