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Fresh Mango Salsa

Enjoy a sweeter twist on a classic chunks fresh salsa recipe with the addition of Mangos.

Logan is playing with a friend next door while Madeline enjoys her afternoon nap. That gives me a few minutes to tell you about one of my biggest food weaknesses: Chips and Salsa!

And it’s not even so much the chips, though I do quite enjoy On the Border Chips. It’s so much more about the salsa for me, the chips are just the vehicle through which the salsa makes it onto my taste buds.

I craved Chips and Salsa when I was pregnant with Logan. It was the one craving that I had and an easy one to manage. I remember on occasion I’d take a spoon to the jar of salsa for a bite or two because we didn’t have any chips.

>Last year I canned salsa, but I especially love a good, fresh salsa. I can’t wait for my tomato plants to be heavy with beautiful red, yellow and orange tomatoes that are waiting to be made into salsa. I’m not really a fan of the sweeter salsas though. I still like it to taste, well…salsa-y. I want the taste of cilantro and onion and garlic to parade through the juicy tomatoes. I love that fresh taste. I love that this recipe has all of those characteristics with the added bonus of mango for a little something different. A little sweet mixed with the savory, without making the salsa itself taste too sweet. YUM!

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mango salsa

Mango Salsa

Yield: serves 4
Prep Time: 10 minutes
Total Time: 10 minutes

Enjoy a sweeter twist on a classic chunks fresh salsa recipe with the addition of Mangoes.

Ingredients

  • 6 tomatoes, diced (these were fairly good sized tomatoes)
  • 1 mangoes, diced
  • 3 cloves of garlic, minced
  • 1 small bunch of green onions, chopped
  • 2 handfuls of cilantro, chopped
  • 1 jalapeno, seeds removed & minced
  • salt and pepper, to taste
  • freshly squeezed lime juice

Instructions

  1. Prepare tomatoes, mango, garlic, green onion, cilantro, and jalapeño.
  2. Add them to a bowl and stir to combine and ensure even distribution.
  3. Season to taste with salt and pepper.
  4. Squeeze the lime over top and give it another stir to combine.
  5. Enjoy with your favorite tortilla chips!

Notes

Lasts refrigerated for up to 4 days - if you don't eat it before then! Our's only lasted 1 day.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 100Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 102mgCarbohydrates 23gFiber 5gSugar 17gProtein 3g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Maya

Tuesday 30th of June 2009

I really enjoy fresh salsa as well, not having my own tomato plants, I use canned whole tomatoes, and throw all the ingredients in the food processor. The end product looks much like On the Border's salsa, but less watery. If I may make a suggestion, 1/2 tsp of chili powder and a tablespoon of red wine vinegar really brightens things up! Love the blog!

kristent

Thursday 25th of June 2009

hi there. i'd like your blog to be featured in the "blog of the day" section of the official julie and julia website. interested??? email me please at ktarnol (at) gmail.com. thanks!!

Sarah

Wednesday 24th of June 2009

Oh, We love Mango Salsa. This looks wonderful. We have 70 tomato plants growing in the garden this year. I can't wait.

rebecca

Wednesday 24th of June 2009

i love mango salsa. looks like a great recipe, can't wait to try it:)

zoe

Wednesday 24th of June 2009

This is my favorite kind of salsa! So fresh!

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