Mango Salsa

I have been making this mango salsa recipe for years. I used to have a plant-based catering company, and this dish was one of the most popular items requested. It's a simple recipe to make, and it stays delicious for days - it tastes even better on day 2!

This mango salsa is great for potlucks, as a snack with GMO-free corn chips, or spread on top of a nice piece of fish. You can play around with the optional ingredients listed in the recipe - chili flakes or red chili peppers - to add heat if you like. Although it's great without the heat as well.

I diced each of the ingredients by hand, but you could easily throw them all in a food processor and pulse until you have the desired consistency that you like.

I hope you enjoy this recipe as much as I do!

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Recipe

Mango Salsa

Ingredients:

  • 1 medium red onion, diced small

  • 2 tbsp salt

  • 2 mangoes, diced small

  • 1 red bell pepper, diced small

  • 2 Tbsp cilantro, finely chopped

  • 1 lime, juiced

  • 1 orange, juiced

  • 1 tsp ground cumin

  • optional: 3 red chillies diced, or a dash of red chilli flakes (if you like heat)

Directions:

1. Add the onion and 2 Tbsp of salt to a bowl. Mix and let rest for about 10 minutes.

2. After 10 minutes, rinse the onions in a strainer under warm water, and then add the rinsed onions to your mixing bowl.

3. Add to the bowl the red peppers, mango, cilantro, lime juice, orange juice, and cumin (plus diced chillies or chilli flakes if you choose to include them).

4. Mix well to combine. Taste. Add salt to your liking (a few sprinkles usually does the trick).

5. Refrigerate for about 1 hour to let the flavours combine, and then serve. This step is optional, but it really does improve the taste.

Enjoy!

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