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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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