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.
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.
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!
How to make mango tomato salsa
- Cut the sides away from the mango pit, then make crosswise cuts in the flesh without cutting through the peel.
- Peel the segments away and chop the mango pieces if they are too large for your salsa.
- Finely chop the rest of your ingredients.
- Add everything to a wide bowl and season with salt, pepper and lime juice to your preferences.
- 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
More vegan condiments
If you liked this spicy mango salsa, be sure to try the following goodness next!
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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
- Add all ingredients to a large mixing bowl and mix carefully with a spoon until well combined.
- 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.
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.