Strawberry Mango Salsa

Strawberry Mango Salsa is a sweet and chunky alternative to more traditional salsas, and there are so many ways to use it! Scoop up this colorful dip with tortilla chips or spoon it over fish tacos and grilled chicken. All you need are a handful of fresh ingredients and a little bit of chili powder. Easy peasy!

Strawberry Mango Salsa

When you think salsa, you probably picture a variety of tomato-based dips and sauces, right? Maybe you’ve ventured out with Chipotle’s corn salsa, but let me tell you…

You haven’t lived until you’ve tried fruit salsa!

It’s the perfect summer snack or topping, making excellent use of all the sweet and juicy produce available this time of year.

Mango and strawberry salsa is one I’ve been meaning to try, and I finally perfected the recipe. The secret?

Freshly squeezed lime juice and just a little bit of chili powder to balance all that sweetness and draw out more of the natural heat in jalapeños.

Plus, this combo tastes good with just about everything and even by itself. Add it to the menu with my pineapple salsa for your next cookout!

Ingredient Notes and Substitutions

• Strawberries – Choose ripe berries with a vibrant color that are still quite firm. Softer berries will end up a bit mushy when mixed with everything else.
  
  Also, look for ones that have consistent color instead of white or pale pink at the top. Those are guaranteed to be sweeter and more flavorful!
  
• Mango – Ripe mangoes have a slight give when squeezed and smell sweet at the stem.
  
  The color on the inside should be a golden yellow (not pale yellow), and the fruit should be soft but firm, not hard and crunchy.
  
• Jalapeño – Feel free to adjust the amount based on your heat tolerance. You can reduce the spice by removing the ribs and seeds, or leave them for a more fiery bite.
  
• Red Onion – If yours is extra pungent, cut it into slices and soak them in ice water for 5-10 minutes. Then, drain and dice before adding them to the bowl.
  
  In a pinch, you can probably get away with a white onion, but it’s a lot sharper than a red one.
  
• Cilantro – A staple in Mexican dishes, especially salsa. Clean and dry the bunch really well before plucking off the leaves. Avoid any that are yellow or wilted.
  
  There isn’t really a close substitute, but fresh basil or mint would go well with the other ingredients.
  
• Lime – Fresh-squeezed juice will have the best flavor, plus you can use some zest if you want to amp up the citrus. Avoid bottled juice when making this mango strawberry salsa.
  
• Chili Powder – Swap with TajÍn or add a little chipotle chili powder or cayenne for even more heat!

How to Make Perfect Spicy Fruit Salsa

This recipe really doesn’t get much easier… Chop everything up, mix together in a bowl, and get to dipping!

Unlike some other salsas, it’s crucial that you chop everything by hand and not try to use a food processor. 

You want little chunks of everything in every bite, and an electric blade will end up mashing and mushing the fruit instead. Think of it like a fruity pico de gallo!

And while it’s perfectly scrumptious right away, the flavors will develop a little more if you chill it for an hour or two.

Be sure to give your strawberry mango salsa a quick taste before serving to see if it needs more of anything. Do so again if you chill it before serving, just to be sure!

Prep Ahead

• Clean, destem, and dice strawberries
• Peel and dice mango
• Seed and mince pepper
• Dice red onion
• Chop cilantro

Donna’s Pro Tips

• Use a ripe mango: Not too soft, not too firm. Press gently… it should yield slightly.
  
• Chop uniformly: This makes the salsa look beautiful and ensures even flavor in each bite.
  
• Avoid soggy salsa: Only add the lime juice right before serving, especially if preparing in advance.
  
• Boost flavor: Add a pinch of sea salt to enhance the sweet and spicy notes.
  
• Add more texture: Stir in diced avocado right before serving for a creamy contrast.

Serving Suggestions 

When it comes to dippers, you can’t go wrong with tortilla chips, pita chips, or crackers. Even cinnamon sugar chips or graham crackers would be yummy!

Mango strawberry salsa also tastes incredible on grain bowls and grilled or air fried shrimp. 

I plan to try it on my next batch of fish tacos, and it would be great over grilled or smoked chicken and salmon instead of heavier sauces or marinades.

Storing Mango and Strawberry Salsa

Leftovers will continue to soften the longer they sit, so they’ll really only last 1 or 2 days in the fridge. Definitely don’t try to freeze this!

If you want to prep your strawberry mango salsa ahead of time, store all the ingredients in separate containers in the refrigerator and mix them together just before serving.

Mango Strawberry Salsa FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2025

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