Mango Salsa

Mango salsa sends some summer love to tortilla chips all over the nation. It's bright and sunny and delivers a sweet note to a salty chip.

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Mango Salsa

  • Prep Time: 20 m
  • Total Time: 20 m
  • Servings:


  • 2 ripe mangos
  • 1 small jalapeno seeded
  • ½ red bell pepper
  • ¼ small red onion
  • 2 limes juiced (about 2 tablespoons)
  • ½ teaspoon salt
  • ¼ cup loosely packed fresh cilantro leaves


  1. Chop all the ingredients by hand. Finely dice the red onion and let the onion soak in a bowl of cold water while you prepare the other ingredients. Dice the mangos into ½-inch dice, mince the Jalapeño and finely chop the red pepper. Drain the red onion and combine all ingredients in a bowl.
  2. Add the lime juice, salt and cilantro leaves and toss well. Let the salsa sit for 5 to 10 minutes and serve with tortilla chips, or use as a sauce for cooked meats or fish.
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Comments (4)Post a Reply

  1. 4 stars
    Hello miss you on QVC. I make this all the time but instead of the red onion, use scallions. And Tostitos Scoops for the chips. 😍

  2. My husband and I love salsa but is must be mild because neither of us can handle hot, spicy peppers, What would you suggest as a substitute for the chipotle pepper?

    1. Hi Florence. This recipe calls for Jalapeño peppers which are not that spicy in relation to the pepper world. They add flavor and a little heat. If you see a recipe that calls for chipotle peppers (which are smoked Jalapeños, but tend to be spicier than fresh), you can substitute them with fresh Jalapeño peppers. Or (and this might be better for you) you can omit them all together and just use sweet bell peppers.

  3. Hi, Meredith & all: Due to pepper allergies, I can’t review your recipe. But I might have some substitution ideas for other readers.
    I make my mango salsa with avocados and substitute tomatillos (usually) and/or cucumbers with the seeds removed (as a last resort.)
    I’m also on the “ cilantro tastes like soap” team, so substituted Culantro (use way less than cilantro-it’s stronger) until my plant died, then switched to Italian parsley.
    Pickled red onions give a zing to fish tacos if you have the hankering and the time to make them.

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