Mango sauce Sweet, spicy, and full of incredible flavor. It tastes great as a dip or added to grilled tofu or vegetables. You will love this mango salsa recipe.
Since I’m a huge salsa fan, I recently made a fruity salsa recipe served with air fried cinnamon chips that tastes like summer. Today, however, I’ve got beautiful, fresh mangoes to make a mango salsa recipe to serve over grilled tofu or vegetables.
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I created a mango salsa recipe with lots of color and a hint of spice to enhance the citrus flavor in my grilled tofu recipe. So, I gathered my favorite ingredients. As a result, the mango salsa was a huge success.
Mango Salsa Ingredients
I created a mango salsa recipe with lots of color and a hint of spice to enhance the citrus flavor in my grilled tofu recipe. So, I gathered my favorite ingredients. As a result, the mango salsa was a huge success.
- Mango: A ripe fresh mango can taste sweet, citrusy and almost watermelon. I think of them as a combination of peach, orange and cantaloupe. Because of the mango scent, I also find florals and tropicals to them like papaya and pineapple.
- Red Chilli Bell: Red pepper is the sweetest of the bell pepper varieties
- Yellow Chilli: Yellow bell peppers are similar to red bell peppers but a little less sweet.
- Orange Chilli: Orange bell peppers are similar to red bell peppers but slightly less sweet.
- Jalapeño: Jalapeños are spicy chili peppers from the hot pepper family. They are small, green or red in color and moderately spicy. Jalapeños are commonly used in Mexican cuisine but are popular worldwide.
- Coriander: Cilantro has fine, lacy green leaves that resemble flat-leaf parsley. It has a sharp, complex, citrus flavor.
- Avocado: Avocados add a fresh and creamy texture.
- Cumin: Cumin can add nutty warmth, pepper and smokiness to all kinds of dishes with a faintly misty aroma.
- Lemon Syrup: Lime juice adds a citrusy, fresh flavor to the salsa and helps keep the avocado from browning. I love fresh lime juice.
Substitute mango salsa ingredients
- Peaches, or papayas, have the same structure as mangoes.
- Use baby bell or green peppers instead of red, orange and yellow.
- Serrano peppers are often used as a substitute for jalapenos.
- If you don’t like cilantro, which can sometimes taste soapy to some people, skip it or add parsley or basil instead.
- Try edamame instead of avocado in salsa.
- Coriander is an alternative to cumin.
- Use bottled lime juice when fresh juice is not available.
How to Make Mango Salsa
To chop all the vegetables evenly, I use my favorite vegetable chopper.
Then, combine all ingredients in a bowl, stir, cover, and refrigerate for a few hours or overnight for best flavor.
Serving advice
Plus, mango salsa is great for a variety of other recipes as well. For example, it would be perfect for my cinnamon tortilla chips. Or, try this vegan recipe.
Recipe FAQs
The benefits of mango salsa are many. it is Low in carbs and fat. Mangoes are rich in calcium, vitamin A, vitamin C and minerals. It is a good source of fiber.
Mango salsa is a sweet take on the classic mexican Spices, calls for fresh mango cubes in place of tomatoes. Chopped onions, jalapeño peppers, lime juice and herbs complete this sweet salsa cruda. Each region of Mexico has its own special salsa based on local ingredients and palate.
Mango salsa tastes best when eaten within 24 hours of making. However, it will last up to 3 days in the refrigerator in an airtight container.
advice
- For most mangoes, the first stage of ripening involves getting nice and soft—think the same feeling as a ripe avocado. Color: Mangoes will turn green to yellow/orange in color. Mangoes don’t have to be completely orange but have mostly orange or yellow spots.
- If a mango gives a little when squeezed, it is ripe and ready to eat. As the mango ripens, its stem will also emit a slightly sweet and aromatic aroma. Mangoes will ripen naturally if kept at room temperature for a few days.
- Once ripe, mangoes should be refrigerated to slow down the ripening process. Whole, ripe mangoes can be stored in the refrigerator for up to five days.
- Mango skin is edible and packed with vitamins, fiber and antioxidants. However, although it may offer health benefits, it has an unpleasant taste, can store pesticide residues, and contains compounds that can cause allergic reactions.
- To ripen a mango quickly, place it in a brown paper bag, seal it, and store it on your kitchen counter. Mangoes (like avocados) release ethylene, an odorless gas that speeds up ripening.
Instead of regular salsa, switch it up with this delicious mango salsa recipe. You will love the taste.
If you like this mango salsa recipe, give us a 5-star review and comment below. We want to hear from you!
📖 Recipe
Mango sauce
Mango Salsa is a fruit salsa recipe that’s perfect for grilled tofu, a dip for chips, or a perfect topping for vegan ice cream. Fresh and sassy, this mango salsa recipe will make your taste buds dance.
instructions
Cut the mango and vegetables except the avocado.
Add lime juice, cumin and coriander leaves.
Cover and refrigerate until ready to serve.
Just before serving, dice the avocado and add to the mango salsa (this will prevent it from browning if you make it ahead of time).
Comment
- For most mangoes, the first stage of ripening involves getting nice and soft—think of the same feeling as a ripe avocado. Color: Mangoes will turn green to yellow/orange in color. Mangoes do not have to be completely orange but have primarily orange or yellow spots.
- If a mango gives a little when squeezed, it is ripe and ready to eat. As the mango ripens, its stem will release a slightly sweet and aromatic aroma. Mango ripens naturally if kept at room temperature for a few days.
- Once ripe, mangoes should be refrigerated to slow down the ripening process. Whole, ripe mangoes can be stored in the refrigerator for up to five days.
- Mango skin is edible and packed with vitamins, fiber and antioxidants. However, although it may offer health benefits, it has an unpleasant taste, can store pesticide residues, and contains compounds that can cause allergic reactions.
- To ripen a mango quickly, place it in a brown paper bag, seal it, and store it on your kitchen counter. Mangoes (like avocados) release ethylene, an odorless gas that speeds up ripening.
nutrition
Worship: 8gCalories: 65kcalSugars: 8gProtein: 1gFat: 1gPolyunsaturated Fats: 1gSodium: 4mgPotassium: 235mgFiber: 3gSugar: 4gVitamin A: 892IUVitamin C: 48mgCalcium: 14mgIron: 1mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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