Mango Tomato Salsa is a quick and easy recipe! Using vibrant fresh produce we bring together this zesty fresh salsa. Serve it with salmon, chicken, pork, nachos and more! This mango and tomato salsa needs only minimal effort yet delivers vibrant bursts of delightful tastes and textures.
Recipes like the Chilli Tomato Jam, Tomato Bacon Jam and the Fruit Mince are all about using the stove top to bring together thick juicy recipes.
The Roast Pork Shoulder, Air Fryer Roast Chicken, Pork Leg Roast and the Bourbon Glazed Ham call for homemade condiments, spreads and sauces to enhance the overall flavor profile.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the mango tomato salsa recipe in the points below:
- Fresh produce: when the mangoes are in season you need to make mango salsa! Vibrant, fresh and bursting with juice it is a joy to work with these fresh ingredients.
- Simple and easy: we do some work by preparing the fruits, vegetables and herbs for the salsa and then simply combine. It is easy to follow the steps and straightforward from start to finish.
- Versatile: one of the best things about this salsa recipe is how versatile it is! You can pair it with crispy pita chips for an easy snack idea or use it on top of grilled chicken, fish or ham. Dollop it over your favorite tacos, serve it as a side for meaty ribs or offer it in place of a salad.
- Seasonal recipe: when the summer hits you can guarantee that the stone fruits will be in abundance at the fruit store! This is a great time of year to take advance of the in season produce and make the most of the variety of fresh fruits available.
🥗 Ingredients
The photo below is to show you everything you need to make the tomato mango salsa recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the mango tomato salsa recipe calls for:
- Coriander: coriander for us Aussies or cilantro for those in the USA. This aromatic herb brings a zesty freshness to the salsa.
- Salt: a little bit of salt is used for seasoning in the recipe.
- Jalapeno: these are optional. We do remove the seeds however so their spice is quite mild.
- Limes: zest of 1 and juice of the other.
- Tomatoes: mini roma tomatoes or cherry tomatoes.
- Red onion: red onion is a little bit sweeter than brown onions so it is great to use in salsa and salads.
- Mango: literally bursting with flavor! A great ingredient to get your hands on when they are fresh and in season.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by preparing the mango. You will need a sharp knife and cutting board to begin.
- Dice the mango (Photo 1)
👩🍳 How to Make Mango Tomato Salsa
To make the mango tomato salsa we start by preparing each of the fruits, vegetables and herbs that we are going to combine.
Dice the mango like you see in the photo above and then dice the red onion like you see in the photo below.
- Slice in half and dice (Photo 2)
Next finely dice the mini roma tomatoes like you see in the photo below.
- Dice the tomatoes (Photo 3)
Next, we want to dice and deseed the jalapenos.
- Dice the jalapenos (Photo 4)
Once you are done with the tomatoes, you can finely chop the cilantro like shown in the photo below.
- Chop the cilantro (Photo 5)
Next zest and juice the limes like show in the photo below.
- Zest and juice the limes (Photo 6)
Once the limes are done, add all of the fruits and vegetables to a large mixing bowl and sprinkle in the lime zest like you see in the photo below.
- Add the ingredients to a bowl (Photo 7)
Once everything to make the salsa is in the bowl you can pour in the lime juice as shown in the photo below.
- Pour the lime juice over the top (Photo 8)
Next, sprinkle the salt over the top.
- Sprinkle over the salt (Photo 9)
And finally...gently stir to combine the ingredients like shown in the photo below.
- Stir to combine (Photo 10)
🍽 Serving Suggestions
When it comes to serving your tomato mango salsa you are spoilt for choice in the ways in which it can be presented!
It pairs exceptionally well with an array of meats like chicken, fish, pork or ham.
It also goes well simply with toasted Pita Chips or spooned over your favorite nachos.
Here, I have toasted some pita chips (sprinkled with a little bit of salt and thyme) and then served it as a topping for those.
Or if salsa and seafood is your thing try it alongside the Prawn And Chorizo Skewers, Sweet Chilli Prawns, Prawn Skewers, Cajun Prawns or the Mexican Prawns.
You are practically unlimited in the ways that you can use the salsa, so have a little fun with it and let your imagination run wild!
👍 How to Guide
How to Store
Store the fresh salsa in a bowl with cling wrap and place it in the fridge. If serving the same day do add the salt and lime zest/juice. If preparing the salsa for the next day, hold off on adding the salt and lime till the day that you are serving it.
How to Freeze and Reheat
The salsa is best served fresh. It is not suitable to be frozen and does not need to be heated. Serving it chilled or at room temperature is ideal.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- I like to use 1 lime for the zest and 1 for the juice. This gives me extra in case I want to use a lime wedge for garnish. Or you can cut this back and use 1 lime and simply zest and then juice it.
- You can use 1 small green pepper (capsicum) in place of the jalapenos if you wish to.
- Or if you are a fan of spice in the recipe you can add in 1 diced long red chilli.
- You can use fresh chives (finely chopped) in place of the fresh cilantro if you wish too.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- If the chopping board is wet after cutting one of the fruits/vegetables, pat it dry with a piece of paper towel before starting on the next fruit/vegetable.
- Try and dice each of the vegetables into very small pieces. We want to avoid big chunks of any one of the individual ingredients for a combined flavor profile. Although if you look closer there is one big hunk of mango in a couple of my pics 😂.
- After preparing and chopping each fruit/vegetable you can transfer them to a large mixing bowl. But hold off combining them until you are finished with all of the rest of the ingredients.
- If you love recipes that use fresh tomatoes then you might also like the Cherry Tomato Caprese Salad, Healthy Panzanella Salad, Burst Cherry Tomato Pasta or the Cold Stuffed Tomatoes 😄👌.
🤓 Frequently Asked Questions
Mango salsa can be eaten with tortilla chips, toasted pita bread, chicken, fish, ham, nachos and more.
Mango salsa is a combination of fresh ingredients like mangos, tomatoes and onion. Mango chutney contains additional ingredients like brow sugar and vinegar. The chutney is then cooked on the stove top till it is thick and jam like.
No. It is not necessary to peel your tomatoes for salsa. The simple nature of the recipe calls for chopping and combining the ingredients with little effort involved in the process.
Mango salsa can be kept in the fridge in a sealed, air tight container for 2-3 days.
😍 More Easy Appetizer Recipes
If you love starting your parties with fresh and colourful appetizer recipes then I have some more ideas for you to try. Each of these recipes is a great way to kick things off.
- Baked Camembert Platter
- Caramelised Onion Sausage Rolls
- Bacon And Cheese Cob Loaf
- Baked Feta With Honey
- Chicken Ribs (Baked then Grilled)
- Caramelized Onion Brie
- Brie Cranberry Tarts
- Goat Cheese Log
- Cream Cheese Pepper Jelly
It is time to get our mango salsa with tomato on my friend! You can also find all of my appetizer recipes, dips and spreads or homemade sauces in the one spot.
Adrianne
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📖 Recipe
Mango Tomato Salsa
Ingredients
- 2 large mangoes Note 1
- ½ medium red onion
- 2 cups mini tomatoes Note 2
- 1 bunch coriander Note 3
- 2 jalapenos Note 4
- 2 limes zest of 1 and juice of 1, Note 5
- ½ teaspoon salt
Instructions
- Mango: use a sharp knife and chopping board to slice the mango on either side of the pitt. Then make criss-cross cuts in each mango half. Cut any extra mango that you can off around the seed then discard the 2 seeds. Use a spoon to scoop out the mango flesh and discard the skins.
- Red onion: slice the red onion in half then peel the skin and dice ½ of the onion.
- Tomatoes: use the knife to finely dice each of the mini roma tomatoes.
- Jalapenos: use the knife and cutting board to finely dice the jalapenos, removing the inner white membrane and seeds as you go.
- Coriander/cilantro: finely chop the bunch of cilantro and discard the thick stems and roots.
- Limes: zest the flesh of one of the limes then cut the 2nd lime in half and juice it.
- Combine: add all of the ingredients to a large mixing bowl. Pour the lime juice over the top, sprinkle in the salt and then use a wooden spoon to gently combine.
Notes
- Note 1 - Mangos: we want to use 2 large mangos for the recipe but if you want even more mango flavor, you can increase this to 3 large mangos.
- Note 2 - Tomatoes: my preference is to use mini roma tomatoes. Second to that is cherry tomatoes. I find these both offer a sweeter flavor than regular sized tomatoes. They also have less juice so you don't have to go to the effort of draining the tomato juice or discarding the flesh and seeds.
- Note 3 - Coriander/cilantro: we want to use the leaves for this and discard the stems and roots.
- Note 4 - Jalapeno: As we are removing the seeds and membrane from the jalapenos they are not 'too hot or too spicy' however, you can use 1 small green capsicum for a less spicy flavor is you wish. Again remove the membranes and seeds as you dice it.
- Note 5 - Lime: I like to use 1 lime for the zest and 1 for the juice. Or you can simply use the zest and juice of 1 lime.
Toni says
Loving all the colours here!
Adrianne says
Thanks Toni 😄.