Mango Salsa

Homemade Mango Salsa
Fresh Mango Salsa. Pauline Stevens/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 cup salsa (serves 2-4)
Nutritional Guidelines (per serving)
57 Calories
0g Fat
14g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cup salsa (serves 2-4)
Amount per serving
Calories 57
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 6%
Protein 1g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sure, you can buy jars of mango salsa at plenty of supermarkets, but nothing beats the fresh, bright flavor of homemade mango salsa when these sweet fruits are in season. People lucky enough to live where mangos thrive (I'm looking at those of you living in ​Florida and Hawaii!), know what I'm talking about. Serve this salsa with grilled fish (especially salmon!), sautéed shrimp, or even roasted chicken or pork.

Use this recipe as a guideline and check out all the variations and options below to make your perfect mango salsa! 


  • 1 large mango or 3 small mangos 
  • 1 shallot 
  • 1/4 cup cilantro leaves
  • Sea salt to taste

Steps to Make It

  1. Cut the mango(s) into small bite-size pieces. If you've never cut a mango before, here's how you do it: Hold the mango upright lengthwise; there are skinny sides and wide sides, you want to cut off and use the wide sides, so hold the mango with a skinny side facing you and cut off the wide side, starting just to the side of the center on the top and cutting around the tough pit at the center. Once you have the two sides in hand, score each one into bite size pieces, flip out the scored pieces and cut them off; discard the peel and the pit. For step-by-step pictures, see How to Cut a Mango.

  2. Peel and mince the shallot. Mince the cilantro. 

  3. Put the mango, shallot, and cilantro in a medium bowl. Sprinkle with about 1/4 teaspoon salt. Toss to combine everything. Give it a taste and add more salt to suit your taste buds. Serve immediately or cover and chill for up to a few hours.


  • Spice It Up with a minced fresh green or red chile or 1/8 to 1/4 teaspoon cayenne (note that using cayenne will change the bright yellow-orange color of this salsa to something with a tinge of red about it).

  • Have Fun With Onions ​by using a green onion in place of the shallot for more color and a less intense hit of onion.

  • Make it Garlicky by adding a small clove of minced garlic (note that raw garlic will intensify in flavor the longer it sits, so be sure to add this right before serving if you want that garlicky flavor without bitterness).

  • Mix Up the Fruit with a chopped peach or nectarine along with the mango—a few plums, apricots, or pluots are also fun options.

  • Play With Herbs and use mint or basil instead of cilantro; chervil and parsley are tasty choices, too.

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