Mango Tomato Salsa

5 from 1 vote

Mango Tomato Salsa is a quick and easy recipe! Using vibrant fresh produce we bring together this zesty fresh and versatile salsa.

Prep Time15

Total Time15

Course: afternoon tea

Cuisine: Western

Keyword: mango tomato salsa

Servings: cups

Calories: 188kcal

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.

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.