This mango salsa is fantastic serving with tortilla chips, but I also love using it as a topping for fish and chicken!
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5 from 1 vote

Mango Salsa

This is fantastic served with tortilla chips, but it’s also wonderful as a topping for fish and chicken!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Condiments
Cuisine: American
Keyword: mango salsa
Servings: 6
Calories: 38kcal
Author: Jennifer Farley


  • 2 cups diced mango (approximately 1 large)
  • 1 cup diced red onion (approximately 1/2 medium)
  • 1/2 English cucumber, peeled, seeded and diced
  • 1 jalapeño or serrano pepper, seeded and finely diced
  • 1/4 cup coarsely chopped cilantro
  • Juice from 1 lime
  • 1 teaspoon kosher salt
  • Ground black pepper to taste
  • Optional: tortilla chips for serving


  • In a large bowl, combine the mango, red onion, cucumber, jalapeño, cilantro, lime juice, and salt and pepper.
  • Adjust seasonings to taste if desired.
  • Serve with tortilla chips, or as an accompaniment over fish or chicken.
  • Salsa will keep in the refrigerator, covered, for up to 1 week, though it tastes best within 3-4 days.


Calories: 38kcal | Carbohydrates: 9g | Sodium: 389mg | Potassium: 129mg | Fiber: 1g | Sugar: 8g | Vitamin A: 690IU | Vitamin C: 23.8mg | Calcium: 10mg | Iron: 0.2mg