This mango salsa is fresh, tangy, sweet, and just a little tart! It’s like a party in your mouth with tons of flavors exploding with each bite. It goes incredibly well with all sorts of recipes, or even by itself! Try it on my delicious slow cooker pork tacos.

Table of Contents

Ingredients you’ll need:

Diced mango
Diced jalapeno
Diced red onion
Diced red bell pepper
Chopped cilantro
Juice of lime
Honey (optional)

Tips on making the salsa

Dicing the mango. If you’ve never diced a mango before, check out this video on how to easily dice one. The pit always makes it a little tricky and unfortunately, there’s not much you can do with it.

Add some honey. While the honey is optional, I found that the salsa can taste a little tart from the acidity in the lime juice. My remedy for that is adding some honey. You can add it in after everything is mixed and go by taste. An easier way to incorporate it though, is to mix the lime juice and honey together. I would start with 1 teaspoon and taste it, then add more as you need to. You don’t want it overly sweet.

Chop the ingredients yourself. Ugh, yes, I get it. That’s a lot of ingredients to chop! And yes, you can buy most of those ingredients already chopped and prepared from the store, but they will certainly not be as fresh. Some even have preservatives added to them to increase their shelf lives. Your best course of action is to chop the ingredients yourself. You can prep this salsa ahead of time and use it whenever, but it’s best if used within the week of making it.

Cut the tang of the onion. Here’s a genius trick I learned. If you like onion but don’t like how pungent it can be, after dicing your onion, place the pieces in some ice water for a few minutes! It truly works. Make sure to drain the onions when you’re ready to use.