Strawberry Mango Salsa
This strawberry mango salsa is sweet, juicy, and tangy! A crowd-pleasing chip dip or topping for tacos and grilled proteins. A 10 min recipe!
why you’ll love this strawberry mango salsa
- Comes together so quickly. This is the speediest 10 minute recipe you will ever whip up with a simple chop and mix that does not require any type of cooking.
- Balance of flavors. The natural sugars in the fresh strawberries and mango complement the spicy jalapeño and tart lime juice so perfectly.
- Versatile recipe. This salsa goes well with a spoon, any dipping vessel, or used as a topping for tacos and grilled proteins.
key Ingredients
Fruit
Diced strawberries and mango
Heat
Minced jalapeño
Aromatics
Diced red onion and chopped fresh cilantro leaves
Citrus
Freshly squeezed lime juice
Optional add-ins
Diced avocado
How to make strawberry mango salsa
- Prep ahead of time. Chop and dice the jalapeño, red onion and cilantro up to 24 hours in advance.
- Combine. Combine the strawberries, mango, jalapeño, onion, cilantro, honey and lime juice, tossing gently.
- Let the flavors meld. Let the salsa sit for 10-15 minutes at room temperature to allow the flavors to marry or chill in the refrigerator for 30 minutes to 1 hour.
- Serve. Taste and adjust seasonings, if needed, and serve with tortilla chips.
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Strawberry Mango Salsa: Frequently Asked Questions
There is a mild kick of heat with the jalapeño pepper depending on whether or not the inner white ribs (pith) and seeds have been removed. For less heat, remove the pith and seeds, or omit the pepper entirely.
Yes! Diced avocado is an excellent addition here, stirring just before serving so it does not turn brown or mushy.
This salsa is best when served immediately, but the jalapeño, red onion, and cilantro can be chopped ahead of time and stored in airtight containers 24 hours in advance.
Store leftovers in an airtight container in the fridge for 1-2 days, draining the excess liquid if the strawberries release too much juice.
Strawberry Mango Salsa
Ingredients
- ¾ cup diced strawberries
- ¾ cup diced mango
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- 2 teaspoons honey, or more to taste
- 2 tablespoons freshly squeezed lime juice
Instructions
- In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey and lime juice.
- Let sit for 10-15 minutes for the flavors to blend.
Notes
- Prep ahead of time. Save time by prepping and dicing the jalapeño, red onion and cilantro 1 day prior and storing them in airtight containers in the fridge.
- Skip the frozen berries. Always use fresh strawberries as frozen strawberries will become mushy when thawed and mixed.
- Cut in uniform size. Cut all of the salsa ingredients in similar size pieces for a consistent bite.
- Make it mild or spicy. For milder flavors, omit the jalapeño pepper. For more heat, keep the inner white ribs intact when mincing.
- Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Chill in the fridge. If time permits, let the salsa chill in the fridge for 30 minutes to 1 hour, allowing the flavors to blend and marry.
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