Mango Salsa

This fresh Mango Salsa recipe is such an easy and delicious summer side dish. Perfect during the warmer weather months for dipping, adding to burritos, or as a fresh topping to your vegan fish tacos.

You can make this salsa in less than 10 minutes with just a few basic whole-food ingredients. It is delicious on its own as a classic salsa dip with tortilla chips, or you can toss in homemade tortillas with Air Fried Black Beans for easy black bean tacos. Serve it as a dip trio with Homemade Guacamole and Vegan Chipotle Lime Aioli.

For more easy vegan dip recipes, try this Vegan Mexican Street Corn Salad, Lemon Basil Hummus, Italian Bruschetta Dip, or Vegan Corn Salsa. 

Why You’ll Love This Recipe

• Quick & Easy – You can make this salsa recipe in only 10 minutes – probably less! It just requires some basic chopping and a few pulses in the food processor or blender.
• Simple Ingredients – No fancy ingredients or hard-to-find spices in this recipe. You can find everything you need in the produce section at your grocery store and pair it with common household spices that you probably already have.
• No peeling necessary – This salsa is made fresh, and doesn’t require any peeling of your Roma tomatoes – a process that is painstaking and annoying.
• Oil-free – No olive oil in this recipe!

Complete Ingredient List 

• Fresh mangoes – Soft, ripe mangos are best.
• Fresh Roma tomatoes – You can make this salsa with any tomato that you like. I choose Roma for their thinner skin and meatier flesh.
• Canned tomatoes – This adds some great bulk and texture to this recipe. If you don’t want to use canned tomatoes, double the amount of Roma tomatoes you use.
• Shallot – Red onion or even yellow onion works here, depending on your flavor preferences. You could also leave out the shallot entirely and double the scallions.
• Scallion – If you don’t like scallions, you can leave this out, include another shallot, or swap for some onion powder.
• Cilantro – It’s not salsa without cilantro! I use a full, packed half-cup of cilantro for this recipe. Adjust to your liking.
• Lemon juice & lime juice – Nothing beats fresh lime juice in a salsa! This helps highlight all of the fresh flavors in this recipe.
• Spices – I use cumin, chili powder, and paprika, but you can honestly get away with just salt and pepper if you don’t like these extra spices.
• Garlic – Fresh, minced garlic adds tons of flavor. Swap with garlic powder if that is all you have.
• Kosher Salt & black pepper – Add these to taste at the end of the mixing.

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Food processor or blender
• Chef’s knife
• Cutting board
• Large bowl for serving

How to Make Mango Salsa

This is a detailed step-by-step guide on how to make this full recipe including photographs. For the quick version, skip ahead to the recipe card below!

Peel and dice your mango and set it aside. A full medium-sized mango will produce about 1 cup of diced pieces. Feel free to increase or decrease based on your preferences.

Wash all of your veggies. Peel the shallot and mince the garlic. Remove the stems from the cilantro. Give everything a rough chop and toss it into the food processor.

Pulse the food processor a few times until the desired consistency is achieved. You can leave large chunks or blend until smooth if you’d like.

Add the diced mango to the food processor and pulse 1-2 more times until everything is evenly incorporated. The whole blending process should take less than 3-5 minutes.

Transfer the salsa to a bowl for dipping or to an airtight storage container for later.

Serve and enjoy!

Variations

• Add a pinch of cayenne pepper or a dash of hot sauce for a spicy mango salsa.
• Add a chopped red bell pepper or jalapenos for more crunch and flavor.
• Want a fruit salsa but don’t have mangoes? Try chopped strawberries or kiwi!

How to Store Mango Salsa

• Fridge: For best results, store leftovers in airtight containers in the fridge for 2-3 days.

More Tips

• Not Vegan? Use this as a garnish for grilled fish tacos or chicken burrito. Sprinkle some queso fresco on top of the salsa before serving. 
• Gluten-free? This recipe is already gluten-free!
• Want more spice? Add diced jalapeno or habanero peppers to kick it up a notch.