Spicy Mango Salsa with Tomatoes

This vibrant twist on traditional salsa balances sweet and spicy, ideal for topping tacos, grilled dishes, or as a zesty dip.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings cups

Calories 247kcal

Author Kim

Dice Mangos: Cut each mango in halves away from the pit, which will end up separate from the flesh. Then, take one half and make lengthwise and crosswise cuts without cutting the peel. Followed by turning the flesh side up to chop out diced mango.
2 medium mangos, diced
Dice onion and tomato: Thinly dice the red onion and Roma tomatoes (remove their seeds first).
1 medium Red onion, 2 medium Roma tomatoes
Dice Jalapeno: Cut the jalapeno in half to remove the seeds and white flesh from the center, as it’s the spiciest part. Then, thinly dice it.
1 Jalapeno
Combine and Serve: Combine mango, red onion, tomato, and jalapeno with chopped corriander/cilantro in a large bowl. Add lime juice and salt. Taste it and add more salt if needed. Serve it fresh.
Juice of 2 limes, ½ teaspoon salt, 1 handful Corriander/cilantro, chopped

Mangoes: Some of the best varieties of mangos to use are: Kensington Mangoes (also known as Bowen mangoes), Calypso Mangoes, R2E2 Mangoes, Ataulfo Mangoes, Tommy Atkins.
Tomatoes: I love roma tomatoes but you could also use plum tomatoes, cherry tomatoes, heirloom tomatoes, or san marzano tomatoes
Other Add Ins: Avocado, blackbeans, diced pineapple, diced capsicum or red bell pepper
Chill Before Serving: Mango salsa tastes best when it's allowed to chill in the refrigerator for at least 30 minutes before serving.
Storage: To store leftover mango salsa, transfer it into an airtight container, seal it tightly, and refrigerate it for 2-3 days.
Use on: Fish Tacos, Grilled Meats, Air fryer Chicken, Salmon, with Tortilla Chips
Calories stated are for the entire 2 cups of mango salsa.
2 cups is ideal for 4 people if serving on top of fish or chicken (½ cup each)