Do you usually buy pre-made salsa at the store? The jarred kind, or maybe whatever your grocery store is selling as a fresh, refrigerated salsa? Those may be fine, but they're nothing like this fresh mango salsa that's so quick and delicious, you may not ever go back to store-bought.
I used to buy jarred. That used to be all I could find at the store. At least most of the ingredients were real vegetables, but something made it taste...jarred. I imagine it's because most jarred salsas tend to be cooked. When I started seeing "fresh" salsas in the refrigerated section of the grocery store, I bought those instead. They are usually decent, much fresher than jarred.
But when I made salsa at home for the first time, I could see we'd been missing out. So light, bright, and flavorful! I was surprised how quick and easy it is to make, too, with just a few ingredients. I found that I could make it without the added sugars and oils that can often be found in the fresh store-bought - and it tasted better. I don't even find that I need to add salt.
My daughter and I came up with this recipe to help her Spanish class celebrate Cinco de Mayo. At that time, we made it with the variety of mango typically found at most stores here in the US, the large red ones with green and yellow accents called Tommy Atkins. When I remade it for the published recipe, I used the Champagne (aka Ataulfos) mango shown below. Either works well, though I've found that the Champagne mango seems to be sweeter and isn't fibrous like the Tommy Atkins.
While there are few ingredients in this recipe, each plays an important role. The acid in the lime is important to enhance the flavors and bring them all together. The cherry tomatoes also provide acid along with a slight sweetness that plays well with the peppery jalapeno and much sweeter mango. The mild spring onion adds balance and depth without the flavor-attack that garlic or yellow onion would likely bring. I find even red onion can be too over-powering.
If you're feeding this to kids, go ahead and try it as is, with the jalapeno. If the seeds are removed, it shouldn't be spicy. The flavor it brings is pretty valuable here, and your kids may surprise you and go for it. If they don't like the flavor though, it can be left out and you'll have 4 Ingredient Mango Salsa. Organic jalapeno can be hard to come by, so if I need to buy non-organic, I wash it really well to remove any pesticide residue.
It really only takes about 10 minutes to chop the ingredients. While the salsa is so deliciously fresh-tasting immediately after it's made, it's even better if it has time to sit in the fridge for an hour or overnight so that the flavors can marinade.
Chips and salsa are the ideal combination. Baked chips can be made by baking tortilla strips in the oven, allowing you to avoid oils that most store-bought chips have.
This mango salsa is also amazing on a salad, burrito, or taco. It will last in the fridge for up to a few days, if it's not gone by then!
5 INGREDIENT MANGO SALSA RECIPE
QUICK & EASY
Yield: 1 1/2 - 2 cups (depending on type of mango used)
Prep Time: 10 minutes
Marinading Time: 1 hour minimum best
(or eat immediately if you can't wait - it will still be wonderful!)
- 1 cup cherry or grape tomatoes
- 1 mango
- 1 spring onion or scallion
- 1 jalapeno
- Juice of 1 1/2 limes
If desired, salt to taste
Would it be ok to add avocado and cilantro to make it 7 Ingredient Mango Salsa? Absolutely.
- To chop the tomatoes, slice them in half lengthwise, then lengthwise down each half, then vertically 3-4 times. Place in a medium bowl.
- To chop the mango, slice them lengthwise along each side of the pit, then crosshatch each half, slicing 3-4 times in each direction. This allows me to fan out the slice, like the picture above. From there I slice off the pieces of mango. Slice off the peel around the pit and salvage what you can of the mango there. Add to the bowl.
- To chop the spring onion or scallion, slice it lengthwise up to the point it gets leafy, then chop into fine dice. Add to the bowl.
- To chop the jalapeno, slice it lengthwise on each side of the center, remove seeds from the halves, slice each half lengthwise 3-4 times, then chop into fine dice. If all seeds are removed, the salsa shouldn't be spicy. If you want spice, keep some seeds. Add to the bowl.
- Juice the limes. Add the juice to the bowl and stir to mix the ingredients well.
- Serve and enjoy! Salsa is best when it's had at least an hour in the fridge to marinate
Mango salsa is great in a salad, with tortilla chips (preferably baked), in a burrito, taco or other dish, on top of a layered bean dip, or simply with beans.
Will last in a sealed container in the the fridge for up to 3 days.
I use organic ingredients whenever possible for more nutrients, flavor, fewer toxins, and to support organic farmers. It’s what I want in the world, so I vote with my dollar. Experiment: If money that would normally be spent on processed foods went to the best organic, fresh, real food ingredients available, notice if your body prefers the change. Real food can be quick, easy, and even fun to make, like this recipe.