This sweet and tangy mango salsa is colorful and a flavor powerhouse. It can be eaten simply scooped up on tortilla chips or on top of an overflowing taco.
This mango salsa is one of those recipes that I always have in my back pocket. Anytime I have someone over and that I am not sure of what to serve, taco night is usually what I do. Because let’s face it, people who don’t like tacos are not people I surround myself with. Also because tacos can be easily customizable and nothing looks better than a “make your own taco” bar.
So when I went to my first vegan potluck, tacos were what came immediately to my mind, and I can tell you they were pretty popular. I brought with me 2 jars packed full of this delicious mango salsa and I had no leftovers ( insert sad emoji face here). But it’s ok because this salsa is easy to do and can be made in a matter of minutes.
- 2 ripe ataulfo mangoes, peeled and finely diced
- 2 roma tomatoes, seeded and finely diced
- 1/2 small red onion, finely diced
- 2 green onions, green part only, sliced
- 1/2 jalapenos, seeded and finely diced
- 1 tsp of pureed garlic, about 1 small clove
- 1 lime, juice and zest
- 1 tsp of cumin
- ½ tbsp. chipotle Cholula hot sauce, or your favorite hot sauce
- 1/4 cup of roughly chopped cilantro ( optional)
- Salt & pepper to taste
- Toss all the ingredients together.
- Adjust seasoning.
- Put in the fridge for at least 20 minutes to let the flavors develop.
- Can be kept for up to 3 days in a sealed container.
Try this salsa with a big bowl of guacamole.
