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mango salsa

a refreshing, fruity, spicy, summer appetizer at it's best. 

Course appetizer, condiment, dip, snack
Cuisine Mexican
Keyword mango, mango salsa, salsa
Prep Time 20 minutes
Servings 6

Ingredients

  • 1 1/2 C mango cut in small pcs. 3 small or 2 bigger mango, peeled and cubed
  • 1 C red heirloom tomato seeds and water removed, the flesh cut in small cubes
  • 1 green jalapeño chili pepper de-seeded and cut in very small pieces. if you like it more spicy, add more
  • 2 small shallots finley cut
  • 1 C cilantro stems and leaves finely cut stems but leaves medium
  • 4 Tbsp lime juice more to taste
  • 1 tsp. zest from organic lime
  • 1/2 tsp. sea salt more to taste
  • 1/2 tsp Aleppo pepper flakes
  • 1 Tbsp maple syrup
  • 2 Tbsp neutral oil like sunflower or grape seed oil

For serving

  • 1 bag store-bought tortilla chips

making tortilla chips

  • 1 bag yellow or white corn tortillas you can sub with coconut tortillas
  • 2 Tbsp. neutral oil
  • 1 Tsp sea salt

Instructions

mango salsa

  1. wash, dry and de-seed the jalapeño and dice in very small pieces.

  2. wash + dry cilantro, pull off a few leaves and set aside for decoration before serving. Now cut cilantro stems in very small pieces and just roughly cut the  leaves so you still can see they are leaves. 

  3. in a small bowl add 1/2 of jalapeño, the cilantro stems, shallot, lime juice and zest, salt, Aleppo pepper flakes, maple syrup and oil and mix well. Let sit for about 10 minutes 

  4. in the meanwhile cut the mango and tomato in cubes (about 1/3in / 1 cm,) put them in a medium bowl, add 1/2 of the jalapeño pcs and 1/2 of the cilantro leaves 

  5. now add the the lime juice mix and let sit for 20-30 minutes. 

  6. before serving mix in the rest of the roughly cut cilantro and decorate with the leaves before serving

  7. it keeps fresh in the fridge for about 1-2 days. If you serve it later, add the rest of the cilantro just before serving.

tortilla chips

  1. pre-heat the oven to 350F/ 175C

  2. lay out the tortillas on a flat surface, brush oil thinly on one side only and sprinkle some salt on top of each one before you cut them in 8 wedges 

  3. lay the wedges, oil + salt side on top, on a baking sheet and bake them for about 10 minutes. They should get crisp and slightly brown. Watch that they do not turn dark or burn.

  4. Guten Appetit!

Recipe Notes

What kind of mangos are the best for the salsa? Here is a link to the different varieties. I like Ataulfo, they are also called champagne mangos, they are smaller and yellow with a softer creamier flesh and almost no fiber. But they are mostly available in spring through June/July.  Later I like to use the bigger ones like Haden or Tommy Atkins mangos. They have a bright  green-red skin with white spots.