Unable to travel to Port Aransas anytime soon? No problem! This mango salsa recipe is easy, delicious, and will give you serious island vibes wherever you are. Serve on top of salmon, chicken, or with your favorite tortilla chips. You really can’t go wrong with this salsa – except by not bringing enough to a party, because it always goes faster than you can imagine!

Be sure to check out the tips below to get the scoop on making the salsa ahead of time and getting the spiciness level just right.


  • 2 large mangos
  • 6 small avocados
  • ½ of a medium size red onion
  • ½ of a jalapeño
  • 1 bunch of cilantro
  • 6-8 limes
  • Kosher Salt


Begin by dicing the mangos. Check out this video to see how to properly cut and dice a mango. Place the diced mango in a large bowl. Next, dice the avocados, and add to the bowl. Chop ½ of a medium size red onion and add. Next, chop half of one jalapeño and add to the mixture. Rinse and remove the stems from one bunch of cilantro, chop, and add to the bowl. Finally, add juice from about 6 limes and kosher salt to taste. Don’t be shy with the lime juice or salt! Serve immediately and your taste buds will be ocean side in no time.

Tip #1: Jalapeños vary in their spiciness level. Add the chopped jalapeño slowly and taste as you go. If you like spicier flavors, use a micro plane to grate some serrano pepper into the salsa along with the chopped jalapeño until the desired spice level is achieved.

Tip #2: To make the salsa ahead, add all the ingredients except red onion. Wait to add the red onion until just before serving, otherwise onions will “pickle” in the lime juice, changing the flavor of the salsa.

Tip #3: Serve this salsa on top of these salmon tacos (instead of the pineapple salsa suggested in the recipe). For a grain-free, low-calorie option, use jicama tortillas instead of corn or flour tortillas.

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