Fresh & Easy Summer Mango Salsa

GFGluten Free

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This 8 Ingredient Mango Salsa is fresh and flavorful. Plus, it comes together in less than 15 minutes and is a perfect party appetizer or afternoon treat!

Have you ever made your own salsa before? I’m always surprised at (1) how easy it is, and (2) how fresh it tastes! No stale or canned salsa flavors here.

Plus, the addition of juicy fruit makes this Mango Salsa the perfect balance of savory and sweet.

Easy Fresh Summer Mango Salsa Gluten Free Vegan

Tomatoes + Jalapeño, Red Onion, Cilantro, Lime, and Mango? Sounds like a recipe for success in my book.

(Ok, so technically we are adding salt too – but that’s a given, and a 7-part math equation felt a little long to me.)

Easy Fresh Summer Mango Salsa Gluten Free Vegan

I made this salsa recipe in my food processor to save time, but if you don’t happen to have one, you can certainly make it by hand as well. It will just require a little more time and chopping on your end – but your taste buds will still thank you! Serve it up with some crunchy tortilla chips, colorful veggies, or anything else you fancy.

Easy Fresh Summer Mango Salsa Gluten Free Vegan

This is the last installment in my series of Mango Recipes for the blog! In case you missed the other ones, be sure to check out my Mango Zucchini Blondies, Mango Chipotle Buddha Bowls, and Mango Curry Jackfruit Tacos. You’ll be wishing mango season lasted all year long 😉

A Few Final Thoughts:
  • Be sure to use a ripe and juicy mango for this recipe. A ripe mango will be slightly soft to the touch and have a sweet, fragrant smell.
  • Feel free to add as little or many jalapeño seeds as you’d like to this salsa, just keep in mind that the more you add, the hotter it will get! I only added 1/4 of the seeds of my jalapeño and would say the salsa was at a “medium” heat level.
  • If you’re looking for other ways to use this salsa other than as a dip, I also loved eating it with rice and beans or using it as a salad dressing!

Finally, if you make this recipe and post a photo of it on Instagram, be sure to tag me @frommybowl + #frommybowl so I can see your delicious creation! (Or maybe you shouldn’t….because I’ll probably want to make this recipe again. Ha!)


Easy Summer Mango Salsa

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This 8 Ingredient Mango Salsa is fresh and flavorful. Plus, it comes together in less than 15 minutes and is a perfect party appetizer or afternoon treat!

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 0 cups of salsa 1x


  • 4 Roma Tomatoes, diced into 1/4” cubes
  • 1 Large Mango
  • 1/2 cup Cilantro, chopped
  • 1 Red Pepper
  • 1 Red Onion
  • 1 Lime
  • 1 Jalapeño Pepper, See Notes on seeds
  • 1/2 tsp Salt


  1. Chop your Cilantro and dice your Tomatoes and Mango. Remove the stems and exterior from the Red Pepper, Red Onion, and Jalapeño (see notes on seed removal).
  2. First, prepare the Mango puree. Add half of the diced Mango to a food processor and process until smooth and creamy. If your mango is not very soft, feel free to add 1-2 tbsp of water to help with blending.
  3. Pour the Puree from the Food Processor and pour into a large bowl. Return the food processor to the base – no need to rinse.
  4. Add the Red Onion, Red Pepper, and Jalapeño to the Food Processor. Pulse until finely chopped, then add this mixture to the bowl with the Mango Puree.
  5. Add the diced Tomatoes, chopped Cilantro, and Salt to the same bowl. Juice 1 Lime over the bowl, then stir the mixture until everything is well incorporated.
  6. Serve immediately, or place in the fridge for a few hours to allow the salsa to chill and all of the flavors to mingle (recommended).


The seeds of the Jalapeño Pepper determine the level of spice, so feel free to add as many or as little as you would like. I only added about 1/4 of the seeds from my pepper, and the salsa was about a “medium” heat, so be careful!

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Easy Fresh Summer Mango Salsa Gluten Free Vegan

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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    1. The most common substitutes for cilantro we’ve seen are parsley and dill. While those don’t necessarily have the same flavor of cilantro, that’s just what people have swapped it out with. We haven’t tested those substitutions in this recipe but it could be worth a try. Thanks!

  1. Typically, I’m not a fan of salsa…until now! My best friend made this for a Football Sunday Snack and got me hooked immediately. Once she shared the recipe with me and I realized I, too, could make this I was sold for life. I made it for SuperBowl Sunday and it was a hit with the entire family. Thanks!

  2. I end up using two mangoes just because I love it extra chunky, LOVE this recipe I’ve made it several times for potlucks and everyone loves it, Thank you!

  3. I have a couple of questions, 1 Large mango is listed twice, so would that be 2 or a typo? and second at what part fo you add the remaining mango, it is not clear on the recipe, thank you!

    1. Sorry about that nicole! I updated the recipe – there should be one mango in total. Half is diced for the salsa, the other half is for the puree

  4. This recipe looks great and I happen to have all the ingredients in my refrigerator. However, the recipe calls for one mango twice in the list of ingredients. When I read further about combining all of the ingredients, the recipe says to only read half of the mango and purée it. I’m very confused! What do I do with the other one and a half mangoes left? Any response to this question would be greatly appreciated. Thank you

    1. Hi Jaime, sorry about the typo! There should only be 1 mango listed. Half of it is chopped, and the other half is for the puree

  5. Love this recipe, Caitlin! I’m having friends over for tacos this weekend and definitely going to make this for the salsa!