Summer Strawberry Mango Salsa Recipe

There’s something magical about the first bite of Summer Strawberry Mango Salsa on a hot July afternoon. Juicy strawberries and golden mango mingle with zesty lime, crisp red onion, and a hint of jalapeño heat to create a refreshing, vibrant mix that practically tastes like sunshine.

I first whipped this up for a backyard BBQ when I had too many ripe strawberries and mangos on hand. It quickly became the star of the table—spooned over grilled chicken, scooped with tortilla chips, or eaten straight from the bowl. It’s now my go-to summer recipe for entertaining or just snacking on the patio.

It’s bright, quick to make, and always a crowd-pleaser—let’s dive in.

Why You'll Love This Summer Strawberry Mango Salsa

Get ready to meet your new favorite warm-weather snack. This Summer Strawberry Mango Salsa isn’t just beautiful—it’s bursting with fresh flavor and takes less than 15 minutes to prepare.

First of all, this recipe is ridiculously easy. With just a bit of chopping and mixing, you’ll have a bowl of salsa that looks as good as it tastes. There’s no cooking involved, making it a perfect choice when it’s too hot to turn on the stove.

It’s also healthy and wholesome. Made entirely of fresh produce, this salsa is naturally gluten-free, vegan, and loaded with vitamins—perfect for guilt-free munching.

Let’s not forget how versatile it is. Serve it as an appetizer with tortilla chips, spoon it over grilled chicken or fish, or use it as a topping for tacos and salads. It even works as a sweet-savory side dish at picnics.

Best of all, it’s budget-friendly. Strawberries and mangos are often in peak-season abundance and on sale during summer, so you can whip up a big batch without breaking the bank.

Ready to chop your way to summer flavor bliss? Let’s take a look at the ingredients.

Ingredients Notes

This salsa shines because of its simple, fresh ingredients—each one chosen to balance sweetness, acidity, and just the right amount of heat.

Strawberries are the star here, adding a burst of sweetness and a juicy, tender texture. Look for berries that are deep red, fragrant, and just slightly soft to the touch. Overripe strawberries can get mushy in the mix, so use them right away after chopping.

Mango brings tropical brightness to the bowl. A ripe mango should yield slightly when pressed and smell sweet near the stem. Dice it into small cubes to match the size of your strawberries, so each bite has the perfect sweet balance.

Red onion offers just enough sharp bite to contrast all that fruitiness. Finely dice it so it doesn’t overpower, and if you’re not a big fan of raw onion, soak the pieces in cold water for 5-10 minutes to mellow their flavor before mixing.

Jalapeño gives this salsa a subtle kick. Use just half a pepper for a mild warmth, or go bold with a whole one—seeds and all—if you like it spicy. Always taste as you go, since heat levels vary from pepper to pepper.

A generous squeeze of lime juice ties everything together, adding brightness and preventing the fruit from browning. Fresh lime juice is essential here—bottled just doesn’t give the same punch.

You don’t need any fancy equipment—just a cutting board, a sharp knife, and a mixing bowl. A citrus reamer or juicer is handy, but not required.

How To Make This Summer Strawberry Mango Salsa

Making this salsa is truly as easy as it gets—but don’t let the simplicity fool you. The flavor is anything but basic.

Start by prepping your produce. Wash and dry your strawberries thoroughly, then remove the stems and dice them into small, uniform pieces. This helps them hold their shape and blend seamlessly with the mango.

Peel your mango, then slice the flesh away from the pit. Dice it to roughly the same size as your strawberries—this consistency makes for prettier presentation and a better texture in each bite.

Finely chop your red onion and jalapeño. Remember to remove the seeds and membranes from the jalapeño if you prefer a milder salsa. Wash your hands after handling it, or wear gloves to avoid accidental spice transfer later.

Add everything to a medium-sized mixing bowl, then squeeze in the juice of one or two fresh limes. Stir gently to combine, being careful not to crush the fruit. Taste and adjust with a pinch of salt or an extra squeeze of lime if needed.

Let the salsa sit for at least 10 minutes before serving. This gives the flavors time to meld and the lime juice to slightly soften the onion.

From start to finish, you’re looking at just 15 minutes total. Quick, colorful, and packed with summer flavor—what more could you ask for?

Storage Options

This salsa is best enjoyed fresh, but it does hold up surprisingly well in the fridge for a day or two.

For short-term storage, place the salsa in an airtight container and refrigerate. It will stay fresh for up to 48 hours, though the fruit will soften a bit over time.

If you want to prep ahead, you can chop the mango, onion, and jalapeño and store them separately in containers. Add the strawberries and lime juice just before serving to keep everything bright and juicy.

This salsa doesn’t freeze well, unfortunately—the texture of the fruit changes too much after thawing.

To reheat... just kidding! This dish is meant to be served cold or at room temperature. Simply give it a gentle stir before serving if it’s been chilling in the fridge.

Variations and Substitutions

The beauty of this recipe is how easy it is to adapt to your tastes or what’s in your fridge. Don’t be afraid to get creative.

Swap in pineapple or peach if you don’t have mango. Both offer a similar tropical sweetness and pair beautifully with strawberries and lime.

For extra color and crunch, try adding diced cucumber or red bell pepper. These give the salsa a more savory twist and a refreshing bite.

If you’re not a fan of heat, omit the jalapeño entirely—or swap it for a pinch of crushed red pepper flakes for more controlled spice.

Fresh herbs like cilantro or mint take this salsa to the next level. Chop a small handful and toss it in right before serving for added brightness.

Want a sweeter take? Stir in a teaspoon of honey or a splash of orange juice for a more dessert-like finish that pairs beautifully with grilled pound cake or over vanilla yogurt.

This recipe is endlessly flexible—mix, match, and experiment until you find your perfect summer combo.

Print