Mango Salsa

by Mary on April 17, 2012

ataulfo mangoes shown with lime jalapeno and coriander

Ataulfo mangoes and other produce for mango salsa

Fresh mango salsa from smooth-textured Ataulfo mangoes: mango-sweet, lime juice-tangy, and a little bit jalapeno hot. Plus there’s the cilantro, that boldly assertive love-it-or hate-it-herb. We use this salsa in burritos or tostadas along with other fixings, or just on top of beans and rice.


mango salsa in a white serving dish

mango salsa ready to serve


Mango Salsa
Prep time
Total time
A sweet and mildly spicy salsa, made with the best fresh mangoes.
Recipe type: salsa
Serves: 4
  • 2 Ataulfo (champagne, honey) mangoes, peeled and cubed. These are small-sized mangoes.
  • juice of ½ lime
  • ⅓ cup finely chopped cilantro
  • (optional small cucumber)
  • (optional red bell pepper)
  • 1 jalapeno or part of 1 jalapeno, halved, membranes removed, minced (I used 2 Tbs. minced jalapeno which yielded a mild salsa)
  • pinch salt or to taste
  1. Cut mangoes. There is a large oval pit in the middle. Slice off each side, avoiding the fibrous pit. You will now have three sections of mango, the two sides and a thinner center slice that includes the pit. Cut further slices off the center pit section, cutting off skin. Then remove more flesh from the center with a paring knife. For the side sections, remove the flesh from the skin with a spoon and then cut it into squares. Or use the paring knife to cross-hatch the mango while it is still in the skin, then scoop out the mango, which will come out in the pre-scored cube shapes.
  2. Juice ½ lime.
  3. Finely chop cilantro.
  4. Cut jalapeno in half, remove and discard seeds and membranes from the center. Mince jalapeno.
  5. If you are using either the the cucumber or the red bell pepper (optional ingredients) prepare and cut into small squares.
  6. Combine all ingredients in a bowl, adding more or less jalapeno, cilantro, and salt to your taste.



{ 4 comments… read them below or add one }

the wicked noodle April 17, 2012 at 12:53 pm

There is nothing quite like a fresh mango salsa! I love the spicy sweet combo and it’s so refreshing when it’s hot out. Love the pic!
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mary April 17, 2012 at 2:06 pm

Thanks, Kristy. It doesn’t really get hot here (not like where you are in Virginia) yet I still enjoy the mango salsa. Thanks for the compliment on the pix. I’m gradually learning about the photography, one more part of this fun blogging adventure!


Whanz May 15, 2012 at 3:13 am

It taste good when I put a little hot on it. The picture makes me watery of it. I love mango salsa specially with a fresh bagoong on it. It is super duper delicious. I make this for my friend because we are planning a beach bonding this month. I surely they love it too.


mary May 16, 2012 at 3:15 am

I looked up bagoong on Wikipedia and found out that it’s a fermented Philippine condiment of shrimp or fish and salt: I’m sure you must be able to get great mangoes easily in the Philippines. Thanks for visiting and commenting!


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