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 fish tacos, or with grilled 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 and only 7 simple ingredients, in fact.
As a reminder, the full recipe is on the printable recipe card below.
This salsa recipe combines grape tomatoes, ripe mango, jalapeños, red onion, cilantro, fresh lime juice, and salt.
You’ll note that unlike other mango salsa recipes, this one doesn’t have olive oil, green bell peppers or red bell pepper.
This is the most colourful mango salsa considering there is few ingredients. Yet consider the amount of each ingredient a suggestion rather than a fast rule. If you love one ingredient, feel free to add more of it.
Salsa is one of those wonderful recipes that’s best served on preference.
This recipe leaves plenty of room for customization.
Customize your Mango Salsa
Add or omit the spice from the jalapeno pepper if you prefer a milder taste, or have picky kids that don’t like any heat at all. The important thing is the ingredients, not the specific amounts.
Also I know some aren’t fans of fresh cilantro, so go ahead and omit if you so choose. or just use less and smaller pieces.
This homemade mango 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 as a side dish for chicken and for the best fish tacos you’ll ever make.
You can also serve this salsa as a topping for grilled fish, mahi mahi, flaky fish, chicken or pork. You could also try this as a topping on Taco Lettuce Wraps.
This mango salsa recipe for fish tacos is so popular. In fact, chili’s features this recipe on their restaurant menu.
This perfect fresh mango salsa is an ideal fit for delicious fish tacos. Happy taco tuesday has a whole new meaning when paired with easy fish tacos.
How to Make Easy Fish Tacos with Mango Salsa
This use is so simple for a quick weeknight dinner.
Use your favorite cooked fish, this simple mango salsa, warm tortillas, and some additional sides like sour cream, chimichurri sauce, and chili powder. I suggest finishing with a squeeze of lime juice.
Either layer these ingreidnets or put into a small bowl and combine, then fill each tortilla. This tasty handheld family favorite will soon become part of your regular rotation.
I won’t blame you one bit if you just take a spoon of this spicy mango salsa 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.
If you need another Mexican recipe, try our Slow Cooker Chicken Taco Soup!
- 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 eachquarter in half equalling 8 pieces per tomato. Place tomatoes in a medium sized bowl, thenadd 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.
Nutrition Information:Yield: 10 Serving Size: 10 people
Amount Per Serving: Calories: 20Saturated Fat: 1gSodium: 2mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g