Strawberry Mango Salsa takes simple ingredients like mango, strawberry, lime, honey, and jalapeño and turns them into the ultimate summer snack.
author’s note
Why This Salsa Is Always in My Fridge!
When it’s blazing hot outside and I don’t want to turn on the oven, I’m all about fresh, no-cook recipes—and this salsa is one I come back to again and again.
It’s the kind of thing that disappears the second I set it out. My kids eat it by the spoonful, and I’ve taken it to so many potlucks that friends now request it by name!
My Go-To Fruit Picking Tips
- Strawberries: Look for berries that are deep red all the way to the top. Pale or green tips mean they’re not ripe.
- Mangoes: Gently press near the stem. If it gives slightly and smells sweet, it’s ready.
- Pro tip: If your mango isn’t quite there yet, stick it in a paper bag with a banana overnight to help it ripen faster.
How To Make Strawberry Mango Salsa (Tips)
- Chop fruit: Cut the strawberries and mangoes into small, even pieces so every bite tastes just right.
- Change the spice level: Add a little jalapeño at first, then more if you like it spicy.
- Taste and fix: If your fruit isn’t super sweet, you might want to add a bit more honey, lime, or salt.
- Let it sit: Give the salsa 10–15 minutes before serving so the flavors mix in better.
Make It a Strawberry Mango Salsa Party!
If you’re hosting or bringing a dish to a party, turn this salsa into a full-on summer snack platter:
- Serve with cinnamon-sugar chips and salty tortilla chips for sweet-savory balance.
- Add sliced avocado, lime wedges, and a sprinkle of Tajín or chili lime seasoning on the side.
- Pair with a fruity drink like peach lemonade or a sparkling lime mocktail.
Still Got Some? Let’s Remix It
This strawberry mango salsa is best fresh, but if you do have leftovers, here are a few ways to make them shine:
- Toss into a spinach salad with grilled chicken and feta.
- Spoon over oatmeal with a swirl of Greek yogurt for a fruity breakfast.
- Add to a wrap with turkey, cream cheese, and spinach.
- Layer in a mason jar with quinoa and black beans for a meal-prep lunch.
More Flavorful Salsa Recipes:
Dinner
Peach Salsa Chicken
Appetizers
Pineapple Salsa Recipe
Appetizers
Mango Black Bean Salsa
Dressings
Avocado Salsa
Strawberry Mango Salsa
Strawberry Mango Salsa is a fresh, fruity blend of mango, strawberries, cilantro, lime, honey, and a hint of jalapeño—perfect for a flavorful snack or appetizer!
Equipment
Ingredients
- 1 large lime
- 1-1/2 teaspoons honey plus more as needed
- 1/8 teaspoon salt
- 1-1/2 cups fresh strawberries hulled and diced
- 1-1/2 cups ripe mango peeled and diced, see note 1
- 2 tablespoons jalapeño finely minced, see note 2
- 1/3 cup red onion finely diced
- 1/4 cup finely chopped cilantro see note 3
- Chips or cinnamon-sugar pita, for serving, see note 4
Instructions
- Zest and juice lime. In a medium bowl, whisk together lime juice, lime zest, honey, and salt.
- Finely dice the strawberries, mango, jalapeño, red onion, and cilantro. Aim for small, similar-sized pieces for an evenly distributed salsa. Add these remaining ingredients to bowl. Gently mix everything together until the fruit is well-coated with the lime juice mixture.
- Taste the salsa and adjust the flavors to your personal preference. You can add more lime juice for extra tang or a pinch of extra salt for more flavor.
- Allow the salsa to rest for about 10–15 minutes before serving. This will allow the flavors to meld.
- Toss the salsa before serving. If desired, serve with tortilla chips or cinnamon-sugar pita/tortilla chips for dipping.
Recipe Notes
Note 1: Wait until you have perfectly ripe mangoes (slightly soft to the touch, similar to a ripe peach.) Here’s how to cut a mango. I love yellow honey mangoes best in this salsa!
Note 2: You can adjust the spiciness of the salsa by removing the seeds and ribs of the jalapeño pepper for a milder flavor, or leaving them in for a spicier kick. When handling jalapeños, wear gloves to avoid getting the natural oils on your skin, which can cause a burning sensation.
Note 3: For this recipe, you’ll need about half of one bunch of cilantro. To prepare, grab the bunch and twist it to rip off the leaves and stems. (You can use the leaves and tender stems for this recipe.) Finely dice and measure to get a full 1/4 cup.
Note 4: Serving suggestion: My favorite way to enjoy this salsa is with homemade cinnamon-sugar tortilla chips or cinnamon-sugar pita chips. (I also love these cinnamon corn chips!)
Storage: While the salsa is best enjoyed fresh, you can store any leftovers in an airtight container in the fridge for up to 3 days. Stir well before enjoying.
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 1mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 28mg | Calcium: 10mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
