This mango and tomato salsa is the prefect side dish to bring to any gathering. It is so easy to make. The hardest part is cutting all the ingredients nice and small.
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This salsa is a real crowd pleaser.
Fresh Salsa with Fresh Ingredients
It is a little sweet, spicy and utterly delicious. Serve this fresh mango salsa with chips, as a salad, or on tacos, fish, steak, hot dogs, and hamburgers. It really is that good.
For me, when the summer months are upon us and the farmers markets are abundant with fresh produce, it is the perfect time to enjoy homemade mango salsa.
The combination of the sweet mango paired with the flavorful tomato is a winner. Add just a slight bit of heat and fresh herb taste and this salsa is taken over the top for flavor for me.
Is Fresh Salsa Better than Salsa in Jar?
I have been asked this by a few people now. We use jarred salsa often in recipes and in dips; however, the fresh salsa is absolutely amazing. For us, we prefer the fresh salsa made with fresh ingredients.
Mango Salsa Ingredients
You will need nine basic ingredients to make this easy mango salsa.
- Ripe Mangos
- Red Onion
- Lemon Juice
- Lime Juice
How to Make Mango and Tomato Salsa
It can be tedious to make this recipe because of the dicing of the ingredients. Once you have made this a few times, it can be done in 15 minutes. For us, the hardest part is letting the ingredients marinade in the sauce for a bit before eating.
I a bowl, combine all the ingredients except for the cilantro, gently stir to combine.
For the best flavor, let the salsa rest for at least 15 minutes. This can be made a few hours or a day ahead of time. Make sure to refrigerate for food safety. You can enjoy this salsa right away, but I think it is best after the flavors marinate for a couple hours. Just pop it in the fridge and take it out when you are ready to serve. It can also me made the night before.
Stir in the fresh cilantro leaves just before serving.
My family digs into this salsa with chips and there are rarely any leftovers. We just love this flavor combination.
How to Cut a Mango for Salsa
There are two ways that are generally used to cut a mango. The first uses a glass to remove the peel once it is cut in half. The other uses a scoring technique to cube the mango while it’s still in the peel, then it’s inverted, and the cubes are cut off.
It is important to use sharp chef’s knife and paring knife, as there is less chance of cutting yourself.
Directions for removing the peel before dicing.
First, stand the mango upright and slice the wider sides of the mango off. Mangos have a large, flat pit on the inside, so try and avoid it. When slicing the mango pieces, if you feel like the knife is meeting some resistance, you are probably slicing into the pit. Simply move the knife over a bit.
Next, separate the peel from the fruit. Align the bottom of one of the slices of mango right on the rim of the pint glass. Slide it down and allow the mango to fall into the glass.
Now it is ready and easy to make fine slices and dices.
Directions for dicing the mango while it is still in the peel.
Dicing the mango in the peel will result in clean cuts. The first method can leave the mango a bit mushy in places.
After cutting the sides of the mango off, use a paring knife to score the mango flesh in both directions. Be careful to cut all the way to the peel, but not through it.
Next, push the center of the peel from behind, to invert it. The cubes of mango will separate out, making them easily accessible.
Finally, cut the cubes off the mango peel as close to the peel as you can.
How Long will Salsa Last in the Refrigerator
Generally, salsa will last in the refrigerator up to 5-7 days.
You can freeze salsa in an airtight container for up to 4 months. Just thaw and enjoy.
This simple and colorful mango salsa is super easy to make!
We enjoy salsas throughout the year. They are quick to make in the summer with fresh ingredients. It is a perfect snack anytime of the year. Game Day, Potlucks, Picnics, Holidays, and just about any reason you can imagine, we love to have this on the menu. Here are a few other salsas that we add to the mix.
Mango and Tomato Salsa
- 1/2 red onion peeled and cut into small dice
- 2 ripe mangoes peeled, pitted, and cut into small dice
- 2 ripe tomatoes cut into small dice
- 1 jalapeno pepper seeds and ribs removed, minced
- 2 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup fresh cilantro leaves loosely packed, coarsely chopped
- In a bowl, combine all the ingredients except for the cilantro, gently stir to combine.
- For the best flavor, let the salsa rest for at least 15 minutes. This can be made a few hours or a day ahead of time. Make sure to refrigerate for food safety.
- Stir in the fresh cilantro leaves just before serving.
Your Own Private Notes
How Long with the Salsa Last in the RefrigeratorThis salsa will generally last in the refrigerator up to 5-7 days. For the best flavor, let the salsa rest for at least 15 minutes. This can be made a few hours or a day ahead of time. Make sure to refrigerate for food safety. You can enjoy this salsa right away, but I think it is best after the flavors marinate for a couple hours. Just pop it in the fridge and take it out when you are ready to serve. It can also me made the night before.
Recipe Variations:If you prefer your salsa a bit sweeter, add a tablespoon or two of sugar. If you prefer a bit more zing, add a tablespoon or two of vinegar. Prefer no tomato taste? No worries, just leave that out. If you prefer a bit more heat, add another Jalapeno or add a bit of chili powder.
Freeze Mango SalsaYou can freeze mango salsa by placing in an air-tight container for up to 4 months. To serve, just thaw in fridge overnight before serving and add any extra lime juice if needed.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.