Mango Salsa

Mango Salsa

This Mango Salsa is great any day, for any occasion.  A beautiful, colorful and healthy choice. It’s so quick and simple to make too!

We love eating the salsa with Tostitos Scoops.  So good!  Crunchy and flavorful!

Mango and Scoops

Fun Story to which many of you can probably relate:  This fruity salsa has all the ingredients my son does not like, with the exception of pomegranate.  So when I made this for dinner the other night, he sat there picking out the pomegranate and eating it right from the bowl.  As soon as we saw this, my husband and I yelled “NO” in unison. 

He dropped the one pomegranate seed that he had grabbed, and then he just froze!  At this point, our anger turned to laughter.  The expression on the poor guy’s face was priceless!   He couldn’t understand what he did wrong! Was it the fact that he didn’t eat the other ingredients in the salad? Or was it that this teenage boy’s fingers were picking out pomegranate seeds directly from the shared bowl?  Well, it was both! 

After a lot of convincing, my son, with much disgust in his expression, finally did us the honor of trying a teaspoonful of the salsa.  And boy did his facial expression change! He actually liked it!  This is when I knew that I had to post this recipe.  

The ingredients in this Mango Salsa work so well together!  It’s sweet, it’s tangy, it’s full of flavor.    

Selecting mango for Mango Salsa:

How to choose mango

  • Always judge a mango’s ripeness by how it feels when you squeeze it, not by its color.
  • A very firm mango is not yet ripe.  If you purchase a firm mango, do not store it in the refrigerator – store firm mangos at room temperature.
  • You want to use a mango that has slightly softened to the feel.  Mango which feels too soft to the touch has ripened too much for our Mango Salsa Salad recipe.
  • A ripe mango should smell sweet, especially near the stem end.

Cutting mango for Mango Salsa:

peeling mango Slicing MangoSlicing Mango Mango cubes

  1. Peel the entire mango with a sharp knife or a vegetable peeler.
  2. Cut off the stem ends.
  3. Using a sharp knife, cut as close to the pit as possible, on both sides of the pit.
  4. Slice the mango pieces into thin horizontal slices and then cut across to achieve very small pieces.
  5. Cut any excess mango around the pit and slice into very small pieces as well.
  6. My personal favorite last step is to chew on the pit – munch on that excess mango which cannot be cut 🙂

Other Ingredients:

Mango, cilantro, red bell pepper pomegranate in a salad bowl

Cilantro:  Cilantro gives this mango salsa a fresh flavor. However, if you don’t like the taste of cilantro, you can use parsley, mint, or basil instead.

Red Bell Pepper:  Red bell pepper gives the salsa a little bit of crunch.  Dice the pepper into pieces similar to the mango pieces.

Scallions:  I use the green onion’s white base only.  Slice the white base into thin slices and you can use the green stalks in other recipes before they wither.

Pomegranate: Filled with antioxidants and just the right touch of sweet and sour!  Simply cut the pomegranate in half and spoon out the tiny red seeds.

Balsamic Glaze: Although glaze is usually used for decorating plates, I like the balsamic glaze vs. the balsamic vinegar in this salsa.  The glaze has a little sweetness, whereas the vinegar is more acidic. 
I purchase a small bottle at a grocery store and it lasts me for months.  This is the one I use:

balsamic glaze

Tortilla Chips:  As the final finish, use tortilla chips to scoop the salsa.  I purchased Tostitos Scoops:

Tortilla Chips - Tostitos Scoops


Mango Salsa

Mango Salsa Recipe

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

This Mango Salsa is great any day, for any occasion.  A beautiful, colorful and healthy choice. It's so quick and simple to make too!

It's paired perfectly with Tostitos Scoops.  So good!  Crunchy and flavorful!


  • 1 mango, cut into small cubes
  • 1/2 cup cilantro, coarsely chopped
  • 1/2 red bell pepper, cut into small cubes
  • 3 scallions, white base only
  • 1/2 cup of pomegranate seeds
  • 2 tablespoons lemon juice from fresh lemons
  • 1 teaspoon balsamic glaze 


  1. Combine the mango pieces, chopped cilantro, scallions, red bell pepper, and pomegranate in a medium salad bowl.
  2. Splash with the fresh lemon and drizzle the balsamic vinegar on top.
  3. Mix together and scoop away!
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 87Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 7mgCarbohydrates 22gFiber 3gSugar 17gProtein 2g

Nutrition information isn’t always accurate.

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