Mango Salsa With Tomatoes

This mango salsa with tomatoes and onions is fresh, bright, sweet and light. It is perfect on tacos, bowls or your favorite fish filet.

Adding fruit to your traditional salsa is a great way to add a touch of sweetness and balance any heat you might have in your plain salsa.

Recipe highlights

Traditionally, a salsa is a blend of onion, tomato and cilantro. Technically salsas are blended or pureed but because we add lime, the tomatoes release some juice, giving this blend a more liquid texture.

The diced onion, tomato and cilantro is known as pico de Gallo. Some people add some diced jalapeño but I like to keep it simple and I omit it.

Recipe ingredients

The basic ingredients of a traditional salsa tomatoes, onion and cilantro. Adding mango is a great twist.

• Tomatoes: I like to use Roma tomatoes in this recipe but I've made it with cherry tomatoes and it is great as well.
• Onion: You can use red or white onion. I like the punch of flavor that red onion adds.
• Cilantro: It is a must in any salsa!
• Garlic: One clove of garlic adds a nice zip to this salsa and gives it a hint of heat without any hot peppers.
• Mango: Choose a mango that is firm to the touch but gives in when you press gently. If your mango is too ripe the salsa becomes too soupy.
• Lime juice: Use fresh lime juice for best taste.
• Salt and pepper to taste.

From these simple ingredients you can build up the flavor profile with whatever additional ingredients you would like; jalapeños are great for a mild heat, if you prefer a spicier salsa use Serrano peppers.

What kind of mangos are best for salsa?

Mangos are just one option for this salsa. Pineapple is also a great twist. But either way, the fruit you use needs to be ripe and sweet.

For this recipe I like to use red mangos. Their skin is red and when ripe they are soft. Make sure your mango is soft and ripe but not overly ripe, otherwise it makes it hard to cut it in cubes.

What to eat with this salsa?

This would be a great appetizer for your next gathering. It is great with chips, as a topper for salads, tacos and fish. I love to use this salsa to top my salmon or my halibut tacos.

If you need to pair this salsa with chips and guac, I highly suggest you try this recipe for traditional guacamole.

Storage

This salsa can be stored in the fridge in an airtight container for up to 3 days.

As everything with citrus in it, it is best when eaten fresh.