Mango Salsa

Colorful Mango Salsa in a blue bowl with wooden spoon

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!

Mango Salsa

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!
Weight Watchers Points: 0 Smart Points
Prep Time 15 mins
Cook Time 0 mins
Refrigeration time 30 min to an hour 30 mins
Total Time 45 mins
Servings 3 cups
Calories 72 kcal


  • 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.


Serving: 0.5cCalories: 72kcalCarbohydrates: 17.5gProtein: 1.8gFat: 0.4gSaturated Fat: 0.1gSodium: 589.5mgFiber: 4.1gSugar: 9.7gVitamin A: 55.2IUVitamin C: 39mg
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Amy Lawrence

Amy Lawrence is passionate about good food, losing and maintaining weight. She has combined her talents and love of cooking to produce delicious healthy recipes to help her followers stay on track. A military brat who has lived all over the U.S and Germany is an example for women who have had many successful careers in life, including special ed teacher, tea room owner, cookbook author, and publisher.

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