This is another one of my husband’s legendary recipes, y’all. His tangy mango salsa is one of our favorite summer dishes. We make it year-round, but it’s best during the summer months when mangoes are in season.
Mango tip: When using fresh mangoes off season, add a 1/2 tsp of sugar to your recipe to make them sweeter. Let it sit about 15 minutes before serving.
We serve this mango salsa as a side dish with my husband’s almost world famous Asian Turkey Burgers.
It tastes great as an appetizer with tortilla chips, too. Or, over rice as a side dish, with chicken, between the buns on regular burgers… or straight out of the bowl! Yes, I’ve been caught many times eating a bowl of mango salsa!
It’s so good. Sweet — but not too sweet, tangy, zippy.
You can even modify this recipe, chopping the tomatoes and mango in larger pieces to make this a “salad.”
![Mango Salsa is best in the summer when mangoes are in season.](https://convoswithkaren.com/wp-content/uploads/2019/05/mango-salsa-400x400.jpg)
Tangy Mango Salsa
Ingredients
- 1/4 sweet onion diced
- 3 large mangoes diced
- 2 roma tomatoes
- juice one lime
- pinch salt
- 1/2 bunch cilantro fine diced
Instructions
- NOTE: If mangoes are not sweet, add 1/2 tsp of sugar to the recipe.
- Mix all ingredients in bowl, stirring gently so the mango does not get mashed.
- Cover and set aside for one hour for best flavor. Though, this can be served immediately.
Serve this salsa with Rob’s Asian Turkey Burgers and Coconut Rice!
- Asian Turkey Burgers
- Coconut Rice
Pin this recipe to your parties and appetizer boards
If mangoes are not in season, you can also prepare this dish with peaches. A southern spin on a classic! Delish!
[…] with mango salsa and coconut […]