I whipped together a Fruit Salsa Recipe that’s so bright and punchy every plain chip in the house looks insulted.

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I am obsessed with this mango salsa. I love how ripe mangoes punch through the salt and lime and make everything taste like summer in your mouth.

I eat it with Shrimp Bowl With Mango Salsa, slap it onto tacos, or spoon it straight from the bowl at midnight. The crunch of red onion keeps it from being too sweet.

It’s bright, messy, and honest. Fruit Salsa that actually tastes like fruit, not syrup.

I don’t care if you call it a Mexican Dinner side or a snack. But I’m coming back for more.

Always. No regrets.

Every single time.

Ingredients

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Mangoes bring juicy sweetness and soft texture, makes it fresh.
Red bell pepper gives crunchy sweet snap and bright color.
Red onion adds sharp bite and a little crunch.
Jalapeño adds heat, be careful, it’ll wake up the salsa.
Plus cilantro brings herb freshness, smells bold, some folks hate it.
Lime juice gives zing and brightness, ties everything together.
Salt pulls flavors forward, makes the fruit actually sing.
Black pepper adds tiny warmth and subtle bite.
Basically avocado adds creamy richness and coolness, super satisfying.
Tomatoes give juicy tang and extra texture, especially cherry ones.

Ingredient Quantities

2 large ripe mangoes, peeled and diced (about 2 to 2 1/2 cups)

1/2 cup red bell pepper, finely diced (about 1 small pepper)

1/4 to 1/3 cup red onion, finely chopped (about 1/4 of a medium onion)

1 jalapeño, seeded and minced (use more or less to taste)

1/4 cup fresh cilantro, chopped (packed)

Juice of 1 large lime (about 2 tablespoons)

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 small ripe avocado, diced, optional

1/2 cup cherry tomatoes or 1 small tomato, seeded and diced, optional

How to Make this

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1. Peel and dice the mangoes into roughly 1/2 inch pieces, then put them in a medium bowl; try to remove any fibery bits near the pit, they can be stringy.

2. Finely dice the red bell pepper and add it to the bowl with the mango, then chop the red onion into small pieces and add that too.

3. Seed (or not, if you like heat) and mince the jalapeño, then stir it in; remember to wash your hands after handling it, or wear gloves so you don’t rub your eyes later.

4. Chop the cilantro and add about 1/4 cup packed to the bowl; if you love cilantro add a bit more, if not use less.

5. Juice the lime and pour about 2 tablespoons over the fruit and veg, then sprinkle in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine and taste for seasoning.

6. If using, halve and pit the avocado, dice it and fold it in gently at the end so it doesn’t turn to mush.

7. If using tomatoes, seed and dice a small tomato or halve 1/2 cup cherry tomatoes and fold them in with the avocado or on their own.

8. Let the salsa sit at room temperature for 10 to 15 minutes so the flavors marry, or chill up to an hour for a cooler, firmer texture; give it one last taste and adjust lime, salt or jalapeño as needed.

9. Serve with tortilla chips, on tacos, over grilled tofu or salads; any leftovers keep well in an airtight container in the fridge for 1 to 2 days though the avocado may brown a bit.

10. Quick tip: if your mangoes are not sweet enough add a tiny pinch of sugar or a drizzle of agave, but often a ripe mango and good lime is all you need.

Equipment Needed

1. Chef’s knife (for mangoes, pepper, onion)
2. Paring knife (for pitting and dicing avocado and detail work)
3. Cutting board (one sturdy board, or two to keep things separate)
4. Medium mixing bowl (to combine the salsa)
5. Citrus reamer or small juicer (for the lime juice)
6. Measuring spoons (for salt and pepper)
7. Spoon or rubber spatula (to toss gently and fold in avocado/tomatoes)
8. Airtight container (for chilling or storing leftovers)

FAQ

Q: Can I make this ahead of time? A: Yes, you can mix it up to 4 hours ahead and chill. The flavors get better after resting, but the avocado will brown so add it right before serving.

Q: What if my mangoes arent very sweet? A: If they taste tart, stir in a teaspoon of maple syrup or agave to balance it. Or pick riper fruit next time, they should give a little when gently squeezed.

Q: How do I control the heat? A: Use less jalapeño or leave the seeds in for more kick. You can also swap jalapeño for a mild serrano or for no pepper at all if kids will eat it.

Q: Is this really gluten free and vegan? A: Yes. All ingredients are plant based and naturally gluten free, just double check any store bought salsa add ins or toppings for hidden stuff.

Q: Can I freeze leftover salsa? A: I dont recommend freezing. Mango texture gets mushy after thawing. Instead keep it in an airtight container in the fridge for 3 to 4 days.

Q: What should I serve it with? A: Great with tortilla chips, grilled tofu, tacos, grain bowls, or spooned over baked fish if youre not strict vegan. It brightens everything up.

Vegan Mango Salsa (GF) Recipe Substitutions and Variations

Mangoes: swap with diced pineapple for brighter tang, ripe peaches for a softer sweet note, or papaya if you want a milder tropical flavor.
Red bell pepper: use orange or yellow bell pepper for similar crunch and sweetness, or try diced cucumber or jicama for extra crispness and less sweetness.
Red onion: substitute with chopped green onions for a milder bite, thinly sliced shallot for a sweeter, more delicate onion flavor, or chopped chives if you want just a hint.
Jalapeño: replace with minced serrano for more heat, a few flakes of crushed red pepper if you don’t want fresh chile, or roasted poblano for smokier, mild heat.

Pro Tips

1) Pick ripe mangoes by feel not just looks. They should give a little when you squeeze them, and smell sweet at the stem end. If they’re not sweet enough a tiny pinch of sugar or a drizzle of honey fixes it, but don’t overdo it or the salsa will taste candy-sweet.

2) Keep avocado out until the end and fold it in very gently. If you add it too early it’ll mash and make the whole bowl mushy. Squeeze a tiny extra splash of lime over the diced avocado to slow browning.

3) Taste and adjust salt and lime gradually. Salt opens the mango flavor, but too much will kill the freshness. Add half the salt, taste, then finish with more lime if it tastes flat. Same with jalapeño, start small cause heat sneaks up on you.

4) Let it sit 10 to 15 minutes at room temp for flavors to meld, but if you want a firmer crunch chill it briefly. Leftovers are fine for a day or two, just press a piece of plastic wrap onto the surface to keep the avocado from going brown as fast.

Vegan Mango Salsa (GF) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I whipped together a Fruit Salsa Recipe that's so bright and punchy every plain chip in the house looks insulted.

Servings

servings

Calories

109

kcal

Equipment: 1. Chef’s knife (for mangoes, pepper, onion)
2. Paring knife (for pitting and dicing avocado and detail work)
3. Cutting board (one sturdy board, or two to keep things separate)
4. Medium mixing bowl (to combine the salsa)
5. Citrus reamer or small juicer (for the lime juice)
6. Measuring spoons (for salt and pepper)
7. Spoon or rubber spatula (to toss gently and fold in avocado/tomatoes)
8. Airtight container (for chilling or storing leftovers)

Ingredients

2 large ripe mangoes, peeled and diced (about 2 to 2 1/2 cups)
1/2 cup red bell pepper, finely diced (about 1 small pepper)
1/4 to 1/3 cup red onion, finely chopped (about 1/4 of a medium onion)
1 jalapeño, seeded and minced (use more or less to taste)
1/4 cup fresh cilantro, chopped (packed)
Juice of 1 large lime (about 2 tablespoons)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 small ripe avocado, diced, optional
1/2 cup cherry tomatoes or 1 small tomato, seeded and diced, optional

Directions

Peel and dice the mangoes into roughly 1/2 inch pieces, then put them in a medium bowl; try to remove any fibery bits near the pit, they can be stringy.
Finely dice the red bell pepper and add it to the bowl with the mango, then chop the red onion into small pieces and add that too.
Seed (or not, if you like heat) and mince the jalapeño, then stir it in; remember to wash your hands after handling it, or wear gloves so you don't rub your eyes later.
Chop the cilantro and add about 1/4 cup packed to the bowl; if you love cilantro add a bit more, if not use less.
Juice the lime and pour about 2 tablespoons over the fruit and veg, then sprinkle in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper; toss gently to combine and taste for seasoning.
If using, halve and pit the avocado, dice it and fold it in gently at the end so it doesn't turn to mush.
If using tomatoes, seed and dice a small tomato or halve 1/2 cup cherry tomatoes and fold them in with the avocado or on their own.
Let the salsa sit at room temperature for 10 to 15 minutes so the flavors marry, or chill up to an hour for a cooler, firmer texture; give it one last taste and adjust lime, salt or jalapeño as needed.
Serve with tortilla chips, on tacos, over grilled tofu or salads; any leftovers keep well in an airtight container in the fridge for 1 to 2 days though the avocado may brown a bit.
Quick tip: if your mangoes are not sweet enough add a tiny pinch of sugar or a drizzle of agave, but often a ripe mango and good lime is all you need.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.