Mango Salsa served in a white bowl

Mango Salsa

Enjoy this mango salsa as a delicious dip for chips or to top seared or grilled fish!
Course Appetizer, Condiment
Keyword 4th of July, Cinco de Mayo, Memorial Day, summer
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 107kcal


  • 1 1/2 cups mango 1 large or two small mangoes) peeled and diced small
  • 1 large avocado peeled and diced small
  • 1/2 cup finely chopped red cabbage
  • 1/2 red bell pepper finely chopped
  • 1 green onion finely chopped
  • 1 jalapeƱo without seeded and minced, see recipe note
  • 1/4 cup fresh cilantro finely chopped
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon ground cumin
  • kosher salt and freshly ground black pepper to taste


  • To a medium bowl add first 7 ingredients (mango through cilantro).
  • Add lime juice, olive oil, and cumin to mango mixture. Gently toss to coat. Season to taste with kosher salt and freshly ground black pepper. Serve.



I recommend wearing gloves when cutting raw jalapeƱos as the juice can be very irritating to skin.


Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 278mg | Fiber: 3g | Sugar: 6g | Vitamin A: 975IU | Vitamin C: 40.7mg | Calcium: 12mg | Iron: 0.4mg