What are the ingredients for mango salsa?

A classic tropical mango salsa usually includes fresh ripe mango, jalapeño, red onion, cilantro, lime juice, and a pinch of salt. For a tropical twist, you can also add toasted coconut flakes, diced pineapple, or even avocado. The key is balancing sweet, spicy, and tangy elements.

Where did mango salsa originate?

Mango salsa is inspired by the broader Latin American tradition of fruit-based salsas, which blend sweet tropical produce with chili heat and citrus brightness. While no single country claims exclusive origin, it’s most often linked to Mexican coastal cuisine, where mangoes grow abundantly and are paired with seafood.

How does mango salsa taste?

It’s a burst of flavors — sweet from the mango, zesty from the lime, a little fiery from the jalapeño, and fresh from the cilantro. When you add toasted coconut or other tropical fruits, you also get nutty and floral notes that make each bite layered and exciting.

Which mango is best for salsa?

Ataulfo (Honey) and Kent mangoes are favorites because they’re naturally sweet, low in fibers, and hold their shape well after cutting. Tommy Atkins mangoes are more widely available but tend to be more fibrous, so they work best if chopped extra small.

Tropical Mango Salsa Recipe – 6-Step Fresh & Zesty Dip

Name: Tropical Mango Salsa Recipe – Fresh, Sweet & Spicy Summer Favorite
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 ripe Ataulfo or Kent mangoes, diced; 1 jalapeño, minced; 1/2 small red onion, diced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1/4 cup toasted coconut flakes; Pinch of salt

Description

Fresh tropical mango salsa recipe with ripe mango, spicy jalapeño, zesty lime, red onion, cilantro, and toasted coconut. Perfect for tacos, fish, chicken, or chips.

Ingredients

2 ripe Ataulfo or Kent mangoes, diced

1 jalapeño, minced

1/2 small red onion, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1/4 cup toasted coconut flakes

Pinch of salt

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Instructions

1. Dice the mango into small cubes.

2. Chop the jalapeño, onion, and cilantro.

3. Combine all chopped ingredients in a large mixing bowl.

4. Add lime juice and salt to taste.

5. Toss gently to mix without crushing the mango.

6. Serve immediately or store in an airtight container for up to 3 days.

Notes

Use Ataulfo or Kent mangoes for best flavor and texture.

Adjust jalapeño to your preferred spice level.

Toast coconut flakes in advance for added crunch and aroma.

Prep ingredients ahead and mix just before serving for freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer, Side Dish
Method: No Cook
Cuisine: Mexican, Tropical