Mango Salsa

This mango salsa is so fresh! Make sure you get a good ripe mango for best taste.  It’s great over salad, with chips and my favorite is tucked away in a fish taco. Yum! I like to spice it up with an entire jalapeno but you may want to try it with 1/2 of one first.

Rockfish tacos on a blue plate with a dish of fish in the background

Trying serving this Mango Salsa with my Chipotle Fish Tacos. A delicious combination!

Colorful Mango Salsa in a blue bowl with wooden spoon

Mango Salsa

  • myWW Points:0 Smart Points
  • Yield: 3 cups 1x


This is a very versatile salsa. It’s good on its own, over salad as a dressing, and my favorite way as an accent to fish tacos.  Fresh is the word!



1 ripe mango (sometimes if I can’t find one, I use frozen mango)

1/2 cucumber (peeled if desired) diced

2 c. cherry tomatoes, cut in quarters

1/4 c. jicama cubed (optional but adds a nice crunch)

1/4 c. red onion, finely diced

2 garlic cloves, finely diced

2 basil leaves, finely chopped

1/2 jalapeno, finely diced

1/4 c. cilantro, finely chopped

1 lime, juiced

salt and pepper to taste


Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 min, an hour works best. Serve with tacos, as a salsa, as a dressing over greens. This salsa keeps 1-3 days in the refrigerator.