It’s been awhile since I’ve shared a recipe with you, but today that changes. I’m bringing a vibrant, flavorful mango salsa to the table. It’s a little sweet with a bit of heat and is a nice change-up to the usual tomato based salsas.
Mango salsa is simple, versatile and makes a perfect accompaniment for gatherings and get-togethers. Serve with chips, or add as a side or condiment to all sorts of meals. Think simple bean tacos, burritos and various bowl style meals. In fact, I have a Cuban Black Bean + Mango Bowl recipe in the works that will be using this vibrant salsa (I just wanted to keep this as a stand alone recipe). I’m excited to get it and bring the final results to the ever growing recipe collection.
Now more about this salsa and why I love it:
- Simple, fresh ingredients
- Quick & easy
- Light & refreshing
- Vegan (of course)
- Can be made ahead
There is much to love about mango salsa, and if you’re a mango fan I know you’ll agree!
This is a wonderful combination of ingredients so don’t skip on anything! But, do feel free to adjust the ingredients by adding more or less of anything to suit your taste. The one ingredient you may want to watch is the jalapeno, as some are hotter than others (see notes).
Once the mango, bell pepper and jalapeno are cored and seeded, dice & mince them, along with the onion. If you have never cut a mango before, here is a good resource with two methods to choose from: How to Cut a Mango
Add everything to a large bowl and give a good stir.
And there you have it!
A quick, deliciously healthy and colorful salsa to share with family and friends, or enjoy all by yourself.
FRESH MANGO SALSA
Add a little sunshine to your chips! This colorful, fresh salsa is great with simple bean tacos, burritos and vegan bowls too.
- 2 large mangos, diced
- 1 red bell pepper, diced
- 1/4 red onion, minced
- 1 small jalapeno, minced
- 1/4 cup chopped cilantro
- pinch of mineral salt
- 1 lime, juice of
Place the diced mango, bell pepper, onion, jalapeno and cilantro in a medium/large mixing bowl. Add pinch of salt and squeeze of lime juice over top, gently toss to coat. Let stand for 30 minutes so flavors can mingle.
Serve with chips, or as a condiment or side to any complimentary meal, such as bean tacos, bean & quinoa/rice burritos, and various vegan bowl meals.
Store leftovers in a sealed container in the refrigerator for up to 5 – 6 days.
If you feel a whole jalapeno is too much for your taste, use half, adding more as needed. Some jalapenos are hotter than others, so be sure to taste for heat before adding a whole one.
Never cut a mango before? Here are 2 methods to get you started: How to Cut a Mango