top down view of fresh mango salsa in a bowl surrounded with tortilla chips.

5 from 3 reviews

Add a little sunshine to your chips! This colorful, fresh mango salsa is great with simple bean tacos, burritos and vegan bowls too.


Units Scale
  • 2 large ripe mangos, small diced
  • 1 large red bell pepper, cored, seeds removed and finely diced
  • 1/4 large red onion, finely diced
  • 1 medium jalapeno, seeds removed and finely diced
  • 1/4 cup cilantro, chopped
  • pinch of mineral salt
  • 1 lime, juice of


Place the diced mango, bell pepper, onion, jalapeno and cilantro in a medium/large mixing bowl. Add a pinch of salt and squeeze of lime juice over top, gently toss to coat.

Enjoy right away or let it rest for 30 minutes so flavors can mingle.

Serve with chips, or as a condiment or side to any complimentary meal, such as bean tacos, bean & quinoa/rice burritos, and various vegan bowl meals.

Store leftovers in a sealed container in the refrigerator for up to 5 – 6 days, or freeze for up to 2 months.

Serves 6


If you feel a whole jalapeno is too much for your taste, use half, adding more as needed. Some jalapenos are hotter than others, so be sure to taste for heat before adding a whole one.

Never cut a mango before? Here are 2 easy methods to get you started: How to Cut a Mango