Miami Mango Salsa



Published by University Press of Florida

Miami Mango Salsa
Miami Mango Salsa

Editor's Note: It's almost impossible to have your fill of tomato-based salsa. But if you are looking for a different type of salsa, then this recipe for Miami Mango Salsa is one you need to try. This easy dip recipe has plenty of heat, as well as quite a bit of fruit. The result is a salsa that you'll want to eat on tacos and tortilla chips, or even on its own with a spoon (we won't tell!). If you're grilling chicken or fish for dinner, then consider grilling the meat with this salsa as a marinade. The next time you have everyone over for a get-together or host a tailgate party, make sure to include this mango salsa on the menu.

This is a mainstay in my house during mango season, and you’d think we’d get sick of it. But it’s so refreshing and flavorful, it’s hard to resist. So it’s usually on hand.

Makes2 cups



Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Birthday, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Graduation, Picnic, Pool Party, Tailgate Party

Recipe CourseAppetizer


Taste and TextureFruity, Spiced, Sweet

Type of DishDip/spread, Salsa


  • 2 ripe mangos, diced
  • 1 small Vidalia onion, finely diced
  • 1 Scotch bonnet chili pepper, minced (optional)
  • Juice of 1 key lime
  • 1 tablespoon apple cider or white vinegar
  • 2 tablespoons minced, fresh cilantro
  • Sea salt and freshly ground pepper to taste


  1. In a non-reactive bowl, mix all the ingredients. Refrigerate until ready to use. 

  2. Before serving, allow the salsa to come to room temperature.

A Different Cultivar

For a version that’s more like a Mexican pico de gallo, leave out the cilantro, substitute jalapeños for Scotch bonnets (chili peppers still optional), and use a larger dice.


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