This fresh mango salsa recipe is right at the front of my mind all summer long. I would put this on almost any meal – or just eat it with a spoon…
Today, I made it to put on top of a grilled Portobello as a vegan option at a family/friend BBQ. It went wonderfully with a white bean dip I made, and some other grilled veggies.
My sister-in-law also made some tofu satay skewers with a slightly spicy peanut sauce, which was another wonderful vegan BBQ option, along with fresh corn and watermelon and pineapple for dessert.
Some other ideas for using this salsa – on top of black bean tacos or burritos, chili or curries, pasta or quinoa salads, chickpea salads (for some reason I really like the combo of chickpeas and mango, though would be nice with any kind of bean salad), herb roasted/grilled veggies with hummus, etc, etc, etc…
The mango I used was a special one – it came to me in the best mail delivery ever – 5 fresh mangoes courtesy of the National Mango Board. So fun!
If you don’t happen to be lucky enough to have access to fresh mangoes, this salsa is also really nice with fresh peaches, nectarines, cantaloupe or just tomatoes.
What would you love to pair this delicious mango salsa with?
Fresh Mango Salsa Recipe
Makes 3-4 servings
- 1 large mango, diced
- 1 medium tomato, diced
- 1 clove garlic, pressed
- juice of 1/2 a lime
- 1 green onion, chopped
- 1/4 cup fresh cilantro, parsley, mint, and/or basil
- pinch of herbed salt
- Mix everything together in a bowl, or pulse in a food processor if you want a smoother texture.
What would you put this fresh mango salsa on? I’d love to hear your ideas below 🙂