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.”
Tangy Mango Salsa
- 1/4 sweet onion diced
- 3 large mangoes diced
- 2 roma tomatoes
- juice one lime
- pinch salt
- 1/2 bunch cilantro fine diced
- 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.
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!