Mango Tomato Salsa

Ingredients

• 330 g (2 cups)diced mango
• 180 g (1 cup)diced tomatoes
• 80 g (½ cup)finely chopped onion
• 37 g (¼ cup)diced red pepper
• 1 cloveminced garlic
• 8 g (2 tablespoons)chopped coriander leaves
• 30 ml (2 tablespoons)lime juice
• to tastesalt

Instructions

1. 1

   Combine the ingredients

   Put the mango, tomatoes, onion, red pepper, garlic and coriander in a bowl and stir to combine.

2. 2

   Season with lime

   Add the lime juice and season with salt to taste.

3. 3

   Let flavours mingle

   Leave the salsa to sit for 5–10 minutes so the flavours can blend. Refrigerate any leftovers.

What is mango tomato salsa?

Salsa is a lively, chopped accompaniment associated with Mexican and wider Latin American cooking. This version pairs sweet mango with tomatoes and the familiar savoury notes of onion, garlic and coriander.

The contrast of ripe fruit, fresh vegetables and sharp lime makes it versatile: serve it with chips for dipping or alongside tacos.

Nutrition and macros by portion

The nutrition label shows one serving as written: 69 calories, 1g protein, 17g carbs, 0g fat.

The mango and tomatoes provide most of the carbohydrates, while the small amount of fat comes naturally from the fruit and vegetables. There is a little protein from the produce, but this salsa is best treated as a side; pair it with a protein-rich taco filling or beans to make a more balanced plate.

Choosing the ingredients

Mango: Choose fruit that is ripe and fragrant but still firm enough to dice neatly. Very soft mango can make the salsa mushy.

Tomatoes: Use ripe tomatoes for juiciness and flavour, and cut them into pieces similar in size to the mango.

Lime and coriander: Fresh lime juice gives the mixture a bright finish, while chopped coriander brings a fresh herbal note.

Getting the texture right

Even pieces: Cut the mango, tomatoes and pepper to a similar size so each spoonful has a balanced mix. Mince the onion and garlic finely so they season the salsa without overpowering it.

Gentle mixing: Stir just enough to combine the ingredients. Overmixing can break down ripe mango and release extra juice.

Why let it rest?

Resting time: Leave the salsa for 5–10 minutes after adding the lime and salt. This short pause lets the flavours mingle while keeping the fruit and vegetables fresh.

Final seasoning: Taste after the rest and adjust the salt if needed. The recipe gives no fixed quantity, so add it gradually.

Serving ideas

For dipping: Serve the salsa with tortilla chips as a fresh, colourful appetiser. A slotted spoon can help if the tomatoes have released a lot of liquid.

With a meal: Spoon it over tacos, including jackfruit carnitas tacos, or serve it alongside other savoury dishes that benefit from a sweet, tangy topping.

Timing and preparation

Quick assembly: The method has no cooking stage; the main task is chopping the ingredients. Allow the stated 5–10 minutes for the flavours to come together before serving.

Make-ahead: You can chop and combine the salsa shortly before a meal, then keep it chilled if you are not serving it straight away.

Recipe notes & tips

• Dice the mango and tomatoes to a similar size for an even mix.
• Use a ripe but firm mango so the pieces hold their shape.
• Mince the onion and garlic finely to spread their flavour through the salsa.
• Add salt gradually and taste after the resting time.
• Serve with a slotted spoon if you prefer a less juicy topping.

Variations

• Add chilli: Finely chop fresh chilli for a hotter salsa.
• Use lemon: Swap the lime juice for lemon juice for a slightly different citrus note.
• Try red onion: Use finely chopped red onion in place of the onion for a sharper colour contrast.
• Add avocado: Fold in diced avocado just before serving for a creamier texture.
• Use mint: Replace some or all of the coriander with chopped mint for a fresh herbal variation.

Common mistakes to avoid

• Using overripe mango: It can collapse when stirred; choose fruit that is ripe but still firm.
• Cutting uneven pieces: Large and small chunks make the texture inconsistent; aim for similarly sized dice.
• Adding too much salt at once: Season gradually and taste before adding more.
• Overmixing: The fruit can turn mushy; fold the ingredients together gently.
• Leaving it unrefrigerated: Chill the salsa if it will not be served promptly.

How to store

Refrigerate leftovers in a covered container and use within 2 days for the freshest texture. This salsa is served cold, so stir it gently and serve straight from the fridge rather than reheating it.

Frequently asked questions