Fresh Mango and Tomato Salsa is sweet, tangy, and slightly spicy. A simple and colourful salsa recipe that is perfect as an appetizer with tortilla chips, on tacos, or with grilled fish, chicken or pork.
Mango and Tomato Salsa
Mango wasn’t a fruit that I recall us ever eating as kids. I remember enjoying local seasonal fruit, especially ones we grew in our home garden.
Yet didn’t have exotic and tropical fruits very often. It wasn’t until I started travelling, and when mango was the local fruit – that I feel in mango love.
Since then I can confidently say it’s my favourite fruit, yet more often than not I simply eat them fresh. And yes, that is plural.
More often than not, I come by case sales on my favourite fruit, so I’ve started making mango recipes such as this Blueberry Mango Smoothie.
Paired with fresh garden tomatoes that are readily available right now, this Mango and Tomato Salsa is my summertime bestie.
Aside from the already mentioned frugal buy right now, it’s also so delicious. For those that know me well, know that I adore regular tomato salsa. When I want to taco any day, it’s really the salsa I’m craving.
How to Make Mango and Tomato Salsa
Fresh Mango and Tomato Salsa is so versatile and easy to make. It takes less than 5 minutes to make in fact.
This salsa recipe combines grape tomatoes, mango, jalapeños, Red Onion, cilantro, Lime and salt. Yet consider the amount of each ingredient a suggestion rather than a fast rule.
Salsa is one of those wonderful recipes that’s best served on preference, and this recipe leaves plenty of room for customization.
Add or omit the spice from the jalapeños if you prefer a milder taste, or have picky kids that don’t like any heat at all. Also I know some aren’t fans of cilantro, so go ahead and omit if you so choose.
This salsa recipe combines sweet and savoury flavours, that simply go together so well. Plus, this salsa may be served immediately or kept in an airtight container in the refrigerator for about 5 days.
Uses for Mango Salsa
This perfect sweet and slightly spicy salsa is wonderful as an appetizer with tortilla chips, or on chicken or fish tacos. You can also serve this salsa as a topping for grilled fish, chicken or pork. You could also try this as a topping on Taco Lettuce Wraps.
I won’t blame you one bit if you just take a spoon and eat it straight though, it’s that good. It’s a colourful topping for any summertime appetizer or BBQ meal, and loaded with vitamins. So go ahead and find your many uses for Mango and Tomato Salsa – you might just serve on greens as a side salad!
Enjoy this fresh salsa recipe, as we do!
For a whole fruit salsa to try this season, try this Summer Berry Salsa, it’s also a summer appetizer, topping or dessert option.
Fresh Mango and Tomato Salsa is sweet, tangy, and slightly spicy. Simple and colourful for tortilla chips, on tacos, or with grilled fish, chicken or pork.
- 2 cups grape tomatoes
- 1 large mango, diced (about 1 cup)
- 1-2 jalapeños, finely diced
- 1/3 cup red onion, diced
- 1/2 cup cilantro, chopped
- 1 lime, juiced
- pinch of salt
Cut the grape tomatoes into quarters, and then cut each
quarter in half equalling 8 pieces per tomato. Place tomatoes in a medium sized bowl, then
add the remaining diced ingredients.
Add the chopped cilantro, lime juice and a pinch of salt. Mix well and serve.
- This salsa may be served immediately or kept in an airtight
container in the refrigerator for about 5 days.
- Serve with tortilla chips or tacos.