Mango Salsa Recipe

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This Mango Salsa Recipe 🥭 is hands down my favorite of all time. It is so refreshing and incredibly easy to make. It’s perfect on its own with tortilla chips, as a side, on tacos, or even on top of protein like grilled seafood. It is honestly such a great ☀️ summer dish to make, and I can eat it every single day. Once you try it, you won’t be able to stop making it!

Why You’ll Love Mango Salsa Recipe

You’ll fall in love with this Mango Salsa Recipe because of the sweet mango and you’ll stay with it for the creamy mango and avocado and 🌶️ zesty Tajin. Whether I’m hosting a gathering or simply craving a taste of summer, this salsa never disappoints. You can whip it up in minutes and watch it disappear just as quickly, leaving nothing but smiles and satisfied appetites behind. Trust me, once you try this Mango Salsa Recipe, it’ll become a staple in your kitchen and a highlight of your summer spread.

How to Prepare Mango Salsa Recipe

🥭 Cut mango pit-side down and slice along each side of the pit. Scoop out mango flesh with a spoon and dice it. Save any mango around the pit for yourself or dice it.

🥑 Cube avocado by cutting around the middle, twisting it open, and removing the pit.

🌶️ Dice one jalapeño.

🥣 Add diced avocado, jalapeño, mango, and the remainder of the ingredients, including Tajin to a bowl and then stir everything together.

🔻 To make tortilla chips, cut small flour tortillas into triangles and then place the triangles on a baking sheet lined with parchment paper.

🧂 Spray triangles with oil spray and add a touch of salt or Tajin. Alternatively, drizzle a little oil on top if no spray is available.

🔥 Bake chips at 400F (200C) for 10 minutes until crispy and golden.

🌮 Enjoy the Mango Salsa Recipe with fresh tortilla chips, on tacos, or as a side.

Nonna’s Tip 🥭

Feel free to use a 1/4 of a 🫑 bell pepper if you don’t like heat instead of 🌶️ jalapeño.

Mango Salsa

Variations and Substitutions for Mango Salsa Recipe

Feel free to mix and match these variations and substitutions to create your own unique and delicious Mango Salsa Recipe!

  1. In addition to, or instead of, parsley or cilantro, feel free to use 🌿 herbs such as mint, basil, or chives.
  2. Include more veggies by incorporating some sweet 🌽 corn (fresh or roasted), diced tomatoes, or finely diced red onion.
  3. Mix in some rinsed and drained black beans for added protein in your Mango Salsa Recipe.
  4. To reduce the 🔥 heat, feel free to use 1/4 of a 🫑 green bell pepper instead of jalapeno.

Similar Recipes

Best Served With

  • My homemade tortilla chips or store-bought chips you would enjoy with this
  • Some quesadillas
  • A green or grain salad as a topping
  • Wraps or sandwiches with grilled meat such as my Grilled Chicken Thighs

Common Questions

What is Tajin?

Tajin is a lime and chili seasoning that’s incredible on fruit and guacamole.

Where can I find tajin?

You can find Tajin in any grocery store or even online.

Do I have to use Tajin in my Mango Salsa Recipe?

You don’t have to purchase it if you can’t find it as it’s optional but absolutely delicious.

What if I don’t want the heat from the jalapeno?

Feel free to use 1/4 of a bell pepper if you don’t like heat instead of jalapeño.

Mango Salsa Recipe

This Mango Salsa Recipe 🥭 is hands down my favorite of all time. It is so refreshing and incredibly easy to make.
No ratings yet
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican
Servings: 2
Author: The Modern Nonna
Prep Time: 15 minutes
Total Time: 15 minutes


  • 2 mangoes , diced
  • 1 avocado , diced
  • 1 Jalapeño , 1/4 of a green bell pepper if you don’t like spice
  • 1 lime, juiced
  • cilantro or parsley , to taste, chopped
  • 1 pinch salt, to taste
  • 1 tablespoon olive oil
  • Tajin seasoning , optional
  • tortilla chips


  • Place the mango pit side down and cut down along each side of the pit. Scoop out the mango from each half with a spoon, slice and dice it. I like to eat the mango flesh around the pit as a chefs treat but you can definitely cut any leftover mango sitting around the pit.
  • Add the mango to a bowl and cut and then cube the avocado. I like to make a cut around the middle of the avocado making a slit, I then twist it open and gently remove the pit. You can remove the pit by pressing it out with your hands or gently insert a knife in the middle and twist.
  • Slice and dice one jalapeño and add the diced avocado & jalapeño to the bowl with the rest of the ingredients and stir. To make tortilla chips simply cut 3 small flour tortillas into triangles, place them on a baking sheet lined with parchment paper and spray them with oil spray and add a touch of salt.
  • If you don’t have any avocado oil spray you can simply drizzle a little bit of oil on top. Bake them for 10 minutes at 400F (200C) or until crispy and golden. Enjoy this salsa with tortilla chips, on tacos, or as a side.



Calories: 359kcal, Carbohydrates: 43g, Protein: 4g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Sodium: 155mg, Potassium: 884mg, Fiber: 11g, Sugar: 30g, Vitamin A: 2531IU, Vitamin C: 96mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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