Strawberry Mango Salsa combines fresh mango, sweet strawberries, bright lime, honey, cilantro, and a touch of jalapeño into an easy, no-cook summer snack.
author’s note
Why This Salsa Is Always in My Fridge!
When it’s hot and I don’t want to turn on the oven, I reach for fresh, no-cook recipes. This salsa is one of my go-to dishes — simple to make and always gone fast.
My kids love it by the spoonful, and I bring it to potlucks so often that friends request it by name.
My Go-To Fruit Picking Tips
- Strawberries: Choose berries that are deep red all the way through. Pale or green tips mean they aren’t ripe yet.
- Mangoes: Press gently near the stem — a slight give and a sweet smell mean the fruit is ripe.
- Pro tip: If a mango needs a little more time, place it in a paper bag with a banana overnight to speed ripening.
How To Make Strawberry Mango Salsa (Tips)
- Chop fruit: Dice strawberries and mango into small, even pieces so each bite has balanced flavor and texture.
- Adjust the heat: Start with a small amount of jalapeño and add more if you prefer extra spice.
- Taste and tweak: If the fruit isn’t very sweet, add a bit more honey; for brightness, add more lime or a pinch of salt.
- Let it rest: Allow the salsa to sit 10–15 minutes before serving so the flavors can meld.
Make It a Strawberry Mango Salsa Party!
Turn the salsa into a full summer snack spread when hosting or bringing a dish:
- Serve with both cinnamon-sugar chips and salty tortilla chips for a sweet-and-salty balance.
- Add sliced avocado, lime wedges, and a sprinkle of Tajín or chili-lime seasoning on the side.
- Pair with a fruity beverage like peach lemonade or a sparkling lime mocktail.
Still Got Some? Let’s Remix It
This salsa is best fresh, but leftovers can be repurposed in several tasty ways:
- Toss into a spinach salad with grilled chicken and feta for a bright dinner.
- Spoon over oatmeal with Greek yogurt for a fruity breakfast.
- Add to a wrap with turkey, cream cheese, and spinach for a quick lunch.
- Layer in a mason jar with quinoa and black beans for an easy meal-prep bowl.
More Flavorful Salsa Recipes:
Dinner
Peach Salsa Chicken
Appetizers
Pineapple Salsa Recipe
Appetizers
Mango Black Bean Salsa
Dressings
Avocado Salsa
Strawberry Mango Salsa
Equipment
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Medium bowl
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
- 2 tablespoons jalapeño finely minced
- 1/3 cup red onion finely diced
- 1/4 cup finely chopped cilantro
- Chips or cinnamon-sugar pita, for serving
Instructions
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Zest and juice the lime. In a medium bowl, whisk together the lime juice, lime zest, honey, and salt.
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Finely dice the strawberries, mango, jalapeño, red onion, and cilantro so the pieces are similar in size. Add them to the bowl and gently mix until the fruit is coated with the lime mixture.
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Taste and adjust: add more lime for brightness, honey if you want it sweeter, or a pinch more salt to deepen flavors.
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Let the salsa rest 10–15 minutes to allow the flavors to meld.
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Stir before serving and offer tortilla chips or cinnamon-sugar pita chips alongside for dipping.
Recipe Notes
Note 2: Control heat by removing jalapeño seeds and ribs for milder salsa or keeping them for more spice. When handling hot peppers, consider wearing gloves to avoid irritation.
Note 3: You’ll need about half a bunch of cilantro. Use the leaves and tender stems, finely chopped, to measure 1/4 cup.
Note 4: Serving suggestion: cinnamon-sugar tortilla or pita chips are a favorite pairing. Regular tortilla chips also work well for a salty contrast.
Storage: While best fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Nutrition
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Calories: 30kcal
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Carbohydrates: 8g
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Protein: 0.5g
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Fat: 0.2g
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Sodium: 1mg
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Fiber: 1g
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Sugar: 6g
Nutrition information is an approximation.