Sides · Costa Rican

Mango Tropical Salsa

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 22, 2026

This bright, chunky salsa mixes sweet mango with juicy tomato, creamy avocado, and a squeeze of lime for a fresh bite that goes with just about anything. It comes together in minutes and tastes like sunshine on a chip. Make it right before serving so it stays crisp instead of soupy.

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Mango Tropical Salsa

Why you'll love this

  • Ready in about 20 minutes with no cooking.
  • Sweet, tangy, and fresh all at once.
  • Great with chips, tacos, grilled chicken, or fish.
  • Naturally vegan and gluten free.

EveryDayMeal recipe

Mango Tropical Salsa

Prep
15m
Total
20m
Serves
6
Level
Easy

Ingredients

  • 1/4 cup red onion, finely diced
  • 1/4 cup red bell pepper, diced
  • 2 1/2 cups tomato, diced
  • 1 1/2 cups mango, diced
  • 1 cup avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup fresh lime juice
  • 1 tsp salt
  • 1 tsp black pepper

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Spoon for folding

Instructions

  1. Dice the red onion, bell pepper, tomato, mango, and avocado into small, even pieces (about 1/4 inch) so every scoop has a little of everything.
  2. Add all the chopped ingredients to a large bowl along with the cilantro, then pour the lime juice over the top so it seasons and brightens the whole mix.
  3. Sprinkle in the salt and black pepper, then fold everything together gently with a spoon so the avocado stays in pieces instead of turning to mush.
  4. Cover and chill for 15 to 20 minutes to let the flavors come together, then serve right away with chips before the salsa releases too much liquid and gets watery.

Tips from the kitchen

  • Chop everything ahead and keep the pieces in separate bowls, then combine just before serving so it stays chunky, not soupy.
  • Squeeze the lime juice over the avocado first to help slow browning and keep the color fresh.
  • Taste before serving and add a pinch more salt or lime if the mango is very sweet, to balance it out.

Estimated nutrition per serving: 90 cal · 2g protein · 13g carbs · 5g fat

Make it your own

  • Add a diced jalapeno or a pinch of cayenne for heat.
  • Swap mango for pineapple or peach when they are in season.
  • Stir in a little diced cucumber for extra crunch.

Storing & make-ahead

Best eaten the day it is made. Store leftovers covered in the fridge for up to 1 day, but expect it to soften and release liquid. Drain off excess juice before serving again.

Good to know

Can I make this ahead of time?
Chop all the ingredients ahead and keep them separate, then combine no more than 20 minutes before serving so the salsa stays fresh and chunky.
Why does my salsa get watery?
Tomato and mango release juice as they sit. Mixing right before serving and draining any pooled liquid keeps it from turning soupy.
How do I keep the avocado from browning?
Toss it with the lime juice early and serve the salsa the same day. The acid slows browning nicely.
What do I serve this with?
Tortilla chips are classic, but it is also great spooned over grilled fish, chicken, tacos, or a rice bowl.

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