Fresh Mango Salsa

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Mango Salsa

Every summer I get a little bit of produce envy when I read about the overabundance of zucchini and/or tomatoes in everybody’s garden.  Every time I attempted to grow either, the plants would invariably succumb to some sort of rot or pest.  Sigh.

But I suppose I shouldn’t get too jealous of you mainland folks.  After all, every summer I am happy to help out friends, neighbors, and/or co-workers looking to pawn off  mangoes from their over-productive trees.

Although I live in a condo these days, it wasn’t too long ago that I was the one who had to deal with dozens of newly ripened mangoes on a daily basis (oh how I miss those Pirie mangoes!).   Weekly batches of mango curry chicken and daily smoothies barely put a dent in the supply.

Rather than give the plain fruit away, I often made and gifted batches of fresh mango salsa.

Over the years I’ve had ample opportunity to perfect the recipe.   I’m a bit biased, sure, but I swear it’s the best mango salsa recipe I’ve ever tasted- sweet and salty with a bit of kick to it.  Although I can happily eat excessive amounts of the stuff as a snack with tortilla chips, it’s also great as a topping for grilled chicken or fish tacos.

Note: While writing this, I noticed this interesting bit in my inbox. Torchy’s Tacos coupon codes are offered to their customers. In case you are anywhere near them.

Mango Salsa

Fresh Mango Salsa

YIELD: 4 cups

PREP TIME: 10 minutes

TOTAL TIME: 10 minutes


* 1 cup diced tomatoes (canned tomatoes that have been drained work great)
* 1 cup finely chopped mango
* 1 cup finely chopped red onion
* 1 cup roughly chopped cilantro leaves
* 1 Tablespoon fresh lime juice
* 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference)
* 1/2 teaspoon salt


Combine all ingredients in a large bowl and stir well to combine. Taste and adjust lime juice and salt, if necessary.

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