This Mango Lime Salsa is fresh, zesty, and full of bright flavor! Made with juicy mango, lime juice, and fresh cilantro, it’s a simple, vibrant twist on classic pico de gallo without the tomatoes. This sweet and tangy salsa is a perfect topping for tacos, burritos, or bowls, and pairs especially well with spicy dishes! Easy to make, this Mango Lime Salsa comes together quickly and adds a burst of freshness.
Why you’ll love this Mango Lime Salsa
- Simple to make
- Ready in 15 minutes
- Packed with vitamin C
- Sweet compliments the spicy
Recipe FAQ
If you’re not looking for spicy heat with this salsa, omit all the jalapeño seeds or omit the pepper entirely.
This salsa is also delicious using peaches or ripe plums! If there’s no fresh fruit options, canned or frozen mangos can work also. For frozen fruit, defrost in a bowl in the fridge.
This Mango Lime Salsa is designed to be a sweet topping to compliment spicy dishes, but if you’re looking for a salsa to use as an appetizer, simply cut two tomatoes into small cubes and toss to combine. Taste, and add more cilantro, lime juice, and/or salt it might need.
Tips for Success
- Use a ripe mango.
Mango should be slightly squishy when you squeeze it. If mango is rock-hard, mango won’t be sweet and will have an unwanted crunchy texture. - For a larger batch, simply double the recipe.
- Use salsa within 3 days.
This Mango Lime Salsa is best used fresh, but will store in an air-tight container for up to 3 days. After that, it’s just not as fresh and vibrant and mango may begin dull in color.
How to use this Mango Lime Salsa
A little scoop goes a long ways for this juicy, sweet, and spicy salsa! My favorite ways to use this salsa is as a topping for:
- Tacos – especially spicy tacos like my Vegan Barbacoa Tacos. The sweet salsa compliments the smoky spice of the barbacoa!
- Burritos – Grilled and stuffed rice and bean burritos are a go-to of mine, and this salsa compliments the flavors.
- Bowls – This Mango Lime Salsa is fabulous topped on taco bowls, full of rice, beans, thinly shredded lettuce, tomatoes, avocado, optional roasted sweet potatoes, red cabbage, and cilantro.
Storage
This Mango Lime Salsa is best used fresh but keeps in the fridge in an airtight container for up to 2-3 days. Each day, the mango will begin to lose it’s vibrant hue and the salsa won’t taste nearly as fresh, and for this reason the recipe doesn’t make a large batch. If you are making this for a large group, simply double the recipe!
Other Mexican-inspired recipes
If you love Mexican flavors, try my other recipes!
- Homemade Refried Beans
- Black Bean and Kale Burritos with Avocado Crema
- Black Bean and Yellow Rice Burritos
- Instant Pot Mexican Pinto Beans
- Garden Fresh Pico de Gallo
- Fluffy Mexican Rice (Arroz Rojo)
Mango Lime Salsa
Equipment
- 1 Medium sized bowl
Ingredients
- 1 large ripe mango, cut into small cubes
- 3 Tbsp red onion, minced
- 3 Tbsp fresh cilantro, minced
- 2 Tbsp lime juice
- ½ of a jalapeño, minced (some or all seeds removed)
- pinch of salt
Instructions
- In a medium sized bowl, stir together all ingredients. Taste, adding anything more salsa may need.
- Use immediately, topping tacos, burritos, or bowls with a scoop of Mango Lime Salsa. Best used fresh, storing any leftover salsa in a tight sealing container in the fridge for up to 2-3 days.
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