Spicy Mango Tomato Salsa

by Alena

This spicy mango tomato salsa is fresh, vibrant and bursting with flavors! Offering a great balance between sweet and spicy, it’s really addictive and so easy to make.

What’s better than fresh dips made from seasonal produce during a hot summer day? Our sweet and spicy mango tomato salsa really hits the spot and is a true crowd-pleaser at any garden party.

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Just like our fresh tomato salsa, it is made with simple and fresh ingredients and pairs super well with guacamole and tortilla chips.

If you have a BBQ or game day gathering coming up, definitely put this delicious dip on your list!

For more easy and healthy vegan dips, try our mango chutney and creamy tofu ranch.

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Recipe overview

  • Perfect balance of sweet and spicy
  • Bursting with flavor
  • Great for using up ripe produce
  • Budget-friendly & delicious
  • Easily adjustable
  • Perfect for dipping & parties

This spicy mango tomato salsa never disappoints and brightens up any buffet. All you need to make it are a cutting board, knife, measuring equipment and a medium-sized bowl.

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Ingredients needed

  • Mango — be sure to use ripe mango for added sweetness!
  • Tomato — go for firm and ripe ones like cherry or roma.
  • Onion — choose between white, yellow or red.
  • Jalapeño — this spicy pepper is a must for our mango salsa!
  • Coriander — adds fresh and classic flavor to this recipe.
  • Lime, salt & pepper — these really bring the dish together!

You’ll find the exact amounts in the recipe carb below. We’ll also share some food swap ideas in just a bit!

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How to make mango tomato salsa

  1. Cut the sides away from the mango pit, then make crosswise cuts in the flesh without cutting through the peel.
  2. Peel the segments away and chop the mango pieces if they are too large for your salsa.
  3. Finely chop the rest of your ingredients.
  4. Add everything to a wide bowl and season with salt, pepper and lime juice to your preferences.
  5. Mix well to evenly distribute the flavors, then serve.

Storage & serving

Enjoy our homemade mango tomato salsa immediately after making it or chill it covered in the fridge for an hour before serving to let the flavors develop.

Be aware that it will get watery as it sits but still tastes fantastic! Any leftovers can be stored in a sealed container in the fridge for up to 2-3 days.

This spicy mango salsa is great with chips, in a taco, on your Buddha bowl, in burritos, with grilled vegetables, roasted black beans or chickpea meatloaf.

Tips for this recipe

You can use frozen mangoes instead of fresh ones for this salsa! Just let the pieces thaw, then dice and use them as you would fresh mango.

Feel free to go for mild or spicy jalapeños, depending on your taste preferences. You can also add cayenne pepper to make this salsa spicier!

Mango can be swapped for peach or pineapple and if your fruit isn’t all too ripe, add 1-2 tablespoons of maple syrup to your salsa.

Add-ins

  • Bell pepper
  • Avocado 
  • Peach
  • Parsley
  • Green onion
  • Habanero pepper
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More vegan condiments

If you liked this spicy mango salsa, be sure to try the following goodness next!

Have you tried our mango tomato salsa? Share with us in the comments below, rate our recipe and Pin it for later.

woman making mango tomato salsa and adding lime juice

Spicy Mango Tomato Salsa

Yield: 4 servings
Prep Time: 7 minutes
Total Time: 7 minutes

This spicy mango and tomato salsa is fresh, vibrant and bursting with flavors! Offering a great balance between sweet and spicy, it’s really addictive and so easy to make.

Ingredients

  • 1 large ripe mango, diced
  • 6 cherry tomatoes, cut into quarters
  • 1 medium onion, finely chopped (½ cup)
  • 2 jalapeños (canned), finely chopped
  • ¼ cup fresh coriander (7 g), finely chopped
  • 2 teaspoons lime juice
  • ½ teaspoon salt
  • Pepper to taste

Instructions

  1. Add all ingredients to a large mixing bowl and mix carefully with a spoon until well combined.
  2. Adjust to taste preferences, then serve immediately or cover with a lid and store in the fridge for a few hours to allow the flavors to meld.

Notes

  • Feel free to use mild or spicy jalapeños, depending on your taste preference!
  • Find instructions for using frozen mangoes in the article above.
Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 16gFiber: 2gSugar: 13gProtein: 1g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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