Summer Strawberry Mango Salsa Recipe

There's something magical about the bright, juicy flavors of fresh fruit on a hot summer day. This Summer Strawberry Mango Salsa bursts with sweetness, balanced by a hint of heat, and brings a tropical twist to everything from grilled chicken to tortilla chips.

I first whipped this up for a last-minute BBQ when I needed a quick side dish—and it stole the show. Ever since, it's been my go-to for warm weather gatherings, potlucks, and spontaneous patio snacking sessions. It's light, vibrant, and takes just minutes to throw together.

Whether you're hosting a backyard bash or just craving something refreshing and healthy, this salsa is about to become your new summer obsession.

Why You’ll Love This Summer Strawberry Mango Salsa

Get ready to fall head over heels for the easiest, most flavor-packed salsa you've ever made. This Summer Strawberry Mango Salsa checks all the boxes for taste, convenience, and versatility.

It's incredibly quick to make. From prep to table, you're looking at 10 minutes, max. There’s no cooking involved, just chopping and mixing, making it perfect for those days when the kitchen feels too hot to handle.

Super fresh and healthy. With no added sugar, oils, or preservatives, this salsa relies entirely on the natural sweetness and tang of fresh fruit and veggies. It's naturally gluten-free, vegan, and low-calorie—guilt-free snacking at its finest.

A flavor explosion in every bite. The sweetness of strawberries and mangoes blends perfectly with tangy lime juice, zesty red onion, and just a touch of jalapeño heat. Every spoonful hits you with brightness and bold flavor.

Totally customizable. Prefer it mild? Skip the jalapeño. Want it heartier? Add avocado or black beans. Whether you're using it as a dip, a topping, or even a salad, this salsa plays well with others.

From poolside snacks to taco night toppings, this salsa’s versatility means you’ll find new excuses to make it again and again.

Ingredients Notes

This recipe is all about letting fresh, high-quality ingredients shine. The flavors are simple but vibrant, so choose ripe produce for the best results.

Strawberries are the star of the show here. Their sweet-tart juiciness creates the perfect base for the salsa. Look for berries that are deep red and fragrant—firm, but not mushy. If they’re slightly underripe, you can let them sit at room temperature for a day to sweeten up.

Mangoes bring that tropical flair and buttery texture. A ripe mango should give slightly when pressed and have a fruity aroma at the stem. I like using the smaller Ataulfo (or honey) mangoes for their creaminess and vibrant flavor, but any ripe variety will work.

Red onion provides just the right amount of sharpness to balance the sweetness. Finely dice it to avoid overpowering the salsa with too much onion in one bite. If your onions are especially pungent, soak them in cold water for 5-10 minutes before mixing in.

Jalapeño adds a subtle heat that wakes up the whole dish. For mild salsa, remove the seeds and membranes before dicing. Want it hotter? Leave them in or try a serrano pepper for a spicy upgrade.

To tie it all together, fresh lime juice adds a necessary tang and brightness. Don’t use bottled juice here—it just can’t compete with the punch of a freshly squeezed lime. Add zest for an even bolder citrus note.

All you’ll need to prep this recipe is a cutting board, a sharp knife, and a medium mixing bowl. A citrus juicer is handy but not required.

How To Make This Summer Strawberry Mango Salsa

Making this Summer Strawberry Mango Salsa couldn’t be easier. It’s mostly a matter of prepping your ingredients and combining them thoughtfully to maximize flavor.

Start by washing and prepping your fruit. Hull the strawberries and chop them into small, even pieces—about the size of a corn kernel works best. Then, peel your mango and carefully slice it away from the pit before dicing it into similar-sized chunks. Uniform cuts make for a better texture and more consistent flavor in each bite.

Next, finely dice your red onion and jalapeño. Be careful when handling the jalapeño—use gloves if you're sensitive to spice, and avoid touching your face. The finer you chop these, the better they’ll blend into the salsa without overwhelming any single bite.

Now it’s time to bring it all together. In a medium bowl, combine the strawberries, mango, red onion, and jalapeño. Squeeze in the juice of one fresh lime, and give everything a gentle stir. If you like a little herbal brightness, throw in some chopped fresh cilantro—it’s optional but adds a lovely layer of flavor.

Taste your salsa and adjust as needed. Want it tangier? Add more lime. Too spicy? Add a few extra strawberries to mellow the heat. Let it sit for about 10 minutes at room temperature before serving so the flavors can meld beautifully.

Altogether, this recipe takes under 15 minutes, and cleanup is minimal. Serve it chilled or at room temperature for best flavor and texture.

Storage Options

This fruity salsa is best enjoyed fresh, but you can definitely make it ahead with a few tweaks to keep it at peak deliciousness.

Refrigerate your salsa in an airtight container for up to 2 days. Because strawberries tend to release moisture over time, the salsa will become softer the longer it sits. Give it a quick stir before serving to redistribute the juices.

If you're making it ahead, consider prepping the components separately—especially the strawberries—and mixing them just before serving. This helps maintain the salsa’s texture and brightness.

Avoid freezing this salsa. The delicate fruits, especially the strawberries, don’t hold up well to freezing and thawing. They’ll turn mushy and lose their fresh, crisp bite.

To reheat? No need! This salsa is meant to be served cold or at room temp. Just let it sit out for 10–15 minutes after refrigeration to take the chill off and boost the flavor.

Variations and Substitutions

This recipe is endlessly flexible, which makes it ideal for using whatever’s in season or in your fridge.

Swap out strawberries for other berries like diced raspberries or blueberries if you want a different fruity twist. Watermelon also works beautifully and adds a thirst-quenching element.

Not a mango fan? Pineapple is a fantastic substitute and brings a similar tropical sweetness with a bit more acidity. Diced peaches or nectarines are also wonderful in this mix, especially when local stone fruit is in season.

Add-ins like avocado or cucumber can give the salsa a heartier, more salad-like feel. Just dice them carefully and add right before serving to avoid browning or excess moisture.

For a bit of crunch, toss in some diced red bell pepper or jicama. They add texture without interfering with the sweet-savory balance.

And if you’re looking for a savory upgrade, try mixing in a few spoonfuls of black beans or crumbled cotija cheese for a more filling side dish or taco topper.

Don’t be afraid to play around with what you have on hand—this salsa is a canvas for your creativity. Every variation brings a new twist, and you might just discover your next summer staple.

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