This is a very easy mango salsa recipe! The easiest! But don’t be fooled by its simplicity, because this fresh mango salsa is absolutely delicious.

Juicy mango, onion, a little habanero, fresh lime juice and parsley or cilantro are all it takes. There’s no bell pepper and no tomato, and it comes together in about 10 minutes.

The Best Fresh Mango Salsa (No Bell Pepper)

I love me some salsa. Tomato, mango, peach, collard greens, pineapple, jalapeno, avocado, corn, you name it, I’ve turned it into salsa! I love eating salsa with my tacos, pita pocket sandwiches, enchiladas or simply with tortilla chips.

I used to be of the opinion that sweet and savory shouldn’t mix. I would cringe at the thought of putting strawberries in a savory salad. I know what you must be thinking: what kind of a monster was I? I have to say, it was this mango salsa that won me over, years ago, when I was starting my cooking obsession.

I decided I was going to give every flavor combination a chance. Even weird ones or exotic foods. If I wanted to know everything there is to know about food, I had to try everything there is to try. I got to say, it wasn’t even that hard. The first time I made this, I served it with a pork taco and it won me over. It was love at first bite.

I really like to pair this mango salsa with pork tacos or fish tacos. They complement each other so well. The mango makes the pork or fish shine and vice versa.

Why You’ll Love This Mango Salsa

Six simple ingredients. Mango, onion, habanero, lime, herbs and a pinch of salt.
Sweet heat. Juicy mango and a little habanero balance each other in every bite.
Ready in about 10 minutes. Just chop, squeeze and stir.
Goes with everything. Tacos, fish, pork, enchiladas, pita sandwiches or a bowl of chips.

Ingredients You’ll Need

Here is what goes into this recipe for mango salsa and why each one is there. Exact amounts are in the recipe card below.

Mangoes: Two mangoes, chopped. You don’t even need the ripest of all mangoes to make this; slightly under ripe mangoes will do just fine and hold their shape well. A ripe mango gives a little when you press it gently and smells sweet near the stem. Any variety works, from the small golden Ataulfo mangoes to the larger red and green ones.
Onion: Just a few tablespoons, chopped. A little goes a long way, since raw onion is sharp. Red onion adds color and a milder bite, but any onion works. Chop it small so you get a little in every scoop.
Habanero: Half of one, seeded and chopped finely. Habaneros are fruity and very hot. If you don’t like a lot of heat, sub in a jalapeno or any other pepper, even sweet ones. Wear gloves or wash your hands well after handling hot peppers, and keep your hands away from your eyes.
Limes: Two limes, juiced. Fresh lime juice brightens the mango and keeps the salsa tasting fresh. Roll the limes on the counter before cutting to get more juice.
Parsley or cilantro: Chopped. Use the tender upper stems too; they are full of flavor. Cilantro gives the classic salsa flavor, and parsley is a great choice if you are one of the people who think cilantro tastes like soap.
Salt: A pinch brings out the sweetness of the mango and balances the lime. Add it right before serving if you want the salsa to stay less juicy, since salt pulls liquid out of the fruit.

How to Make Mango Salsa

Cut the mango. Stand the mango on its end and slice down on both sides of the flat pit. Score the flesh into small cubes, then scoop them out with a spoon. Chop any fruit left around the pit.
Prep the rest. Finely chop the onion, habanero and parsley or cilantro. Remove the habanero seeds and white ribs for less heat, since that is where most of the spice lives. Small, even pieces mean every bite gets a little of everything.
Squeeze the limes. Juice both limes right over the bowl, catching any seeds. Two limes may sound like a lot, but the tangy juice is what makes the mango taste so bright.
Mix. Add everything to a bowl with a pinch of salt and stir gently so the mango stays in neat cubes. The salsa should look glossy and colorful, with flecks of green and orange throughout.
Taste. Scoop up a bite with a chip and taste it. Add another pinch of salt or squeeze of lime if it needs it. If it is too spicy, add a little more chopped mango to tame the heat.
Chill. Refrigerate until needed. This recipe takes about 10 minutes to put together, so assemble it close to the time you plan to eat it.

Tip: The fresher you serve this, the better. Make it just a couple of hours before serving so the mango stays bright and firm.

Ways to Customize Mango Salsa

Change the heat. Use jalapeno for a milder kick, a sweet pepper for no heat at all, or keep a few habanero seeds if you like it fiery.
Add more fruit. Pineapple or peach chunks are great mixed in with the mango. Keep the pieces about the same size as the mango cubes.
Make it creamy. Fold in some diced avocado right before serving.
Add some crunch. Stir in diced cucumber or jicama for a cool, crisp bite that plays nicely against the soft mango.

Mango Salsa FAQs

Can I make mango salsa without bell pepper? Yes. This recipe has no bell pepper at all. The habanero brings the heat, and the mango brings the sweetness.
How long does mango salsa last? Leftovers keep covered in the fridge for 1 or 2 days before the mango starts to look soggy. Fresh is best.
What do you serve mango salsa with? Pork tacos, fish tacos, enchiladas, pita pocket sandwiches or tortilla chips.
How spicy is this salsa? Habaneros are much hotter than jalapenos, which is why the recipe uses only half of one with the seeds removed. Taste a tiny piece of your pepper first, since heat varies from pepper to pepper.
Can I make mango salsa ahead of time? Make it up to a couple of hours before serving and keep it in the fridge. Any longer and the mango softens and releases a lot of juice.
Why is there liquid in the bowl? Mango and lime are juicy, and salt draws out even more liquid as the salsa sits. Give it a stir before serving, or use a slotted spoon if you are topping tacos.
Can I use frozen mango? Thawed frozen mango works in a pinch, but it is softer and juicier. Drain it well before mixing.
How do I make homemade tortilla chips? Cut leftover tortillas into triangles, toss them with a bit of olive oil and seasonings like salt, pepper, garlic powder, cayenne or Italian seasoning, then bake at 375°F for 5 to 8 minutes until crispy. There’s no better way to eat this mango salsa!

Recipe for Mango Salsa

This recipe for mango salsa mixes chopped mango, onion, habanero, fresh lime juice and parsley or cilantro. It is fresh, sweet and spicy, and it pairs perfectly with pork and fish tacos.

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Ingredients

2 mangos chopped
3 tablespoons chopped onion
1/2 habanero seeded and chopped finely (or jalapeno, or any pepper really)
2 limes juiced
3 tablespoons chopped parsley or cilantro
Pinch of salt

Instructions

Mix all the ingredients and refrigerate until needed.

Notes

The fresher you serve this, the better. I like to make it just a couple hours before serving. It will last for 1 or 2 days in the fridge before the mango starts to look soggy.

Made this mango salsa? Leave a star rating in the recipe card and share what you served it with in the comments below. Your feedback helps other cooks find their next favorite salsa.

This recipe was shared by Camila.